Mango Salsa Chicken Meal

Welcome back! I hope you all had a fabulous 4th of July and were able to make some very delicious and easy pancakes for your family! I made the next meal for an extended family dinner. It was so good, my father-in-law had my mother-in-law call me the next day for recipes! It is so easy, SUPER delicious, and of course…uses food storage. It is better than anything you’ll eat at a restaurant and much, MUCH cheaper. You’ve got to try it!

Mango Salsa Chicken
This recipe is so easy and so delicious! It is a perfect combination of sweet and spicy and perfect to practice using an alternate heat source. All you’ll need to do is grill up chicken (I use boneless, skinless thighs because 1-they are cheaper, much cheaper 2- they have great flavor, they are always moist and grill great 3-are smaller for better portions and grill easier and faster because they are smaller) When the chicken is grilled top it with a slice of pepper jack, cheddar, or monteray jack cheese then your mango salsa and diced avocado. They flavors are so good and mesh together so well. No one will ever know it was so easy!!! I know by now you’re wondering about the mango salsa, personally, I buy my salsa at Costco. If you want to make some, here is a great recipe: (not to mention a great way to use up peaches that may be growing on your fruit tree)

Mango-Peach Salsa
1 large peach peeled, and cut into 1/2 inch cubes
1 large mango, peeled and cut into 1/2 inch cubes
1/2 small red onion, finely chopped
2 small plum or Roma tomatoes, seeded and diced
1 med Serrano chili, seeded and minced
1/2 Tb fresh lime juice
1 Tb fresh orange juice
1/2 tsp. finely grated orange zest
1 T. mined cilantro
1 tsp. poppy seeds
Salt and Pepper to taste
Method:
Combine all ingredients in a bowl and let stand for 1 hour. Best served the day it’s made.

Black Beans & Corn-serves 4
This is a great alternative to plain black beans. Let’s be honest plain black beans can be…well PLAIN! Try this recipe to really spice things up.

1 can Black Beans, UNdrained (you could also use dry black beans, cooked-you’ll need about 2 C. cooked beans)
1 can Corn, drained
1/4 C. dehydrated onions
1/4 C. dehydrated bell peppers
1 t. Cumin
1-2 T. Garlic Salt
1 T. Lemon Juice

Combine ingredients in 2 qt. sauce pan and simmer over low heat for 10 minutes. All your dehydrated ingredients will re-hydrate in the water from the can of beans. (Time saving tip: You can always add dehydrated ingredients to anything with liquid you’re going to simmer to save time…i.e. spaghetti sauces, chilis, etc.) I let this simmer while the chicken is grilling.

Lime Rice 3-4 servings
Wow, isn’t it so great to have rice in food storage? It’s so easy to use and rotate! You can even make you’re own Rice A Roni type rice by breaking spagetti into little pieces and cooking it that way!

1 1/2 C. Chicken Broth
1/2 C. Lime Juice
1 T. butter or margarine
1 C. Rice
1 T. dried Parsley flakes or 2 T. fresh Cilantro

Bring chicken broth, lime juice, and butter to a boil. Add rice. Cover and let simmer 15-20 minutes or until there is no water left over. Fluff with fork and toss in parsley or cilantro. I also have the rice simmering while the chicken is grilling. That way everything is ready at the same time!

For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET