Curried Fish Casserole Recipes

INGREDIENTS

Nonstick cooking spray
2	cups thinly sliced bok choy or napa cabbage
1	cup sliced red bell pepper, divided
1/2	cup uncooked quick-cooking brown rice
1/3	cup plus 3 tablespoons water, divided
4	Tilapia or white fish fillets (1/4 pound each)
1/2	teaspoon salt, divided
1	cup fat-free reduced-sodium chicken broth
1	teaspoon curry powder
3/4	teaspoon sugar
1	tablespoon cornstarch
1/4	cup finely chopped green onions (optional)

PREPARATION:

1. Preheat oven to 350°F. Spray 13X9-inch baking dish with cooking spray. Add bok choy, 1/2 cup bell pepper, rice and 1/3 cup water; toss gently to blend.
2. Arrange fillets over vegetables; sprinkle with 1/4 teaspoon salt. Cover with foil; bake 30 minutes or until fish flakes when tested with fork.
3. Meanwhile, combine broth, remaining 1/2 cup bell pepper, curry powder, sugar and remaining 1/4 teaspoon salt in small saucepan. Bring to a boil over medium-high heat. Cook and stir 1 minute.
4. Combine cornstarch and remaining 3 tablespoons water in small bowl; stir until completely dissolved. Add to curry mixture; cook and stir 1 minute, scraping bottom and side of pan to prevent sticking.
5. Serve fish fillets over rice and vegetable mixture. Spoon sauce over top. Garnish with green onions.

Asian Pesto Noodles Recipes

	INGREDIENTS 1 pound large raw shrimp, peeled and deveined Spicy Asian Pesto (recipe) 12 ounces uncooked soba (buckwheat ) noodles PREPARATION: Marinate shrimp in 3/4 cup pesto. Cook soba noodles according to package directions; drain and set aside. Preheat broiler or grill. Place marinated shrimp on metal skewers. (If using wooden skewers, soak skewers in a bowl of water for at least 20 minutes before preparing recipe.) Place skewers under broiler or on grill; cook until shrimp are opaque, about 3 minutes per side. To serve, toss soba noodles with remaining pesto and place on platter. Top with shrimp skewers.

Almond Chicken Cups Recipes

INGREDIENTS

1	tablespoon vegetable oil
1/2	cup chopped red bell pepper
1/2	cup chopped onion
2	cups chopped cooked chicken
2/3	cup sweet-and-sour sauce
1/2	cup chopped almonds
2	tablespoons soy sauce
6	(6- to 7-inch) flour tortillas

PREPARATION:

1. Preheat oven to 400°F. Heat oil in small skillet over medium heat until hot. Add bell pepper and onion. Cook and stir 3 minutes or until crisp-tender.
2. Combine vegetable mixture, chicken, sweet-and-sour sauce, almonds and soy sauce in medium bowl; mix until well blended.
3. Cut each tortilla in half. Place each half in 2-3/4-inch muffin cup. Fill each with about 1/4 cup chicken mixture.
4. Bake 8 to 10 minutes or until tortilla edges are crisp and filling is hot. Remove muffin pan to cooling rack. Let stand 5 minutes before serving.