fo o d
EVERYDAY
EASY
COCONUT SHRIMP WITH MANGO SAUCE
1
lime
2
mangoes, halved, seeded, peeled,
and chopped
Va
cup honey
Vs
tsp. cayenne pepper
Snipped fresh cilantro
12
oz. fresh or thawed frozen peeled
and deveined large shrimp
i
cup unsweetened flaked coconut (4 oz.)
Lime wedges (optional)
1.
Preheat oven to 425°F. Line a baking sheet with foil and
lightly coat with
nonstick cooking spray.
Finely shred 1 tsp. peel
from lime and squeeze juice from lime; add lime juice to
blender with
1 cup
of the chopped mango, the honey, and
cayenne pepper; cover and process until smooth. Remove
Va
cup to shallow dish. Transfer remaining to bowl; top with lime
peel and snipped fresh cilantro. Set aside for dipping sauce.
2.
Rinse shrimp; pat dry. Sprinkle with
salt.
Place coconut in
shallow dish. Dip shrimp in the
V
a
cup mango sauce and
then coconut, pressing to coat. Place on baking sheet.
3 .
Bake
8
to 10 minutes or until coconut is golden and shrimp
are cooked through. Serve with dipping sauce,
remaining
chopped mango, cilantro, and lime wedges.
SERVES 4.
EACH SERVING
414 cal, 20 g fat, 129 mgchol, 285 mg sodium,
44 g carbo, 7 g fiber, 20 g pro.
CREAMY POTATO AND ASPARAGUS SOUP
1
large bunch asparagus (l
Va
lb.), trimmed
i
Va
lb. potatoes, peeled and chopped
(Vi-inch pieces or smaller)
1
12-oz. can evaporated milk
6
slices bacon
1
Tbsp. honey
Shredded lemon peel, Italian (flat-leaf)
parsley, coarse salt and/or freshly ground pepper (optional)
1. Reserve about
Vs
of the asparagus. Combine remaining
asparagus, the potatoes, evaporated milk,
l/2
tsp.
salt, Vi
tsp.
black pepper,
and 1
Va
cups wafer in saucepan. Bring to
boiling; reduce heat. Simmer, covered, 10 minutes or until
potatoes are tender. Cool slightly. In blender or food
processor, blend or process soup, half at a time, until smooth.
2 .
Meanwhile, in skillet, cook bacon until crisp. Drain on
paper towels; set aside. Reserve 1 Tbsp. bacon drippings in
skillet. Add reserved asparagus. Cook 5 to
6
minutes or
until asparagus is crisp-tender, stirring occasionally.
3 .
Coarsely chop bacon and place in microwave-safe pie
plate. Drizzle with honey; cover with vented plastic wrap.
Just before serving, microcook on 100% power (high) 30
seconds. To serve, ladle soup into bowls and top with
asparagus, bacon, and desired toppings,
se r v e s 4.
EACH SERVING
356 cal, 15 gfat, 41 mgchol, 673 mg sodium,
43 g carbo, 4 gfiber, 15gpro.
MUSHROOM AND POBLANO
VEGETARIAN ENCHILADAS
6
oz. firm tofu
1
small poblano pepper
Vegetable oil
1
8-oz. pkg. sliced cremini mushrooms
1
tsp. ground cumin
Va
cup sour cream
1
cup shredded Cheddar and Monterey Jack cheese (4 oz.)
8
corn tortillas
Chopped tomato and green onion (optional)
1.
Drain tofu; cut in cubes. Stem and seed poblano; cut in
strips. In skillet heat 1 Tbsp. oil over medium heat. Add tofu,
peppers, mushrooms, cumin, and V
2
tsp.
salt.
Cook
8
to 10
minutes or until mushrooms and peppers are tender, turning
occasionally. Stir in sour cream and
V
2
cup
of the cheese.
2.
Preheat broiler. Lightly oil a 13*9x2-inch baking pan, set
aside. Wrap tortillas in dampened paper towels and
microcook on 100% power (high) 30 seconds or until warm
and softened. Spoon mushroom Filling into tortillas; fold over
and place in prepared pan. Sprinkle with
remaining
cheese.
Broil 4 to 5 inches from heat 1 to 2 minutes, until cheese is
melted. Top with tomato and green onion.
SERVES 4.
EACH SERVING
335 cal, 18gfat, 36 mgchol, 521 mgsodium,
29 g carbo, 4 gfiber, 15gpro.
LEMON GINGER CHICKEN THIGHS
1
1
y2
2
1
8
2
1
. Finely shred peel from lemon and juice lemon. In bowl
combine the lemon peel, ginger, and salt. In another bowl
combine lemon juice, honey, soy sauce, and 2 Tbsp.
water.
2.
Rub lemon peel mixture under the skin of the chicken
thighs. In 12-inch skillet, heat oil over medium-high heat.
Place chicken, skin side down, in the hot oil. Cook 7 minutes
or until well-browned; turn chicken and add lemon juice
mixture. Reduce heat; cover and cook 14 to 18 minutes
longer or until no pink remains (180°F).
3 .
Transfer chicken to plates. Skim fat from pan juices, if
desired. Drizzle chicken with some of the pan juices. Top
with green onion and serve with lemon wedges.
SERVES 4.
EACH SERVING
459cal,31 gfat, 158 mgchol, 567mgsodium,
12 g carbo, 1 gfiber, 33 g pro.
Plan meals using Everyday Easy
recipes at BHG.com/mealideas
lemon
Tbsp. grated fresh ginger
tsp. salt
Tbsp. honey
Tbsp. reduced-sodium soy sauce
chicken thighs with bone
tsp. vegetable oil
Sliced green onions and lemon wedges (optional)
196
SEPTEMBER 2010
BETTER HOMES AND GARDENS
