Causeway Seafood Caccitore

By Nicole Wilkinson

Putting a coastal spin on an old recipe, I have changed some ingredients and added others. Serve over a bed of white rice.

1 15oz can stewed tomatoes
1 medium vidalia onion, chopped
1 green pepper, chopped,
1/2 cup of mushrooms (buttons cut in half)
1 chopped rib of celery
1/4 cup lemon juice
2 tablespoons minced garlic
1 lb peeled shrimp
1 80z piece of fresh grouper

Place all in a stock pot and simmer over high heat for 20 mins. Once onions are soft, add 1 lb of fresh peeled shrimp and 1 8oz grouper filet cut into chunks. Cover pot with lid, reduce temp to low/medium on the stove and let simmer for 15 mins.

Serve immediately over white steamed rice.

Adapeted Lilly Pulitzer Fat free Cucumber-Avocado Soup with Cilantro

Perfect for summer time! Found some great recipes by Lilly Pulitzer that I have adapted as my own, so wanted to share.... low fat now and good!

1 large cucumber peeled and chopped, about 2.5 cups
2 cups chopped avocado
1 medium sweet southern Vidalia onion, makes about 1.5 cups
1. 5 cups water
1 whole small jalapeno seeded and chopped
1/2 teaspoon cumin
1/2 teaspoon salt
low fat yogurt, 8oz or smaller
fresh cilantro bunch
1 chopped green pepper
1 portabella mushroom cubed
1/4 teaspoon of res pepper corns

Combine all the ingredients into a blender til pureed. Thin soup with additional water if needed. Season to taste with salt and cover and refrigerate until cold, at least 3 hrs and up to 24 hrs at the most.

Use a big scoop and ladle each spoonful in a big cup/bowl. Top each with a dollop of yogurt, reduced fat and place cilantro chops on top of the soup as garnish. Mix and enjoy.

Balsamic Marinated Portobellos

When everyone is grilling out this summer, you still can too! Grill portobello mushrooms and top with melted cheese or grilled tofu to give it some protein punch!

4 Oakshire Portobello Caps

1/4 cup balsamic vinegar

2 T Olive Oil

1 clove of garlic minced

1/2 onion chopped

1/4 cup fresh basil, chopped

chopped veggies of your choice (onion, bell pepper, carrots, etc)

low fat or reduced fat cheddar or mozzarella cheese

Wash mushrooms and remove stems. Place in 9 x 13 pan. Mix balsamic vinegar, garlic, onion, basil and olive oil together. Pour over Portobellos; let sit 2 to 4 hours. Grill. Feel free to add onions and other veggies on top of the mushrooms, then sprinkle with low fat cheese. YUM!