Serves 4-6

Ingredients

• 4-6 Chicken Breasts
• 1 tablespoon poultry seasoning, such as vegeta
• 1 tablespoon olive oil
• 1 – 15-ounce can thick coconut milk (you can tell by shaking the cans in the store which are thicker)
• 1 – 10-ounce can tomato paste
• 1 – 1/2 tablespoons curry paste OR the following spices:
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 teaspoon curry powder
• 1/2 teaspoon garam masala
• 1 cup peas
• 3/4 cup fresh basil leaves, torn
• 1/4 cup fresh cilantro, optional
• 1 lime wedge, optional

Filed under: Category Chicken, Light Cooking, Recipes | Tags: cooking with coconut milk,thai basil coconut chicken recipe,thai recipes by No Comments »

6 servings

Ingredients

• 1 large sweet potato, baked (microwave is fine)
• 2 cups fresh spinach
• 1 carrot, cut up into pieces
• 1 egg
• 1/3 cup oats
• 1/2 cup chickpeas
• 1 teaspoon cumin
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice
• 2 cloves garlic

Peel and cube sweet potato. Throw all ingredients into food processor, except egg, oats and spices. Pulse in food processor until blended, but chunky. Remove from food processor and put into a large bowl. Add remaining ingredients. Separate into burger like patties. Either bake for 25 minutes at 400 degrees F, flipping once, r fry in oil until outisde is crisp. Serve on buns with lettuce, chili sauce, and your favorite toppings.

Filed under: Category Light Cooking, Recipes, Vegetarian | Tags: meatless dinner,sweet potato burger,veegetarian burger by No Comments »

Ingredients

• 2 cups cooked pasta
• 4 eggs
• ¼ cup milk
• ½ cup frozen spinach, thawed and drained
• 1 green pepper, diced
• 1 tomato, diced
• ½ cup pepper/jack or Mozzarella cheese
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons Olive Oil

Coat bottom and sides of baking dish with olive oil. Mix all ingredients in large bowl and pour into casserole dish. Bake at 375 for 30 minutes.

Filed under: Category 70 Meals, One Trip to the Store, Light Cooking, Recipes, Vegetarian | Tags: by 1 Comment »

These tasty baked crab cakes can be made for an elegant appetizer, or served as a main course. Use leftover crab legs for cook once, eat twice success, or use packaged or fresh crab. Serve with lemon dill mustard sauce.

Ingredients

• Approximately 3/4 pound crab meat
• 15 Ritz or other puffy crackers, smashed
• 1 egg
• 1/2 cup mayonnaise or Greek Yogurt
• 1 teaspoon lemon juice
• 1 teaspoon Cajun Seasoning
• 1/2 cup diced celery
• 1/4 cup diced green onions
• 1 teaspoon salt
• 1/2 teaspoon pepper

Preheat oven to 350 degrees F. In a large bowl, break apart crab meat with fork. Add remaining ingredients, and mix well. Form into patties: 1-1/2 inch diameter for appetizer size, and 2-1/2 inch diameter for entree size. Place on a greased baking sheet and bake for 15 minutes for appetizer size, and 20 minutes for entree size, until edges are browned. Serve with rice, or on rolls with mustard sauce.

Dill Mustard Sauce

Ingredients

• 1/4 cup Dijon Mustard
• 1/2 cup Greek yogurt, sour cream or mayonnaise
• 1 teaspoon hot sauce
• 1/2 teaspoon dill
• 1 teaspoon white wine or white vinegar
• 1 teaspoon lemon juice

Filed under: Category 40 Dinner Duos, Appetizers, Light Cooking, Recipes, Seafood | Tags: baked crab cakes,best crab cake recipe,crab cakes recipe,easy crab cakes by No Comments »

Here we combine a traditional Caesar with black olives and strawberries for not only some protein, but some Vitamin C and a great color combination to boot. The homemade croutons add a fantastic flavor balance to the fresh strawberries and lettuce.

Makes two large entree salads, or a side serving for 4-6

Ingredients

• 4 – 1-inch thick slices day old Italian bread, cut into cubes
• 3 tablespoons olive oil
• 3 garlic cloves, mashed
• 3 cups Romaine lettuce, chopped
• 1/4 cup grated Parmesan cheese
• 1 cup strawberries, diced
• 1/2 cup cook black olives

Mash garlic into oil. In a large bowl toss bread cubes with oil. Place on baking sheet and toast for 4 minutes.

Prepare dressing below. Toss lettuce with bread croutons, strawberries, black olives and dressing. Top with Parmesan cheese.

Caesar Dressing

• 1/4 cup olive oil
• 3 tablespoons white vinegar
• 1/2 teaspoon salt
• 2 eggs (can substitute 1/2 cup mayonnaise)
• 1/2 teaspoon black pepper
• 1 teaspoon Worcestershire sauce

Filed under: Category 30 Spectacular Salads, Light Cooking, Recipes, Salads & Sides | Tags: by No Comments »

This salad works as a salsa, with chips, on its own as a salad, or as a garnish for grilled chicken or meat. The beautiful color combination is a treat for any table.

