I like to take chicken strips or tenders (boneless and skinless) and start them in a large skillet with a little olive oil. When they are almost done I will add chopped up fresh broccoli, mushrooms, shredded carrots, snow peas (whatever veggies you like and have on hand). Add salt and pepper and equal "shots" of worchestershire and soy sauce. Cover with the lid and let the veggies steam. By the time the veggies are tender, the chicken will definitely be done. You can play around with whatever seasonings you like (garlic, ginger, etc.). You kind of can't screw this one up which is why I'm good at it. Serve over rice or with egg noodles. If you are ever feeling brave you could try with shrimp I guess, but I've never tried it. A nice wine and you're set! Good luck.
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Help with a simple but tasty recipe for a healthy chicken, shrimp or fish
- Thread starter Foo
- Start date
dinner; BUT for a cooking novice!!!? I was hoping to brew something up for my girlfriend tonight, who normally does all the cooking. The only problem? I utterly and completely suck at cooking! Nevertheless, if there are clear and concise instructions within a recipe, I am confident that I can hack out a decent dinner for my gal. Soooooooooo, are there any cooks out there for us novices, who can come forward with a simple recipe that involves chicken, shrimp or fish for a nice, tasty and healthy dinner? If so, I'd be forever grateful. The sooner the better with this answer, because if someone steps forward soon enough, I'll be able to do this for tonight!
Thanks everyone!
Thanks everyone!
icybicycle
New member
Simple And Quick Shrimp Dish
It is no secret that the amount of time it takes to cook a shrimp is about 2 minutes which is why making a simple shrimp dish is fairly easy.
To start off, bring a pot of water to a full boil for the pasta.
While that is boiling you might want to start on anything else you are serving with the meal.
Most of the time I make a green salad on the side.
When the water is boiling put the pasta in the water.
For 2 people I use 1/2 pound of pasta.
Stir the pasta in the water to separate it and let it cook.
While that is cooking, heat up a skillet on medium high heat and add
olive oil to coat the bottom of the pan.
I season the shrimp with salt and pepper.
I also add a couple of pinches of red pepper flakes to the oil in the
pan to infuse the oil with a little spice.
Once the oil is heated toss the shrimp in and let them cook.
Stir them up a little bit to keep the shrimp moving around.
It only takes a few minutes for the shrimp to turn pink.
When the pasta is done cooking, drain it off and put it in a serving
dish.
I then add some drizzles of olive oil or you can also add butter.
Either is fine but you should add something or the pasta will stick and dry out.
I also add a little bit of garlic powder to my taste to give it a little more
flavor.
After the flavorings are added, I toss in the cooked shrimp and serve up.
This dish takes no more than 15 minutes and I have used it many
times when I needed to cook in a very short time frame.
Bon Appetit
Healthy King Prawn (Shrimp) and Pineapple
Seves Two)
12 King Prawns (cooked)
4 rings of pineapple (if using canned, make sure they are in pineapple juice and not syrup)
1 small lettuce (shredded)
1/4 pint (150ml) of low fat soured cream
1 clove of garlic (crushed or very finely chopped)
1 tsp of coriander/cilantro (roughly chopped) and a small leaf to garnish
Prepare the dip first, ideally at least a couple of hours in advance,
by mixing the garlic and chopped coriander in to the soured cream.
Put the mixture in to dipping bowls and sit in the centre of a plate,
surrounding it with chopped lettuce.
Cut the pineapple rings in to thirds
and arrange around bowl or dip,
sitting a large prawn on top of each piece of pineapple
Simple, healthy...and incredibly tasty!
Healthy Shrimp Salad
Ingredients (per person)
4oz (125g) of shrimp
2 tsp of soured cream
1 clove of garlic (crushed or very finely chopped)
1 tsp roughtly chopped, fresh coriander (cilantro in USA)
4 Baby Gem lettuce leaves (shredded)
2" (5cm) of cucumber (chopped)
1 small tomato (de-seeded and roughly chopped)
Salt to season as required
Mix the soured cream, coriander/cilantro and garlic thoroughly
together in a bowl.
Carefully stir in the shrimp until they are all evenly coated in the sauce.
In a similar way, mix the salad items together with a little salt and put
a handful in the centre of each plate.
Carefully spoon on the shrimp mixture and serve.
It is no secret that the amount of time it takes to cook a shrimp is about 2 minutes which is why making a simple shrimp dish is fairly easy.
To start off, bring a pot of water to a full boil for the pasta.
While that is boiling you might want to start on anything else you are serving with the meal.
Most of the time I make a green salad on the side.
When the water is boiling put the pasta in the water.
For 2 people I use 1/2 pound of pasta.
Stir the pasta in the water to separate it and let it cook.
While that is cooking, heat up a skillet on medium high heat and add
olive oil to coat the bottom of the pan.
I season the shrimp with salt and pepper.
I also add a couple of pinches of red pepper flakes to the oil in the
pan to infuse the oil with a little spice.
Once the oil is heated toss the shrimp in and let them cook.
Stir them up a little bit to keep the shrimp moving around.
It only takes a few minutes for the shrimp to turn pink.
