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Recipes by ~Wicked Gingerbread~
Crabby Eggs
(5 Serving)
1- 8oz container crab meat
10 TB light sour cream
1/3 cup unsweetened almond milk
3 TB parm. Cheese
1/3 cup chopped spring onions
4 cups egg whites or a dozen eggs.
Sauté crab for 3-5 minutes, add eggs, cook until scrambled. Turn off heat, add cheese and spring onions. Serve with topping of 2 TB light sour cream for each person. Generously pepper and can top with more green onions or parsley.
Clam Chowder (Serves 8-10)
2 Cups mushrooms chopped
1 cup onion
2 cups chopped potatoes
1 TB Thyme
2 cups parsley
3 TB flour- prefer whole grain
4 cups no or low sodium vegetable or chicken broth
3 garlic cloves
1 lb. frozen, uncooked shrimp
1 can heart healthy or low sodium/low fat, cream of mushroom or cream of chicken, condensed soup
8-10 slices of cooked bacon (one for each bowl)
2 cans clams, whatever size you can find, keeping the juices
Crock pot method:
Brown flour and splash of milk, creating a rue. Then add everything else, liquids first. Reserve about ¾ cups of the parsley to top each bowl. Cook on high for 2 hours if used already cooked potatoes or 4 if using raw. For stove top, same method but bring to boil, then simmer for about 40 minutes. This soup gets better the longer it sits in the fridge. You can freeze up to a month or two.
Tuna Noodle Casserole (Serves 8-10):
3 cans tuna
2 cups chopped celery, mushrooms and carrot
1 can heart healthy style, cream of mushroom or cream of chicken, condensed soup
½ lb. Egg Noodles – precook before you assemble
2 small bags of your favorite sour cream or cheddar protein chips
3 cups unsweetened almond milk
Mix all together except for chips. Top with crushed chips. Bake at 375 for about a half hour.
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