Chicken with Banana-Curry Sauce

Serves 4
Prep time: 7 minutes, Cooking Time: 40 minutes

2 medium bananas, sliced
3/4 cup water
1/3 cup low-fat plain yogurt
1 Tbsp curry powder
2 tsp canola oil
1/2 tsp salt
1/4 tsp black pepper, freshly ground
2 chicken breast halves (boneless & skinless)

1. Preheat the oven to 425°F. Spray a roasting pan with nonstick spray. Puree the bananas, 1⁄4 cup of the water, the yogurt, curry powder, oil, salt, and pepper in a food processor or blender.

2. Place the chicken in the roasting pan. Pour the curry mixture over the chicken. Roast until done, 30–35 minutes. Transfer the chicken to a platter; cover loosely with foil and keep warm.

3. Transfer the curry sauce into a small saucepan and heat over medium heat. Whisk in the remaining 1⁄2 cup water. Simmer, until heated through. Serve with the chicken.

Served with basmati rice and sugar snap peas.

Results: I know, I know...it sounds so weird, right? But this was so easy to make and actually pretty good. The banana flavor was a little over-powering of the curry, but I can't figure out what to tweak. Next time, I think I'll only use one banana and maybe add some cumin, coriander or cardamon to add a bit more curry flavor. Overall, everyone liked it, except for Steven. Henry ate all of his and said "mmmmmmm! Deee-licious!"

Recipe from Weight Watchers

Coconut Curry Shrimp

Serves 4
Prep Time: 10 minutes, Cooking Time: 17 minutes

1 Tbsp peanut oil
1 1/2 pounds shrimp, large, peeled and deveined
1 bunch asparagus, tough ends trimmed and cut into 1 & 1⁄2-inch pieces
1 medium onion, sliced
1 medium red pepper, seeded and cut into strips
1 Tbsp ginger root, peeled and grated
3 garlic cloves, minced
1 Tablespoon red curry paste (or more to taste)
1 cup light coconut milk
2 Tbsp fish sauce
1 Tbsp sugar

1. Heat 1 & 1⁄2 teaspoons of the oil in a large nonstick skillet over medium-high
heat. Add the shrimp and cook until just opaque in the center, 2–3 minutes on each side. Transfer the shrimp to a plate and set aside.

2. Add the remaining 1 & 1⁄2 teaspoons oil to the same skillet and heat over medium-high heat. Add the asparagus and cook, stirring frequently, until slightly softened, about 3 minutes. Add the onion and bell pepper; cook, stirring frequently, until softened, about 3 minutes. Stir in the ginger, garlic, and curry paste. Cook, stirring constantly, until fragrant, about 1 minute.

3. Reduce the heat to medium, then add the coconut milk, fish sauce, and sugar; bring to a simmer. Cook, stirring occasionally, until the flavors blend, about 3 minutes. Stir in the shrimp and cook 1 minute until heated through.

Served over orzo (but rice would have been much better. I was just trying to get ride of the little bit of orzo we had left.)

Results: A-M-A-Z-I-N-G! This was so good! So good that I'm tempted to make it again for dinner tonight! Chris really liked it too, but he thought it could use a little more "coconut-y" flavor. I thought it was perfect. The only thing I will change next time is adding a bit more curry paste, just to make it spicier.

Recipe from Weight Watchers