Mango Quinoa Salad

I've been making this recipe for a good two years now. Pierce loves it. It's great as a main dish or side dish. I make homemade quesadillas with this recipe, the two go great together!

Ingredients:

- 2 cups prepared quinoa (This is 1/2 cup dry. I like it better cooked in chicken broth)
- 1 14 oz can black beans, drained and rinsed
- 1 medium mango, peeled and diced
- 1 red bell pepper, diced
- 6 green onions, thinly sliced
- 1 handful chopped cilantro (about 1/2 cup)
- 4 Tablespoons red wine vinegar
- 3 Tablespoons extra virgin olive oil
- 1-2 Tablespoons fresh lime juice (I use 2T, but I really like lime!)
- salt
- freshly cracked black pepper


Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving.

Recipe from my dear friend Jana here.

Baked Creamy Lime Chicken Taquitos

I've been eyeing this recipe for a while now and finally made it and I'm so so so glad I did. AMAZING! I seemed to have most if not all the ingredients already, so it was super simple and incredibly tasty. 

Ingredients:

- 1/3 c (3 oz) cream cheese (Um, so I actually used an entire package of cream cheese, which I believe is 8 oz... haha, I didn't even realize I did it wrong because it tasted so good. Ha. So, I'd probably use 4-6 oz. Or 8 again because it's easier. It didn't ruin the recipe at all, but next time I'll do less to see how it's really supposed to taste!)

- 1/4 c green salsa 

- 1 T fresh lime juice (Usually half a lime)

- 1/2 t cumin

- 1 t chili powder

- 1/2 t onion powder

- 1/4 t granulated garlic or garlic powder

- 3 T chopped cilantro

- 2 T sliced green onions

- 2 C shredded cooked chicken (our best bites suggestions grilled taco chicken from their website... I just used a can of Costco chicken - easy and yummy!)

- 1 C grated pepperjack cheese

- small corn (or flour) tortillas (I made mine with flour because I prefer flour, next time I'd do wheat or homemade)

- kosher salt

- cooking spray

Heat oven to 425. Line a baking sheet with foil and light coat with cooking spray. 

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic. Stir to combine (I used my kitchenaid) and then add cilantro and green onions. Add chicken and cheese and combine well. 

You can prepare this step ahead of time. Just keep mixture in fridge (I did that with half the mixture because it makes a lot). 

Work with a few tortillas at a time, heat them in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do. 

Place 2-3 T of chicken mixture on the lower third of the tortilla, keeping it about 1/2 inch from the edges (it will melt out from edges if you're too close). 

Then roll up as tight as you can, seam side down. 

Lay all taquitos on baking sheet, not touching each other. Spray the tops lightly with cooking spray or and oil mister and sprinkle some kosher salt on top. (I just rubbed olive oil on top and used sea salt)

Bake for 15-20 minutes or until crisp with light golden brown edges. 

Dip them in sour cream, guacamole or Cafe Rio Lime Cilantro Dressing! 

Can be a freezer meal. 

Recipe from Our Best Bites, here. Click for pictures and more info!

Fresh Orzo Pasta Salad

This recipe is a mash up of other recipes I've seen. I just added what I liked and what sounds good together. It's different each time I make it, but always wonderful. I don't measure anything, it's up to you what you want and don't want. Below is the general list of what I put in mine and you can decide what you want more or less of. My main input is to chop everything super small so you get all the flavors in one bite. Enjoy!

Ingredients:
- 1/2 package Orzo Pasta (1/2 package for 4-6 people, full package for more)
- 1-2 small to medium tomatoes
- fresh basil leaves (I just purchase the small package in the refrigerated lettuce section) ***
- 1 can black beans (drain well, really well)
- bell peppers of choice (I usually use yellow and red)
- 1 granny smith apple
- 1 lime (hint: microwave your lime before cutting about 10 seconds, roll on the counter afterwards, then cut and juice/squeeze... so much easier and more juicier!)
- 1 avocado (optional and added upon serving, not in the salad itself because it will brown)
- fresh shredded parmesan cheese (or any other of your favorite cheeses)
- couple handfuls spinach leaves (I buy a small bag from the store if I don't already have any)
- Ken's LITE Balsamic Vinaigrette (It's more concentrated with less oil)
(You could also add some Costco canned chicken to the mix if you want some meat in it)

Instructions:
Cook orzo pasta 1-2 less than the package says (mine says 9 minutes, so I do about 7-8 minutes). Make sure it's fully cooked, not overcooked. Drain, rinse, put in a bowl with some of the balsamic dressing. I just make sure the orzo is soupy, it will soak up the dressing (and that's why you cook it less time, to soak up dressing and less water). Throw that in the fridge while you cut all the veggies to cool and soak in the goodness.

Cut however much veggies you want in your salad. I never measure, so it's different every time depending on what I have and what I'm feeling. I usually cut 2 tomatoes, lots of basil, 3/4 to an entire can of black beans, a quarter of each bell pepper, 1/2 to an entire apple (really small).

Once you have your mixture of veggies that you want, add the pasta, spinach and parmesan cheese and mix well. Squeeze the fresh lime juice on top for taste as well as salt and pepper. Around this time I always add more dressing. (For 4-6 people I make 1/2 a package of orzo and add about 1/2 of the dressing or more). People can always add more when they want, but this pasta soaks it up really well, so be generous.

Refrigerate for a couple of hours so the pasta is cooled and all the flavors are mixed well.

Serve cold with cut avocado (with lime juice and salt and pepper on top - great snack too). You can always add more veggies of choice or dressing when you want or have more spinach and less orzo.

***The most important part of this salad to me is the basil, so make sure to put in a lot (or however much you want, but you want to make sure you can taste the basil).

ALSO, this can be made a day/night before, just keep the pasta and dressing separate from the veggies, then refrigerator both until use and mix well. (I also keep the basil and bell peppers separate so that everything doesn't taste so strongly of that. Then mix everything)