Serves 4-6

Ingredients

1/2 pound (approximately 7 spears) asparagus

3/4 cup cooked black beans, drained and rinsed

2 tablespoons white wine vinegar

2 tablespoons red onion, finely diced

1-1/2 teaspoons jalapeno, finely diced

1 clove garlic, minced

1 tablespoon fresh Italian Parsley, minced

1 tomato, seeded and diced

1/4 teaspoon ground cumin

1/2 teaspoon salt

Blanche asparagus for 2 minutes in boiling water. Immediately drain and rise with cold water. Dice asparagus into 1/4 inch rounds. Combine with remaining ingredients. Chill before serving.

Filed under: Category 30 Spectacular Salads, Light Cooking, Recipes, Salads & Sides, Vegetarian | Tags: asparagus salad,black bean salad,great dip,healthy dip by 1 Comment »

Ingredients
-1 tablespoon olive oil
-1 medium onion, chopped
-1 teaspoon chili powder
-1 cup vegetable broth
-1 large sweet potato, peeled, cut into cubes
-2 tomatoes, diced
-1 fresh jalapeno, or 3 tablespoons jarred jalapenos, minced
-16-ounces pinto beans
-1/2 cup water

Heat olive oil in stock pot, and sauté onion about 5 minutes. Add chili powder, broth and potato. Cover pan; reduce heat and simmer until potato is almost tender, about 10 minutes. Add tomatoes, beans and water. Continue to simmer until chili thickens, about 15 minutes. Season to taste with salt and pepper and serve.

Filed under: Category Light Cooking, Recipes, Vegetarian | Tags: chili recipe,lite chili,Sweet Potato Chili,vegetarian chili by No Comments »

Ingredients

• 1 package (8 oz.) Orzo pasta
• 1/2 teaspoon garlic salt
• 1/4 finely diced onion
• 1/4 cup capers
• 1/2 cup diced black or kalamata olives with about 2 tablespoons of their juices
• 1/4 cup minced fresh spinach
• 1/2 yellow pepper, diced
• 1 4-ounce package crumbled feta cheese or 4-ounces fresh shaved Parmesan cheese
• 3 tablespoons lemon juice
• 3 tablespoons balsamic vinegar
• 1 tablespoon olive oil

Boil pasta according to package directions. Rinse with cold water, drain well, place in large bowl, and immediately coat with lemon juice. Stir well and then cover with balsamic vinegar. Add remaining ingredients (or your choice of fresh cheeses and vegetables), and chill or serve immediately.

Filed under: Category 30 Spectacular Salads, Light Cooking, Pasta, Recipes | Tags: best pasta salad,kalamata pasta,lemon juice pasta,pasta salad recipe,perfect pasta salad by No Comments »

Ingredients

• 1 pound shrimp peeled and deveined (raw or precooked, your preference)
• 1 tablespoon salt
• 4 limes (for pre-cooked shrimp, 7 for raw)
• 2 tablespoons white wine vinegar
• 3 tablespoons red onion
• 1 avocado, diced
• 1/2 mango, diced
• 1 heart Romaine Lettuce, chopped
• 1/2 cup greek yogurt
• 1 tablespoon cilantro, minced
• 1 teaspoon garlic salt
• 1/2 teaspoon spicy dry mustard

Dice shrimp and place in dish. Season with salt, top with onion, and squeeze with juice from limes (3 if cooked, 6 if raw). For cooked shrimp, let marinate at least one half hour. If shrimp is uncooked, let shrimp “cook” in lime juice for at least 3 hours, up to overnight. Add avocado and mango to shrimp, and serve on bed of lettuce topped with dressing. For dressing, combine yogurt, juice from remaining lime, cilantro, mustard and garlic salt.

Filed under: Category 30 Spectacular Salads, Light Cooking, Recipes, Salads & Sides, Seafood | Tags: ceviche salad recipe,shrimp mango avocado salad,shrimp salad recipe,unique salad by No Comments »

Tired of the same old mayonnaise-laden potato salad? Follow this recipe for a leaner, lighter-tasting salad with all the flavor and more.

Ingredients

• 3 pounds potatoes, peeled and cubed
• 2 tablespoons chicken or vegetable broth granules
• juice of 4 lemons
• 3 tablespoons white vingar
• 1/4 cup diced green onions
• 1 cup celery, diced
• 3 tablespoons mustard (your choice of spicy or straight)
• 1/4 cup mayonnaise
• 3 hard boiled eggs, diced
• 1 table spoon fresh dill and/or parsley
• 1 teaspoon salt
• 1/2 teaspoon pepper

Place potatoes in a large stock pot. Over with water and add broth granules. Boil until tender. Remove from heat, drain and rinse with cold water. Immediately cover potatoes with lemon juice, and vinegar. Stir to coat, and let cool completely. Add remaining ingredients and stir to coat. Refrigerate before serving.

Filed under: Category Light Cooking, Recipes, Salads & Sides, Vegetarian | Tags: lite potato salad,potato salad,potato salad recipe by 1 Comment »