Chili Chicken and Basil

1 lb boneless, skinless chicken breasts
2 Thai bird chilies or serrano chilies
1 tsp soy sauce
2 cups loosely packed fresh basil
1 tbsp fish sauce
3 cloves garlic
1/2 tbsp peanut oil or canola oil
1/2 tbsp red-chili paste
1 tsp sugar
1 tsp fresh cracked pepper

1. Finely chop the garlic and chilies, then use the side of your knife to press them together into a rough paste. (Add a pinch of salt to make this process easier.)
2. Preheat a wok or stainless-steel saute pan over medium-high heat. Add the oil and the garlic-chili paste you just made, and cook for 2 to 3 minutes (be careful not to burn the garlic). Chop the chicken into small pieces and add them to the pan, cooking until they're lightly browned, about 3 to 4 minutes. Add the soy sauce, fish sauce, red-chili paste, and sugar, and continue to cook until the chicken is done all the way through, another 3 to 4 minutes.
3. Add the pepper and basil, and cook until the basil is just wilted, about 2 minutes. Serve immediately.

Garlic-Ginger Shrimp‏

Here's the third recipe in "What to do with a bag of Frozen Shrimp?" Hope you are getting some use out of these EASY and delicious shrimp recipes.

2 tbsp vegetable oil
2 tbsp grated or minced peeled fresh ginger
3 garlic cloves, minced
1 pound frozen medium shrimp, thawed, peeled, and deveined
1/4 cup rice wine or dry white wine
1/2 cup chopped scallions
2 cups hot cooked brown rice

Warm oil in a nonstick skillet over medium heat. Add ginger and garlic and cook, stirring occasionally, 1 minute. Add shrimp and wine to the pan, and raise the heat to medium-high. Cook 3 minutes more or until the shrimp turn pink on both sides and are opaque. Add scallions to pan and toss well to combine. Divide rice and shrimp mixture evenly among 4 serving bowls.

The Rich and the Poor - Shrimp and Beans‏

A few days ago, I did the first recipe in a series: What can you do with a bag of frozen shrimp.  Here is recipe #2

1/2 cup white wine or dry vermouth
1/4 cup water
1 bay leaf
1 pound frozen medium shrimp, thawed, peeled, and deveined
1 (15.5oz) can cannellini beans, rinsed and drained
2 tbsp extra-virgin olive oil
1 tsp white wine or dry vermouth
1 tsp lemon juice
1/4 tsp each salt and pepper
2 tbsp chopped fresh parsley

Add 1/2 cup white wine or vermouth, water and bay leaf in a pan; cook over medium-high heat. When liquid starts to bubble, add shrimp; cook 3 minutes. Add beans and cook until hot. Drain shrimp and beans and transfer to a bowl; discard bay leaf. Add olive oil and toss. Add the 1 tsp white wine or vermouth, lemon juice, and salt and pepper. Top with parsley.

Tomato and Shrimp Stew

So, what can you do with a bag of frozen shrimp? In the next few days, I will be giving you three different recipes telling you just that!!.

1 pound frozen medium shrimp, thawed, peeled, and deveined
1 large onion, diced
2 garlic cloves
2 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
1 (26oz) can whole tomatoes
dash of sugar
1/2 cup chopped fresh basil
1/2 pound cooked pasta

Cook onion and garlic in 1 tablespoon warm olive oil until tender. Season with 1/2 teaspoon each salt and pepper. Add whole tomatoes and sugar; cook 10 minutes. Add basil.  Season shrimp with salt and pepper to taste and saute with 1 tablespoon warm olive oil in a separate pan for 3 minutes or until opaque. Add shrimp to tomato mixture, and toss with pasta. Garnish with additional basil.

