Garlic-Cilantro Shrimp Rotini

Clean Eating, Oct 2011, p 24.

INGREDIENTS

• 2 cups fresh cilantro
• 1 tsp dried oregano
• 3 cloves garlic
• 1 tsp red pepper flakes
• 1/3 cup olive oil
• 2 1/2 tbsp red wine vinegar
• Salt and pepper, to taste
• 8 oz whole-wheat rotini pasta
• 20 medium raw shrimp, peeled and deveined

DIRECTIONS

1. Preheat broiler to high. Line large baking sheet with foil.

2. Prepare sauce: In the bowl of a food processor, pulse cilantro, oregano, garlic and red pepper flakes until combined. While food processor is running, add oil and vinegar. Stir in salt and pepper, set aside.

3. Cook pasta, set aside

4. Arrange shrimp on sheet, transfer to oven and broil for 3-5 minutes, turning once, until pink.

5. In a large saucepan on medium, add pasta and garlic-cilantro mixture and cook, stirring often, for 1 minute. Reduce heat to medium-low, and shrimp and stir to combine.

Pomegranate-Chipotle Chicken

Clean Eating, Oct 2011, p 49

INGREDIENTS

• 1 cup quinoa
• 2 tsp olive oil
• 4 4oz boneless, skinless chicken breasts
• 1/4 tsp sea salt
• 1/4 tsp fresh ground pepper
• 1 cup 100% pomegranate juice
• 1 tbsp minced chipotle chiles in adobo sauce
• 1 tsp chile powder
• 1 tsp ground cumin
• 1/2 tsp mustard powder
• 1 cup frozen green peas
• 1/4 cup chopped fresh parsley

DIRECTIONS

1. Cook quinoa according to package directions

2. In large skillet, heat oil. Season both sides of chicken with salt and pepper. Add chicken to skillet to cook for 1-2 minutes per side, until golden brown.

3. In medium bowl, whisk pomegranate juice, chipotle chiles, chile powder, cumin, and mustard powder. Add mixture to skillet and bring to a simmer. Reduce heat to medium, partially cover and simmer for 5 minutes, undisturbed, until chicken is cooked through. Add quinoa, peas and parsley to skillet, stir to combine and cook for 1 minutes, until thoroughly heated.

Mango Mojito Chicken

Clean Eating, Oct 2011, p 52

INGREDIENTS

• 2 tsp olive oil
• 4 4oz boneless, skinless chicken breasts
• 1/4 tsp sea salt
• 1/4 fresh ground pepper
• 2 ripe mangos, pitted and diced
• 1 green bell pepper, chopped
• 1 cup chicken broth
• 1/3 cup chopped scallions
• 2 tbsp chopped fresh mint
• 1 tbsp fresh lime juice
• 1 tsp lime zest
• 1 tsp grated garlic
• 2 cups cooked brown rice

DIRECTIONS

1. In large skillet, heat oil on medium-high. Season both sides of chiken with salt and black pepper. Add chicken to skillet and cook for 1-2 minutes per side, until golden brown

2. Add mangos, bell pepper, broth, scallions, mint, lime juice, lime zest, and garlic and bring to a simmer. Reduce heat o medium, partially cover and cook for 5 minutes, undisturbed, until chicken is cooked through. Add rice to skillet and stir to combine. Cook for 1 minutes to heat through.

Greek Quinoa and Avocado Salad

http://shine.yahoo.com/food/recipes/greek-quinoa-and-avocado-salad-536434.html;_ylt=Ar_l1dXAmlycMd5RyGzHTpXkgKU5;_ylu=X3oDMTFxanR0bWlzBG1pdANSZWNpcGUgV2Vla2x5IEluZGV4IG1vZHVsZQRwb3MDMjEEc2VjA01lZGlhUmVjaXBlSW5kZXg-;_ylg=X3oDMTJiZmg2MnBwBGludGwDdXMEbGFuZwNlbi11cwRwc3RhaWQDBHBzdGNhdANmb29kfHdoYXQtMzktc2ZvcmRpbm5lcgRwdANzZWN0aW9ucwR0ZXN0Aw--;_ylv=3

• 1/2 cup uncooked quinoa, rinsed and drained*
• 1 cup water
• 2 roma tomatoes, seeded and finely chopped
• 1/2 cup shredded fresh spinach
• 1/3 cup finely chopped red onion (1 small)
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• Spinach leaves
• 2 ripe avocados, halved, seeded, peeled, and sliced**
• 1/3 cup crumbled feta cheese

1. 1In a 1-1/2-quart saucepan combine quinoa and water. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed.
2. 2Transfer quinoa to a medium bowl. Add tomato, spinach, and onion; stir to combine. In a small bowl, whisk together lemon juice, oil, and salt. Add to quinoa mixture; toss to coat.
3. 3Place spinach leaves on 4 salad plates. Arrange avocado slices on spinach leaves. Spoon quinoa mixture over avocado slices. Sprinkle with some of the feta. Makes 4 main-dish servings.
4. 4*Note: Rinse quinoa thoroughly before cooking to remove a bitter substance called saponin that coats the seeds.
5. 5**Note: Brush avocado slices with additional lemon juice to prevent browning.

