Filipino Salmon Recipe & Healthy Lasagna Recipes

Shrimp Tacos with Spicy Cream Sauce

admin — Wed, 25 Apr 2012 18:39:19 +0000

Chili powder, dumin, and red pepper add zing to the cool cream sauce.

Prep: 20 mins. Cooking: 10 mins. Other: 15 mins. Serves 8.

Ingredients:

1 (16-oz) container nonfat sour cream
2 tsp chili powder, divided
1 tsp ground cumin, divided
3/4 tsp ground red pepper (cayenne) divided
3/4 tsp salt, divided
1/4 tsp ground cinnamon
1/2 cup water
1 lb unpeeled medium-sized fresh shrimp
3 tbs orange juice
2 garlic cloves
2 tsp olive oil
1 avocado, chopped
8 )8-inch) corn tortillas, warmed

Whisk together sour cream, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp ground red pepper, 1/4 tsp salt, and cinnamon. Add 1/2 cup water, stirring until smooth. Cover and chill until ready to serve.

Peel shrimp, and devein, if desired; chop. Combine remaining 1 tsp chili powder, 1/2 tsp cumin, 1/4 tsp red pepper, and 1/2 tsp salt in a shallow dish or zip-top freezer bag; add orange juice and shrimp, turning to cat. Cover or seal, and chill 15 minutes.

Remove shrimp from marinade, discarding marinade. Sauté garlic in hot oil in a large skillet over medium-high heat 2 to 3 minutes. Add shrimp; cook 5 minutes or just until shrimp turn pink. Serve with sour cream sauce and avocado in tortillas.

Sweet-and-Sour Chicken and Rice

admin — Sun, 22 Apr 2012 18:06:46 +0000

Skinned and boned chicken thighs contain a little more fat than breasts do, but they’re very nutritious and hold on to flavor and moisture very well.

Prep: 20 mins. Cooking: 1 hr. Serves 8.

Ingredients:

1/2 tsp each of salt and pepper
2 2 lbs skinned and boned chicken thighs
Vegetable cooking spray
1 small onion, diced
1 medium-sized red bell pepper, chopped
2 garlic cloves, minced
1 cup uncooked long-grain rice
1 cup sweet-and-sour dressing
1 cup low-sodium, fat-free chicken broth
2 green onions, chopped

Sprinkle salt and pepper evenly over chicken and brown in a Dutch oven coated with cooking spray over medium-high heat 2 to 3 minutes on each side or until browned. Remove chicken from pan and set aside.

Add onion, pepper, and garlic to Dutch oven coated with cooking spray; sauté 5 minutes. Add rice; sauté 2 minutes or until rice is opaque. Stir in dressing and broth. Add chicken pieces, and bring to a boil. Cover, reduce heat, and simmer 45 minutes or until liquid is absorbed and chicken is done. Sprinkle with green onions and serve.

Herbed Corn-on-the-Cob

admin — Sat, 14 Apr 2012 17:59:50 +0000

Serves 4

Ingredients:

4 ears fresh corn
1 tablespoon dried whole dillweed
1 tablespoon dried whole thyme
1 tablespoon water
1 teaspoon vegetable oil
1 clove garlic, minced

Remove husks and silk from corn; set aside.

Combine dillweed and remaining ingredients in a small bowl, stirring well.Rub herb mixture evenly over corn; place each ear on a piece of heavy-duty aluminum foil. Roll foil lengthwise around each ear; twist foil at each end to seal.

Grill corn over medium-hot coals 15-20 minutes or until corn is tender, turning every 5 minutes.

