DINNER

Tandoori Tilapia

Tandoori Tilapia

Ingredients:

1 pound of tilapia
1/2 cup fat-free Greek yogurt
2 cloves garlic, minced
1 teaspoon of minced ginger
1 teaspoon cumin
1/2 teaspoon of turmeric
1 teaspoon of garam masala
1/4 teaspoon of red chili powder
chopped cilantro for garnish (optional)

Instructions:

Mix together all of the ingredients except fish and cilantro.

Add fish and marinate for 30 minutes.

Warm a nonstick grill pan or nonstick regular pan over high heat and coat with cooking spray.

Lower heat and add fish. Cook for 4 minutes per side- times might vary depending on thickness of fillets.

If desired, squeeze with a little lemon juice, and top with cilantro.

 

Taco Pie

Taco Pie

Ingredients

Original recipe makes 4 servings

  • 1 (8 ounce) package refrigerated crescent rolls
  • 1 pound ground beef
  • 1 (1 ounce) package taco seasoning mix
  • 1 (16 ounce) container sour cream
  • 8 ounces shredded Mexican-style cheese blend
  • 1 (14 ounce) bag tortilla chips, crushed

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.
  3. Meanwhile, brown the ground beef in a large skillet over medium high heat. Add the taco seasoning and stir together well. When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, and then top off with the crushed nacho chips.
  4. Return to oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted.

Acapulco Margarita Grouper

Acapulco Margarita Grouper

Ingredients

Original recipe makes 4 servings

  • 4 (6 ounce) grouper fillets
  • 1/3 cup tequila
  • 1/2 cup orange liqueur
  • 3/4 cup fresh lime juice
  • 1 teaspoon salt
  • 3 large cloves garlic, peeled
  • 4 tablespoons olive oil
  • 3 medium tomatoes, diced
  • 1 medium onion, chopped
  • 1 small jalapeno, seeded and minced
  • 4 tablespoons chopped fresh cilantro
  • 1 pinch white sugar
  • salt to taste
  • 1 tablespoon olive oil
  • ground black pepper to taste

Directions

  1. Place fish in a shallow baking dish. In a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. Pour mixture over fillets, and rub into fish. Cover, and refrigerate for 1/2 hour, turning the fillets once.
  2. Preheat the grill for high heat.
  3. In a medium bowl, toss together the tomatoes, onion, jalapeno, cilantro, and sugar. Season to taste with salt. Set salsa aside.
  4. Remove fillets from marinade, and pat dry. Brush the fillets with oil, and sprinkle with ground black pepper. In a small saucepan, boil remaining marinade for several minutes. Remove from heat, and strain out garlic cloves. Set aside to cool.
  5. Grill fish for 4 minutes per side, or until fish is easily flaked with a fork. Transfer fillets to a serving dish. Transfer the fish to a serving plate. Spoon salsa over the fish, and drizzle with the cooked marinade to serve.

Al Kabsa - Traditional Saudi Rice and Chicken

Al Kabsa – Traditional Saudi Rice and Chicken

Ingredients

Original recipe makes 8 servings

  • 1/2 teaspoon saffron
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground white pepper
  • 1/2 teaspoon dried whole lime powder
  • 1/4 cup butter
  • 1 onion, finely chopped
  • 6 cloves garlic, minced
  • 1 (3 pound) whole chicken, cut into 8 pieces
  • 1/4 cup tomato puree
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 3 carrots, peeled and grated
  • 2 whole cloves
  • 1 pinch ground nutmeg
  • 1 pinch ground cumin
  • 1 pinch ground coriander
  • salt and freshly ground black pepper to taste
  • 3 1/4 cups hot water
  • 1 cube chicken bouillon
  • 2 1/4 cups unrinsed basmati rice
  • 1/4 cup raisins
  • 1/4 cup toasted slivered almonds

