The original recipe called for shrimp. I tried it with scallops but they were really fishy so that was not my favorite, but other than that, this is a great recipe! I’ll try it again with shrimp.
Thai Green Curry Coconut Scallops with Basil
1 tsp oil
4 small scallions, whites and greens separated, chopped
1 tbsp Thai green curry paste (or more to taste)
Dash garlic powder
1 lb small bay scallops
6 oz light coconut milk
2 tbsp fresh basil, chopped
salt to taste
In a large nonstick skillet, heat oil on medium-high flame. Add scallion whites and green curry paste; sauté one minute. Add scallops and garlic, season with salt and cook about 2-3 minutes. Add coconut milk and mix well; simmer about 2-3 minutes, or until scallops are cooked through. Remove from heat, mix in scallion greens and basil. Serve over basmati rice.
You can adjust the heat to your liking by adding more or less green curry paste, if you prefer you can use cilantro in place of the basil.
Yield: 4 servings. Per serving (not including rice)= 164 Calories; 7g Fat (35.3% calories from fat); 22g Protein; 5g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 366mg Sodium
SOUTHWESTERN CHICKEN POTPIE
½ box corn muffin mix
1/3 c. water
1 TB taco seasoning
10 oz tomatoes with green chilies
1 ½ c. cooked diced chicken breast
½ can black beans, rinsed
8 oz can corn, drained
Preheat oven to 350*. Spray 9×9 pan with cooking spray and set aside. In small bowl, add corn muffin mix, egg and water. Combine and set aside. In medium bowl add taco seasoning, tomatoes, chicken, black beans, and corn; pour into prepared pan. Top with corn muffin mix. Bake 30 minutes or until cornbread is lightly browned.
Yield: 4 servings. Per serving= 368 Calories; 11g Fat (26.7% calories from fat); 29g Protein; 38g Carbohydrate; 6g Dietary Fiber; 107mg Cholesterol; 949mg Sodium
I really liked this!
Thai Chicken-Broccoli Wraps
2 c. broccoli slaw
1 TB peanut butter
1 TB reduced sodium soy sauce
1 TB water
Dash garlic powder
1 cooked chicken breast, diced
Spray small skillet with cooking spray. Add broccoli slaw and saute’. After 2 minutes add peanut butter, soy sauce and water; stir to combine and mix in broccoli. Add ginger, garlic powder, pepper and chicken. Heat through.
Serve with tortillas.
Yield: 2 servings. Per serving= 170 Calories; 8g Fat (41.3% calories from fat); 19g Protein; 7g Carbohydrate; 3g Dietary Fiber; 41mg Cholesterol; 393mg Sodium.
1 TB butter
10 oz pkg marshmallows
12 oz pkg Golden Grahams
1/3 c. milk chocolate chips
Rub butter around bottom and sides of 13×9 pan. Put remainder of butter into a large bowl with marshmallows. Cook in microwave 1 ½ to 2 minutes; combine well and add cereal. Coat cereal and pour into prepared pan. Put chocolate chips in zip close bag; heat on 30 minute intervals until melted. Snip the corner off and pipe onto cereal mixture in the pan.
Yield: 15 servings. Per serving= 173 Calories; 3g Fat (13.8% calories from fat); 2g Protein; 37g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 227mg Sodium.
Chicken Curry w/ Quinoa
12 oz diced chicken breast meat
2 TB sliced green onion
1 1/4 cups chopped celery
1 cup chopped Granny Smith apples
1 cup fat free chicken broth
1 tablespoon curry powder
1/4 teaspoon paprika
1/3 cup quinoa
Place the chicken, onion, celery, apple, chicken broth, milk, curry powder, and paprika into a slow cooker; stir until mixed. Cover, and cook on Low for 4 to 5 hours. Stir in the quinoa during the final 35 minutes of cooking. Serve when quinoa is tender.
Yield: 3 servings. Per serving= 243 Calories; 4g Fat (15.8% calories from fat); 32g Protein; 21g Carbohydrate; 4g Dietary Fiber; 69mg Cholesterol; 277mg Sodium.