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Dinner Recipes
Replies
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Thai Curry (I like Rachael Ray's recipe but there are a million variations..I use chicken or tofu and pair with brown rice)
2 tablespoons vegetable or other light oil, (eyeball it)
1 1/2 pounds large shrimp, peeled and deveined with tails removed
6 ounces, about 1/3 pound, shiitake mushrooms, stemmed and thinly sliced
3 cloves garlic, grated or finely chopped
1-inch ginger root, peeled and grated or finely chopped
4 scallions, chopped into 1-inch pieces, whites and greens
Salt and pepper
2 tablespoons mild or hot red curry paste
2 roasted red peppers, sliced
1 cup "light" or unsweetened coconut milk
1 cup frozen peas
Heat a couple of tablespoons of vegetable oil over high heat. Add shrimp and toss 2 minutes then add the mushrooms, garlic, ginger, scallions, salt and pepper and cook 3-4 minutes more tossing constantly. Stir in curry paste, roasted red pepper and coconut milk and reduce heat to low. Simmer a few minutes then stir in peas to heat through.
I couldn't get a solid calorie count but with the light coconut milk it's very friendly.0 -
I LOVE cooking and trying new, healthy recipes! Here's one I posted on my blog a couple weeks back:
Healthy Black Bean-Hominy Chili from USA Weekend - Cook Smart
Great recipe we made for dinner tonight! I used lower-sodium varieties of everything and it turned out delicious
Ingredients:
1 quart good quality vegetable broth
1 can (14.5 ounces) petite-diced tomatoes
1 generous TB vegetable oil
1 med-large onion, diced
1 bell pepper, diced
3 TB chili powder
1 tsp ground cumin
1 tsp oregano
2 cans (15.5 ounces each) drained black beans
2 cans (15 ounces each) drained hominy
3 large garlic cloves, minced
1 ounce bittersweet chocolate
1/4 cup chopped fresh cilantro
Directions:
Microwave broth and tomatoes in a microwave-safe container on high power until steamy hot, about 5 minutes.
Meanwhile, heat oil in a Dutch oven or small soup kettle over medium-high heat. Add onions and peppers; saute until soft and golden brown, about 5 minutes. Add chili powder, cumin and oregano: saute until fragrant, a minute or so. Add beans and hominy along with hot broth mixture. Bring to a simmer, reduce heat to low and simmer, partly covered , until vegetables are tender and flavors have blended, about 20 minutes. Stir in garlic, chocolate and cilantro and simmer a couple of minutes to blend flavors. Turn off heat and let stand a few minutes if there's time. Adjust seasonings and serve.
Makes 4-6 servings.
Per Serving for 4: 475 calories, 80g carbohydrates, 16g protein, 10g fat (2 g saturated), 0mg cholesterol, 21g dietary fiber, 2,009mg sodium0 -
Tuna cakes
300 g Sweet potato (about 1 med potato)
2 cans Chicken of the Sea - Chunk Light Tuna In Water (7oz),
2 large eggs
1/2 cup Panko Bread Crumbs
2tbs Parsley
1tbs olive oil
Cook and mash the sweet potato. Drain the tuna. Mix it all together except for the oil. Divide into 8 cakes and fry in a hot pan with the olive oil.
Total calories: 949
Per Serving: 119
Now, I did add a bit of fresh cracked Pepper, Paprika, and Adobo. I had mine plain but I am thinking of making these miniature for a party and making a dipping sauce! Maybe something with a little cayenne to give it a kick. the sweetness of the potato with the tuna was surprisingly good.0 -
Tuna cakes
300 g Sweet potato (about 1 med potato)
2 cans Chicken of the Sea - Chunk Light Tuna In Water (7oz),
2 large eggs
1/2 cup Panko Bread Crumbs
2tbs Parsley
1tbs olive oil
Cook and mash the sweet potato. Drain the tuna. Mix it all together except for the oil. Divide into 8 cakes and fry in a hot pan with the olive oil.
Total calories: 949
Per Serving: 119
Now, I did add a bit of fresh cracked Pepper, Paprika, and Adobo. I had mine plain but I am thinking of making these miniature for a party and making a dipping sauce! Maybe something with a little cayenne to give it a kick. the sweetness of the potato with the tuna was surprisingly good.
oooo, these sound great. I love crab cakes but havent had them in years ( i assume they are bad for you) ill have to try these thanks0
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