Dinner Recipes

Nlongenecker · March 2011

Here are some dinner recipes I ran across. Just thought I'd share...

Chili Roasted Salmon with Cilantro Cream

Makes: 4 servings
Prep time: 10 minutes
Cook time: 10 minutes

Ingredients
Nonstick cooking spray
4 tablespoons fresh lime juice
4 garlic cloves, smashed
2 teaspoons chili powder
2 teaspoons ground cumin
3 teaspoons olive oil
4 5-ounce skinless salmon fillets
1 1/2 cups frozen corn kernels, thawed
1 red bell pepper, thinly sliced
1 poblano pepper, thinly sliced
1/2 small red onion, thinly sliced
Salt
Freshly ground black pepper
1/3 cup light sour cream
2 tablespoons chopped fresh cilantro

Directions
1. Preheat the oven to 425 degrees. Mist 2 large baking sheets with cooking spray. In a small baking dish, mix together 2 tablespoons lime juice with garlic, chili powder, cumin, and 1 teaspoon olive oil. Add salmon and turn to coat; let sit.
2. In a medium bowl, toss corn, bell pepper, poblano pepper, and onion with remaining 2 teaspoons olive oil. Transfer corn mixture to one of the baking sheets; spread into a single layer.
3. Remove salmon from marinade and arrange on second baking sheet. Drizzle corn mixture with remaining salmon marinade. Season salmon and corn with salt and black pepper to taste and roast 8 to 10 minutes, until fish is just cooked through and vegetables are tender.
4. Mix together sour cream, cilantro, and remaining lime juice. Season with salt to taste. Spoon corn onto plates and add salmon. Drizzle cream over fish.

Nutrition facts per serving: 444 calories, 33g protein, 22g carbohydrate, 25g fat (5.9g saturated), 3g fiber

Southwestern Pizza

Prep time: 8 minutes
Cook time: 10 minutes
Makes: 3 servings

Ingredients
Nonstick cooking spray
1 12-inch 100% whole wheat pizza crust
1 cup prepared tomato salsa
1 1/4 cups shredded reduced-fat 2 percent mozzarella
1 1/3 cups canned black beans, drained and rinsed
1 small sweet red pepper, seeded and thinly sliced (about 2/3 cup)
2 scallions, trimmed and thinly sliced
1/4 cup cilantro leaves for garnish (optional)

Directions
1. Heat the oven to 450 degrees. Coat a baking sheet with cooking spray. Place crust on sheet and top with salsa, 1 cup mozzarella, beans, sliced red pepper, and scallions. Top with remaining 1/4 cup cheese.
2. Place pizza in oven and bake 8 to 10 minutes or until mozzarella is melted. Remove from oven and garnish with cilantro if desired. Cut into six slices and serve.

Nutrition facts per serving (2 slices): 488 calories, 28g protein, 72g carbohydrate, 12g fat (5.4g saturated), 16g fiber

Grilled Curried Shrimp with Mango Couscous

Recipe developed by Anna Berman

Prep time: 10 minutes
Cook time: 10 minutes
Makes: 4 servings

Ingredients
1 cup whole wheat couscous
1 mango, peeled and diced
1 teaspoon finely diced jalapeno pepper
1 tablespoon plus 1 teaspoon freshly squeezed lime juice
1/4 cup chopped cilantro
Salt
Freshly ground black pepper
2 tablespoons red curry paste
2 teaspoons vegetable oil
1 tablespoon plus 1/2 teaspoon finely minced garlic
3/4 pound shrimp, cleaned and shelled, tails on
1 7-ounce container 2 percent Greek yogurt
1 teaspoon grated ginger
Lime wedges (optional)

Directions
1. Cook couscous according to package directions. Combine with mango, jalapeno pepper, 1 teaspoon of the lime juice, and half the cilantro. Season to taste with salt and black pepper.
2. In a large bowl, whisk together red curry paste, vegetable oil, 1 tablespoon of the garlic, and remaining lime juice. Add shrimp; toss to coat.
3. Mix together yogurt, ginger, and remaining cilantro and garlic in a small bowl. Season to taste with black pepper.
4. Heat a grill to medium high. Grill shrimp until just cooked through, about 2 minutes per side.
5. Arrange shrimp and couscous on a platter and serve with the yogurt sauce. Garnish with lime wedges if desired.

