Cool Shrimp & Mango Salad
3 Tbsp orange juice
2 Tbsp lime juice
1 Tbsp honey
1 tsp Dijon mustard
1 tsp olive oil
1/4 teaspoon salt
crushed red pepper flakes (to taste)
1 lb peeled and cooked shrimp
(medium)
2 ripe (peeled) mangoes, cut into ¾ inch chunks
1/4 cup chopped fresh mint
4 cups baby spinach,
cleaned
Combine the first seven ingredients. Fold in
the shrimp, mango, and chopped mint. Toss gently and serve on the
spinach.
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Easy Summer Chicken & Mango Bake
1 cup sliced zucchini
1 cup sliced yellow squash
1 cup cubed mangoes
1 teaspoon paprika
2 teaspoons ginger
1 1/2 lbs lean chicken breasts
1 teaspoon olive oil
Preheat the oven to 375°. Wash and chop the zucchini, mango,
and squash into ½" cubes. Very lightly coat a 9 x 11
baking dish with olive oil. Put the chicken in the pan then sprinkle
it with 1 tsp of ginger and 1/2 tsp of paprika. Now (as evenly as
you can) spread the zucchini, squash, and mangos over the meat.
Sprinkle the remaining ginger and paprika over the mango & vegetables.
Cover with foil and bake 35 to 40 minutes.
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