Healthy Conscious Living

Curry Shrimp recipe for dinner this week:

Ingredients:

1 tablespoon olive oil
1/4 cup finely chopped onion
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 garlic clove, minced
1 teaspoon curry powder
1/3 cup fat-free plain Greek yogurt
2 tablespoons chopped fresh cilantro
1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice, optional

Directions:

In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Add shrimp; cook and stir 2 minutes. Add garlic and curry powder; cook and stir 30-60 seconds longer or until shrimp turn pink.
Remove from heat. Stir in remaining ingredients. If desired, serve with rice.

Nutrition Facts:
1/2 cup: 147 calories, 5g fat (1g saturated fat), 138mg cholesterol, 293mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

Chicken and Broccoli with Dill Sauce for dinner this week, recipe below!

Ingredients:

4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 tablespoon olive oil
4 cups fresh broccoli florets
1 cup chicken broth
1 tablespoon all-purpose flour
1 tablespoon snipped fresh dill
1 cup 2% milk

Directions:

Sprinkle chicken with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown chicken on both sides. Remove from pan.

Add broccoli and broth to same skillet; bring to a boil. Reduce heat; simmer, covered, until broccoli is just tender, 3-5 minutes. Using a slotted spoon, remove broccoli from pan, reserving broth. Keep broccoli warm.

In a small bowl, mix flour, dill and milk until smooth; stir into broth in pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken; cook, covered, over medium heat until a thermometer inserted in chicken reads 165°, 10-12 minutes. Serve with broccoli.

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Simple Skillet Sea Scallops for dinner recipe ideas through the week!

Ingredients:

1/2 cup dry bread crumbs
1/2 teaspoon salt
1 pound sea scallops
2 tablespoons butter
1 tablespoon olive oil
1/4 cup white wine or reduced-sodium chicken broth
2 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon minced fresh parsley

Directions:

In a shallow bowl, toss bread crumbs with salt. Dip scallops in crumb mixture to coat both sides, patting to help coating adhere.
In a large skillet, heat butter and oil over medium-high heat. Add scallops; cook 1-1/2 to 2 minutes on each side or until firm and opaque. Remove from pan; keep warm.
Add wine, lemon juice and garlic to same pan; bring to a boil. Stir in parsley. Drizzle over scallops; serve immediately.

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Creamy Pasta Primavera recipe for dinner!

Ingredients:

2 cups uncooked gemelli or spiral pasta
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 medium carrots, shredded
2 teaspoons canola oil
2 cups cherry tomatoes, halved
1 garlic clove, minced
1/2 cup grated Parmesan cheese
1/2 cup heavy whipping cream
1/4 teaspoon pepper

Directions:

Cook pasta according to package directions. In a large skillet over medium-high heat, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer.
Stir in Parmesan cheese, cream and pepper. Drain pasta; toss with asparagus mixture.

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Try out Herbed Balsamic Chicken recipe for a healthy lunch or dinner:

Ingredients:

1/2 cup balsamic vinegar
3 tablespoons extra virgin olive oil
1 tablespoon minced fresh basil
1 tablespoon minced fresh chives
2 teaspoons grated lemon zest
1 garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon pepper
6 boneless skinless chicken thighs (1-1/2 pounds)

Directions:

Whisk together all ingredients except chicken. In a bowl, toss chicken with 1/3 cup vinegar mixture; let stand 10 minutes.

Grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes per side. Drizzle with remaining vinegar mixture before serving.

Another excellent dinner recipe to try out - Thai Chicken Curry:

Ingredients

5 tablespoons Thai green curry paste
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
12 ounces chicken thighs, deboned and sliced into bite-sized pieces
2 tablespoons vegetable oil
½ cup chicken broth
1 14-ounce can coconut milk
2 teaspoons fish sauce
1 teaspoon dark brown sugar
2 limes, juiced
2 green onions, sliced
1 small eggplant, sliced into cubes
1 cup snow peas, sliced

Directions:

Heat the vegetable oil in a large skillet or deep pan.
Add the ginger, garlic, and Thai paste and stir for 40 seconds.
Pour in the coconut milk and the chicken broth and stir until well-combined.
Add the fish sauce and the sugar and stir well.
Put the chicken in the pan, and allow it to simmer for around 8 minutes.
Add the eggplant and simmer for another 5 minutes, stirring occasionally.
Mix in the snow peas and the green onions and simmer for 2-3 more minutes.
Squeeze in the lime juice, and add more fish sauce, to taste.
Garnish with fresh cilantro and lime wedges, and serve over steamed rice, if desired.

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