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Crumbles are so Summer

A Winter Evening Meal

Creamy Shrimp and Corn Soup
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Recipe by Alisa Kennedy
“This recipe is great for people who want a quick, hearty soup. It’s creamy but not very fattening.”Original recipe makes 8 servingsChange Servings

1 pound medium shrimp – peeled and deveined
1 onion, chopped
1/4 cup margarine
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can low-fat cream of celery soup
1 (16 ounce) package frozen corn kernels
1 (14.5 ounce) can chicken broth
1 cup skim milk
1 pinch dried rosemary
1 pinch dried thyme
1 pinch ground nutmeg
salt and pepper to taste
Check All Add to Shopping List Directions
In a large pot over medium high heat, saute the shrimp and the onions in the butter or margarine for about 5 minutes or until onions are tender. Add the cream of chicken soup, cream of celery soup, corn, broth, milk, rosemary, thyme, nutmeg and salt and pepper to taste. Reduce heat to low and simmer for 20 minutes. Serve with French bread.

Arugula with Bacon and Dates by Real Simple

12 strips bacon
8 cups arugula (from 2 bunches)
8 dates (such as Medjool), pitted and sliced lengthwise
1/4 cup (1 ounce) roughly chopped toasted almonds
2 ounces Parmesan, broken or cut into small chunks (about 1/3 cup)
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 tablespoon olive oil
Fry the bacon in a large skillet over medium heat until crisp, about 8 minutes.
Meanwhile, in a large bowl, combine the arugula, dates, almonds, and Parmesan; set aside.
Transfer the bacon to a paper towel-lined plate. Carefully pour 2 tablespoons of the warm drippings into a small bowl. Add the vinegar, mustard, salt, pepper, and oil and whisk until combined. Drizzle the warm vinaigrette over the salad and toss.
Divide among plates and top with the bacon, crumbling it if desired.

From Food Network.Com

Recipe courtesy of Bobby Flay

Grilled Honey Glazed Chicken with Green Pea and Mint Sauce

Grilled Honey Glazed Chicken:
1/4 cup honey
3 tablespoons balsamic vinegar
4 whole bone-in chicken breasts
Olive oil, for grilling, optional
Salt and freshly ground black pepper
Green Pea and Mint Sauce, recipe follows
Green Pea and Mint Sauce:
2 cups frozen peas, blanched and drained well
1/2 cup white wine vinegar
3 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro leaves
1 jalapeno, grilled or roasted, chopped
Salt and freshly ground black pepper
1/4 cup olive oil or canola oil
1 tablespoon honey
Grilled Honey Glazed Chicken:
Heat grill to medium. Whisk together the honey and balsamic vinegar in a small bowl. Brush the breasts on both sides with oil, if desired, and season with salt and pepper. Grill the breasts for 7 to 10 minutes per side or until golden brown and cooked through. Brush with the honey glaze during the last few minutes of cooking. Serve on a bed of sauce or with sauce drizzled over.

Green Pea and Mint Sauce:
Place peas, vinegar, mint, cilantro, jalapeno, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and taste for seasoning.

Add the honey and blend again. If the mixture if too thick, blend in a few tablespoons of cold water.

CATEGORIES: Chicken Main Dish Sauce View All
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Spicy Marinated Tomatoes

From Cooking Light:


4 cups halved red, yellow, or orange cherry tomatoes
1/3 cup thinly sliced green onions (about 4)
4 garlic cloves, minced
1 jalapeño pepper, thinly sliced
1/3 cup white balsamic vinegar
1 tablespoon light brown sugar
1 tablespoon extravirgin olive oil
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Combine first 4 ingredients in a large bowl. Combine vinegar and remaining ingredients in a small bowl; stir until blended. Pour vinegar mixture over tomato mixture, tossing to coat. Chill 1 hour.
MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Joanne Weir, Cooking Light
JUNE 2006