Linguine in fresh tomato sauce with garlic-basil toast

10 oz dried linguine

3 Tbsp olive oil
6 cloves garlic, minced, or 1 tbsp bottled minced garlic
2 English muffins, split
2/3 cup fresh basil, chopped
1 pint small tomatoes, halved
1/2 cup chicken broth or pasta water
1 tsp sugar
1/2 cup halved, pitted kalamata olives (optional)
Grated Parmesan cheese; fresh basil (optional)


1. Heat broiler. Cook pasta according to package directions. Drain, set aside.
2. Meanwhile, in bowl combine 1 tablespoon of the oil and about one-third of the minced garlic; brush on cut sides of muffins. Place muffins on baking sheet. Broil, 3 to 4 inches from broiler, for 2 to 3 minutes, until golden. Sprinkle 1 tablespoon of the chopped basil; set aside.
3. In large saucepan heat remaining oil over medium-high. Add remaining garlic, basil, and the tomatoes. Cook 2 minutes; add broth and sugar. Cook 3 to 4 minutes, until tomatoes soften. Season with salt and pepper. Stir in pasta and olives; heat through. Sprinkle cheese and basil.

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Pepper Jelly and Soy Glazed Salmon

1-2lb fresh or frozen skinless salmon fillet, about 1 inch thick
2/3 cup green jalapeno pepper jelly
1/3 cup rice vinegar
1/3 cup soy sauce
3 green onions, sliced
1 Tbsp grated fresh ginger
2 tsp toasted sesame oil
3 cloves garlic, minced
1/4 tsp crushed red pepper
1/4 cup snipped fresh cilantro
1/4 cup sliced fresh jalapeno chile peppers and/or sliced green onions

1. Thaw fish, if frozen. Rinse fish; pat dry. In saucepan melt jelly over low heat; remove. Stir in next 7 ingredients. Place fish in shallow dish; pour mixture over fish. Cover; refrigerate 1 to 2 hours, turning fish occasionally.
2. Remove fish from marinade; reserve marinade. For charcoal grill, arrange medium hot coals around edge of grill. Test for medium heat in center of grill. Place fish on greased piece of heavy-duty foil in center of grill. Cover; gril 15 to 18 minutes or until fish flakes when tested with a fork. (For gas grill, adjust for indirect cooking. Grill over medium heat as above.)
3. Bring reserved marinade to boiling; reduce heat. Simmer, uncovered, 10 to 15 minutes or until reduced to 1/2 cup. Drizzle over fish; sprinkle cilantro, peppers, and onions. Serves 8

Grilled chicken with peanut sauce

1 garlic clove, minced
1/4 cup peanut butter (any kind)
2 tbsp sugar
1/4 tsp red chile flakes
2 tbsp reduced-sodium soy sauce
4 boned, skinned chicken breast halves (about 2 lbs)
1 tbsp vegetable oil

1. Prepare a grill for high heat (450 to 550degrees). In a small saucepan over medium heat, cook garlic and peanut butter together until simmering, about 4 minutes. Whisk in sugar, chile flakes, soy sauce, and 2/3 cup water. Reduce heat and simmer, stirring occasionally, until starting to thicken, about 10 minutes.
2. Meanwhile, rub chicken with oil and grill until golden brown and almost cooked through, turning once, about 6 minutes total. Brush top of each chicken piece with 1 tbsp peanut sauce and cook just until sauce starts to caramelize, about 2 minutes. Serve with steamed vegetables and remaining sauce on the side.

Avocado-Bean wrap

2 ripe avocados
1 cup fresh or jarred salsa
2 tsp oil
1 red pepper, chopped
1 cup shredded carrots
1/2 tsp ground cumin
1 can (15 oz) low-sodium black beans, rinsed
1/3 cup chopped cilantro
4 whole-wheat wraps
4 cups coarsely chopped or shredded romaine lettuce
Serve with : Lime wedges

1. Remove pit and peel avocados. Coarsely chop 1 avocado; mash the other avocado in a small bowl and stir in 1/4 cup salsa until blended. Cover with plastic wrap and set aside
2. Heat oil in medium skillet over medium-high heat. Saute pepper and carrots 3 minutes. Add cumin and cook 30 seconds or until fragrant. Add beans and remaining 3/4 cup salsa; heat through. Stir in the chopped avocado and cilantro; mix well.
3. Spread about 3 tbsp mashed avocado-salsa mixture on each wrap and top with 1 cup lettuce. Spoon 1 cup bean mixture over bottom third of wrap. Starting at bottom, roll up tightly. Place seam side down on serving platter. Serve with lime wedges.

