Shrimp Red Curry

Ingredients:

1 14 oz Can Coconut Milk

2-3 T Red Curry Paste

1 T Brown sugar

1 lb Shrimp, peeled and deveined

1 Red bell pepper, cut into strips

1/2 C Sugar snap peas

1/2 C Bamboo shoots

1/4 C fresh Thai (or Italian) basil

1 T Thai Fish sauce

Fresh red chilies, thinly sliced (optional)

Directions:

Bring coconut milk to simmer in large skillet on medium heat. Stir in curry paste and sugar until well blended. Bring to a boil. Reduce heat to low. Simmer 5 minutes. 

Stir in shrimp, bell pepper, peas, and bamboo shoots. Cook 3-5 minutes or just until shrimp turn pink and vegetables are tender-crisp.

Stir in basil and fish sauce. 

Serve with rice and garnish with basil and chilies. 

* Adapted from http://www.thaikitchen.com/Recipes/Seafood/Red-Curry-Shrimp-and-Vegetables.aspx

Healthier Chocolate Chip Cookies

Ingredients:

1 1/2 C All-purpose flour

1 C Quick-cooking oats

1/4 C Ground flax

1 t Baking soda

1/2 t Salt

1/2 t Ground cinnamon

3/4 C Coconut oil (at room temperature) or softened unsalted butter

1 C Granulated sugar

3/4 C Packed brown sugar

2 Large eggs

1 t Vanilla extract

1 C Semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. 

In a large bowl, combine flour, oats, flax, baking soda, salt, and cinnamon. 

In a separate bowl, beat together oil (or butter), sugar, and brown sugar until well combined. Add eggs one at a time, beating together thoroughly. Add vanilla. 

Pour flour mixture into sugar mixture and stir until just combined. Stir in chocolate chips. 

Spoon dough onto prepared cookie sheet by large tablespoons leaving about 2 inches between cookies. 

Bake for 10-12 minutes. 

Remove from oven. 

Let sit on cookie sheet about 3 minutes before removing to cooling rack. 

Yield: About 30 cookies

* Adapted from http://www.foodnetwork.com/recipes/food-network-kitchens/oatmeal-flax-chocolate-chip-cookies-recipe.html

Cheesy Broccoli Quinoa Casserole

Ingredients:

10 oz Can Condensed Cream of Mushroom soup

1/3 C Light Mayonnaise

2 T Milk

1 1/4 C Shredded cheddar cheese

1/2 t Sugar

1/3 t Black pepper

Dash freshly ground nutmeg

2 C Cooked broccoli

3/4 C Uncooked quinoa

1/4 t Salt

2/3 C Grated Parmesan

Directions:

Thoroughly rinse quinoa. Add to 1 1/4 C water with salt. Bring to a boil over high heat. Reduce heat to low and cover. Simmer for 18-20 minutes, until fluffy and ring is visible. Fluff with fork. 

In a large bowl, combine soup, mayonnaise, milk, shredded cheese, sugar, pepper, nutmeg, broccoli, and quinoa. 

Pour into a 9x9 casserole dish coated with non-stick spray. 

Cover with Parmesan. 

Bake for 35-45 minutes at 350 degrees. 

* Adapted from http://eatingwelllivingthin.wordpress.com/2011/04/14/blast-from-the-past-with-a-new-twist/