couscous paella

yield:  8 servings

1 medium sweet red pepper, chopped
1 tablespoon canola oil
6 green onions, thinly sliced
4 garlic cloves, minced
2 cans (14 1/2 oz each) vegetable broth
2 teaspoons ground coriander
1 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
2 pounds uncooked medium shrimp, peeled and deveined
2 cups uncooked couscous
2 cups frozen peas, thawed
1 tablespoon butter
2 tablespoons chopped almonds, toasted
2 tablespoons minced fresh parsley
lemon wedges

1.  In a large nonstick skillet, saute red pepper in oil for 2 minutes.  Add onions and garlic;  cook 1 minute longer.

2.  Stir in broth and seasonings;  bring to a boil.  Add shrimp;  cook for 2-3 minutes or just until shrimp turn pink.  Return to a boil.  Stir in the couscous, peas and butter.

3.  Remove from the heat;  cover and let stand for 5 minutes.  Fluff with a fork.  Sprinkle with almonds and parsley.  Serve with lemon.

(TasteofHome/Healthy)

chicken salad bake

yield:  6 servings

4 cups cubed cooked chicken breast
2 celery ribs, thinly sliced
1 small green or sweet red pepper, chopped
1/2 cup sliced water chestnuts, halved
1/2 cup sliced fresh mushrooms
1/4 cup finely chopped onion
1 cup Miracle Whip Light
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 cup soft bread crumbs
1 tablespoon butter, melted
1/4 cup shredded cheddar cheese

1.  In a large bowl, combine the first six ingredients.  Combine Miracle Whip Light, garlic and pepper;  stir into chicken mixture.

2.  Transfer to a 2-qt. baking dish coated with cooking spray.  Bake, uncovered, at 350 degrees for 20 minutes.

3.  Toss bread crumbs with butter;  sprinkle over chicken mixture.  Top with cheese.  Bake 7-10 minutes longer or until heated through and top is lightly browned.

Darla Germaux - Saxton, Pennsylvania (one-dish meals)