thai coconut mussels

unnamed-2Let’s hear it for Chef Michelle!

I just love Thai food and was excited to try out this new recipe from The Skinny-Taste Cookbook by Gina Homolka. This was easy to make, healthy, and everyone went back for seconds so this is another KEEPER! For those of you looking for a new cookbook that features, as Gina puts it, “Light on calories, big on flavor,” recipes, I highly recommend this one. It has quickly turned into one of my favorite, go-to cookbooks.

Hands-on Time: 30 min.
Total Time: Under 1 hour.
Serves 5 (easily)

Ingredients:unnamed
1 teaspoon coconut oil
½ finely chopped red bell pepper
3 medium scallions, thinly sliced
1 tbsp. chopped fresh ginger*
1 (14.5 oz) can petite diced tomatoes
1 (14 oz) can light coconut milk (I went with Gina’s recommendation of using Thai Kitchen brand)
1 to 2 fresh red chiles, finely chopped or ½ to ¾ tsp. crushed red pepper flakes)**
½ cup roughly chopped fresh cilantro
½ tsp. kosher salt
3 pound mussels, scrubbed and de-bearded (about 60 medium)***
½ lime
Loaf of crusty bread for soaking up the yummy sauceunnamed-1

michelle’s musings
*Since I didn’t have fresh ginger on hand I used 1 packet of sushi ginger. I usually keep a few packets from sushi takeout in my refrigerator just in case.

** I used ¾ teaspoon crushed red pepper flakes

***I used 1 bag of Wegman’s Organic Mussels and we had plenty for 6 servings.

Directions:
1. In a large pot, heat the coconut oil over medium-low heat. Add the bell pepper and scallions and cook, stirring, until soft, 1—2 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute. Add the tomatoes, coconut milk, chilies or red pepper flakes, ¼ cup of the cilantro and salt. Cover and simmer for 10 minutes to blend the flavors.

2. Add the mussels, cover, and cook until the mussels open, 5—7 minutes. Squeeze the lime over the mussels and top with the remaining ¼ cup cilantro. Divide the mussels and broth equally among bowls and serve with crusty bread.

ENJOY!

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Nutrition Information (courtesy of the Skinny-Taste Cookbook):
1 Serving (12 mussels): 302 calories; 12.5 fat (5.5g saturated); 33g protein; 21g carbohydrates; 1.5g fiber; 54mg cholesterol; 5g sugars; 918mg sodium

salmon, green beans, and tomatoes

I wasn’t going to post this. It’s so easy, it’s not even a recipe. But then I figured, if I hadn’t thought of it, then maybe others hadn’t either and could benefit from having a healthy, super fast, week-night meal. So here goes…Enjoy!

Ingredients:

  • SalmonIMG_1861
  • Bag of green beans
  • Container of cherry tomatoes
  • Salt
  • Pepper
  • Season All
  • McCormick’s lemon, butter, dill flavored seafood sauce

Directions:

  1. Preheat oven to 350 degrees.
  2. Slice the cherry tomatoes in half and spread in 1/3 of a 9×13 baking dish.
  3. Put the salmon in the middle third of the dish.
  4. Put the green beans in the last third of the dish.
  5. Season tomatoes, salmon, and green beans with salt, pepper, and Season All–to taste.
  6. Pour lemon, butter, dill sauce over salmon only.
  7. Bake for 30 minutes, or until salmon is done.

IMG_1867

tara’s tips: This dish looks so pretty with all of the colors. The salmon and cherry tomatoes are bursting with flavor–literally when it comes to the tomatoes. The green beans are very crisp, which I’m not accustomed to (usually my green beans are prepared very soft, so this was a first for me), but they had good flavor. Though I would suggest roasting them for about 15 minutes on their own before cooking them with the tomatoes and salmon, just to soften them up. All personal preference!