A quick full meal! Source: Rachael Ray Mag
- 1 1/2 pounds red potatoes, cut into 1-inch pieces
- 4 chicken cutlets (about 1 pound)
- 1/2 cup extra-virgin olive oil
- 3 cups (about 7 ounces) store-bought coleslaw mix
- 1 red bell pepper, thinly sliced
- 1 bunch scallions, thinly sliced
- 1/3 cup shredded pepper jack cheese
directions - In a medium pot, combine the potatoes and enough salted water to cover by 1 inch. Bring to a boil, then lower the heat and simmer until just tender, about 12 minutes; drain.
- Meanwhile, in a shallow bowl, beat the eggs. In another shallow bowl, place the breadcrumbs. Season the chicken with salt and pepper and, working with 1 piece at a time, coat with the breadcrumbs, eggs and breadcrumbs again. Transfer to a sheet of wax paper.
- In a large nonstick skillet, heat 2 1/2 tablespoons olive oil over medium-high heat. Add the chicken and cook, turning once, until golden-brown and cooked through, about 8 minutes. Transfer to a cutting board and let rest for 5 minutes before slicing. Wipe out the skillet.
- In the same skillet, heat the remaining 1 1/2 tablespoons olive oil. Add the coleslaw mix and bell pepper; season with salt and pepper. Cook, stirring often, until wilted and tender, about 5 minutes. Remove from the heat and stir in the scallions. Coarsely mash in the potatoes and cheese; season with salt and pepper. Serve with the chicken.
Yum, yum, yum! Source: Food.com
1 teaspoon dark sesame oil, divided
2 teaspoons minced fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onion
1 teaspoon curry powder
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoons low sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14 ounce) can light coconut milk (I used regular)
2 tablespoons chopped fresh cilantro
4 (6 ounce) tilapia fillets
3 cups hot cooked basmati rice
1 lime (cut in 4 wedges)
Directions:
1. Preheat broiler.
2. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
3. Add ginger and garlic; cook 1 minute.
4. Add peppers and onions; cook 1 minute.
5. Stir in curry powder, curry paste, and cumin; cook 1 minute.
6. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (but do not boil).
7. Remove from heat and stir in cilantro.
8. Brush fish with remaining 1/2 teaspoon oil and 1/4 teaspoon salt and place on a baking sheet coated with cooking spray (I just use parchment paper).
9. Broil 7 minutes or until fish flakes easily when tested with a fork.
10. Serve fish with sauce, rice, and lime wedges.
Read more at: http://www.food.com/recipe/broiled-tilapia-with-thai-coconut-curry-sauce-116882?oc=linkback
This is one of my husband's favorite recipes. It makes a TON of food. I omit the whole part about the bread crumbs - I think it's unnecessary. Source: Rachael Ray Mag
- 6 cloves garlic, finely chopped
- 2 teaspoons herbes de Provence
- 12 ounces andouille sausage, sliced 1/4 inch thick
- 1 yellow bell pepper, chopped
- 1 cup frozen shelled edamame
- 2 15 ounce cans white beans, rinsed
- 2 pounds large shrimp, peeled and deveined
- In a medium skillet, melt 4 tablespoons butter over medium heat. Add half the garlic and cook, stirring occasionally, about 3 minutes. Stir in the bread crumbs, 1 teaspoon herbes de Provence, 1 teaspoon salt and 1/4 teaspoon pepper. Remove from the heat.
- In a Dutch oven, cook the sausage over medium heat, stirring occasionally, until browned, about 7 minutes; transfer to a plate. Add the remaining 2 tablespoons butter, remaining garlic and 1 teaspoon herbes de Provence, the onions and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 5 minutes. Stir in the flour and cook, stirring constantly, 1 to 2 minutes. Gradually stir in 2 cups water and bring to a boil over medium-high heat. Add the sausage and edamame and cook, stirring occasionally, for 3 minutes. Add the white beans and bring to a simmer. Add the shrimp and cook, stirring occasionally, until firm and opaque, 3 to 5 minutes. Season with salt and pepper. Sprinkle the seasoned crumbs over each portion.
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