Szechwan Shrimp

We LOVE shrimp and this spicy dish is so delicious. The other day we made this dish again only with cooked pieces of chicken and it was just as good.

Ingredients

• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Directions

1. In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
2. Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

Note: If you would like to add veggies to the sauce, I would suggest doubling the sauce.

Servings: 4
Prep time: 10 min. Cook time: 10 min. Ready in: 20 min.
Amount per serving: 142 cal., 4.4 grams fat

- Mindy

Quick and Easy Mexican Chicken

This recipe is much like the Salsa Chicken recipe from this blog. A few different seasonings and so so yummy! Enjoy!

Ingredients

• 4 skinless, boneless chicken breasts
• 1 cup salsa
• 1 cup shredded Cheddar cheese
• 1 clove garlic, minced
• 1 pinch salt
• 1 pinch ground black pepper
• 1 pinch ground cumin

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste and add to hot skillet. Cook until brown on both sides and no longer pink (10 to 15 minutes).
3. Transfer meat to 9 x 13 inch baking dish or casserole dish, top with salsa and cheese and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes (until cheese is bubbly and starts to brown.) Serve over rice.

Servings: 4
Amount per serving: 264 cal., 11 grams fat

- Mindy

Broiled Tilapia Parmesan

At the last minute last night I decided to make fish for dinner. We try to have some type of fish at least once every two weeks. It can be so expensive! I had no idea how incredible tilapia could taste... WOW!

Ingredients

• 1/2 cup Parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon paprika
  
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes
• 1/8 teaspoon onion powder/garlic powder
  
• 1/8 teaspoon celery salt/seed
• 2 pounds tilapia fillets

Directions

1. Preheat your oven's broiler. Line the broiler pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Spray cooking spray on both sides of the fish. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Note: For our small family of two on a diet, we cut the recipe in half and had plenty. Serve with rice and veggies.

Servings: 8
Prep time: 5 min. Cook time: 10 min. Ready in: 15 min.
Amount per serving: 203 cal., 11.4 grams fat

- Mindy

Raspberry Oatmeal Cookie Bars

My friend from the beloved Galena days and college roommate, Shara, invited us over for dinner last Friday night. She gave us the assignment for the dessert. Fabulous! A chance to try a new recipe. After much searching on my favorite website Allrecipes.com I found this! Served warm with vanilla bean ice cream = positively sinful!

Ingredients

• 1/2 cup packed light brown sugar
• 1 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup rolled oats
• 1/2 cup butter, softened
• 3/4 cup seedless raspberry jam

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
2. Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
3. Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

Note: Be sure to spread the jam no closer than 1/4 inch to the edge of the pan. Jam will burn if it's any closer. I doubled the recipe thinking this recipe wouldn't be enough. We had lots of leftovers because it's so rich!

Servings: 12
Prep time: 15 min. Cook time: 40 min. Ready in: 55 min.
Amount per serving: 219 cal., 8.2 grams fat

- Mindy

Baked Garlic Parmesan Chicken

We love Italian food and when we found this healthier version of Parmesan Chicken we were so excited! It is delicious and so easy too!

Ingredients

• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 cup dry Italian bread crumbs
• 2/3 cup grated Parmesan cheese
• 1 teaspoon dried basil leaves
• 1/4 teaspoon ground black pepper
• 6 skinless, boneless chicken breast halves

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
3. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Notes: I use pie dishes to dip the chicken, seems to be much easier. I also put a little extra seasonings in with the bread crumbs, like oregano and/or Italian seasoning. Serve with pasta of choice or salad.

Servings: 6
Prep Time: 15 min. Cook time: 30 min. Ready in: 45 min.
Amount per serving: 243 cal., 8.3 grams fat

- Mindy

Chicken & Corn Chili

For the Niu family Thursday nights are our busiest nights. We get home after 6pm and it's hard to be motivated to cook up a healthy, delicious meal. So... when we found this meal we knew it would become a Thursday night favorite. A healthy crockpot meal? Who wooda thought?

Ingredients

• 4 skinless, boneless chicken breast halves
• 1 (16 ounce) jar salsa
• 2 teaspoons garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• salt to taste
• ground black pepper to taste
• 1 (11 ounce) can Mexican-style corn
• 1 (15 ounce) can pinto beans

Directions

1. Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
2. About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
3. Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.

Notes: I usually add one small can of diced tomatoes with green chilies and I only use half of the salsa. It works well for our small family. I also substitute the garlic powder for fresh, minced garlic. I'm at work for 10 hours so I don't have time to come back home, shred the chicken and then go back to work. We begin cooking when we leave our home for the day. We shred the chicken when we get home, add the corn & beans and let it heat up. We usually just serve with a little cheese, but you can add some sour cream and chips too! Yum!!

Servings: 6
Prep time: 15 min. Cook time: 12 hrs. Ready in: 12 hrs. 15 min.
Amount per serving: 145 calories, 1.9 grams fat

- Mindy

Angel's Pasta

Last night we chose from our weekly menu to make a new dish, Angel's Pasta. I really didn't think it would be all that great, but it looked really healthy and I love zucchini. It turned out to be surprisingly incredible!! So I thought I'd share. Yum! I love healthy recipes.

Ingredients

• 8 ounces angel hair pasta
• 1 tablespoon crushed garlic
• 1 tablespoon olive oil
• 2 zucchini, sliced
• salt and pepper to taste
• 3 tomatoes, chopped
• 12 leaves fresh basil
• 4 ounces mozzarella cheese, shredded

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, heat a medium skillet over medium heat. Pour in oil and saute garlic until golden. Stir in zucchini, salt and pepper. Saute 2 minutes, then mix in tomato and cook a few minutes more. Chop basil and add to vegetables right before mixing with pasta.
3. Combine pasta and vegetables. Serve topped with mozzarella.

Note: We didn't have fresh basil so I added some dried basil just before serving. This is a meatless dish, but you're welcome to add chicken and even more veggies, like mushrooms.

Servings: 6
Prep Time: 10 min. Cook Time: 15 min. Ready in: 25 min.
Amount per serving: 201 calories, 6.6 grams fat

- Mindy