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!

Joanne’s Tortellini and Designer’s Mix Hearty Soup recipe

This recipe has been submitted by Joanne a new Cookin' Greens fan. We love to hear from our fans about the great ways they use our products. Just for sending us this delicious soup recipe we will be sending Joanne a Cookin' Greens thermal bag along with coupons for Free product. If you'd like to submit a recipe of your own please send it to recipe@cookingreens.com
 
Here is Joanne's story behind her new dinner creation.

I love Rapini, yellow beans, and knowing Collards were in there, I thought, "let's give this a try!". I had been at Costco prior, picked up the double pack of Tortellini on sale....one thing led to another, not wanting just pasta and sauce, I thought of a soup...loaf of bread, some cheese....This is how I came up with the soup:
 Ingredients:

1.5 lbs mushrooms, chopped
3 cloves garlic, finely chopped
2 X 900 ml Campbell's sodium reduced chicken broth
1 - 680g jar la San Marzano fresh mashed tomatoes (with basil)
2 celery stalks, chopped
1 large carrot, chopped
1 pkg Olivieri Fresh Tortellini (sausage)
1 pkg "Designer Mix Cooking Greens" frozen vegetables

Freshly grated Parmigiano cheese for topping.




Directions:

In large pot, heat some olive oil (2 Tbsp approx), add the chopped mushrooms and sweat for about 5 - 7 minutes, add the garlic and cook another minute.  
Add the chopped celery stalks and chopped carrot and cook another 2 - 3 minutes.  
Add the 2 containers of stock, jar of fresh mashed tomatoes, simmer for about 10 minutes.  
Add the "Designer Mix Cooking Greens" frozen vegetables, simmer for a couple of minutes, lastly add the fresh Tortellini and cook for 6 minutes. 

When serving, add some freshly grated Parmigiano Cheese.

*Note:  this is exactly how I made this wonderful, filling soup, with the added goodness of the vegetables.  As my husband does not eat 'beans' I would have added a can of rinsed kidney beans.  I did not add seasonings: salt pepper etc.  It tasted just fine.

Thanks Joanne for this wonderful recipe I know I can't wait to try it.


Natalie & The Cookin' Greens Team