Quinoa Salad with Chicken and Black Beans

So i saw this recipe on this show i sometimes turn to when the news is on commercial and i usually think her recipes are a little on the unhealthy side, lots of creams etc... but this one was healthy and i tried it and it was delicious. Also it had three types of protein: quinoa, chicken, and black beans. I also put some zucchini i had in the fridge in it. Here is the recipe.

Curried Chicken Saute and Curried Potatoes and Squash

Two different meals but I made these in the same week because they both called for coconut milk. They both had a sweet creamy curry taste that was new to me as I dont cook with curry a lot. Anyways very good. Both from Cooking Light, November 2010

Chicken Saute-

"The Ingredients
1 1/2 teaspoons curry powder, divided
1 pound skinless, boneless chicken breasts
1 (8-ounce) package presliced mixed bell peppers (I just cut up a few bell peppers)
1 cup light coconut milk
1 lime

Directions
Heat a nonstick skillet over medium-high heat. Sprinkle 1 teaspoon curry powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper over chicken. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm. Add bell peppers and remaining 1/2 teaspoon curry powder to pan; sauté 1 minute. Add coconut milk, and bring to a boil; reduce heat, and simmer 4 minutes or until mixture is slightly thickened. Cut lime in half. Squeeze 1 tablespoon juice from 1 lime half; slice other half into 4 wedges. Stir juice and 1/4 teaspoon salt into bell pepper mixture. Cut chicken across grain into thin slices. Serve chicken with bell pepper mixture and lime wedges." p298

The Curried Potatoes and Squash is a soup and the article suggest you serve it with warm flat bread. And it is meatless which is a good money saver.

"2 tablespoons butter
1 cup chopped onion
1 1/2 tablespoons grated peeled fresh ginger
4 garlic cloves, minced
3 cups (1/2-inch) cubed peeled baking potato (about 1 1/2 pounds)
3 cups (1/2-inch) cubed peeled butternut squash (about 1 1/4 pounds)
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
1 (14.5-ounce) can whole tomatoes, undrained and chopped
1 (14-ounce) can fat-free, lower-sodium chicken broth
3/4 cup light coconut milk
1 cup frozen green peas, thawed
1/2 cup thinly diagonally sliced green onions (about 4 medium)

1. Melt butter in a large skillet over medium-high heat. Add onion to pan, and sauté for 4 minutes, stirring occasionally. Add ginger and garlic; sauté 1 minute, stirring constantly. Add potato and next 4 ingredients (through pepper); sauté 1 minute, stirring constantly. Stir in tomatoes and broth; bring to a boil. Cover and cook for 5 minutes.

2. Stir in coconut milk and peas; bring to a simmer. Cook, uncovered, 12 minutes or until squash is tender, stirring occasionally. Sprinkle with green onions" p291

Hearty Mediterranean Salad with Balsamic Chicken

Camille here is my first Mediterranean recipe. This was inspired by a recipe I found in Shape magazine November 2008.

2 boneless skinless chicken breasts
18 cherry tomatoes
1 summer squash
1 bell pepper
1 small onion
3 Tbs balsamic vinegar
1 Tbs Dijon Mustard
4 Tbs olive oil
1 bag of romaine lettuce or spring mix

Just put all the veggies on skewers. Whisk balsamic, mustard, and olive oil together. Brush over veggies and also chicken and place on nice and hot barbecue. Left over balsamic can be used as a dressing. When all cooked (5 min each side) cut chicken into chunks and place that and veggies on top of greenery. This was so good and the first salad that I really liked that didn't call for cheese of any kind.