Tag archives for Dinner Recipes

3 Healthy Fish Recipes | Dinner Made Easy

Tortilla-Crusted Tilapia
Servings: 4
Calories: 363

1.5 lbs tilapia, sliced into strips
3 cups tortilla chips, crushed (7oz)
1/2 cup flour
1 tsp ground cumin
1/2 tsp chili flakes
1/2 tsp smoked paprika
1 tsp garlic powder
1 lime, zested
3 eggs

On a large plate or a wide-mouthed bowl, whisk together flour, cumin, child flakes, smoked paprika, garlic powder and lime zest. Set aside.
In another wide-mouthed bowl, beat eggs. Set aside.
Place crushed tortillas on a large plate.
To encrust fish, take one strip at a time and lightly toss it in the flour mixture. Next, dip the fish into the eggs, then finish off my coating it with the crushed tortillas. Place fish stick on a well-greased baking sheet. Continue coating remaining fish.
Bake at 350ºF for approximately 12-15 minutes, or until fish is cooked through and tortilla crust is lightly golden.
Serve immediately or store in the refrigerator for up to 3 days.
*If you prefer, you can pan fry the fish on a large skillet over medium-high heat.
Enjoy!

Maple Dijon Salmon
Servings: 4
Calories: 330

4 salmon fillets, 4-6oz
1/4 cup maple syrup
1/4 cup Dijon mustard
2 garlic cloves, minced
salt and pepper to taste
oil

In a large bowl, whisk together maple syrup, mustard, garlic and a drizzle of oil. Season with salt and pepper to taste.
Coat salmon with mixture and allow to sit in the refrigerator for 15-20 minutes.
Place fish on a lined baking sheet and bake at 400ºF for 10-12 minutes, or until salmon is cooked through.
Serve immediately or store in the refrigerator for up to 3 days.
Enjoy!

Cajun Mahi Mahi with Mango Salsa
Servings: 3
Calories: 390

For the Mahi Mahi:
1 tbsp oil
1.5lbs Mahi Mahi filets
2 tbsp cajun spice

For the Mango Salsa:
2 mangoes, finely diced
1/3 cup red onion, finely diced
1 jalapeño, deseeded and finely minced
1/4 cup cilantro, roughly chopped
1 lime, juice and zest
salt and pepper to taste

Mahi Mahi:
On a large cutting board or in a large bowl, sprinkle cajun seasoning over fish. Gently rub the seasoning in.
Heat a large nonstick skillet on the stove and add some oil. Add fish and fry on medium-high heat for 2-3 minutes per side, or until fish is lightly golden and cooked through. Do not overcrowd the pan. Fry fish in batches if necessary.
Serve immediately with salsa or store in the refrigerator for up to 3 days.

Salsa:
In a large bowl, toss all ingredients and season with salt and pepper to taste.
Serve immediately or store in the refrigerator for up to 5 days.
Enjoy!

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Dinner LIVE | Veggie Fried Quinoa

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Watch the first episode of Dinner Live Thursday January 19th at 5:00pm ET on YouTube!  CLICK HERE TO WATCH! 

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Homemade Chicken and Corn Soup

 

Chicken & Corn Soup

4 cups chicken broth
2 cup cooked chicken, shredded
1 cup creamed corn
1 cup corn kernels, fresh or frozen
1 tsp soy sauce
1 tsp fresh ginger, grated
1 tbsp cornstarch, mixed with 1 tbsp water
2 eggs, beaten
3 green onion, finely chopped

In a large saucepan combine chicken broth, cooked chicken, creamed corn, corn kernels, soy sauce and grated ginger.  Bring mixture to a simmer over medium heat. Cook for 10 minutes.  Stir in cornstarch mixture until soup begins to thicken.  Pour in beaten eggs swirling the soup with chopstick to create ribbons.  Stir in green onion.

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Thai Shrimp Soup Recipe

Thai Shrimp Soup

1 tbsp coconut oil
1 onion, finely sliced
1 red bell pepper, finely sliced
1 carrot, julienned
2 cloves garlic, minced
1 tsp ginger, grated
1 red chili, finely sliced (optional)
1 tbsp Thai green curry paste
4 cup vegetable broth
1 cup coconut milk
1 tbsp fish sauce
1lb shrimp, peeled
1 package rice noodles
3 green onion, finely sliced
2 tbsp fresh coriander, chopped
lime wedges

In a large soup pot or Dutch oven heat coconut oil over medium-high heat.  Add onion, red bell pepper and carrot.  Cook for 4 minutes or until vegetables begin to soften. Add garlic, ginger, chili and green curry paste and cook for another minute. Add broth, coconut milk and fish sauce. Simmer mixture for 5-10 minutes.  Add shrimp and noodles. Cook for 3-4 minutes until shrimp become pink and opaque.  Add green onion and coriander.  Serve with fresh lime wedges.

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One Pot Cajun Chicken | Easy Weeknight Dinners

*This post was made in collaboration with BUSH’S Beans

One Pot Cajun Chicken Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4-6

1 tbsp olive oil
6 chicken thighs or legs
1 small yellow onion, diced
3 celery ribs, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 tbsp Cajun seasoning
1⁄2 tsp cayenne pepper (optional)
1 cup rice
1 can BUSH’S Dark Red Kidney Beans
2 cups vegetable broth
1 can diced tomatoes, 15oz
salt and pepper

1. In a large skillet heat olive oil
2. Season the chicken with salt and pepper and then fry for 3-4 minutes per side, or until the chicken is golden.
3. Remove chicken from the skillet and set aside.
4. To the same skillet add onion, celery and bell pepper. Sauté for 3 to 4 minutes or until they begin to soften. Add minced garlic, Cajun seasoning and cayenne pepper (if you like the heat.) Cook for an additional 30 seconds.
5. Add rice, BUSH’S Dark Red Kidney Beans, broth and diced tomatoes. Bring mixture to a simmer, return the chicken to the skillet and cover. Reduce heat to medium-low and cook for 10 minutes.
6. Serve immediately or store in the refrigerator for up to 3 days.

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One Pot Garlic Shrimp & Asparagus | Easy Weeknight Dinners

One Pot Garlic Shrimp & Asparagus
2 tbsp butter or olive oil
3 cloves garlic, minced
1½ cups quinoa
2½ cups chicken broth
½ tsp red chili flakes
½ cup white wine (optional)
1lb raw shrimp, peeled and deveined
1 bunch asparagus, cut in thirds
1 lemon, zested and juiced
¼ cup fresh parsley
salt and pepper

In a large skillet melt butter over medium-high heat. Add garlic and cook for 30 seconds.  Add quinoa, chicken broth and white wine and bring mixture to a simmer. Reduce heat to low, cover and simmer for 15-20 minutes.  Add shrimp and asparagus, cover and cook for another 3-4 minutes or until shrimp is fully cooked. Finish with lemon zest, lemon juice, parsley, red chili flakes, salt and pepper. Enjoy!

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