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1
Boil Pasta, stirring every couple of minutes, to desired texture (12 min?)
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2
and drain.
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3
Rinse veggies in hot tap water & drain.
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4
Sprinkle generously with powdered garlic, ginger & black pepper.
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5
Stir.
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6
Microwave on high for 3 min or as needed.
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7
Use a cover to retain the steam.
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8
Sprinkle pre-cooked shrimp generously with powdered garlic, ginger, black pepper and lime juice.
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9
Microwave shrimp until thawed and hot.
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10
Remove any shell on tails by pinching with fingers.
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11
Microwave Salmon with lemon juice * parsley 3 min, turn over & 3 min again - Cut in bite size pieces.
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12
Grate or chop a 50 g piece of OLD White Cheddar (the size of 2 fingers).
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13
Using OLD reduces the amount needed for the desired flavour.
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14
Add cheese powder from kit to pasta.
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15
Stir.
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16
Add 1% milk until quite soupy.
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17
DO NOT add butter or margarine.
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18
(This is reduced fat version, remember!)
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19
Sprinkle with lots of black pepper.
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20
Over low to med heat add 1% Cottage cheese.
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21
Stir until smooth.
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22
Add chopped OLD White Cheddar and do the same.
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23
Stir in Veggies, Salmon & Shrimp along with at least half of Broth / Juice.
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24
Serve immediately or refrigerate pot and serve in Bowls as needed & Microwave.
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25
(Do not reheat pot.)
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26
Keeps a few days in fridge.
