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	<title>The Weekend Chef &#187; seafood</title>
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	<link>http://theweekendchef.info</link>
	<description>The Adventures of a Chef-Wanna-Be</description>
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			<item>
		<title>Mom&#8217;s Chipotle Shrimp</title>
		<link>http://theweekendchef.info/20051226/moms-chipotle-shrimp/</link>
		<comments>http://theweekendchef.info/20051226/moms-chipotle-shrimp/#comments</comments>
		<pubDate>Tue, 27 Dec 2005 02:26:02 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[grains]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[shrimp]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/20051226/moms-chipotle-shrimp/</guid>
		<description><![CDATA[Serves 4.
Ingredients:

15oz can of diced tomatoes, drained
1-3 canned chipotle chiles en adobo
1 tbsp sauce from can of chipotle
2 tbsp extra virgin olive oil
3 garlic cloves, pressed
1 1/2 cups chicken or vegetable broth
1 to 1 1/4 lbs. medium-large shrimp, peeled and deveined
3-4 cups cooked brown rice

Instructions:

Pour the drained tomatoes into the blender or food processor.  [...]]]></description>
			<content:encoded><![CDATA[Serves 4.
Ingredients:

15oz can of diced tomatoes, drained
1-3 canned chipotle chiles en adobo
1 tbsp sauce from can of chipotle
2 tbsp extra virgin olive oil
3 garlic cloves, pressed
1 1/2 cups chicken or vegetable broth
1 to 1 1/4 lbs. medium-large shrimp, peeled and deveined
3-4 cups cooked brown rice

Instructions:

Pour the drained tomatoes into the blender or food processor.  [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20051226/moms-chipotle-shrimp/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Seafood Gumbo</title>
		<link>http://theweekendchef.info/20051207/seafood-gumbo/</link>
		<comments>http://theweekendchef.info/20051207/seafood-gumbo/#comments</comments>
		<pubDate>Wed, 07 Dec 2005 14:34:16 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[crab]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[grains]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[shrimp]]></category>
		<category><![CDATA[stew]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/20051207/seafood-gumbo/</guid>
		<description><![CDATA[Serves 8.
Ingredients:

1 lb. okra, sliced
1/2 cup oil, divided
1 cup Tony Chachere&#8217;s® Creole Instant Roux Mix
2-1/2 Qt. cold  water
2 medium onions, chopped
8 oz. tomato paste
15 oz. diced tomatoes w/ chilis (Ro-Tel brand is best)
1 lb. crab meat, shredded
1 lb. shrimp, peeled and deveined
Cajun seasoning to taste
6 cups cooked white rice

Instructions:

Saute okra in 1/4 cup oil [...]]]></description>
			<content:encoded><![CDATA[Serves 8.
Ingredients:

1 lb. okra, sliced
1/2 cup oil, divided
1 cup Tony Chachere&#8217;s® Creole Instant Roux Mix
2-1/2 Qt. cold  water
2 medium onions, chopped
8 oz. tomato paste
15 oz. diced tomatoes w/ chilis (Ro-Tel brand is best)
1 lb. crab meat, shredded
1 lb. shrimp, peeled and deveined
Cajun seasoning to taste
6 cups cooked white rice

Instructions:

Saute okra in 1/4 cup oil [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20051207/seafood-gumbo/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Lite New England Clam Chowder</title>
		<link>http://theweekendchef.info/20050528/lite-new-england-clam-chowder/</link>
		<comments>http://theweekendchef.info/20050528/lite-new-england-clam-chowder/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chowder]]></category>
		<category><![CDATA[clams]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[potato]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[Weight Watchers©]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Servings: 5
Ingredients:

1 medium   potato, peeled and diced
1/2 cups   water
1 stalk   celery, chopped
1/3 cups   onion
1 Tbs   fat-free butter or light margarine
12 oz   evaporated skim milk
1 cup   skim milk
13 oz   canned clams, chopped
1/4 tsp   salt (optional)
1/4 tsp   [...]]]></description>
			<content:encoded><![CDATA[Servings: 5
Ingredients:

