Thai Coconut Shrimp with Basmati Rice and Cookin’ Greens

Serves 4 (Recipe works with all Cookin’ Greens products)

 Ingredients

1 Can (14 ounces) Coconut Milk (regular or light)

1 Tablespoon Thai Red Curry Paste

1 Teaspoon Thai Fish Sauce

1  Small Red Pepper, diced

1  Cup Frozen Peas

1  Cup Cookin’ Greens of your choice (frozen)

3  Cups Cooked Basmati Rice

1  Pound Medium Shrimp, peeled and cleaned

1  Tablespoon thinly sliced Chives

1  Limes, sliced in half or quartered

Method:

1.      In a large skillet , blend the coconut milk and curry paste .Add Thai fish sauce.

2.      Add bell pepper

3.      Bring to a boil over medium high heat . Stir in the peas, Cookin’ Greens and cooked rice

4.      When the mixture returns to a boil, add the shrimp. Continue cooking and stirring until rice is warm and shrimp turn pink, about 3 minutes

5.      Stir in the chives. Serve in bowls with lime wedges

Enjoy!

Let's talk about the health benefits of dark leafy greens

Watch Registered Dietitian Cara Rosenbloom on Rogers Daytime TV talk about the health benefits of dark leafy greens & why Cookin' Greens is a healthy convenient option.

Kale with Pasta, Parmesan and Chickpeas

This recipes was feature on CTV's Eat Right segment with Cara Rosenbloom

Serves 4

Ingredients
1/2 cup (125 ml) small uncooked whole grain pasta
2 tbsp (30 ml) olive oil or vegetable oil
2 Toppits® Frozen Garlic Cubes
(or 2 finely chopped garlic cloves)
1/2 cup (125 ml) thinly sliced onion
1/4 cup (50 ml) sun dried tomatoes, thinly sliced
1 14 oz (398 ml) can chickpeas,
2 cups (200 g) Cookin’ Greens™ Kale
1/4 cup (50 ml) grated parmesan cheese

METHOD: Cook pasta according to package instructions.
Heat oil in large frying pan. Add garlic, stir for 30 seconds
Add onion, stir for 3 minutes, medium heat. Add tomatoes,
chickpeas and Cookin’Greens™ Kale. Simmer for 5 minutes.
Add pasta and cheese. Stir. Cook for 3 minutes. Serve.
Yield: 4 cups (592 g).
Approximately 3-4 servings.

Do not over cook your greens. Ensure greens are cooked
evenly. For food safety reasons, internal temperature should
reach 71C or 160F. Keep frozen until ready to use.
Store unused product in freezer.