Mango Salsa Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1 jalapeno, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• Salt and pepper to taste

Culinary:

1. Preheat grill to medium-high heat.
2. Season chicken breasts with salt and pepper.
3. In a bowl, mix together diced mango, red onion, jalapeno, cilantro, and lime juice to make salsa.
4. Grill chicken breasts for 6-8 minutes per side or until cooked through.
5. Serve grilled chicken topped with mango salsa.

Caprese Stuffed Avocado

Ingredients:

• 2 ripe avocados
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella balls, halved
• 2 tablespoons balsamic glaze
• Fresh basil leaves for garnish
• Salt and pepper to taste

Culinary:

1. Cut avocados in half and remove pits.
2. In a bowl, mix together cherry tomatoes and mozzarella balls.
3. Scoop out a bit of avocado from each half to create space for filling.
4. Fill avocado halves with tomato and mozzarella mixture.
5. Drizzle with balsamic glaze, sprinkle with salt and pepper, and garnish with fresh basil leaves.

Thai Peanut Noodles

Ingredients:

• 8 oz linguine or rice noodles
• 1/4 cup creamy peanut butter
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1 garlic clove, minced
• 1/2 teaspoon grated fresh ginger
• 1/4 cup chopped peanuts for garnish
• Chopped green onions for garnish

Culinary:

1. Cook noodles according to package instructions, then drain and set aside.
2. In a bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger until smooth.
3. Toss cooked noodles with peanut sauce until evenly coated.
4. Serve garnished with chopped peanuts and green onions.

Crispy Baked Zucchini Fries

Ingredients:

• 2 medium zucchinis, cut into fries
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 eggs, beaten
• Cooking spray

Culinary:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and coat with cooking spray.
2. In a shallow bowl, mix together panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
3. Dip zucchini fries into beaten eggs, then coat with breadcrumb mixture.
4. Place coated zucchini fries on the prepared baking sheet in a single layer.
5. Bake for 20-25 minutes, turning halfway through, until golden and crispy.

Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers, any color
• 1 cup cooked quinoa
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup diced tomatoes
• 1/2 cup shredded cheddar cheese
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

Culinary:

1. Preheat oven to 375°F (190°C). Grease a baking dish.
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, mix together cooked quinoa, black beans, corn, diced tomatoes, shredded cheese, cumin, chili powder, salt, and pepper.
4. Stuff each bell pepper with the quinoa mixture.
5. Place stuffed peppers in the prepared baking dish and cover with foil.
6. Bake for 25-30 minutes until peppers are tender.
7. Remove foil and bake for an additional 5 minutes to melt the cheese.