Five-Spice Turkey & Lettuce Wraps‏

Based on a popular Chinese dish, these fun wraps also make appealing appetizers for entertaining. Make it a meal: Serve with chile-garlic sauce and rice vinegar for extra zip; toss diced mango and strawberries with lime juice for a quick dessert.

Recipe Ingredients
	1/2 cup water
	1/2 cup instant brown rice
	2 teaspoons sesame oil
	1 pound 93%-lean ground turkey
	1 tablespoon minced fresh ginger
	1 large red bell pepper , finely diced
	1 8-ounce can water chestnuts , rinsed and chopped
	1/2 cup reduced-sodium chicken broth
	2 tablespoons hoisin sauce (see Note)
	1 teaspoon five-spice powder (see Note)
	1/2 teaspoon salt
	2 heads Boston lettuce , leaves separated
	1/2 cup chopped fresh herbs , such as cilantro, basil, mint and/or chives
	1 large carrot , shredded

Recipe Directions

1. Bring water to a boil in a small saucepan. Add rice; reduce heat to low, cover and cook for 5 minutes. Remove from the heat.
2. Meanwhile, heat oil in a large nonstick pan over medium-high heat. Add turkey and ginger; cook, crumbling with a wooden spoon, until the turkey is cooked through, about 6 minutes. Stir in the cooked rice, bell pepper, water chestnuts, broth, hoisin sauce, five-spice powder and salt; cook until heated through, about 1 minute.
3. To serve, spoon portions of the turkey mixture into lettuce leaves, top with herbs and carrot and roll into wraps.

Prepare the filling (through Step 2), cover and refrigerate for up to 1 day. Serve cold or reheat in the microwave.
Notes: Hoisin sauce is a spicy, sweet sauce made from soybeans, chiles, garlic and spices. It will keep in the refrigerator for at least a year.

Often a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns, five-spice powder was originally considered a cure-all miracle blend encompassing the five elements (sour, bitter, sweet, pungent, salty). Look for it in the supermarket spice section.

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Pork Tenderloin Stir-Fry with Tangerines and Chili Sauce

A tangerine's skin is so thin that when it's cooked, you can eat the fruit - peel and all. Asian sweet chili sauce is an orange-colored, slightly spicy bottled Thai sauce; it's available in the Asian foods section of some supermarkets. Chinese five-spice powder can be found in the spice section of most supermarkets.

1-1 1/4 pound pork tenderloin, trimmed, cut crosswise into 1/2-inch thick rounds, then cut into 1/2 inch wide strips
1 tablespoon cornstarch
2 tablespoons Asian sesame oil, divided
1 tablespoon minced peeled fresh ginger
4 small unpeeled tangerines or clementines, cut (with peel) into 3/4 inch pieces
1/4 cup Asian sweet chili sauce
2 tablespoons soy sauce
1/4 teaspoon Chinese five-spice powder
6 baby bok choy, cut crosswise into 1-inch thick ribbons, tough bases discarded
5 green onions, thinly sliced on diagonal, divided

Place pork tenderloin strips in medium bowl; sprinkle with salt and freshly ground black pepper and toss with cornstarch to coat. Heat 1 tablespoon sesame oil in large nonstick skillet over medium-high heat. Add minced ginger; stir 30 seconds. Add pork tenderloin strips; stir-fry until pork is beginning to brown and is almost cooked through, about 3 minutes. Add tangerine pieces; toss 30 seconds. Add sweet chili sauce, soy sauce, and Chinese five-spice powder; boil until sauce in skillet thickens slightly, tossing to blend, about 1 minute. Stir in remaining 1 tablespoon sesame oil, bok choy, and half of sliced green onions. Stir-fry just until bok choy is wilted. 1 to 2 minutes. Season to taste with salt and freshly ground black pepper. Transfer to bowl; sprinkle with remaining sliced green onions and serve.