1 medium   potato, peeled and diced
1/2 cups   water
1 stalk   celery, chopped
1/3 cups   onion
1 Tbs   fat-free butter or light margarine
12 oz   evaporated skim milk
1 cup   skim milk
13 oz   canned clams, chopped
1/4 tsp   salt (optional)
1/4 tsp   [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/lite-new-england-clam-chowder/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Salmon with Yogurt-Dill-Lemon Sauce</title>
		<link>http://theweekendchef.info/20050528/salmon-with-yogurt-dill-lemon-sauce/</link>
		<comments>http://theweekendchef.info/20050528/salmon-with-yogurt-dill-lemon-sauce/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[Weight Watchers©]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>
		<category><![CDATA[yogurt]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Serves 4
Ingredients:

1 tbsp lemon juice, divided
1/2 cup fat-free plain yogurt
1 tbsp fresh dill, chopped
1 tsp seafood seasoning
1 lb skinnless salmon fillets, divided into four portions
1 tbsp extra-virgin olive oil

Instructions:

Combine 1/2 tbsp lemon juice, yogurt, and dill in a bowl.  Set in refrigerator until ready to use.
Drizzle the remaining lemon juice over salmon and season [...]]]></description>
			<content:encoded><![CDATA[Serves 4
Ingredients:

1 tbsp lemon juice, divided
1/2 cup fat-free plain yogurt
1 tbsp fresh dill, chopped
1 tsp seafood seasoning
1 lb skinnless salmon fillets, divided into four portions
1 tbsp extra-virgin olive oil

Instructions:

Combine 1/2 tbsp lemon juice, yogurt, and dill in a bowl.  Set in refrigerator until ready to use.
Drizzle the remaining lemon juice over salmon and season [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/salmon-with-yogurt-dill-lemon-sauce/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Tuna Pasta Salad</title>
		<link>http://theweekendchef.info/20050528/tuna-pasta-salad/</link>
		<comments>http://theweekendchef.info/20050528/tuna-pasta-salad/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[tuna]]></category>
		<category><![CDATA[Weight Watchers©]]></category>
		<category><![CDATA[yogurt]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Servings: 16
Ingredients:

8 cups   pasta shells, cooked
1/2 cup   grape tomatoes, quartered
2    stalks celery, chopped
1    can tuna in water, canned; drained, flaked
1 cup   plain nonfat yogurt
1 cup   mayonnaise, fat-free
1/4 cup   dill relish
1 tsp   basil, optional
1 tsp   cilantro, [...]]]></description>
			<content:encoded><![CDATA[Servings: 16
Ingredients:

8 cups   pasta shells, cooked
1/2 cup   grape tomatoes, quartered
2    stalks celery, chopped
1    can tuna in water, canned; drained, flaked
1 cup   plain nonfat yogurt
1 cup   mayonnaise, fat-free
1/4 cup   dill relish
1 tsp   basil, optional
1 tsp   cilantro, [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/tuna-pasta-salad/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Mom&#8217;s Jambalaya</title>
		<link>http://theweekendchef.info/20050528/moms-jambalaya/</link>
		<comments>http://theweekendchef.info/20050528/moms-jambalaya/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[grains]]></category>
		<category><![CDATA[sausage]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[shrimp]]></category>
		<category><![CDATA[spicy]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Ingredients:

1/3 cups   vegetable oil
1 lb   smoked sausage, slice 1/2&#8243; thck
1 lb   shrimp, cooked and shelled
3 cups   boiling water
1 1/2 cups   rice
2 medium   onions, chopped
2 stalks   celery, sliced
2 cloves   garlic, minced
2 tbs   parsley, chopped
6 oz   tomato [...]]]></description>
			<content:encoded><![CDATA[Ingredients:

1/3 cups   vegetable oil
1 lb   smoked sausage, slice 1/2&#8243; thck
1 lb   shrimp, cooked and shelled
3 cups   boiling water
1 1/2 cups   rice
2 medium   onions, chopped
2 stalks   celery, sliced
2 cloves   garlic, minced
2 tbs   parsley, chopped
6 oz   tomato [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/moms-jambalaya/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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