EAST COAST SHRIMP AND LENTIL BOWLS
If you have frozen shrimp, a few seasoning ingredients, bagged spinach and lentils on hand in your pantry, you can make this dish in no time. It's so delicious, nobody needs to know that it's healthy, too! —Mary Kay LaBrie, Clermont, Florida
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place first 4 ingredients and 1 tablespoon garlic powder in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 17-20 minutes., Toss shrimp with seafood seasoning. In a large skillet, melt butter over medium-high heat. Add pepper flakes and remaining garlic powder; cook and stir 30 seconds. Add shrimp; cook and stir until shrimp turn pink, 3-4 minutes. Stir in lemon juice; remove from pan and keep warm., Add spinach and nutmeg to pan; cook and stir over medium-high heat until spinach is wilted. Remove from heat., To serve, divide lentils among 4 bowls. Top with shrimp, spinach and onion. Serve with lemon wedges.
Nutrition Facts : Calories 289 calories, Fat 11g fat (5g saturated fat), Cholesterol 153mg cholesterol, Sodium 645mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
CURRIED CHICKEN POMEGRANATE
Treat yourself to a flavorful chicken dinner that's baked using pomegranate and Yoplait® yogurt.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 2
Number Of Ingredients 7
Steps:
- Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with nonstick cooking spray. Mix yogurt, curry powder, ginger, pomegranate seeds and garlic in medium bowl. Dip chicken in yogurt mixture; place in baking dish. Spread remaining yogurt mixture over chicken. Bake 35 to 45 minutes or until juices run clear. Sprinkle with mint.
Nutrition Facts : Calories 155, Carbohydrate 12 g, Cholesterol 45 mg, Fiber 1 g, Protein 21 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 90 mg
CHANA MASALA WITH POMEGRANATE RAITA
Warm up on chilly evenings (and pack in three of your 5-a-day) with this fragrant chana masala curry that's healthy and low in fat. Serve with pomegranate raita
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 17
Steps:
- Heat the oil in a large non-stick pan, then cook the onions, ginger, garlic and chilli for 15-20 mins.
- Add the spices, chickpeas, the liquid from the can, ¾ can cold water, the tomatoes and bouillon. Cover and simmer for 10 mins.
- Meanwhile, mix the ingredients for the raita in a small bowl, reserving a few coriander leaves. Roughly mash some of the curry to thicken it. Spoon into bowls with rice, if you like. Scatter over the reserved coriander and serve with the raita on the side.
Nutrition Facts : Calories 351 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 16 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 0.4 milligram of sodium
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