Top Fav's This Week!

Avocado and Mango Salad!
You must try this recipe. It is fresh, flavorful, and perfect for summer.

1 Avocado
1 Mango
Red leaf lettuce or (Your favorite green)

Dressing:
1 part lime juice
2 parts olive oil
1 tsp. of honey
Dash of cinnamon, salt, and pepper

Slice the avocado and mango in half and dice into cubes. Rinse and tear lettuce and place in bowl with avocado and mango. Make dressing and mix well then toss with salad. Serve as a side for dinner or enjoy this for lunch like me!

I ate this twice for lunch this week. It was a great selection to spice up my montonous lunches!


Mexican Stuffed Peppers!
I made this for dinner one night and it was a hit! Hunter and I loved it and even had some of the "stuffing" mixture left and used it for burritos.

2 Bell peppers
1 tomato
1 onion
2 cloves of garlic
1 bag of 10 minute whole wheat rice
1 can of black beans (rinsed and drained)
2 cups of mexican blend cheese (shredded)

Preheat oven to 350 degrees.
Slice the top of the pepper off and set aside. Place whole tomato, unpeeled fresh garlic, and peeled and halved onion into a hot ungreased pan. Turn every few minutes so all sides are roasting. Let the ingredients blackend and roast on top of the stove. While they are roasting, boil water and cook rice. Once the tomato is blackened(the skin starts to peel) and the onion and garlic are blackened, turn off heat. Now peel the garlic.

If you have a food processor, place roasted tomato, onion, and peeled garlic inside and puree. This will create a salsa/sauce consistency. Once rice is finished, place cooked rice, black beans, puree mixture, and cheese into a bowl and mix well. This is your "stuffing". Season lightly with salt and pepper. Add stuffing inside of bell peppers and fill to the top. Place in an oven safe pan and cook until pepper starts to blackened and get tender, around 25 minutes. You can cook with or without the bell pepper top on.

You should have a lot of left over mixture unless you make more than 2 stuffed peppers. It would make around 4 or 5 medium peppers.

This is a great summer dinner and you can use ingredients that are in season and fresh right now.

Hope you enjoy these as much as I have this week!

~Little Chef-titian