Directions

  1. Mix together the saffron, cardamom, cinnamon, allspice, white pepper, and lime powder in a small bowl, and set the spice mix aside.
  2. Melt the butter in a large stock pot or Dutch oven over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the chicken pieces and brown them over medium-high heat until lightly browned, about 10 minutes. Mix in the tomato puree.
  3. Stir in the canned tomatoes with their juice, the grated carrots, whole cloves, nutmeg, cumin, coriander, salt, black pepper, and the Kabsa spice mix. Cook for about 3 minutes; pour in the water, and add the chicken bouillon cube.
  4. Bring the sauce to a boil, then reduce the heat to simmer and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.
  5. Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add the raisins and a little more hot water, if necessary. Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate.
  6. Transfer the rice to a large serving platter and arrange the chicken pieces on top. Sprinkle the toasted slivered almonds over the dish.

Baked Dijon Salmon

Baked Dijon Salmon

Ingredients

Original recipe makes 4 servings

  • 1/4 cup butter, melted
  • 3 tablespoons Dijon mustard
  • 1 1/2 tablespoons honey
  • 1/4 cup dry bread crumbs
  • 1/4 cup finely chopped pecans
  • 4 teaspoons chopped fresh parsley
  • 4 (4 ounce) fillets salmon
  • salt and pepper to taste
  • 1 lemon, for garnish

·         Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
  3. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
  4. Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

Almond Lemon Chicken

Almond Lemon Chicken

Ingredients

Original recipe makes 6 servings

  • 5 tablespoons lemon juice
  • 3 tablespoons Dijon-style prepared mustard
  • 2 cloves garlic, chopped
  • 1/4 teaspoon ground white pepper
  • 6 1/2 tablespoons olive oil
  • 6 skinless, boneless chicken breasts
  • 1 cup sliced almonds
  • 2 cups chicken broth
  • 1 teaspoon cornstarch, dissolved in 1 tablespoon water
  • 2 tablespoons orange marmalade
  • 2 tablespoons butter, cut into pieces
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon crushed red pepper flakes
  • 6 slices lemon, for garnish

Directions

  1. Combine the lemon juice, mustard, garlic and white pepper. Beat in 5 tablespoons of the olive oil. Put the chicken in a shallow container and pour the lemon mixture over it. Cover and refrigerate for at least 1 hour.
  2. In a large skillet, saute the almonds in 1/2 tablespoon of the olive oil until golden. Remove from skillet and reserve. Wipe out the skillet. Drain the chicken, reserving the lemon marinade. Add remaining 1 tablespoon olive oil to skillet, then add chicken breasts and brown over high heat until breast is brown on each side (6 to 10 minutes). Remove from skillet and reserve.
  3. Strain the lemon marinade into the skillet. Bring to a boil and boil for 1 minute. Add chicken broth and cornstarch/water mixture. Cook over high heat, stirring occasionally, until the mixture reduces by half (about 5 minutes). Add marmalade and stir over medium heat until melted. Stir in the butter a bit at a time over high heat, stirring constantly. Stir in parsley and red pepper flakes. Return chicken to skillet and heat through. Add reserved almonds and garnish with lemon slices.

Chicken and Artichoke Fricassée with Morel Mushrooms

Chicken and Artichoke Fricassée with Morel Mushrooms

 

Ingredients

  • 1 1/2 lemons
  • 12 baby artichokes
  • 6 cups water
  • 2 tablespoons all purpose flour plus additional for dredging
  • 1 bay leaf
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 cup low-salt chicken broth
  • 1/4 cup crème fraîche
  • 2 teaspoons salt
  • 4 chicken thighs
  • 4 chicken drumsticks
  • 4 ounces fresh morel mushrooms
  • 2 medium carrots, peeled, thinly sliced
  • 2 large shallots, thinly sliced
  • 2 tablespoons chopped fresh thyme, divided
  • 1 garlic clove, minced
  • 1/4 cup dry white wine

Preparation

Fill large bowl with water. Squeeze juice from 1 lemon into water; add lemon halves. Tear outer leaves from 1 artichoke until only pale green leaves remain. Cut top 3/4 inch from top; trim end of stem. Cut in half lengthwise. Rub cut sides of artichoke with lemon half; transfer to bowl with lemon water. Repeat with remaining artichokes.

