Mango Chicken Salad with Honey Lime Dressing

I have not posted in a long time!!  Much going on over here the last little while.  Kids are in bed, and I am sitting down to a quiet (and quick) meal.  Wow…except for that wind that just came up and made the house creeeeeeek.  Storm coming.

I had a couple of big juicy chicken breasts delivered the other day, so this afternoon when the kids were running around like maniacs I decided that I at least had time to throw some seasoning on one of them and toss it in the oven.  So this recipe starts with leftover chicken breast 🙂  I LOVE quick one bowl dinners…..like seriously love…..  since having children dinner time is tough.

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So start with a cooked seasoned chicken breast (however you like it with the seasoning) and bbq’d or baked.

Serves 1 :

1 Cooked seasoned chicken breast chopped

Half an avocado chopped

1/4 red pepper chopped

Half a green onion chopped

1/2 to 3/4 of a ripe mango peeled and chopped

Chopped walnuts for sprinkling on top

Dressing:

1 Tbsp Olive Oil

1 Tbsp Honey

Juice of 1 small lime

Sea Salt & Pepper to taste

Add all ingredients to your bowl.

Whisk the dressing ingredients in a separate small bowl until combined.  Pour over your Mango Chicken Salad and done!

Ok I’m going to go and eat my Mango Chicken Salad now and watch International House Hunters and dream of crystal blue waters in far away places  😉

 

 

Mixed Veggie and Tofu Rice Paper Wraps

If you’re feeling like something very fresh and light for lunch Rice Paper Wraps are great to stuff loads of veggies in and a little protein if you like.  I first had these at my friend Megan’s house many years ago now and hadn’t had them since….until I was finally able to find Rice Paper Wraps in the grocery store.  Fresh herbs really add to these wraps so don’t forget them!

You can even do the chopping and wrapping the night before for the next day.  But use them up within a couple of days for best results.

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Rice paper wraps come dry in the shape of a circle and all you need to do is soak them one at a time in warm water for about 30 seconds to make them pliable and easy to wrap up.

First, chop up your veggies of choice (here I used red pepper, carrot and cucumber) into matchstick pieces about 3 inches long so they are ready to go.  You can even do this the night before and store in the fridge.

I like to add warm water to a large sized plate, soak the rice paper wrap then lay it on a flat surface like a cutting board.  From there, assemble your veggies on the bottom third of the wrap.  I also added bean sprouts, chopped tofu, cilantro and basil to this mix.  Then just wrap them up tightly and you are done!

Serve with your favourite dipping sauce.  Think Thai Sweet Chili, or Peanut Sauce  😉

 

 

 

Roasted Red Pepper & Goat Cheese Puree

I don’t know about you, but lately when it comes to my almost one year old I am often finding myself staring blankly into the fridge wondering what to feed him.  He’s in that awkward stage where he still prefers some food pureed but will also try some of the food that we make for ourselves.  So I’ve found lately that he seems to be getting odds and ends and I don’t really feel like he’s getting enough variety in his diet.  I often fall back on the things I know he likes just because I know he will eat them.  But that means he’s missing out on other foods (and nutrients).

So I decided that for the next couple of days I will be in full on cooking mode!  I am loading up the freezer with healthy purees, stews and cooked veggies to have on hand for him.  It makes life so much easier…..it’s just finding the time to do it.  It’s worth it.  Take one or two days to get it all done and be stress-free about meals (most of them anyway) for the next little while.

This roasted red pepper and goat cheese puree is the first one I whipped up.  It can be used as a pasta sauce, dip or spread.  High in Vitamin A and C with some Folic Acid, Potassium and Niacin the peppers are a great nutrient boost combined with protein rich goat cheese.

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Ingredients: (This makes about 1 cup you can store in the fridge for a few days.  However if you’re stocking up your freezer you will want to multiply the ingredients according to how much you want)  I used 8 peppers!

1 Large Red Pepper

2 Tbsp. Goat Cheese

Lay your Pepper (s) on a foil lined baking sheet and broil for about 15 minutes, rotating them every few minutes to make sure all sides get roasted.  You want your peppers to become black and charred on the outside, so don’t worry about burning them.  This makes the skin come off very easy.  Once done, set your pepper(s) in a bowl and cover for a few minutes to allow the steam to also help remove the skin easier.  Once they are cool enough to handle peel of the skin (you can use a knife to get it started), pull out the stem (it should come off very easily), slice the pepper down the middle, flatten it out and scrape out the seeds.

Roughly chop into pieces your food processor can handle.  Add the pepper(s) to your food processor along with goat cheese and process until smooth.

Store in a container in the fridge for up to a few days or freeze in baby-friendly containers in the freezer.