When the pasta is done cooking, drain it off and put it in a serving
dish.
I then add some drizzles of olive oil or you can also add butter.
Either is fine but you should add something or the pasta will stick and dry out.
I also add a little bit of garlic powder to my taste to give it a little more
flavor.
After the flavorings are added, I toss in the cooked shrimp and serve up.
This dish takes no more than 15 minutes and I have used it many
times when I needed to cook in a very short time frame.
Bon Appetit
Healthy King Prawn (Shrimp) and Pineapple
Seves Two)
12 King Prawns (cooked)
4 rings of pineapple (if using canned, make sure they are in pineapple juice and not syrup)
1 small lettuce (shredded)
1/4 pint (150ml) of low fat soured cream
1 clove of garlic (crushed or very finely chopped)
1 tsp of coriander/cilantro (roughly chopped) and a small leaf to garnish
Prepare the dip first, ideally at least a couple of hours in advance,
by mixing the garlic and chopped coriander in to the soured cream.
Put the mixture in to dipping bowls and sit in the centre of a plate,
surrounding it with chopped lettuce.
Cut the pineapple rings in to thirds
and arrange around bowl or dip,
sitting a large prawn on top of each piece of pineapple
Simple, healthy...and incredibly tasty!
Healthy Shrimp Salad
Ingredients (per person)
4oz (125g) of shrimp
2 tsp of soured cream
1 clove of garlic (crushed or very finely chopped)
1 tsp roughtly chopped, fresh coriander (cilantro in USA)
4 Baby Gem lettuce leaves (shredded)
2" (5cm) of cucumber (chopped)
1 small tomato (de-seeded and roughly chopped)
Salt to season as required
Mix the soured cream, coriander/cilantro and garlic thoroughly
together in a bowl.
Carefully stir in the shrimp until they are all evenly coated in the sauce.
In a similar way, mix the salad items together with a little salt and put
a handful in the centre of each plate.
Carefully spoon on the shrimp mixture and serve.
aknaswonder
New member
Some suggestions (sorry, the last one is pork, not chicken):
E Z Marinaded Swordfish
3 tablespoons fresh lime juice
2 tablespoons white wine vinegar
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon ground ginger
1/4 teaspoon dried basil
1/8 teaspoon dried thyme
1/8 teaspoon dried parsley
1 teaspoon hot pepper sauce
1 pinch cayenne pepper
3 tablespoons vegetable oil
2 fresh swordfish fillets
DIRECTIONS
In a medium bowl, stir together the lime juice, white wine vinegar, salt, pepper, ginger, basil, thyme, parsley, hot pepper sauce, cayenne pepper, and oil. Place the fish fillets into the bowl, cover, and marinate for at least 10 minutes, or preferably up to 3 hours.
Preheat broiler or an outdoor grill for high heat.
Place fish onto the grill or a broiling pan. Discard marinade. Grill or broil fish about five minutes each side, until the fish flakes easily with a fork
Orange, Fennel, Red Onion, and Black Olive Salad
Ingredients
3 large California navel oranges, peeled and white pith removed
1 large fennel bulb, very thinly sliced lengthwise, fronds reserved
1 red onion, thinly sliced lengthwise into julienne
3/4 cup kalamata olives, pitted and halved
2 cups fresh-squeezed orange juice
2 teaspoons orange zest
1/4 cup red wine vinegar
2 tablespoons minced shallots
2 teaspoons orange blossom honey
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil, plus more for drizzling if desired
Directions
Using a sharp knife, cut along the membranes of each orange segment to completely remove the orange segments from the pith and membranes. Place in a bowl and reserve any accumulated juices separately.
BACON WRAPPED POTATOES
INGREDIENTS
1 small onion, thinly sliced
2 medium baking potatoes, halved lengthwise
4 bacon strips
DIRECTIONS
Layer onion slices on cut side of two potato halves; top with other potato half. Wrap each potato with two bacon strips. Secure with toothpicks. Place on a lightly greased baking pan. Bake, uncovered, at 375 degrees F for 1 hour and 20 minutes or until potato is tender and bacon is crispy. Discard toothpicks.
TUSCAN PORK LOIN
Ingredients
1 3-pound pork loin, trimmed of fat (seems to me that this would be good with a whole chicken, too. Internal temp on chicken should be 180-185 degrees)
1 teaspoon kosher salt
3 cloves garlic, crushed and peeled
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh rosemary
1 tablespoon freshly grated lemon zest
3/4 cup dry vermouth or white wine
2 tablespoons white-wine vinegar
Directions
Tie kitchen string around pork in three places so it doesn't flatten while roasting. Place salt and garlic in a small bowl and mash with the back of a spoon to form a paste. Stir in oil, rosemary and lemon zest; rub the mixture into the pork. Refrigerate, uncovered, for 1 hour.
Preheat oven to 375 degrees F.
Place the pork in a roasting pan. Roast, turning once or twice, until a thermometer inserted into the thickest part registers 155 degrees F, 60 to 90 minutes. Transfer to a cutting board; let rest for 10 minutes.