Bring 6 cups water, 2 tablespoons flour, 2 teaspoons salt, and bay leaf to boil in large saucepan. Add artichoke halves and cook until just tender, about 5 minutes. Drain.

Melt butter with oil in heavy large deep skillet over medium heat. Sprinkle chicken with salt and pepper. Dredge chicken in flour, shaking off excess. Cook chicken until golden brown, about 4 minutes per side. Transfer chicken to plate. Add mushrooms, carrots, and shallots to skillet. Sprinkle with salt and pepper. Sauté until vegetables begin to soften, about 4 minutes. Add 1 tablespoon thyme and garlic; sauté 1 minute. Add wine; bring to boil. Add broth and artichokes; bring to boil.

Return chicken to skillet, reduce heat to medium low, cover, and simmer 20 minutes. Turn chicken, cover, and simmer until cooked through, about 15 minutes longer. Transfer chicken and vegetables to platter. Whisk crème fraîche into sauce in skillet; bring to boil. Season with salt and pepper. Pour sauce over chicken, sprinkle with remaining 1 tablespoon thyme, and serve.

 

Mushroom Tortellini

Mushroom Tortellini

Ingredients

Original recipe makes 4 servings

  • 1 pound cheese tortellini
  • 2 large portobello mushrooms
  • 1/4 cup white wine
  • 1 tablespoon chopped fresh parsley
  • 2 cloves garlic, minced
  • 8 ounces Alfredo-style pasta sauce
  • salt and pepper to taste
  • 1/3 cup grated Parmesan cheese

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.
  3. In a medium skillet over low heat, combine wine, parsley, garlic and mushrooms; stirring frequently, saute for approximately 5 minutes or until mushrooms are cooked through.
  4. Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste.
  5. Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately.

Sesame Ginger Spinach Salad with Shrimp & Oranges

Sesame Ginger Spinach Salad with Shrimp & Oranges

Ingredients:

For the salad

12 large (31-40 count) steamed shrimp – chilled
6 cups baby spinach
3/4 cups julienned red cabbage
3/4 cup sliced scallions
1 small orange – peeled and sliced

For the dressing

1 tablespoon honey + 1 tablespoon warm water – combined
1 teaspoon toasted sesame oil
1 teaspoon peanut oil or canola oil
1 1/2 tablespoons rice vinegar
1 tablespoon tamari soy sauce
1/2 teaspoon dry ground ginger

Instructions:

To make the dressing, combine the honey and water in a measuring cup or small bowl. Add remaining ingredients and whisk to combine. Taste and adjust seasonings to your liking.

For the salad, toss spinach, cabbage and dressing together in a mixing bowl. Use tongs to divide mixture equally onto two large plates, reserving the remaining dressing which collects in the bottom of the bowl. Arrange the oranges and shrimp on top of the salads and garnish with plenty of sliced scallions. Drizzle the remaining dressing over the shrimp and oranges and serve!

Serving Suggestions:

To make a more robust meal serve a side bowl of brown rice for each portion with a simple miso broth poured into it, garnished with strips of toasted nori seaweed, or more scallions.

If you like a spicy-hot salad dressing – add a few dashes of Asian style hot sauce to the mixture.

Vegetarian Substitutes:

Use cubed tofu in place of the shrimp, or for a special treat try it with a handful of toasted cashews instead!

