30-Minute Healthy Chicken Recipes

For a healthy dinner that's easy, too, try one of our healthy chicken recipes. Ready in under 30 minutes and ringing in at under 400 calories per serving, each chicken recipe is easy and good for you. There's no need to cook separate meals for the rest of the family with these healthy recipe ideas for chicken breasts, chicken salad, chicken soup, and family-friendly chicken sandwiches that everyone will enjoy.

View Slideshow

Cake Batter: 6 Ways to Bake

One box of two-layer cake can be used as cupcakes, muffins, a large sheet cake, and more. Learn the six ways to transform this staple.

View Video

NEW Recipes from Our August Magazine

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Our Best Summer Salads

These fresh summer salad recipes are anything but ordinary. Our irresistible combinations of seasonal vegetables and fruits come together with tasty dressings and tangy vinaigrettes for summer salads everyone will love.

View Slideshow

Fast Shrimp Bisque in 25 Minutes!

A satisfying seafood dinner takes just 25 minutes and cooks in one dish. Best yet, you need just 8 ingredients. Bonus: We'll show you how easy it is to peel cooked shrimp.

View Video

Irresistible Ice Cream Treats

Creamy homemade ice cream is simply the best. Summer tastes better when you have an ice cream cone in hand.

View Slideshow
Popular in Food

Crawfish with Savannah Rice

Tomato-infused rice perfectly complements the seafood in this Southern-style dinner recipe.

3.5 by 3 people
4,475 views
Rate me!
  • Makes: 4 servings
  • Start to Finish: 55 mins 350°F

Crawfish with Savannah Rice

Ingredients

Directions

  1. Preheat oven to 350 degree F. Thaw crawfish or shrimp, if frozen. In a large skillet cook bacon over medium heat until crisp. Drain bacon on paper towels. Crumble bacon and set aside. Remove all but 1 tablespoon of bacon drippings from skillet. Reserve the remaining drippings.
  2. Add the onion to the skillet. Cook and stir over medium heat until onion is tender. Carefully stir in the 1-1/2 cups water, tomato paste, sugar, and the 1/4 teaspoon salt. Cook and stir until heated through and tomato paste is dissolved. Remove from heat and set aside.
  3. Spoon 3 tablespoons of the uncooked rice in each of four 6-ounce custard cups or four 8-ounce, individual souffle cups. Place cups in a shallow baking pan. Divide the tomato-onion mixture evenly among the custard cups (there should be 1/2 to 2/3 cup of tomato mixture per custard cup). Cover cups with foil and bake for 40 minutes or until rice is tender, stirring once.
  4. If using uncooked shrimp, peel and devein. Rinse shrimp; pat dry. In a 3-quart saucepan bring 4 cups water and 1 teaspoon salt to boiling. Add shrimp. Cook and stir for 1 to 3 minutes or until shrimp turn pink. Drain; set aside.
  5. Meanwhile, in a large skillet cook celery, sweet pepper, and garlic in 1 tablespoon of the reserved bacon drippings until vegetables are tender.
  6. In a small bowl or cup stir the 1 cup cold water into cornstarch; add red pepper, black pepper, and the 1/8 teaspoon salt. Stir into skillet along with the cooked crawfish tails or cooked shrimp and cooked bacon. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more or until heated through.
  7. Remove rice from oven. Transfer to a wire rack. Let stand for 10 minutes. To unmold, loosen edges with a knife. Carefully invert rice mixture onto a shallow bowl or dinner plate; spoon a fourth of the crawfish mixture around mounded rice. Repeat with remaining rice and crawfish mixture. Makes 4 main-dish servings.

Nutrition Facts (Crawfish with Savannah Rice)

    Per serving:
  • 354 kcal cal.,
  • 11 g fat
  • (4 g sat. fat,
  • 168 mg chol.,
  • 506 mg sodium,
  • 36 g carb.,
  • 1 g fiber,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...