Recipe: Curry Shrimp Kabobs with Mango Rice


  • PAM® Grilling Spray
  • 1 cup long-grain white rice, uncooked
  • 1-1/4 cups water
  • 3/4 cup canned lite coconut milk
  • 1/4 teaspoon salt
  • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
  • 3/4 cup chopped fresh mango
  • 2 tablespoons chopped fresh cilantro
  • 1 pound peeled and deveined large shrimp (26/33 count) with tail, thawed if frozen
  • 1 tablespoon Pure Wesson® Canola Oil
  • 3/4 teaspoon curry powder
  • Lime wedges, optional


  1. Spray cold grate of gas grill with grilling spray. Preheat grill for medium heat. Stir together rice, water, coconut milk and salt in medium saucepan. Bring to a boil. Cover, reduce heat and simmer 15 to 20 minutes or until liquid is absorbed and rice is tender. Stir in drained tomatoes, mango and cilantro.
  2. Meanwhile, toss shrimp with oil and curry powder in large bowl; set aside. When rice is done, thread shrimp evenly onto metal skewers. Grill shrimp 2 to 3 minutes on each side or just until shrimp turn pink. Serve shrimp and rice with lime wedges, if desired.

Make Breakfast for Dinner

Looking to change up your weeknight dinner routine? For a fun twist on the standard family dinner, consider adding breakfast foods—like omelets and baked eggs—to the menu. These easy, tasty meals require less than 30 minutes of prep time, and are perfect for busy weeknights. See five of our favorite breakfast for dinner recipes, below, and add a few to your weekly rotation!

Breakfast Quesadillas

These scrumptious quesadillas are a quick-fix dinner that can be on the table in just 15 minutes. Put a breakfast spin on quesadilla night by wrapping fluffy scrambled eggs, tomatoes, cheese and cilantro into a tortilla. Cook eggs in a large skillet with the tomatoes and cilantro until scrambled, then set the mixture aside. Wipe out the skillet quickly, and then warm tortillas in the same pan. Once warm, spread the egg mixture over one half of the tortilla and top with cheese. Fold the second half of the tortilla over the top and lightly brown on both sides before serving.

Florentine Strata

Take 20 minutes to prep this egg bake in the morning and you’ll have a tasty meal in the evening. Pop it in the oven for 40 minutes at night for a balanced dinner at the end of the day. Mix onion, spinach, tomatoes, French bread and eggs (or egg beaters) to make a nutritious and delicious breakfast casserole for less than 300 calories per serving.

Heart-Healthy Breakfast Scramble

A ten-minute meal that substitutes traditional breakfast sausage for lean turkey sausage, this scramble combines your favorite breakfast ingredients with seasoned tomatoes for an Italian take on a hearty classic. You’ll cook sausage, breakfast potatoes and eggs in a single pan. Then, top with tomatoes flavored with basic, garlic and oregano. Finally, top your scramble with fresh parsley.

Southwestern Breakfast Burritos

Another south of the border take on breakfast that comes together in just 20 minutes, burritos stuffed with eggs, black beans and tomato make for a filling, healthy breakfast-for-dinner idea. Add your favorite cheese and fresh cilantro to the mix additional flavor and top with a squeeze of lemon juice for a bright finish.

Sweet Dutch Baby Pancake

Looking for a sweet, surprising way to end the day (at under 400 calories per serving to boot)? Try a Dutch baby pancake topped with cinnamon, diced tomatoes, apples and raisins. This puffed pancake feeds six and can be on the table in just an hour! It will spend 20 to 25 minutes cooking in the oven, and while it is, you can heat the apples, tomatoes and raisins in a pan with granulated sugar and cinnamon. Once the pancake is golden brown, remove it from the oven and top it with the apple mixture.

Blue Cheese Steak Wraps


  • PAM® Grilling Spray
  • 1-1/4 pounds beef flank steak, trimmed
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon ground black pepper
  • 6 tablespoons reduced fat chunky blue cheese dressing
  • 6 whole wheat flour tortillas (8 inch), warmed
  • 1-1/2 cups packed baby spinach leaves
  • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained well
  • 1/3 cup thinly sliced red onion


1. Spray cold grate of gas grill with grilling spray. Preheat grill for medium heat.

2. Sprinkle steak with garlic salt and pepper. Grill 6 to 8 minutes on each side or until medium done (160°F). Let stand 5 minutes. Cut steak into thin strips.

3. Prepare wraps by spreading 1 tablespoon dressing on each tortilla. Top tortillas with steak, spinach, drained tomatoes and onion. Fold sides in; roll up burrito style. Cut in half to serve.

Photo by Alexander Mils on Unsplash

Fajita Chicken Burgers


  • 2 tablespoons Pure Wesson® Canola Oil
  • 1 cup thinly sliced green bell pepper
  • 1 cup thinly sliced yellow onion
  • 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, drained
  • 1 pound ground chicken
  • 2 tablespoons (1/2 of 1.12-oz pkg) fajita seasoning mix
  • 1/4 cup sour cream
  • 4 sandwich rolls, toasted


1. Heat oil in large skillet over medium-high heat. Add pepper and onion; cook 5 minutes or until vegetables are tender, stirring occasionally. Add drained tomatoes; reduce heat to medium-low and simmer 10 minutes, stirring occasionally.

2. Meanwhile, combine chicken and seasoning mix in medium bowl. Shape mixture into 4 patties, about 1/2-inch thick.

3. Heat another large skillet over medium-high heat. Add patties; cook 5 minutes on each side or until longer pink in centers (165°F). Remove from heat. Spread 1 tablespoon sour cream on bottom half of each roll. Top each with a patty and 1/4th of the vegetable mixture. Close with tops of rolls. Serve immediately.

Cook's Tips: Guacamole may be used in place of sour cream, if desired

Italian Salmon Skillet with Noodles



  • 6 ounces dry extra wide egg noodles, uncooked
  • 1-1/2 cups water
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon dried dill weed, divided
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons Pure Wesson® Canola Oil, divided
  • 1 pound fresh skinless salmon fillets
  • 1 cup thinly sliced yellow onion
  • 3/4 cup dry white wine (such as Pinot Blanc or Chardonnay)
  • 1 can (15 oz each) cannellini beans, drained, rinsed



1. Combine uncooked noodles, water, undrained tomatoes, 1/4 teaspoon salt, 1/4 teaspoon dill and pepper in large skillet. Bring to a boil. Cover, reduce heat and simmer 10 minutes or until noodles are tender, stirring occasionally. Do not drain.

2. Meanwhile, heat 1 tablespoon oil in another large skillet over medium-high heat. Sprinkle salmon with remaining 1/4 teaspoon salt and dill; add to skillet. Cook 3 to 5 minutes on each side or until fish flakes easily with fork (145°F). Remove from skillet; set aside to cool slightly.

3. Heat remaining 1 tablespoon oil in same skillet. Add onion; cook 3 minutes or until tender, stirring occasionally. Stir in wine; simmer 3 minutes. Carefully separate salmon into pieces with 2 forks. Add salmon, onion mixture and beans to skillet with noodles; toss together.

Cook's Tips: If fresh salmon is unavailable, frozen salmon may be used. Thaw and pat dry before using.

Photo by Sebastian Coman Photography on Unsplash