 

Skillet Chicken Broccoli Divan

Skillet Chicken Broccoli Divan

Ingredients

Original recipe makes 4

  • 1 tablespoon butter or margarine
  • 1 pound skinless, boneless chicken breast, cut up
  • 3 cups fresh or frozen broccoli flowerets
  • 1 (10.75 ounce) Cream of Chicken Soup
  • 1/2 cup milk
  • 1/2 cup shredded Cheddar cheese

Directions

  1. Melt butter in skillet. Add chicken and cook until browned, stirring often.

Add broccoli, soup and milk. Cover and simmer 5 min. or until done. Sprinkle with cheese

Spicy Bacon “Fried” Rice

Spicy Bacon “Fried” Rice

Ingredients

2 strips of thick cut bacon – diced
1 cup onion – diced
1 cup carrots – diced
1 cup thawed baby peas
3-4 cups leftover cooked rice – try white or brown basmati rice
2 eggs – whipped with a fork until well blended
1/2 teaspoon sea salt
tamari soy sauce to taste
asian style hot sauce to taste

Instructions

Heat a large non-stick (or well seasoned cast iron) skillet over medium heat and add the diced bacon. Stir fry until it begins to brown and the fat renders from the meat. Turn off the heat. Remove bacon pieces to a plate lined with a paper towel to soak up excess fat. Strain off most of the remaining fat drippings from the pan, keeping just enough to stir fry the remaining veggies.

Return pan to the heat, add onions and carrots and stir fry until they are getting lightly browned and a bit tender. Add the eggs and sea salt and slowly stir, allowing eggs to “scramble” until well cooked. Add the bacon, the peas, and the rice and combine it all well. Add tamari and hot sauce to taste and serve while hot!

Serving Suggestions

A side of sauteed spinach or stir fried cabbage are great side dishes to go with this rice, or a marinated cucumber salad would be great too!

Vegetarian Substitutes

Try diced shiitake mushrooms, or diced smokey tempeh strips, also called “fakin bacon, or small diced seitan in place of the bacon, or simply omit the bacon and make a tasty veggie fried rice.

 

Swiss Chard and Shrimp Whole-Wheat Rotini

Swiss Chard and Shrimp Whole-Wheat Rotini

Ingredients:

1 pound of medium, large or extra large shrimp
1 to 1.5 cups of dry whole wheat rotini (or your favorite pasta)
1 tablespoon of olive oil
1 large bunch of swiss chard, washed and chopped
1 garlic clove, minced
1/2 teaspoon of lemon zest
1 tablespoon of lemon juice
1/2 to 1 teaspoon of red chili flakes (optional)
salt and pepper, to taste

Instructions:

Cook pasta according to package directions.

In the meanwhile, heat 1 teaspoon of oil in a medium nonstick pan and saute garlic. Add swiss chard, season with salt and pepper and stir-fry for 3 to 6 minutes or until wilted.

Remove from pan.

Season shrimp with salt and pepper.

Heat another teaspoon of oil in the same pan, add shrimp and cook until done- about 2 to 3 minutes a side depending on size of shrimp.

Turn off heat.

Add swiss chard, pasta and all the other seasonings to the pan, and mix together.

Serving Suggestions:

This is a self-encompassing meal, but feel free to add a simple lettuce, tomato and onion salad as a side dish.

Vegetarian Substitutes:

You can use canned or fresh chickpeas or cannellini beans in place of the shrimp. Skip the sauteeing shrimp step, and leave the swiss chard in the pan. Add all the other ingredients including one can of beans and the extra teaspoon of olive oil that you didn’t use to saute the shrimp.

 

Tunisian Vegetable Couscous

Tunisian Vegetable Couscous

Ingredients

Original recipe makes 6

  • 1 tablespoon olive oil
  • 1 red onion, chopped
  • 1 zucchini, coarsely chopped
  • 1 yellow squash, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 red bell pepper, coarsely chopped
  • 1 yellow bell pepper, coarsely chopped
  • 1/2 cup sliced baby portabella mushrooms
  • 4 cups vegetable broth
  • 1/2 teaspoon smoked sweet paprika
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 1 tablespoon chopped fresh cilantro
  • 1 (16 ounce) can chickpeas, drained
  • 2 Roma tomatoes, sliced
  • 2 cups dry couscous
  • 1 teaspoon grated orange zest
  • 1 tablespoon grated Parmesan cheese (optional)
  • 1/2 teaspoon paprika (optional)
  • 1 tablespoon finely chopped toasted almonds (optional)