Mustard Glazed Ribs

1 rack pork ribs, cut into individual ribs, about 3 pounds

1 1/4 cups ketchup
1/3 cup cider vinegar
3 tablespoons spicy brown mustard
2 tablespoons brown sugar
3 tablespoons water
1 teaspoon onion powder
1/4 teaspoon hot sauce

1. Heat over to 400 degrees. Place ribs in a 13 x 9 x 2-inch baking dish and cover tightly with foil. Bake for 1 hour. Drain off any accumulated liquid.
2. Meanwhile, in a medium-size saucepan, stir together the ketchup, vinegar, mustard, brown sugar, 3 tablespoons water, the onion powder and hot sauce. Cook over medium-low heat for 10 minutes, stirring. Place half the sauce in a small bowl; set aside.
3. Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Lightly coat grill rack with oil or nonstick cooking spray.
4. Baste ribs generously with the remaining sauce and grill for 3 to 4 minutes per side or until nicely browned. Serve ribs with reserved sauce on the side.

Do ahead tip: Bake ribs and make sauce; allow both to cool to room temperature. Cover and refrigerate for up to 2 days. Gently reheat ribs and sauce before grilling.

Grilled Mango BBQ Pizza

 Ever think of making pizza on the BBQ? Well, here's a delicious recipe to do just that. It's fun and tasty. Give it a try

1 pound frozen pizza dough, thawed

1/2 cup bottled barbecue sauce

1 cup shredded Monterey Jack Cheese

3 ounces Canadian bacon, but into strips

1/2 mango, thinly sliced

1. Heat gas grill to medium or prepare charcoal grill with medium-hot coals.

2. Coat a 12 inch perforated pizza pan with nonstick cooking spray. Roll dough out to a 12 inch circle. Place on prepared pizza pan. Put on grill rack and close lid of grill. Grill for 5 minutes. Check bottom of pizza, if getting too dark lower heat to medium-low.

3. Open grill. Spread dough with barbecue sauce and sprinkle evenly with the cheese. Scatter the Canadian bacon and mango slices over the top.

4. Grill for 5 to 7 minutes more until crust is lightly browned and cheese melted.

5. Gently slide pizza onto a cutting board.

6. Allow pizza to cool slightly before cutting into slices.

You can also make pizza directly on grill rack - heat grill and grease rack. Slide rolled out dough from pan directly onto rack; cover grill. Cook 5 minutes, flip dough, add toppings and cook, covered, 5 more minutes!

Beef and Blue Cheese Wraps

 

3 Tbsp Mayonnaise
1 tsp dried thyme, crushed
2 Tbsp yellow mustard
4 8-inch whole wheat tortillas
12 oz thinly sliced cooked roast beef
1 12-oz jar roasted red sweet peppers, drained
1/3 cup crumbled blue cheese
4 cups mixed greens
additional crumbled blue cheese (optional)

1. In bowl combine mayonnaise and dried thyme. Remove and set aside 1 tablespoon of the mayonnaise mixture. Stir mustard into remaining mayonnaise mixture.
2. Spread one side of each tortilla with mayonnaise-mustard mixture. Evenly divide roast beef, sweet peppers, and blue cheese among each tortilla. Roll; brush with reserved mayonnaise-dried thyme mixture.
3. In extra-large skillet over medium heat lightly brown tortilla wraps about 2 minutes per side. Cut in half. Divide greens among salad dishes. Drizzle olive oil and sprinkle additional blue cheese; top with halved wraps.

