Servings: 8-12 You’ll need: 1 ripe, but firm mango, peeled, seeded and diced 1 ripe, but firm avocado, peeled, pitted and diced 3 Roma tomatoes, diced 3 Tbsp. onion, minced 1 Tbsp. garlic clove, minced 1 small jalapeno, seeded and minced 2 Tbsp. fresh lime juice 2 Tbsp. extra virgin olive oil 1-1/2 tsp. red pepper flakes Salt and pepper (optional) Mix all ingredients except avocado in a large bowl. Add avocado to salsa and stir gently to combine. Salt and pepper (optional) to taste. Serve fresh as a dip with baked tortilla chips or as a topping for tilapia or any grilled fish. If making ahead of time and not serving for a couple of days, don’t dice or add the avocado, until prior to serving. Karen’s Note: Fresh mango salsa can be stored chilled for a day or two and is also a great topping for grilled chicken too…Happy Cinco de Mayo!
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Servings: 4 You’ll need: 4-5 medium russet potatoes, washed scrubbed and eyes removed Sea salt grinder Aluminum foil Canola or olive oil non-stick spray 2-3 Tbsp. Olive oil 1/2 tsp. Seasoned salt 1-1/2 tsp. Paprika 1 tsp. Onion Powder 1 tsp. Garlic Powder To make baked potatoes: Preheat oven or gas grill to 350 degrees F. Using a fork, poke several holes all around each potato. Sprinkle grounded sea salt on each potato and wrap completely with aluminum foil. Bake for 25-30 minutes. Unwrap potatoes and allow to completely cool or store in covered container in the refrigerator, until ready to use. Cut potato in lengthwise quarters and then into thick strips (varying from about 1/4 – 1/2″ thick). Preset oven to 400 degrees F. Coat a baking sheet with non-stick cooking spray and lay potato strips, potato side down, onto baking sheet. Drizzle with olive oil and sprinkle seasoned salt, paprika, onion and garlic powders on top. Put into oven and bake for 25-30 minutes, turning the fries on the other side half-way through baking. Remove from oven and serve immediately with your favorite sandwich, hamburger or as alone as an appetizer with ketchup for dipping…enjoy! Karen’s Note: I made this twice for my family now from my husband Frank’s Baked Potatoes on his grill and it was a hit and goes great with fish sandwiches or Barbecued Frank-Burgers. Servings: 3 You’ll need: 1 – 12 oz. pkg. Boca meatless ground crumbles 1 – 10 oz. can original Rotel diced tomatoes with green chilies 1/4 cup roasted red pepper strips 1 – 15 oz. can black beans, drained 1/2 cup frozen corn, thawed 1-1/2 tsp. garlic powder 1-1/2 tsp. onion powder 1-1/2 tsp. chili powder 1 Tbsp. cumin powder 1 Tbsp. lime juice 1 Romaine lettuce heart, washed and chopped 3 Tbsp. fat free shredded mozzarella or cheddar cheese (optional) In a food processor add diced tomatoes with green chilies and roasted red peppers and blend until smooth as salsa. In a large skillet add crumbles and salsa mixture and cook on medium-high heat, while stirring continually, until thoroughly heated, about 10-15 minutes. Next stir in onion, garlic, chili and cumin powders. Then stir in the black beans and corn. Turn heat to low and cover, until ready to serve. Put cut up Romaine lettuce into three salad bowls. Drizzle 1 tsp. of lime juice (fresh is best) over the lettuce. The spoon the meatless taco mixture over each bed of lettuce. Top with (optional) fat free shredded cheese and enjoy! Karen’s Note: For a completely vegetarian dish omit the shredded cheese option. This dish is quite filling and I even got my “meat eater” husband, Frank, to eat it! It can be served with baked or low fat tortilla chips. Low salt or no salt works the best and you can even top with just some strips of baked or warm corn tortillas! |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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