Healthy Recipes

This month we have a tasty entree, Thai Chicken Croquettes with Mango Couscous - fancy enough for guests, but not hard to prepare; and a delicious Caesar Potato Salad with Sugar Snap Peas - great for a picnic in the park, or to pack in your lunch during the week.

Thai Chicken Croquettes with Mango Couscous

Ingredients for the couscous:

    1 tbs. of olive oil, organic canola, or cold-pressed oil of choice
    1 mango diced
    2 cups of couscous

Ingredients for the Sauce:

    1 tbs. natural peanut butter
    1/2 tsp. raw brown sugar
    1/4 tsp. salt
    1/4 tsp. cayenne pepper
    1 tbs. fresh lime juice
    6 oz. coconut milk

Ingredients for chicken croquettes:

    3 tbs. cold-pressed oil of choice for frying
    1 1/2 cups of breadcrumbs, divided
    1/4 tsp. sea salt
    1 tbs. fresh lime juice
    3/4 cup of finely chopped cilantro
    3 cloves of garlic, diced
    1 small onion, finely diced
    2 chicken breasts

  1. Combine together all of the ingredients for the sauce. Simmer for ten minutes. Set the sauce aside until the chicken and couscous are done cooking.
  2. Heat 2 cups of water to a boil in a small pot with a lid. Once the water has started to boil, turn off the burner and pour in the couscous. Cover and let stand for 6-10 minutes (then uncover to prevent couscous from getting "mushy") and begin working on the chicken croquettes.
  3. In a food processor or a blender, grind the chicken breasts, add the diced onion, garlic, cilantro, lime juice, salt, and half of the breadcrumbs and blend. When the ingredients are well mixed, heat the frying pan to medium and add oil. Fry the croquettes until both sides are golden brown.
  4. Heat the sauce on low for 2 minutes. Fluff up the couscous with a fork. Pour 1 tbs. of oil on the couscous. Next, add the diced mango to the couscous. Place the mango couscous on four plates. Put the chicken croquettes on top of the couscous. Lastly, pour the sauce on top of the croquettes.

Source: Family Oven

Caesar Potato Salad with Sugar Snap Peas

1 -1/2 pounds unpeeled, assorted fingerling potatoes or baby potatoes (such as white-skinned, red-skinned, or purple), sliced crosswise into 1/2-inch-thick slices
8 ounces trimmed sugar snap peas
1-bunch radishes, trimmed, sliced
1/2 small red onion, thinly sliced
1/4 cup cold-pressed, extra virgin olive oil
3 tbsps. fresh lemon juice
1 tbsp. garlic clove, pressed
1/2 cup freshly grated Parmesan cheese

  1. Steam potatoes on steamer rack set in large pot over boiling water until almost tender, about 10 minutes. Add sugar snap peas and steam until peas are crisp-tender and potatoes are just tender, approx 1 minute longer. Transfer vegetables to large bowl. Cool slightly. Add radishes and onion.
  2. Whisk next 4 ingredients in small bowl to blend. Whisk-in Parmesan cheese. Season dressing with salt and a generous amount of pepper.
  3. Add dressing to potato mixture; toss to coat. Season with more salt and pepper, if desired. Serve warm or at room temperature.

Source: Epicurious

Posted June 2009 | Permanent Link

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