Mango Salsa

Qdoba Mango Salsa
food.com
JDTMamma

Prep Time: 15 mins
Total Time: 15 mins
Serves: 4, Yield: 4.5 cups

Ingredients

2 cups mangoes, cut into 1/4-inch to 1/2-inch pieces
1 medium red pepper, diced into 1/4-inch to 1/2-inch pieces
1 medium cucumber, diced into 1/4-inch to 1/2-inch pieces
1/4 red onion, diced into 1/4-inch to 1/2-inch pieces
1 jalapeno, finely minced
1/4 cup fresh cilantro (chopped)
1 limes, juice of or 2 tablespoons lime juice
1 tablespoon sugar
1 pinch salt


Directions

1. If using frozen mangoes, thaw and then cut into 1/4" to 1/2" pieces; place in mixing bowl.
2. Cut ends of cucumber and peel skin. Cut in half lengthwise. Using a spoon scrape out seeds. Dice into small pieces and add to the mixing bowl.
3. Dice 1/4 of a red onion and a whole red pepper; add to bowl.
4. Mince the jalapeno and add to bowl. If you like heat or spice, leave the ribs inches If you don’t want extra spice, cut out ribs and seeds. If your skin is sensitive to the heat, wear gloves or coat hands with a small quantity of salad oil, which makes it much easier to rinse the pepper from your hands. This is a must for contact wearers.
5. Chop cilantro and add to bowl.
6. Squeeze juice from one lime (approximately 2 tablespoons) and add to bowl.
7. Add sugar and salt; stir.
8. Refrigerate until needed.

I made this one a couple of weeks ago. I don't htink I reviewed it but I'm not sure. If I did, sorry for the double review.

Gnocchi with Chicken and Tomatoes

Very flexible, could add zucchini or other veggies:

Gnocchi with chicken and tomatoes
G8R_mom2B

1 lb fresh or frozen gnocchi
1 pint grape tomatoes
2 chicken breasts cut into bite-sized pieces
2 1/2 Tbsp butter
1/2 cup parmesan cheese
1/2 cup frozen peas
1 tsp garlic powder
1/2 tsp onion powder
1 tsp Italian seasoning
salt and pepper

Directions:
Boil gnocchi until cooked according to package directions (mine took 3 minutes) and drain.
In the meantime, melt 1 - 1 1/2 tbsp of butter over medium heat. Add chicken and season with garlic powder, onion powder, Italian seasoning, and salt/pepper. Brown chicken on all sides. Once almost cooked through, add 1 tbsp butter and once melted, add tomatoes to pan. Cook until tomatoes are about to burst (about 3 minutes), then add gnocchi, frozen peas, parmesan cheese and toss to combine and serve.

Thai Crunch Salad

Thai Crunch Salad (Peas and Thank You)
1 head napa cabbage, cut into 1/4 inch strips
1 head romaine lettuce, cut into 1/4 inch strips
2 large carrots, peeled and julienned
2 bunches scallions, thinly sliced
1 large English cucumber, julienned
1 large bunch cilantro, chopped
2 cups cooked, shelled edamame
1 cup roasted peanuts (we substituted cashews)
4 servings Teriyaki Tofu (optional)
1 cup Almond Ginger Dressing
1 cup crispy wonton strips (optional)

Combine all ingredients in large bowl and add dressing.  Toss to mix thoroughly.  Top with wonton strips and serve immediately.

Peanut Butter Protein Balls

Pack Peanut Butter Protein Balls 

1 cup peanut butter (creamy or crunchy)

½ cup nonfat dry milk powder

½ cup raisins

¼ cup honey

Graham cracker crumbs 

In a large bowl, mix all the ingredients except the graham cracker crumbs. Shape the mixture into 1-inch balls. Roll in the crumbs and refrigerate.

Yield: 24 balls. 

Source: Deborah Griggs, in Disney FamilyFun Magazine

Read more at http://www.toledoblade.com/Food/2011/08/23/At-menu.html#ayy32Uu6T5CX4CyH.99 

Skinny Elvis Sandwiches

Skinny Elvis Sandwiches

8 slices whole wheat bread 

½ cup almond butter (creamy or crunchy)

1 tablespoon ground cinnamon

1 pint fresh strawberries, cleaned and sliced

1 tablespoon melted butter or margarine OR cooking spray

Place a nonstick skillet over medium-high heat. If not using butter or margarine, spray pan with cooking spray.

Slather four slices of bread with 2 tablespoons of almond butter each and sprinkle with several dashes of ground cinnamon. Layer strawberries on top of almond butter and top sandwich with an additional slice of bread.

If using butter or margarine, lightly brush both sides of the sandwich with the melted butter or margarine using a pastry brush and then place sandwich in the heated skillet.

Grill for several minutes on each side, until bread is golden brown and almond butter is melted.

Yield: 4 sandwiches

Source: Adapted from Peas and Thank You, by Sara Matheny

Read more at http://www.toledoblade.com/Food/2011/08/23/At-menu.html#ayy32Uu6T5CX4CyH.99 

Spicy African Peanut Slow Cooker Soup

(peas and thank you)

Ingredients

• 1 can chickpeas, drained and rinsed
• 1 sweet potato, cubed (about 1 c. total)
• 1 1/2 t. curry powder
• 1/2-3/4 t. garam masala (depending on how spicy you like it)
• 1 t. cumin
• 1 T. minced ginger
• 2 t. minced garlic
• stevia to taste (I used almost 2 packets of NuNaturals)
• dash of cinnamon
• 1 14 oz. can fire roasted tomatoes, in juice
• 1 can light coconut milk
• 2 c. vegetable stock
• 2 T. natural peanut butter
• 1/2 c. red lentils, drained and rinsed (can substitute quinoa, if desired)
• Optional garnishes: cilantro, chopped peanuts, sour cream or plain yogurt (vegan, if desired)

Instructions

• Combine all ingredients in a crock pot and turn to high for about an hour. This gets your crock pot good and going, then switch it to low for the next several hours.

Pumpkin Spice Oat Bran

Adapted from Peas and Thank You.

Ingredients (1 serving)

• 1/4 c pumpkin
• 1/4 c water
• 1/2 c milk plus 1 - 2 tbsp
• 2 tsp pumpkin pie spice (I like my pumpkin dishes spicy!)
• pinch of salt
• 1 - 2 tbsp sweetener of your choice
• 1/3 c oat bran

Instructions

• 1. Combine all the ingredients through to your choice of sweetener in a medium pot. Cover and bring to a low boil over medium heat.
• 2. Stir in oat bran and cook for 2 minutes.
• 3. Optional - Pour contents of pot into a small blender and add the extra tablespoons of milk. Blend until mixture is desired consistency.
• 4. Top with your choice of nut butter!