Seafood Soup- Recipe Help Please!
 

I just received a copy of the LA Lite cookbook. I saw a recipe for Seafood Soup that sounded really yummy. It's on the bottom of page 20, and here it is for those without the book:

4 servings
Serving size: 1 recipe
Counts as: 1 protein, 1 dairy, 1 LA Lite

Ingredients:

5 or 7 oz of shrimp, size according to plan
6 slices low sodium turkey bacon
1 cup onions, chopped
1 pound potato, thin skinned, cut into 1/2 inch cubes
2 1/2 cups low sodium chicken broth
3 tbsp flour
2 1/2 cups skim milk
1/2 tsp freshly ground pepper
1/4 cup chopped fresh parsley sprigs
nonfat cooking spray

Directions:

In a small saucepan coated with nonfat cooking spray, add shrimp, onion, pepper, and garlic. Saute until seafood is cooked.

Add soup mix, milk, and half and half; stir until smooth.

Heat well.

Season with hot pepper sauce. (Optional)

:( What?

First, how can the recipe make 4 servings, but the serving size be 1 recipe?

How can 2 1/2 cups be 1 dairy? And where's the LA Lite? There's no mention of it in the ingredients, but "soup mix" is in the directions.

How come 2/3 of the ingredients aren't even in the directions, and there's ingredients in the directions that aren't listed?

Is anyone else's cookbook like this, or is mine really screwed up? Does anyone have the real recipe, or a similar one?

MAC-I have a cookbook at home, but I am at work right now. I have heard other people say some of the older cookbooks had a lot of errors. I found this one on the website. It is similar. Hope it helps,

Lolene


Shrimp Jambalaya

Nutritional Value
1 Protein, 3 Vegetables, 1 Starch


Ingredients

5 green onions
1/2 medium green pepper, chopped
1 clove garlic, finely chopped
Fresh peeled shrimp (size according to plan)
1 cup Herbox® very low sodium chicken broth
1/4 teaspoon Morton Lite Salt®
1/8 teaspoon pepper
1/8 teaspoon ground thyme
1/8 teaspoon red pepper sauce
1 bay leaf, crumbled
1 small tomato chopped
1/4 cup uncooked brown rice
How to Prepare

Spray Dutch oven with Pam®. Cook onion, green pepper, and garlic over low heat until tender.
Add shrimp and cook until shrimp is pink. Remove from Dutch oven; reserve.
In Dutch oven, combine rice, chicken broth, Morton Lite Salt®, pepper, thyme, red pepper sauce, bay leaf, and tomato. Bring to a boil; reduce heat. Cover and simmer until rice is tender.
Stir in shrimp mixture. Cook and cover until shrimp is heated through.

Serving size: 1