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Saturday, August 9, 2014

Health Tips for Today - Healthy Dinners in 40 Minutes

2:20 AM
Health Tips for Today - Healthy Dinners in 40 Minutes. Healthy and fast food? Yes, it's possible! These tasty good-for-you dinners are on the table in fewer than 40 minutes.

20 Minutes Shrimp and Couscous With Yogurt Hummus Sauce
Health Tips for Today - Healthy Dinners in 40 Minutes
This speedy shrimp gets you whole grains, protein, vegetables and fruit all ready to go in 5 minutes
(Tips: prep the couscous while the shrimp broils.) Health Tips for Today - Healthy Dinners in 40 Minutes.

Ingredients

  • 1 cup whole wheat couscous
  • 1/4 cup dried apricots, chopped (or golden raisins)
  • 2 tablespoons olive oil
  • 1/2 cup 2-percent plain Greek yogurt
  • 1 tablespoon prepared hummus
  • 2 tablespoons chopped fresh mint or dill
  • Kosher salt
  • 1 1/4 pounds medium shrimp, peeled and deveined, tails removed
  • 1 cup cherry tomatoes, halved
  • 1/4 to 1/2 teaspoon hot paprika
  • Juice of 1/2 lemon

Directions

  1. Preheat the broiler to high. Combine the couscous, apricots and 1 tablespoon of the olive oil in a bowl. Add 1 1/4 cups very hot water, cover with plastic wrap and let sit until all of the water is absorbed and the couscous is tender, about 5 minutes.
  2. Stir together the yogurt, hummus, mint and 1 to 2 tablespoons water in another bowl. Season with salt and set aside.
  3. Toss the shrimp, tomatoes, the remaining 1 tablespoon olive oil and paprika together. Spread out on a baking sheet and broil until the shrimp is opaque and cooked through, about 4 minutes. Drizzle with the lemon juice.
  4. Fluff the couscous with a fork. Divide the shrimp and couscous among 4 plates. Scrape any of the drippings from the baking sheet into the yogurt-hummus sauce. Serve the shrimp and couscous with the sauce.

Poached Ginger Chicken
Health Tips for Today - Healthy Dinners in 40 Minutes
Poached chicken breast in flavorful ginger, shallot and sesame broth for delicately flavored main dish. Health Tips for Today - Healthy Dinners in 40 Minutes.

Ingredients
  • 4 boneless, skinless chicken breasts (1 3/4 to 2 pounds)
  • Kosher salt
  • 1 2 -inch piece ginger, peeled
  • 1 large shallot
  • 4 tablespoons peanut oil
  • 1 tablespoon toasted sesame oil
  • 1/2 teaspoon sugar
  • 1 English cucumber, halved lengthwise, seeded and thinly sliced
  • 1 bunch radishes, thinly sliced, or 1 small daikon radish, peeled and cut into matchsticks
  • 1 teaspoon Asian chili sauce (such as sambal oelek)
  • 1 bunch watercress, trimmed
  • Juice of 1 lime
Directions
  1. Put the chicken in a medium pot with just enough water to cover; add 1 tablespoon salt. Bring to a gentle simmer over medium heat and cook until the chicken is firm to the touch, about 15 minutes. Meanwhile, prepare a bowl of salted ice water. Drain the chicken and plunge into the ice water for about 30 seconds to stop the cooking. Drain again.
  2. Grate the ginger and shallot into a small bowl. Stir in 3 tablespoons peanut oil, the sesame oil and 1/4 teaspoon each sugar and salt.
  3. Toss the cucumber and radishes with the chili sauce, 3/4 teaspoon salt, the remaining 1 tablespoon peanut oil and the remaining 1/4 teaspoon sugar in a large bowl. Add the watercress and toss.
  4. Divide the salad among plates. Slice the chicken and add to the plates, then top with the ginger mixture. Drizzle with the lime juice.
Sloppy Joe
Health Tips for Today - Healthy Dinners in 40 Minutes
These meaty, cafeteria style sloppy joes have all the flavor of the sandwich you grew up on, but they are extra lean so you can feel good abou making them for your family. Health Tips for Today - Healthy Dinners in 40 Minutes.

Ingredients

  • 1 pound extra-lean ground beef
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 red pepper, diced
  • 1 can small red beans or pinto beans, preferably low sodium drained and rinsed
  • 1 1/2 cups no-salt-added tomato sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon red wine vinegar
  • 1 tablespoon molasses
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon mustard powder
  • 3/4 teaspoon salt
  • Freshly ground black pepper
  • 8 whole-wheat burger buns

Directions
  1. Brown the meat and the onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard. Add the garlic, jalapeno, and red pepper and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients, reduce heat to low, and simmer for 5 minutes more. Place a half-cup scoop of the mixture onto each bun and serve.

Soy Glazed Salmon with Cucumber Avocado Salad
Health Tips for Today - Healthy Dinners in 40 Minutes
Top salmon fillets with an easy soy glaze and pair it with a cucumber and avocado salad for a restaurant worthy, Asian inspired meal that's ready in 25 minutes. Health Tips for Today - Healthy Dinners in 40 Minutes.

Ingredients
  • 1 tablespoon honey
  • 2 1/2 teaspoons low-sodium soy sauce
  • 1/2 teaspoon cornstarch
  • 4 6 -ounce skinless center-cut salmon fillets
  • 1 teaspoon sesame oil
  • Kosher salt
  • 2 tablespoons rice vinegar (not seasoned)
  • 1 tablespoon mayonnaise
  • 1 medium English cucumber, quartered lengthwise and sliced
  • 3 scallions, thinly sliced
  • 1 avocado, halved, seeded and chopped
  • Jarred pickled ginger, for serving (optional)

Directions
  1. Preheat the oven to 400 degrees F. Mix the honey, 2 teaspoons soy sauce and the cornstarch in a small microwave-safe bowl. Microwave until just simmering, 30 to 40 seconds.
  2. Rub the fish fillets all over with 1/2 teaspoon sesame oil and season lightly with salt. Place the fish in a baking dish and bake 5 minutes. Remove from the oven and brush with the honey-soy sauce mixture. Return the fish to the oven and continue baking until just cooked through, 7 to 9 more minutes.
  3. Meanwhile, whisk the rice vinegar, mayonnaise and the remaining 1/2 teaspoon each soy sauce and sesame oil in a large bowl. Add the cucumber, scallions and 1/4 teaspoon salt and toss. Gently fold in the avocado. Serve the salmon with the salad and pickled ginger.
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