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Summer Pizza / Real

Asparagus and Ricotta Pizzas
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Con Poulos
Rating: Great
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Serves 4| Hands-On Time: 15m| Total Time: 45m
1 pound pizza dough, at room temperature
cornmeal, for the baking sheet
1 pound asparagus, halved crosswise and lengthwise
5 ounces cremini or button mushrooms, thinly sliced
2 cloves garlic, thinly sliced
1 1/2 cups ricotta
1/2 cup grated Parmesan (2 ounces)
3 tablespoons olive oil
kosher salt and black pepper
2 cups baby arugula
2 teaspoons fresh lemon juice
Heat oven to 400° F. Shape the dough into 4 rounds and place on 2 cornmeal-dusted baking sheets.
Dividing evenly, top the dough with the asparagus, mushrooms, and garlic, then the ricotta, Parmesan, and 2 tablespoons of the oil. Season with ¾ teaspoon salt and ¼ teaspoon pepper. Bake, switching the pans halfway through, until the crust is golden brown and crisp, 25 to 30 minutes.
Meanwhile, in a medium bowl, toss the arugula with the lemon juice, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper. Top the pizzas with the arugula just before serving.
By Charlyne Mattox , May, 2011
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Crock Pot Lentil Soup with Kielbasa from



Ever since these (which I’ve made 3x now), I’ve sort of fallen back in love with kielbasa. Not that I ever fell out of love, but…well…I guess it just fell off my radar. Then those bites smacked me in the face, “Hello! Remember how awesome I am?!” 

This was a comforting, hearty soup that we all Paul, Haley, and I loved – I’ve decided Trevor’s opinion doesn’t count. I think I’m 2/50 on soups with him. Thank goodness he loves bread and butter.

Even though you don’t need an immersion blender for this soup, it’s such a handy tool to own during the winter for all the other soups that call for it. And besides, I felt like giving something great away.

The Giveaway
1 lucky U.S. reader has a chance to win a Cuisinart Quick Prep Hand Blender.

There are three ways to enter: (1) leave a comment on the blog (2) go “like” us on Facebook or (3) Already a fan? Just leave a comment on The Wall. Want to increase your chances? You can leave a comment here and on Facebook.

THIS DRAWING IS NOW CLOSED. The very lucky winner is Amy Tong. Congrats to her and thank you to all who played!

Crock Pot Lentil Soup with Kielbasa
Serves 6
Prep time: 15 minutes
Cook time: 5 1/2 hours on low

• 2 tablespoons olive oil
• 3 medium carrots, chopped
• 1 small sweet onion, diced
• 3 cloves garlic, minced
• dash of crushed red pepper flakes
• salt and pepper
• 2 cups dried red lentils, rinsed
• 6 cups low-sodium chicken broth
• 6 ounces fully cooked polska kielbasa, cut into bite-sized pieces
• 1/2 teaspoon salt
• 1/2 tablespoon dried Italian herbs
• 2 1/2 tablespoons lemon juice

Coat a 6 quart crock pot with nonstick cooking spray.

In a large sauté pan, warm the olive oil over medium-high heat. Add the carrots, onion, garlic, and red pepper flakes; sauté for 5-6 minutes. Season with a sprinkle of salt and pepper. Add the mixture to the crock pot, along with the lentils, broth, kielbasa, and salt. Stir to combine, cover, and cook on low for 5 1/2 hours.

Stir in the herbs and lemon juice. Taste and add a touch more salt and pepper, if necessary.

NOTE: if you’re using smaller than a 6 quart crock, I would lesson the amount of broth by a cup. Also, this soup thickens the longer it cooks/sits, so if you decide to let it go for 7-8 hours, it will resemble oatmeal more than soup!

(adapted from Parents magazine)

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Cajun Catfish With Black-Eyed Peas from

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Serves 4| Hands-On Time: | Total Time: 



  1. Heat 1 tablespoon of the oil in a large pot over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.
  2. Add the collard greens, tomatoes (with their juices), and ½ cup water. Cover and cook, tossing occasionally, until the greens are tender, 18 to 20 minutes (if the pan becomes dry, add up to ½ cup water).
  3. Meanwhile, heat 1 tablespoon of the remaining oil in a large nonstick skillet over medium-high heat. Season the fish with the Cajun seasoning and ¼ teaspoon salt. Cook, in 2 batches, until opaque throughout, 3 to 4 minutes per side.
  4. Heat the black-eyed peas with 2 tablespoons water and the remaining tablespoon of oil in a small pot over medium heat until warmed through, 2 to 4 minutes.
  5. Serve the fish with the collard greens, black-eyed peas, and lemon wedges.