Balsamic Pork and Dumplings

1 16.9-oz package frozen potato-and onion filled pierogi (potato dumplings)
12 oz green and/or wax beans, trimmed (3 cups)
1 lb pork tenderloin
2 Tbsp olive oil
1/2 cup balsamic vinegar
2 tsp chopped fresh rosemary (optional)

1. Cook pierogi and beans in boiling water according to pierogi package directions. Drain pierogi and beans; divide among serving plates.
2. Meanwhile, slice pork in 1/2 inch medallions. Gently flatten pork slices by hand to 1/4 inch thickness; lightly sprinkle with salt and black pepper. Heat oil in large skillet over medium heat. Add pork. Cook 2 to 3 minutes on each side or until no pink remains. Transfer to serving plates with pierogi and beans.
3. Drain fat from skillet. Add balsamic vinegar to hot skillet. Cook, uncovered, 1 minute or until reduced by half. Drizzle over pork, pierogi, and beans. Sprinkle with chopped rosemary. Serves 4

Crunchy Chicken and Fruit Salad

1- 2.5lb deli-roasted whole chicken
3 oranges
1/3 cup light mayonnaise
2 small red and/or green apples, cored and coarsely chopped
1 - 5oz bag sweet baby lettuces
1/4 cup pecan halves

1. Remove chicken from bones. Tear chicken in bite-size chunks. Set aside.
2. Squeeze juice from one orange. Stir enough juice into the mayonnaise to make dressing consistency. Season with black pepper. Peel and section remaining oranges.
3. On salad plates arrange greens, chicken, apples, and oranges. Sprinkle pecan halves. Pass dressing. Serves 4.

Peanut-Sauced Shrimp and Pasta

1/2 of a 14-oz package, dried medium rice noodles
1 Tbsp cooking oil
12 oz peeled, deveined medium uncooked shrimp
12 oz fresh asparagus spears, trimmed, cut in 2-inch pieces (3 cups)
1 large red and/or yellow sweet pepper, cut in 3/4 inch pieces (1 cup)
1/2 cup bottled peanut sauce

1. Place noodles in large bowl. Bring 4 cups water to boiling; pour boiling water over noodles in bowl. Let stand for 10 minutes.
2. Meanwhile, heat oil in large skillet over medium-high heat. Add shrimp, asparagus, and sweet peppers. Cook and stir for 3 to 5 minutes, until shrimp are opaque. Add peanut sauce; heat through.
3. Drain noodles. Divide noodles among shallow serving bowls, using a fork to twist noodles into nests. Top with shrimp, asparagus, and sweet pepper mixture. Serves 4.

Eat Well for LESS

Think healthy food is expensive - or boring? Here are two ideas that will change your mind!

Stuffed potatoes (Serves 4, $1.75 per serving)

From your pantry
1/4 tsp salt
1/8 tsp pepper
1/4 tsp garlic powder

On your shopping list
4 large russet potatoes
1 cup part-skim ricotta
1 cup reduced-fat shredded cheddar
1 cup frozen spinach, thawed and drained

Bake potatoes in a 400 degree oven for 1 hour or until soft. Remove from oven and carefully slice each potato in half. Scoop insides into a bowl, setting skins aside. Mash potatoes with a fork. Combine with ricotta, Cheddar, spinach, salt, pepper and garlic powder. Spoon potato mixture back into skins. Warm in a 350 degree oven for 15 minutes.


Chicken Fajitas (Serves 4, $2.80 per serving)

From your pantry
2 Tbsp olive oil
1/4 tsp chili powder
1/4 tsp garlic powder
1/4 tsp salt

On your shopping list
1 medium onion, diced
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 lb boneless, skinless chicken breasts, cut into 1 inch strips
1 15.5 oz can black beans
4 honey-wheat flour tortillas
1/4 cup reduced-fat shredded cheddar
1/4 cup salsa

Heat 1 Tbsp olive oil in a large saute pan over medium heat. Add onion and peppers and saute until soft, about 5 minutes. Remove vegetables from pan and put aside. Heat additional 1 Tbsp olive oil in pan. Add chicken breasts and season with chili powder, garlic powder and salt. Cook for 7 minutes, turning halfway through. While chicken is cooking, drain and rinse black beans and warm in the microwave for 1 to 2 minutes. Remove chicken from pan and serve over tortillas with sauteed vegetables, cheese and salsa. Serve with warmed black beans.

