Wednesday, January 12, 2011

Picture Wednesday.

Breakfast: Oatmeal, diced apple, cinnamon, small squeeze of agave and a *splash* of half and half. Nothing wrong with a little fat.

Lunch: Open face turkey. With Laughing Cow soft cheese, herb and garlic variety., my new fave thing.

Wine courtesy of a Groupon. I love wine brought to my door at a lower price.

Bye bye Uverse. Don't let the door hit you on the way out!
Dinner, yummy corn chowder. With salad and warm bread, who needs Panera?

Spicy Corn Chowder

Adapted from Cooking Light
8 points per cup

2  tablespoons  olive oil
1 large onion, diced
3-4 stalks celery, diced
2  jalapeño pepper, seeded and minced
1 large poblano pepper, seeded and diced
3  cups  2% reduced-fat milk, 1/4 reserved
2  cups  chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
1 1/2  cups  fresh or frozen corn kernels (about 3 ears)
3-4 tablespoons chopped cilantro, to taste
2 teaspoons cornstarch

Heat olive oil in a large Dutch oven over medium heat. Add onion, celery, poblano and jalapeño; cook for 3 minutes or until tender, stirring frequently. Stir in milk, chicken, corn, and cilantro. Combine the reserved milk and cornstarch, miking until completely blended, adding to the chowder. Bring to a boil; cook until thickened and serve hot.

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