Healthy Stove Top Recipes You Need To Try
It’s hard to cook good meals in a kitchen as tiny as those in an RV. But here are three healthy stove top recipes that are quick, easy, and don’t use a lot of dishes.
1) Rice Pilaf With Shrimp
You will need:
- 1 tbsp. and 1 tsp. of olive oil
- 1/3 cup chopped shallots
- 1/4 cup finely chopped prosciutto (about 2 ounces)
- 3/4 cup fine egg noodles, broken into small pieces
- 3/4 cup instant brown rice
- 1/4 cup dry white wine
- 1 cup frozen baby lima beans
- 1 1/2 cups reduced-sodium chicken broth
- 1 pound peeled and deveined raw shrimp
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh dill
Heat up 1 tablespoon oil over medium heat. Add prosciutto and shallots and stir often over heat until shallots are translucent. Add noodles and rice. Stir over heat until noodles begin to brown before adding the wine. Stir constantly until the wine has evaporated. Add lima beans and broth before bringing it to a boil. Then reduce the heat to leave it simmering for ten minutes.
Toss shrimp with 1 teaspoon oil in a medium bowl. Add lemon juice and toss to coat before placing the shrimp evenly over the pilaf and drizzling remaining lemon juice over shrimp. Cover and let it continue to cook until the shrimp are pink and firm.
Remove from heat and let it sit covered for three minutes. Stir in dill and enjoy. Makes about 4 servings.
2) Black Bean Quesadillas
You will need:
- 1 15-ounce can black beans
- 1/2 cup shredded pepper jack cheese
- 1/2 cup salsa
- 4 8-inch whole-wheat tortillas
- 2 teaspoons canola oil
- 1 ripe avocado, diced
Mix beans, cheese, and 1/4 cup salsa in medium bowl to make the filling. Place the tortillas on the counter. Put 1/2 cup filling on half of each tortilla. Fold them in half and press gently to flatten. Heat oil in large skillet over medium heat. Add quesadillas and cook, turning once halfway through. until golden on both sides. Serve with avocado and the remaining salsa.
3) Quick Chicken Tikka Masala
You will need:
- 4 teaspoons garam masala
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric
- 1/2 cup all-purpose flour
- 1 pound chicken tenders
- 4 teaspoons canola oil
- 6 cloves garlic
- 1 large sweet onion
- 4 teaspoons minced fresh ginger
- 1 28-ounce can plum tomatoes, undrained
- 1/3 cup whipping cream
Mix the masala, salt, and turmeric in a small dish. Place flour on a plate. Sprinkle chicken with 1/2 teaspoon of the mixed spices and dredge in flour. Set remaining flour and spices aside. Heat 2 teaspoons oil in large skillet over medium-high heat. Cook chicken until browned on both sides before putting on a plat. Heat the remaining oil over medium-low heat. Add garlic, onion, and ginger and cook, stirring often, until it starts to brown. Add the rest of the spice mix and cook until fragrant, stirring frequently. Sprinkle with remaining flour and stir until coated. Add tomatoes with the tomato juice. Bring the mixture to a simmer while breaking up the tomatoes and stirring. Cook until thickened. Stir in the cream and then add the chicken to the pan. Cook over medium-low heat until the chicken is thoroughly cooked.