By Charlyne Mattox , December, 2012

Nutritional Information

  • Per Serving
  • Calories 453
  • Fat 23g
  • Sat Fat 4g
  • Cholesterol 97mg
  • Sodium 888mg
  • Protein 36g
  • Carbohydrate 25g
  • Sugar 4g
  • Fiber 9g
  • Iron 5mg
  • Calcium 307mg
What does this mean? See Nutrition 101 .

Quick Tip

Spice rack
You can make your own Cajun seasoning by mixing 1 teaspoon sweet paprika, ½ teaspoon dried thyme, ½ teaspoon cayenne pepper, and ¼ teaspoon each salt and pepper. 

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Shrimp Fried Rice



  • 8 ounces small raw shrimp, shelled and deveined
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper
  • 1/2 teaspoon cornstarch
  • 2 tablespoons cooking oil, divided
  • 3 eggs, beaten
  • 2 stalks green onion, minced
  • 4 cups leftover rice, grains separated well
  • 3/4 cup frozen peas and carrots, defrosted
  • 1 tablespoon soy sauce (use gluten-free soy sauce if you are making a gluten-free version)
  • 1 teaspoon sesame oil


1 In a bowl, toss the shrimp with the salt, pepper and cornstarch. Let marinate for 10 minutes at room temperature. Heat a wok or large sauté pan on high heat. When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add just 1 tablespoon of the cooking oil and swirl to coat pan.

2 Add the shrimp, quickly spreading out around the cooking surface area so that they are not overlapping. Let fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.

3 Turn the heat to medium, let the pan heat up again. Add the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the pan into the same plate as the cooked shrimp.

4 Use paper towels to wipe the same wok or sauté pan clean and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok.

5 Drizzle the soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add an additional 1 teaspoon of soy sauce if needed.

Chicken and Blue Cheese Salad /

Spring Chicken and Blue Cheese Salad


This main-dish chicken salad has bright flavors of tarragon in a creamy blue cheese dressing with just a touch of sweetness from honey.

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Nutritional Information
(per serving)

Calories 418
Total Fat 29g
Saturated Fat 6g
Cholesterol 74mg
Sodium 494mg
Total Carbohydrate 10g
Dietary Fiber
Protein 30g
Calcium 0
spring chicken and blue cheese salad

Serves: 4 Edit


Total Time: 55 min


U.S. Metric Conversion chart
  • 1 cup(s) nonfat Greek-style yogurt, (see Shopping Tip)
  • 1 clove(s) garlic, minced
  • 2 tablespoon(s) extra-virgin olive oil
  • 2 tablespoon(s) finely chopped fresh tarragon, or 1 tablespoon dried
  • 1 pound(s) boneless, skinless chicken breast, trimmed
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) freshly ground pepper
  • 1 head(s) butterhead lettuce, torn into bite-size pieces
  • 1/2 head(s) radicchio, cored and very thinly sliced
  • 1 cup(s) baby arugula, or mixed baby greens
  • Creamy Blue Cheese-Tarragon Dressing, (recipe follows)
  • 1/2 cup(s) walnuts, toasted (see Tip) and chopped


  1. Preheat oven to 350°F.
  2. Combine yogurt, garlic, oil and tarragon in a large bowl. Season chicken with salt and pepper and add to the bowl; turn to coat. Place the chicken in a baking dish and cover completely with the yogurt mixture.
  3. Bake until the chicken is cooked through and an instant-read thermometer inserted into the thickest part registers 165°F, 35 to 45 minutes. Transfer to a clean cutting board. Thinly slice the chicken when cool enough to handle.
  4. Gently toss lettuce, radicchio and arugula (or mixed greens) in a large bowl. Divide the greens among 4 plates, top with equal portions of the chicken, spoon 2 tablespoons Creamy Blue Cheese-Tarragon Dressing over each salad and sprinkle with walnuts.
  5. Shopping tip: Thick and creamy Greek-style yogurt is made by removing the whey from cultured milk. Because the whey has been removed, you can cook with Greek-style yogurt without the normal separation that occurs when cooking with regular yogurt. Both can be used in this recipe, but we recommend using Greek yogurt if it’s available at your supermarket. Tip: Spread whole walnuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
  6. Related Recipe: Creamy Blue Cheese-Tarragon Dressing