Tag Archives: cilantro

Skinny Cilantro-Garlic Shrimp in Coconut Milk

29 Mar

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Have you been observing Lent?  Congratulations to those who have and those who have not been eating meat on Fridays.  If you’re a vegetarian or vegan it probably was not too tough for you, but us carnivores have a little challenge remembering that chicken, beef, pork etc. may not make participate in our meals on these days.  Remember that while I’m not married to observing Lent and the meatless Fridays tradition, I do generally follow it since I eat with Bryan most Friday nights.

Here is one more dish that is quick and super tasty for your last meatless Friday!  The tomato-coconut broth is velvety smooth and tastes indulgent, but this is a Skinnytaste recipe so your fat content is far less than what you might assume as you munch away (10 g fat/ servings with 4 total servings in this recipe).  Have a fabulous Easter weekend!

Ingredients:

  • 1 1/4 lbs jumbo shrimp, peeled and deveined (weight after peeled)
  • 1 tsp extra virgin olive oil
  • 1 red bell pepper, sliced thin
  • 4 scallions, thinly sliced, white and green parts separated
  • 1/2 cup cilantro
  • 4 cloves garlic, minced
  • kosher salt (to taste)
  • 1/2 tsp crushed red pepper flakes (to taste)
  • 14.5 oz can diced tomatoes
  • 14 oz can light coconut milk (50% less fat)

Directions:

  1. In a medium saucepan, heat  OO over a low heat. Add red peppers and sauté until soft (about 4 minutes).
  2. Add scallion whites, 1/4 cup cilantro, red pepper flakes and garlic. Cook 1 minute.
  3. Add tomatoes, coconut milk and salt to taste.
  4. Cover and simmer on low about 10 minutes to let the flavors blend together and to allow the sauce to thicken.
  5. Add shrimp and cook 5 minutes. Add lime juice.
  6. To serve, divide equally among 4 bowls (or 2 for double servings.  You’re looking at around 520 calorie meal if you have 2 servings/person like we did) and top with scallion greens and remaining cilantro.
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Southwestern Chicken Casserole

26 Oct

Love those casseroles that are as good at the leftovers period as the dish was when it was fresh out of the oven?  THIS is your casserole! Additionally, it is low in calories and in fat making it deliciously, guilt-free lunch or dinner option (8 total servings at 260 calories/serving and about 5 g fat)  Can of chicken soup or other can of’s are often found in casserole dishes.  The combo of can of chicken soup and the Rotel tomato and green chilies will blow your mind here though.  This dish does have a kick to it, but not a giant kick rather more of a flavor explosion in your mouth.  Unless you’re one of those pre-disposed to hating the taste of cilantro*, you’ll want to make this and then make it over and over and over again. 

*Fun Fact: Those people who dislike the taste of cilantro have taste buds that receive cilantro much like the taste of soap.  I most certainly do not have this pre-disposition.    Any of you out there that do, though? 

 

Ingredients: 

  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp garlic powder
  • 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 TBSP olive oil
  • 1 cup finely chopped fresh cilantro leaves
  • 3 1/2 cups fresh broccoli flowerets
  • 1 can cream of chicken soup (99%) fat free
  • 1/2 cup shredded reduced fat cheddar cheese
  • 1 can Rotel (10 oz) tomato and green chilies
  • 4 cups cooked brown rice
  • nonstick spray

Directions:

  1. Preheat oven to 350 degrees.  Sprinkle salt, pepper and garlic powder evenly over bite-sized chicken. In a large skillet, heat oil over medium heat.
  2. Add cilantro and chicken and cook for around 10 minutes, stirring occasionally. Add broccoli to skillet and cook, stirring occasionally, until broccoli is tender and juices run clear when chicken is pierced. Remove from heat.
  3.  In a small saucepan, combine cream of chicken soup and Rotel. Stirring occasionally, cook over medium low heat until warmed through. Remove from heat.      
  4. Spoon rice into a non-stick sprayed 2 1/2- 3 quart casserole dish.  Next, spoon chicken mixture over rice. Pour soup/Rotel mixture over chicken. Sprinkle with cheese.       
  5. Cover and bake 25 to 30 minutes or until cheese is bubbly.  

Crockpot Turkey White Bean Pumpkin Chili

12 Sep

DC weather is FINALLY starting to cool off and I’m loving it!  As promised, I am going to keep the pumpkin madness coming.  This recipe comes from Skinnytaste and it was just a little too skinny for me.  I’m not a fan of the 99% fat free lean ground turkey she calls for.  I need just a tad of fat in my lean ground turkey and I also feel that the 99% fat free kind is very dry for that level of fat free-ness.  Also, I use fat free plain greek yogurt in place of sour cream these days mainly because I always have it and waste sour cream when I buy that.  I made this recipe for a nice little dinner date with my girl Christine.  She used to always give me a hard time for posting “food porn” pictures on Facebook and request to come over for what I was making.  Thus when we were planning I get together, I suggested that I cook her something!  We paired it with a nice Pinot Grigio and I think she was a fan of the meal.  Success 🙂  Enjoy this easy and seasonal chili.  Stay tuned because the forecast for a tomato-based pumpkin chili sometime this fall is a 100% chance.

Ingredients:

  • cooking spray
  • 2 lb 93% fat free/7% fat lean ground turkey
  • 1/2 tsp olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 tsp chili powder, to taste
  • 2 bay leaves
  • 2 tsp cumin
  • 1 tsp oregano
  • 2 (15 oz cans) of white northern or navy beans, rinsed and drained
  • 15 oz can pumpkin puree (not pumpkin pie filling)
  • 4.5 oz canned chopped green chile
  • 2 cups low sodium, fat free chicken broth
  • fat free greek yogurt for topping (optional)
  • chopped cilantro and/or chives for topping (optional)
  • salt and pepper to taste

Directions:

  1. In a large saute pan, spray nonstick spray and cook ground turkey for 5 minutes or until browned. 
  2. Transfer meat to crock pot.  Then, add oil and saute onions and garlic for 3-4 minutes.  Add cumin and saute for 1 minute. 
  3. Add onions, garlic, and cumin to crock pot.  Add white beans, pumpkin puree, green chilies, chicken broth, chili powder, oregano, and bay leaves.  Cover and cook on high for 4 hours or low for 8 hours.  Remove bay leaves and serve.