Soup

Asparagus Soup

1 can cream of asparagus soup

1 can cream of cheddar cheese soup

1 can skim milk

6 ounces sliced chicken, cooked

½ cup chopped asparagus

½ cup chopped carrots

½ cup chopped cauliflower

½ cup chopped broccoli

¼ edamame (green soy beans, de-shelled)

1 tb olive oil

Cook chicken with any spices you desire (I use garlic powder and red chili powder). Remove chicken, add oil and vegetables and stir fry all vegetables (you judge level of doneness). You can either add the chicken back in as well as the soups and milk or you can transfer to a pot. Cook until hot and serve.

I tried doing this in the crock pot and it ended up with a yucky look to it, so I highly recommend the method above for creating this recipe. If these vegetables are not to your liking, switch them out with others.

Creamy Shrimp Soup

1 can cream of shrimp

1 doz jumbo shrimp (raw, peeled, deveined)

8 oz cooked spinach, drained well

4 oz feta crumbles

2 oz shredded cheddar

Olive oil

Old bay

Consider additional meats:  crab, krab, chicken, turkey

Chop thawed shrimp into bite sized pieces and sautee in olive oil. Add can of soup, stir well. add other ingredients and cook until spinach is evenly coated.