Directions

  1. Heat oil in large pot over medium-low heat. Place onion, zucchini, yellow squash, and carrot in pot and cook, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes. Stir in the red and yellow peppers and mushrooms; cook another 3 minutes. Vegetables should still be firm.
  2. Pour in the vegetable stock and season with paprika, cardamom, salt, and cilantro. Bring mixture to a boil; reduce heat to low. Stir in chickpeas and tomatoes. Slowly pour in the couscous; stir. Cover pot immediately and remove from the heat. Let stand, covered, for 5 minutes. Fluff couscous with a fork. The couscous should have absorbed about half the cooking liquid.
  3. Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds.

Lemon herb chicken with almond pilaf

Lemon herb chicken with almond pilaf

Ingredients

  • Nutrition
  • 2 teaspoons finely-grated lemon rind
  • 1/4 cup lemon juice
  • 12 (1.2kg) chicken thigh fillets, trimmed
  • 1/4 cup olive oil
  • 1 large brown onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • pinch saffron threads
  • 2 tablespoons honey
  • 4 cups chicken stock
  • 10g butter
  • 1 small red onion, finely chopped
  • 2 cups basmati rice
  • 1/2 cup blanched almonds, toasted
  • 1/2 cup (75g) pimento-stuffed green olives
  • 2 tablespoons chopped fresh flat-leaf parsley leaves

Preparation:

  1. Place lemon rind and juice in a large glass or ceramic bowl. Season with salt and pepper. Add chicken. Turn to coat. Cover and refrigerate for 30 minutes, if time permits.
  2. Heat half the oil in a large, non-stick saucepan over high heat. Cook chicken, in batches, for 2 minutes each side or until golden brown. Remove to a bowl.
  3. Reduce heat to low. Add brown onion, garlic and 2 teaspoons of oil. Cook, stirring occasionally, for 10 minutes or until onion is soft. Add saffron and honey. Stir to coat onion. Return chicken and juices to pan with 1 cup of stock and 1/2 cup water. Increase heat to medium-high. Simmer, uncovered, for 15 minutes or until chicken is cooked through and sauce has reduced slightly.
  4. Meanwhile, heat butter and remaining oil in a non-stick saucepan over medium-low heat. Add red onion. Cook, stirring, for 5 minutes or until softened. Add remaining stock and 1 cup cold water. Increase heat to medium. Add rice. Cover and cook for 20 minutes. Stir in almonds.
  5. Add olives to chicken. Cook for 5 minutes or until heated through. Remove from heat. Stir in parsley. Serve chicken with almond pilaf.

Thai Style Halibut and Green Bean Curry

Thai Style Halibut and Green Bean Curry

Ingredients:

2, 6-ounce halibut fillets
1, 15-ounce can light coconut milk
4 tablespoons green curry paste
1/2 pound trimmed green beans
1/2 tomato, chopped
1 garlic clove, finely minced
1/2 onion, finely chopped
1 teaspoon canola or vegetable oil
salt and pepper, to taste

Instructions:

Preheat oven to 400 degrees.

Place fish on a foil lined tray, season with salt and pepper, and bake until done, about 15 to 20 minutes, depending on thickness of the fish.

Cover fish to keep warm while curry cooks.

Heat oil in a medium nonstick pan over medium heat.

Add onion, and saute 2 minutes.

Add garlic, and saute 1 minute.

Add tomato, and saute mixture for 2 minutes.

Add in green curry paste and coconut milk and blend well.

Bring to a gentle boil, add green beans and cook until beans are soft but not mushy- around 5 to 8 minutes.

Season with salt and pepper.

Add fish to curry.

Serving Suggestions:

You get your veggies and protein in with this dish so all you need is some brown or jasmine rice, and you’re ready to eat!