All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.
Let's Get Cooking
Season shrimp with 1 teaspoon curry powder.
Heat 1 tablespoon oil in 12-inch no-stick skillet over medium-high heat and cook shrimp, turning once, until shrimp turn pink, about 3 minutes. Remove shrimp and set aside.
Heat remaining 1 tablespoon oil in same skillet and cook onion, red pepper and remaining 1 teaspoon curry, stirring frequently, until vegetables are tender, about 4 minutes. Stir in garlic and cook 30 seconds. Stir coconut milk and Knorr® Asian Sides™ - Chicken flavor Fried Rice. Bring to a boil over high heat. Reduce heat to low and simmer covered 7 minutes or until rice is tender. Stir in shrimp; heat through. Remove from heat and sprinkle with cilantro.
Lemony Roasted Salmon with Potatoes and Kale
This easy salmon recipe makes a simple, satisfying supper any night of the week. Salmon, potatoes and kale are roasted with a touch of marinade made from Knorr® Chicken Bouillon and olive oil, then topped with fresh, tangy lemon.