Skillet-Roasted Chicken Breasts with Citrus Roasted Potatoes

From Clean Eating Nov/Dec, p 73

INGREDIENTS

1 lb red, white, or yukon gold potatoes, cut into 3/4-inch wedges
1/2 lemon, halved, cut into thin slices and seeded
1/2 orange, halved and cut into thin slices and seeded
2 tbsp olive oil, divided
3/4 tsp black pepper
1/2 tsp fine sea salt, divided
4 oz boneless, skinless chicken breasts
2 tsp chopped fresh parsley, optional

DIRECTIONS

1. Arrange 1 rack in top third and 1 rack in bottom third of oven, preheat to 400F

2. Mist large rimmed baking sheet with cooking spray. In large bowl, combine potatoes, lemon, orange, 1 tbsp oil, 1/4 tsp pepper, and 1/4 tsp salt. Arrange potatoes on baking sheet, transfer to bottom oven rack and roast for 10 minutes.

3. In large oven proof skillet, heat remaining oil on medium-high. Sprinkle chicken with remaining salt and pper. Add chicken to skillet, smooth side down, cool until browned - about 5 minutes.

4. Flip chicken and transfer skillet to top oven rack. Toss potoates, return to bottom oven rack and roast until chicken is cooked through, about 8 minutes. Remove skillet from oven and transfer chicken to platter, tent loosely with foil and set aside.

5. Remove potato mixture from oven, toss and return to oven until browned, about 5 minutes. Service together, sprinkle with parsley.

Souffled Sweet Potatoes

From Clean Eating Nov/Dec, p 51

INGREDIENTS

4lb sweet potatoes
1 head garlic, cloves separate and unpeeled
1/2 cup low-sodium chicken or vegetable broth
1 1/2 tbsp fresh rosemary leaves, chopped
1/2 tsp sea salt
fresh ground pepper
4 large egg whites
1/2 tsp cream of tartar
olive oil cooking spray

DIRECTIONS

1. Preheat oven to 400F. Prick each potato with fork. Place on baking sheet, bake for 45 minutes to 1 hour until softened. Meanwhile, loosely wrap garlic in foil, seal tightly. Place on separate baking sheet, transfer to oven and bake for 30-35 minutes, until softened, but not browned.

2. Let potatoes and garlic cool. Peel potatoes and place in large bowl. Squeeze garlic cloves from skins and add to bowl. Add broth and mash until smooth. Stir in rosemary, salt, and pepper.

3. In separate bowl, combine egg whites and cream of tarter. Beat on high speed until stiff peaks form, 2-3 minutes. With spatula, gently fold in half of egg white mixture into potato mixture until just a few white streaks are visible. Fold in remaining egg whites.

4. Coat 9x13 in baking dish with cooking spray. Add mixture and smooth top. Transfer to oven and bake for 30-35 minutes, until top is lightly browned. Serve hot.

Time Saver: To make day ahead, prepare through step 2, cover and refrigerate. Bring to room temp before proceeding with step 3.

Quinoa Party Salad

Recipe from Clean Eating Magazine, Nov/Dec 2011 p 26

INGREDIENTS
2 cups quinoa
1/4 cup olive oil
juice of 1 lime
1 tbsp ground cumin
pinch red pepper flakes
3 cups frozen corn kernels, thawed
1 15oz can rinsed black beans
1 medium red bell pepper, chopped
1 medium orange bell pepper, chopped
1 jalapeno pepper, seeding and chopped
1 cup fresh cilantro, chopped
sea salt and fresh ground pepper

DIRECTIONS
1. Bring 4 cups water to boil, add quinoa, cover, reduce to simmer. Cook for 10-15 minutes until water is absorbed. let cool.

2. Prepare dressing: in small bowl, whisk oil, lime juice, cumin, and pepper flakes until combined. set aside

3. In large bowel, combine corn, beans, bell peppers, jalapeno, and cilantro. Add quinoa and stir to combine. Top with dressing, season with salt and pepper. Mix. Serve cold or room temperature.