Sunday, November 14, 2010

Crab and Corn Bisque followed by Roasted Chicken Tenders with Peppers and Onions

Judy and I were double teaming in the kitchen this afternoon preparing a dinner for some friends we were having over.  This was our first little “dinner party” since returning from our trip abroad, and we wanted to do something special. We decided that I would prepare the starter course; Judy would prepare the main course and dessert. 

For Starters

Crab and Corn Bisque
I had a craving for some type of seafood bisque, but most of the recipes I found were much too high in calories and fat content to incorporate into our WW lifestyle.  Eventually I located the recipe for our featured starter course for the evening, Crab and Corn Bisque.  This recipe utilizes the creaminess of the corn, rather than an abundance of heavy cream, to give the soup its body.  The other ingredients created a depth of flavor that made the dish so very tasty.

Crab and Corn Bisque


1   Tbsp Butter

½   cup Celery, chopped

½   cup Onions, chopped

14 ¾ oz   creamed corn, canned

1 ½   cups fat-free chicken broth

1 Tbsp   cooking sherry

1 Tbsp   Dijon Mustard

½ tsp   Worcestershire sauce

2 pc   Bay leaf

½ tsp   Celery seed

12oz  Crabmeat, we used Geisha brand, 2 6oz. cans 

2 Tbsp   2% reduced fat milk

1 Tbsp   All purpose flour

1/8 tsp   salt, or to taste

1/8 tsp   pepper, or to taste

1/8 tsp Cayenne pepper

1 Tbsp Basil, fresh, Chiffanade for garnish


Melt Butter in large Saucepan. Add Celery and Onions and cook until tender, about 5 minutes.

Add Corn, Broth, Sherry, Mustard, Worcestershire sauce, Bay leaves, and Celery seed; bring to a boil, reduce heat and simmer 15 minutes.  Stir in Crabmeat.

Combine Milk and Flour and whisk into soup. Stir until thick and creamy, about 5 minutes. Season to taste with salt and pepper. Remove Bay leaves, add Basil for garnish and serve. Yields about 1 cup per serving.

Weight Watchers PointsPlus per serving, 5.  Level of difficulty is Easy. Prep time is 20 minutes. Cooking time is 30 minutes. Makes 4 servings.

The Main Event

Roasted Chicken with Peppers and Onions
Our main course, prepared by Judy, was a twist on an old favorite; Roasted Chicken.  However, in this delectable version, Judy neither Roasted the Chicken nor did she use the entire bird.  She incorporated only the breast tenders with the rest of the ingredients to create;  Roasted Chicken Tenders with Peppers and Onions.  This spicy chicken dish was a huge success when paired with a String Bean and Tomato side dish, along with some brown rice that Judy mixed with bits of caramelized red onion. 

Roasted Chicken Tenders with Peppers and Onions


½ tsp Freshly grated Lemon Zest

3 Tbsp Lemon juice

2 Tbsp Garlic, finely chopped

2 Tbsp Oregano, fresh, finely chopped

2 Tbsp Jalapeno peppers, pickled, finely chopped.  I’m sure Judy used a little bit more than this. WOW!!

2 Tbsp Extra virgin Olive Oil

½ tsp salt, or to taste

1 pound  Chicken Tenders

1 Red, Yellow or Orange bell pepper, seeded and thinly sliced

½ medium Onion, thinly sliced


Preheat oven to 425 degrees. Whisk Lemon Zest, Lemon juice, Garlic, Oregano, Jalapeno Peppers, Oil and Salt in a 9” x 13” glass baking dish.  Add Tenders, Bell pepper, and Onion. Toss to coat. 

Spread the mixture out evenly, cover with foil. Bake until the chicken is cooked through and no longer pink in the middle, about 25 – 30 minutes.

Yields 4 servings.  PointsPlus value per serving is 5.  Level of Difficulty is Easy. Prep time, about 15 minutes. Cooking time 25 – 30 minutes.

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Photos by Barry Baruh

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