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/

Grain-Free Southwestern Egg Casserole

Ingredients:

10 Eggs

1 C Ham, diced

1 C Cottage cheese

1 C Shredded Cheddar Cheese

4 Green onions, sliced

4 oz Can Diced Green chilies

Salt and pepper, to taste

Directions:

Mix everything together and pour into a greased 9x9 casserole dish. 

Bake at 375 degrees for about 20-25 minutes, until top is a light golden brown.

Yield: 6 Servings
Weight Watchers PointsPlus: 7 Points

* Adapted from http://www.closetcooking.com/2009/02/ham-and-cheese-egg-casserole.html

Homemade Red Enchilada Sauce

Ingredients:

2 T Vegetable or Canola oil
2 T Flour
4 T Chili powder
1/2 t Garlic powder
1/2 t Salt
1/4 t Cumin
1/4 t Oregano
2 C Chicken broth

Directions:

Heat oil in a small saucepan over medium-high heat. Add flour and stir together for one minute. Stir in the remaining seasonings. Gradually add chicken broth, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes, or until thick.

Use immediately or store refrigerate in an air-tight container for up to two weeks.

* Adapted from http://www.gimmesomeoven.com/red-enchilada-sauce/

Peanut Butter and Honey Oatmeal Bars

Ingredients:

1 C Creamy peanut butter

1 C Honey

3 C Oats

Directions:

Melt peanut butter and honey together. Stir in oats. 

Press mixture into a 9x9 casserole dish. Cover and let harden overnight.

Yield: 16
Weight Watchers PointPlus: 6 Points

Cheesy Bacon Chicken Casserole

Ingredients:

4-5 Boneless, skinless chicken breasts, cooked and chopped

1/2 lb Bacon, cooked and crumbled

2-10 oz Cans Condensed cream of chicken soup

2 C Shredded Monterey Jack cheese, divided

16 oz Dried Rotini pasta

2 t Garlic powder

Salt and pepper to taste

Directions:

Cook pasta according to package directions. 

In a large bowl, combine chicken, soup, 1 C cheese, pasta, garlic powder, salt and pepper. 

Coat a 9x13 casserole dish with non-spray. Pour pasta mixture into dish. Sprinkle bacon on top of pasta and cover with remaining cheese. 

Bake at 400 degrees for about 20 minutes until cheese is melted. 

* Adapted from http://www.thecoersfamily.com/cheesy-bacon-chicken-casserole-recipe/