Meanwhile, add vermouth (or wine) and vinegar to the roasting pan and place over medium-high heat. Bring to a simmer and cook, scraping up any browned bits, until the sauce is reduced by half, 2 to 4 minutes. Remove the string and slice the roast. Add any accumulated juices to the sauce and serve with the pork.
Roasting Tips
Very cold meat won't roast evenly. Place it on the counter while preheating the oven.
Durable cotton kitchen string is sold at kitchenware stores, most gourmet markets and large supermarkets. Do not use sewing thread or yarn, which may contain inedible dyes or unsavory chemicals.
A heavy-duty, high-sided roasting pan is essential for conducting heat evenly. Never substitute a cookie sheet. A broiler pan will work in a pinch, but the roast will inevitably be somewhat chewier.
Give it a rest. A roast's internal temperature will rise about 10 degrees while resting. The natural juices will also reincorporate into the meat's fibers and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner.
E Z Marinaded Swordfish
3 tablespoons fresh lime juice
2 tablespoons white wine vinegar
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon ground ginger
1/4 teaspoon dried basil
1/8 teaspoon dried thyme
1/8 teaspoon dried parsley
1 teaspoon hot pepper sauce
1 pinch cayenne pepper
3 tablespoons vegetable oil
2 fresh swordfish fillets
DIRECTIONS
In a medium bowl, stir together the lime juice, white wine vinegar, salt, pepper, ginger, basil, thyme, parsley, hot pepper sauce, cayenne pepper, and oil. Place the fish fillets into the bowl, cover, and marinate for at least 10 minutes, or preferably up to 3 hours.
Preheat broiler or an outdoor grill for high heat.
Place fish onto the grill or a broiling pan. Discard marinade. Grill or broil fish about five minutes each side, until the fish flakes easily with a fork
Orange, Fennel, Red Onion, and Black Olive Salad
Ingredients
3 large California navel oranges, peeled and white pith removed
1 large fennel bulb, very thinly sliced lengthwise, fronds reserved
1 red onion, thinly sliced lengthwise into julienne
3/4 cup kalamata olives, pitted and halved
2 cups fresh-squeezed orange juice
2 teaspoons orange zest
1/4 cup red wine vinegar
2 tablespoons minced shallots
2 teaspoons orange blossom honey
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil, plus more for drizzling if desired
Directions
Using a sharp knife, cut along the membranes of each orange segment to completely remove the orange segments from the pith and membranes. Place in a bowl and reserve any accumulated juices separately.
BACON WRAPPED POTATOES
INGREDIENTS
1 small onion, thinly sliced
2 medium baking potatoes, halved lengthwise
4 bacon strips
DIRECTIONS
Layer onion slices on cut side of two potato halves; top with other potato half. Wrap each potato with two bacon strips. Secure with toothpicks. Place on a lightly greased baking pan. Bake, uncovered, at 375 degrees F for 1 hour and 20 minutes or until potato is tender and bacon is crispy. Discard toothpicks.
TUSCAN PORK LOIN
Ingredients
1 3-pound pork loin, trimmed of fat (seems to me that this would be good with a whole chicken, too. Internal temp on chicken should be 180-185 degrees)
1 teaspoon kosher salt
3 cloves garlic, crushed and peeled
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh rosemary
1 tablespoon freshly grated lemon zest
3/4 cup dry vermouth or white wine
2 tablespoons white-wine vinegar
Directions
Tie kitchen string around pork in three places so it doesn't flatten while roasting. Place salt and garlic in a small bowl and mash with the back of a spoon to form a paste. Stir in oil, rosemary and lemon zest; rub the mixture into the pork. Refrigerate, uncovered, for 1 hour.
Preheat oven to 375 degrees F.
Place the pork in a roasting pan. Roast, turning once or twice, until a thermometer inserted into the thickest part registers 155 degrees F, 60 to 90 minutes. Transfer to a cutting board; let rest for 10 minutes.
Meanwhile, add vermouth (or wine) and vinegar to the roasting pan and place over medium-high heat. Bring to a simmer and cook, scraping up any browned bits, until the sauce is reduced by half, 2 to 4 minutes. Remove the string and slice the roast. Add any accumulated juices to the sauce and serve with the pork.
Roasting Tips
Very cold meat won't roast evenly. Place it on the counter while preheating the oven.
Durable cotton kitchen string is sold at kitchenware stores, most gourmet markets and large supermarkets. Do not use sewing thread or yarn, which may contain inedible dyes or unsavory chemicals.
A heavy-duty, high-sided roasting pan is essential for conducting heat evenly. Never substitute a cookie sheet. A broiler pan will work in a pinch, but the roast will inevitably be somewhat chewier.
Give it a rest. A roast's internal temperature will rise about 10 degrees while resting. The natural juices will also reincorporate into the meat's fibers and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner.
take your fish or shrimp and wrap it in foil with a little butter,lemon juice,and some old bay.grill it until the fish is flaky or the shrimp curl til the tail touches the end of the shrimp.boil some angel hair pasta(about 3 minutes)and our the mixture over the noodles.a great side for this is steamed broccoli.serve witha good white wine