I think the race is in Fontana today.
Edamame Corn Chowder
4 oz Canadian bacon or ham, diced
1 medium onion, diced
2 14.5oz cans fat free chicken broth
1 red potato, diced
1/2 tsp Italian seasoning
2 cups frozen shelled edamame
1 can creamed corn
1/2 cup fat free evaporated milk (I didn't have any, used regular ff milk)
Salt and pepper
In a large saucepan, cook bacon until browned and crisp. Transfer bacon to paper towels. Pour off all but 1 tablespoon fat, add onion and cook until soft. Add broth, potato and Italian seasoning. Simmer until potato is just tender. Stir in edamame, creamed corn and milk. Season with salt and pepper. Simmer until Edamame are tender. Serve chowder sprinkled with crumbled bacon.
We had this for lunch yesterday. I would up the corn to two cans next time. Otherwise it was a yummy hearty soup for a cold and blustery day.
4 cups mixed Rice and Wheat Chex cereal
2 cups mini pretzels
2 TBS freshly grated Parmesan cheese
1/2 tsp garlic salt
1/4 tsp onion powder
1/4 tsp pepper
1/8 tsp cayenne pepper
1 TBS extra virgin olive oil
1 tsp Worcestershire sauce
Preheat oven to 350. Mix cereal, pretzels, Parmesan, garlic salt, onion powder, pepper and cayenne in a large bowl. Toss with oil and Worcestershire. Spread on a lightly oiled baking sheet. Bake, stirring often, until toasted 40 mintues.
Per 1/2 cup- 61 calories, 2 g fat, 1 g fiber
Ok, I had the great idea of adding roasted chickpeas for a nut to this. Great idea, but don't try to roast them and the snack mix at the same time. The chickpeas have to bake a lot longer, and my mix is a little too done. So next time I'll start the chickpeas roasting with some seasoning before I toast the rest.