This Weekend's Recipes!

1. Two Tablespoon Veggie Stir Fry (you can add meat or tofu, of course)
Heat 2 T oil in a skillet or wok, then add 2 T minced garlic and 2 T minced ginger. While that's cooking chop up any veggies you have in your refrigerator and toss them in the wok (I used broccoli, green onions, carrots, and bell pepper). When the veggies start to soften add 1/2 can coconut milk (I used light, unsweetened), 2 T soy sauce, and a pinch of salt. Let it cook for a few minutes until the sauce thickens.

photo from here

2. Coconut Milk Smoothie (this is a great way to use the other half a can of coconut milk that's left over from the stir fry!)
2 bananas
1/2 can coconut milk
1 C frozen berries
2 T honey
1/2 C plain non-fat yogurt

3. Broccoli Chicken Bake
2 chicken breasts
2 stocks broccoli florets
2 cans cream of chicken soup
1/2 cup milk
1/2 box dry stuffing mix
Cheddar cheese
Preheat oven to 350 degrees F.
Cook chicken in olive oil, salt, pepper, garlic, and chili pepper flakes. Meanwhile, steam broccoli until crisp but tender.
In a small bowl mix together the soup, stuffing mix, and milk. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and sprinkle cheese. Bake in the preheated oven for 25-30 minutes.

photo from here

4. Shrimp Pasta
1/4 package angel hair pasta
1 cup shrimp or prawns
2 tomatoes (quartered, optional)
1/4 cup shredded Parmesan cheese
fresh basil
1 clove garlic
1 tablespoon butter

Boil pasta. Cook shrimp in butter and garlic until heated through. Toss pasta with shrimp, tomatoes, basil and Parmesan. Salt and pepper to taste.

photo from here