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filipino corn on the cob

Summer Squash Casserole

admin — Thu, 12 Apr 2012 20:07:29 +0000

Serves 4

Ingredients:

2 pounds yellow squash, sliced
2/3 cup chopped onion
1/2 cup plus 2 tablespoons chopped green pepper
2/3 cup shredded low-fat Cheddar cheese
1/2 cup frozen egg substitute, thawed
1 (4-ounce) jar diced pimiento, drained
1/4 teaspoon salt
1/4 teaspoon pepper
Vegetable cooking spray
3 tablespoons fine, dry breadcrumbs
2 tablespoons chopped fresh parsley
1/8 teaspoon paprika

Place squash, onion, and green pepper in a vegetable steamer over boiling water; cover and steam 10-12 minutes or until vegetables are crisp-tender. Combine steamed vegetables, cheese, and next 4 ingredients in a medium bowl; stir gently. Spoon mixture into a 4-quart casserole coated with cooking spray.

Combine parsley, breadcrumbs, and paprika, stirring well; sprinkle over squash mixture. Bake at 350 F for 25-30 minutes or until thoroughly heated.

Chicken, Orzo, and Spinach Casserole

admin — Sun, 08 Apr 2012 23:49:38 +0000

The orzo will cook quickly in this homemade broth and adds tender texture to this weeknight one-dish meal. This is low in calories and fat, while high in protein, and is very tasty.

Prep: 25 mins. Cook: 42 mins. Serves 8.

Ingredients:

4 (6-oz) skinned and boned chicken breasts
2/3 cup uncooked orzo
1 (8-oz) package sliced fresh mushrooms
Vegetable cooking spray
1 (10-oz) package chopped frozen spinach, thawed and well drained
1 (10.5-oz) can low-fat cream of mushroom soup
1/2 cup reduced-fat mayonnaise
2 tsp lemon juice
1/2 tsp seasoned pepper
3/4 cup (6 oz) shredded reduced-fat Monterey Jack cheese
1/4 cup Italian-seasoned breadcrumbs

Preheat oven to 350ºF. Coat 13- x 9-inch baking dish with cooking spray.

Boil chicken and water to cover in a large Dutch oven 12 minutes or until done. Remove chicken, reserving broth. Chop chicken, and set aside.

Cook pasta in reserved broth according to package directions, omitting salt and fat.

Sauté mushrooms until tender in a large nonstick skillet coated with cooking spray. Remove from heat. Stir in chicken, pasta, spinach, and next 4 ingredients. Spoon mixture into baking dish coated with cooking spray. Sprinkle with cheese and breadcrumbs. Bake for 30 minutes or until thoroughly heated. Serve immediately.

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filipino casserole recipes
orzo in lasagna

Dried Cherry-and-Pecan Oatmeal

admin — Thu, 05 Apr 2012 20:27:53 +0000

Serves: 6; Prep: 10 min.; Cook: 20 min.

Ingredients:

3 cups water
3 cups fat-free milk
2 cups uncooked whole oats
1/2 cup dried cherries, coarsely chopped
1/2 teaspoon salt
5 tablespoons brown sugar
1 tablespoon butter
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
2 tablespoons chopped pecans, toasted

Bring first 5 ingredients to a boil; reduce heat, and simmer, stirring occasionally, 20 minutes or until thickened. Remove from heat. Stir in 4 tablespoons brown sugar and next 3 ingredients. Spoon 1 cup oatmeal into each of 6 bowls. Sprinkle with pecans and remaining tablespoon brown sugar. Serve immediately.

Wild Rice and Chicken Bowl

admin — Thu, 05 Apr 2012 20:20:14 +0000

Serves: 8; Prep: 20 min.; Cook: 55 min.

Ingredients:

2 cups uncooked wild rice
2 cups shredded cooked chicken breasts
1/2 cup golden raisins
1/2 cup chopped red bell pepper
1/4 cup chopped red onion
2 tbsp fresh lemon juice1 tbsp extra virgin olive oil
1 tbsp Dijon mustard
1 tbsp honey
1 tsp white wine vinegar
1/4 tsp salt
1 tbsp chopped fresh mint
2 tbsp chopped fresh parsley
2 tbsp sliced almonds, toasted
Garnishes: Apple slices, fresh flat-leaf parsley sprigs

Cook rice according to package directions.

Combine cooked rice, chicken, and next 3 ingredients in a large bowl.