Nutrition facts per serving: 405 calories, 31g protein, 60g carbohydrate, 6g fat (1.2g saturated), 9g fiber

Lemony Fusilli with Chicken, Zucchini, and Pine Nuts

Prep time: 5 minutes
Cook time: 15 minutes
Makes: 4 servings

Ingredients
3 teaspoons salt
8 ounces whole wheat fusilli
2 tablespoons olive oil
2 slender zucchini, halved lengthwise, sliced into 1/4-inch thick pieces
5 scallions, chopped
1/4 cup pine nuts
1 lemon, rind peeled in strips
Small pinch red pepper flakes
12 ounces boneless, skinless chicken breasts, cut into bite-size pieces
5 large basil leaves, sliced
1/4 cup grated Parmesan (optional)

Directions
1. Bring a large pot of water with 2 teaspoons of the salt to a boil; add the fusilli. Cook until al dente.
2. Warm 1 tablespoon of the olive oil in a large skillet over high heat. Add the zucchini, scallions, pine nuts, lemon peel, red pepper flakes, and 1/2 teaspoon of the salt; cook, tossing frequently, until zucchini is well browned and tender, about 5 minutes.
3. Use a slotted spoon to transfer zucchini to a serving bowl. Remove lemon peel from pan. Mince 1/2 teaspoon of the peel and discard the rest. Squeeze half the lemon over the zucchini.
4. Turn heat to medium-high and swirl in remaining olive oil. Add the chicken, minced lemon peel, and remaining salt; cook, stirring, until golden, about 7 minutes.
5. Drain fusilli, reserving 1/4 cup of the cooking water. Add fusilli, zucchini, and reserved cooking water to skillet. Cook 1 to 2 minutes. Transfer to a bowl and top with the basil and, if using, Parmesan.

Nutrition facts per serving: 426 calories, 32g protein, 49g carbohydrate, 14g fat (2.2g saturated), 6g fiber

Ancho-Glazed Salmon & Sweet Potato Fries

Makes: 4 servings
Start to finish: 20 minutes

Ingredients
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground ancho chili pepper or chili powder
2 medium sweet potatoes, scrubbed
Nonstick olive-oil cooking spray
4 skinless salmon fillets (5-6 ounces each)
1 tablespoon olive oil
2 tablespoons fresh cilantro sprigs

Directions
1. Preheat broiler. In a small bowl, combine sugar, salt, cumin, and chili powder. Cut sweet potatoes into 1/4-inch-thick slices and place on the greased rack of a broiler pan. Coat sweet potatoes with cooking spray and sprinkle with half the spice mixture. Broil 10 minutes, turning once halfway though.
2. Rinse and dry salmon; coat with remaining spice mixture. In a large skillet, cook fish in hot olive oil over medium heat for 4 minutes per side, or until it flakes easily with a fork.
3. Sprinkle sweet potatoes and salmon with cilantro before serving.

Nutrition facts per serving: 363 calories, 29g protein, 17g carbohydrate, 19g fat (4g saturated), 2g fiber

Mediterranean Chicken and Pasta

Makes: 4 servings
Prep time: 5 minutes
Cook time: 15 minutes

Ingredients
1 6-ounce jar marinated artichoke hearts
1 tablespoon olive oil
12 ounces skinless, boneless chicken breast, cut into bite-size pieces
3 garlic cloves, thinly sliced
1/4 cup chicken broth
1/4 cup dry white wine
1 teaspoon dried oregano, crushed
1 7-ounce jar roasted red peppers, drained and cut into strips
1/4 cup pitted Kalamata olives
3 cups hot cooked campanelle or penne pasta
1/4 cup crumbled feta cheese (optional)

Directions
1. Drain artichoke hearts, reserving marinade, and chop them. In a large skillet, heat oil over medium-high heat; add chicken and garlic. Cook and stir until chicken is brown. Add the reserved artichoke marinade, broth, wine, and dried oregano.
2. Bring to a boil; reduce heat. Simmer, covered, 10 minutes. Stir in chopped artichokes, roasted peppers, and olives.
3. To serve, spoon chicken mixture over pasta. If desired, sprinkle with feta cheese.

Nutrition facts per serving: 347 calories, 26g protein, 38g carbohydrate, 9g fat (1g saturated), 3g fiber