Steak with mixed peppercorns and pomegranate glaze

Prep: 25 minutes
4 Servings
Peppercorn melange is a mix of whole black, white, pink, and green peppercorns; it's often sold in a grinder in the spice section of the supermarket. The peppery blend and sweet glaze in this recipe make the most of an inexpensive cut of meat!!

1 - 1 1/4 pound top sirloin steak (about 1 inch thick)
Peppercorn melange, coarsely ground
1 1/2 tsp chopped fresh rosemary
2 1/2 tsp olive oil, divided
1 cup pomegranate juice
4 tsp (packed) golden brown sugar
2 1/2 tsp balsamic vinegar, divided
4 cups arugula

Sprinkle steak very generously with coarsely ground peppercorn melange and salt. Sprinkle each side of steak with half of chopped rosemary. Heat 1 1/2 tsp olive oil in large nonstick skillet over medium-high heat. Add stead; cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steak to platter. Add pomegranate juice, golden brown sugar, and 2 tsp balsamic vinegar to skillet; boil until reduced to scant 1/4 cup glaze, stirring occasionally, about 5 minutes. Season glaze to taste with salt.

Toss arugula with remaining 1 tsp olive oil and remaining 1/2 tsp balsamic vinegar in medium bowl; season to taste with salt. Divide arugula evenly among 4 plates. Slice steak; divide and arrange alongside arugula. Drizzle glaze generously around steak and serve.

Soba Noodles with Chicken and Vegetables

1/2 cup fat-free, less-sodium chicken broth
3 tbsp low-sodium soy sauce
2 tbsp oyster sauce
2 tbsp mirin (sweet rice wine)
1 tsp Sriracha (hot chile sauce, such as Huy Fong)
1 (12 ounce) package soba (buckwheat noodles)
1 tbsp canola oil
1 tsp minced garlic
1 tsp grated peeled fresh ginger
1 pound chicken breast tenders, cut into bite-size pieces
2 large zucchini, cut into julienne strips
1 large carrot, cut into julienne strips
1 tbsp sesame seeds, toasted

1. Combine first 5 ingredients in a small bowl.

2. Prepare noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.

3. Heat canola oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and chicken to pan; saute for 3 minutes, stirring constantly. Add broth mixture, zucchini, and carrot to pan; cook 3 minutes, stirring constantly. Add noodles; cook for 2 minutes or until thoroughly heated, tossing well. Sprinkle with sesame seeds.

Pan-Seared Scallops with Lemon Vinaigrette

12 ounces sea scallops, thawed if frozen
2 lemons
3 tablespoons olive oil
1 pound asparagus spears, trimmed and cut into 2-inch pieces
1 medium red onion, cut into wedges
salt to taste
pepper to taste
2 - 3 fresh basil sprigs, including stems
2 tablespoons fresh basil leaves, cut into strips (optional)

1. Rinse the scallops and pat dry. Set aside.

2. With a sharp knife, score one lemon lengthwise in four sections and remove the peel from each section. Scrape the white portion from the peel; discard. Cut the peel into very thin strips and set aside. Squeeze 2 tablespoons of juice from the lemon; reserve.

3. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the asparagus and onion and cook for 2 to 3 minutes; season to taste with the salt and black pepper. Transfer to a serving platter and keep warm.

4. Combine the lemon peel, basil sprigs and remaining 2 tablespoons of olive oil in the skillet. Cook for 1 minute or until heated through. Remove the lemon peel and basil sprigs with a slotted spoon, leaving the oil in the skillet; discard.

5. Cook the scallops in the hot oil for 3 to 5 minutes or until opaque, turning once. Stir in the reserved lemon juice. Season to taste with salt and black pepper.

6. Place the scallops over the asparagus mixture. Cut the remaining lemon into wedges. Garnish the scallops with the wedges and, if desired, the fresh basil.

190 Calories, 16 g protein, 6 g carbohydrate