Whisk together lemon juice and next 5 ingredients. Drizzle over rice mixture, tossing to coat. Stir in mint and parsley. Sprinkle with almonds. Garnish, if desired.

Lettuce-Wrapped Picadillo

admin — Tue, 03 Apr 2012 20:30:19 +0000

Pronounced pee-kah-DEE-yo, this warm and zesty beef mixture is tasty rolled in crisp iceberg lettuce leaves. Also try it in whole wheat tortillas layered with fat-free refried beans, fat-free sour cream, and salsa.

Prep: 10 mins. Cook: 30 mins. Serves 6.

Ingredients:

1 lb extra-lean ground beef (can substitute pork, if desired)
2 garlic cloves, minced
Vegetable cooking spray
50z frozen onion-and-pepper medley, thawed
1/2 cup golden raisins
1/2 cup tomato sauce
2 to 3 tsp hot sauce
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
Iceberg lettuce leaves
Lime wedges (optional)

Cook beef and garlic in a large non-stick skillet coated with cooking spray over medium-high heat 10 minutes or until beef crumbles and is no longer pink. Drain and pat with paper towels.

Add onion-and-pepper medley to skillet; cook over medium-high heat, stirring often, 10 minutes or until onions are tender. Stir in beef mixture, raisins, and next 5 ingredients. Bring mixture to a boil. Reduce heat, and simmer 10 minutes or until most of the liquid has been evaporated. Serve in lettuce wedges and with limes, if desired.

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Chicken Fingers with Honey-Horseradish Dip

admin — Sat, 31 Mar 2012 17:26:41 +0000

This no-fork recipe won our highest rating. We think it will be a crowd-pleaser for both little and big kids.

Prep: 30 mins. Cook: 20 mins. Serves 8.

Ingredients for Chicken Fingers:

16 saltine crackers, finely crushed
1/4 cup pecans, toasted and ground
1/2 tsp salt
1/2 tsp pepper
2 tsp paprika
4 (6-oz) skinned and boned chicken breasts
1 egg white
Vegetable cooking spray

Ingredients for Honey-Horseradish Dip:

1/2 cup plain nonfat yogurt
1/4 cup coarse-grained mustard
1/4 cup honey
2 tbs prepared horseradish

To make Chicken Fingers: Preheat oven to 425ºF.

Stir together first 5 ingredients.

Cut each chicken breast into 4 strips. Whisk egg white until frothy; dip each chicken strip in egg, and dredge in cracker mixture. Place a rack coated with cooking spray in a broiler pan. Coat chicken strips on each side with cooking spray; arrange on rack. Bake for 18 to 20 minutes or until browned. Serve with Honey-Horseradish Dip.

To make Honey-Horseradish Dip: Stir together all ingredients. Yield: 1 cup.

Grilled Miso Salmon

admin — Tue, 02 Dec 2008 14:03:36 +0000

Photo by foodista

Ingredients
1/2 cup mirin
2 tablespoons minced fresh chives or green (spring) onion tops
1 tablespoon yellow miso
1 tablespoon low-sodium soy sauce
1 teaspoon tahini
1 teaspoon peeled and minced fresh ginger
4 salmon fillets, 5 ounces each, skinned
2 tablespoons chopped fresh cilantro (fresh coriander)
1 teaspoon sesame seeds, toasted

Directions:

In a shallow baking dish, whisk together the mirin, chives, miso, soy sauce, tahini and ginger. Add the fish to the marinade and turn to coat. Cover and marinate in the refrigerator for 1 to 2 hours, turning the fish occasionally.

Prepare a fire in a charcoal grill or place a grill pan over high heat. Remove the fish from the marinade and pat dry. Discard the marinade. When the grill or pan is very hot, place the fillets on it and cook, turning carefully with a spatula, until grill-marked, firm to the touch, and opaque in the center, about 4 minutes on each side.

Transfer the fillets to a serving platter. Garnish with the cilantro and sesame seeds and serve immediately.

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miso salmon lasagna