sm-facebook sm-instagram sm-pinterest sm-youtube facebook pinterest twitter dots down-arrow profile right-arrow search veg tick label cross play mail googleplus tumblr linkedin basket comment loading saved saved-hover print cooking-time ready-in prep-time serves icon-cog icon-unsaved icon-add-to-mealplan

From Thailand to Italy to Mexico and beyond, these dishes will take your taste buds on an international tour all week long. 
 
Ingredients: 
1 value pack (6-count) boneless, skinless chicken breasts    
2 (2 lb) bags frozen large (31-40 ct) deveined raw shrimp    
3 medium heads green cabbage 
2 (10 oz) bags shredded (matchstick) carrots    
5 limes    
2 (16 oz) packages shelf-stable potato gnocchi     
3 (13.5 oz) cans lite coconut milk    
1 jar Thai red curry paste    
4 avocados

Recipes: 

Grilled Red Curry Chicken with Grilled Cabbage Wedges

Take plain ol’ chicken and cabbage on a midweek trip to Thailand. Thai red curry paste, made with authentic ingredients like lemongrass, shallots, and lime, is a surprisingly versatile, pantry-friendly shortcut to Southeast Asian flavor. Here it serves double duty, mixed with coconut milk into an easy marinade for grilled chicken, and brushed onto hearty wedges of grilled cabbage for a nutritious, vegan-friendly side.

Sheet Pan Roasted Shrimp and Gnocchi with Avocado-Lime Sauce

Roasting is an easy way to coax deep flavor and tender bite from frozen shrimp. Add oven-crisped gnocchi and a citrusy, south-of-the-border dressing and you’ve got the best of pasta, salad, and seafood in one. Avocado, freshly squeezed lime juice, and olive oil make up the luscious green sauce that's also delicious drizzled on chicken and tacos.

Thai Chicken Soup with Gnocchi Dumplings

Traditional comfort food goes international in this rich and flavorful chicken soup. Tender pillows of gnocchi serve as dumplings in a steaming bowl full of carrots, cabbage, and chicken breast in a creamy (dairy-free), red curry-spiked coconut broth.

Shrimp and Avocado Salad with Slaw

A combination of mashed and diced avocado is the key to this creamy, crunchy, Latin-inspired shrimp salad. Tender bites of shrimp and avocado tossed in velvety lime-avo dressing deliver major protein and nutrients. Served over tangy cabbage-carrot slaw, it works as a light but satisfying meal or a refreshing side dish.

Chicken, Shrimp, and Cabbage Stir-Fry

This colorful, pan-Asian stir fry is low in carbs, big on flavor. Chicken breast and shrimp are the protein-packed stars of the show together with crunchy shreds of fiber-rich carrots and cabbage. The mild heat of red curry paste and freshly squeezed lime juice bring complex flavor to this light and lean main course, which clocks in under 215 calories per serving. 

 

Loading linked items