Mango Rice Salad with Grilled Chicken

• 1 tablespoon minced fresh garlic
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon low-sodium soy sauce
• 4 teaspoons curry powder
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon ground cumin
• 1 1/2 pounds medium shrimp, peeled and deveined (about 36 shrimp)
• 2 cups water
• 2/3 cup light coconut milk
• 1 1/4 cups uncooked long-grain rice
• 3/4 cup shredded carrot
• 2 cups diced peeled mango (about 2 mangoes)
• 1 1/2 cups diced red bell pepper
• 1/2 cup sliced green onions
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh parsley
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt
• Cooking spray
• Cilantro sprigs (optional)

1. Combine first 6 ingredients in a medium bowl. Add shrimp; toss to coat. Cover and chill 1 hour.
2. Bring water and coconut milk to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 15 minutes or until the liquid is absorbed. Add carrot and next 7 ingredients (through salt); toss gently to combine.
3. Prepare grill or grill pan to medium-high heat.
4. Thread 3 shrimp onto each of 12 (6-inch) skewers. Place skewers on grill rack or grill pan coated with cooking spray; grill 3 minutes on each side or until shrimp are done. Serve skewers over salad. Garnish with cilantro sprigs, if desired.

I got this recipe from Cooking Light's website.  I used chicken instead of shrimp since I do not like seafood.  I also only used one teaspoon of curry power since Jesse is not a fan of curry.  I also only used  1 1/3 cup of water and used 1 2/3 cup coconut milk bades on reviews.  I liked this dish because of all the flavors in the rice.  

Megan-4/5

Jesse-3.5//5

Tomato Ravioli

• 1 pound cherry tomatoes
• 2 shallots, cut into wedges
• Cooking spray 
• 3 tablespoons extra-virgin olive oil, divided
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 12 ounces cheese ravioli
• 2 tablespoons chopped fresh basil

1. 1. Preheat oven to 425°.
2. 2. Halve half of tomatoes. Arrange cut tomatoes, whole tomatoes, and shallots on a jelly-roll pan coated with cooking spray. Drizzle with 1 tablespoon oil; toss. Bake at 425° for 35 minutes.
3. 3. Add 2 tablespoons oil, vinegar, salt, and pepper to pan. Bake 10 minutes.
4. 4. Cook ravioli according to package directions, omitting salt and fat. Drain ravioli, reserving 1/4 cup cooking liquid. Add ravioli to tomatoes; toss. Add cooking liquid, if needed. Garnish with chopped basil.

I got this recipe from Cooking Light magazine.  I made this with tomatoes and basil from our garden.  It was very easy and had nice flavor.

Megan-4/5

Jesse-4/5

Grilled Pineapple-Chicken Kabob Packs

1/3

cup pineapple preserves

2

tablespoons packed brown sugar

1

tablespoon soy sauce

1/4

teaspoon crushed red pepper

4

boneless skinless chicken breasts, cut into 2-inch cubes (1 lb)

1

medium red bell pepper, cut into 1 1/2-inch cubes

1

medium green bell pepper, cut into 1 1/2-inch cubes

1

cup pineapple chunks

1/4

teaspoon salt

• 1Heat gas or charcoal grill. In small bowl, stir together pineapple preserves, brown sugar, soy sauce and crushed red pepper.
• 2Cut 4 (24x12-inch) sheets of heavy-duty foil. Divide chicken, bell peppers, pineapple chunks and pineapple preserves mixture among foil sheets. Sprinkle with salt. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• 3Place packets on grill over medium heat. Cover grill; cook 6 minutes. Using tongs, carefully turn packets over, taking care not to puncture foil. Cook 10 to 12 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender.

I got this recipe from a Betty Crocker email.  I really like kabobs but they can be a pain to make and hard to cook on the grill with out anything falling off.  These packets are the next best thing to actual kabobs.  They are easy to make and you do not have to worry about anything falling into your grill.  I could not find pineapple preserves so I used apricot and  it worked out fine.  

Megan-4/5

Jesse-3.5/5

Slow Cooker Chile-Chicken Tacos

1 1/4

pounds boneless, skinless chicken thighs

1

envelope (1 oz) Old El Paso® taco seasoning mix

1

tablespoon packed brown sugar

1

can (4.5 oz) Old El Paso® chopped green chiles

1

cup Green Giant® Valley Fresh Steamers® Niblets® frozen corn (from 12 oz bag), thawed

1

can (10 oz) Old El Paso® enchilada sauce

4

medium green onions, sliced (1/4 cup)

1

package (4.6 oz) Old El Paso® taco shells, warmed if desired

3

cups shredded lettuce

1

medium tomato, chopped (3/4 cup)

• 1Spray 3- to 4-quart slow cooker with cooking spray. Place chicken thighs in cooker. Sprinkle with taco seasoning mix and brown sugar; toss to coat. Mix in green chiles, corn and 1/2 cup of the enchilada sauce. Refrigerate remaining enchilada sauce.
• 2Cover and cook on Low heat setting 6 to 7 hours.
• 3Place chicken on cutting board; use 2 forks to pull chicken into shreds. Return chicken to cooker. Stir in green onions. Cover and cook on Low heat setting 15 minutes.
• 4Heat remaining enchilada sauce. Serve chicken mixture in taco shells with lettuce, tomatoes and warm enchilada sauce.

I got this recipe from a Betty Crocker email.  I used chicken breasts instead of thighs.  I also used Kroger brand instead of name brand.  The tacos have a nice flavor and the corn is a nice touch.  

Megan-3/5

Jesse-3/5

Skinny Cookies

2 large old bananas 1 cup of quick oats. You can add in chocolate chips, coconut, or nuts if you'd like. Then 350º for 15 mins. 

I got this recipe from Pinterest.  I added chocolate chips to the bananas and oats.  These are good right out of the oven.  Are they as good as a regular cookie?  Probably not.  Will they satisfy a sweet tooth?  Yes.

Megan-3/5
Jesse-3/5