What I’m Loving This Week...

...Costco. It is my friend. And NO, I don’t go there all the time, just often enough to keep stocked up on the essentials. You know, diapers, nuts, toothpaste (yeah pretty much anything that you want in super duper bulk) Although I have to say I am using it less and less with my coupon-ing. That is another story all together however! My fab find of the week, and for pretty much under 10 smackers is Kirkland brand’s Organic Tortilla Chips and Santa Barbara’s Mango Salsa with Peach. Not only are they only $5 or so each, but they come in a mondo super big size... the kind that I justify buying because I have 4 kids now but secretly it is just for me, all just for me! Muahahaha! And if that creepy laugh didn’t frighten you, I know this won’t either... check the stats. It’s all right there.

Nutrition Facts

Santa Barbara - Mango Salsa With Peach

1. Servings:  2 Tbsp 1 Tbsp 1 container (90 tbsp ea.)

Calories	25	Sodium	110 mg
Total Fat	0 g	Potassium	0 mg
Saturated	0 g	Total Carbs	5 g
Polyunsaturated	0 g	Dietary Fiber	0 g
Monounsaturated	0 g	Sugars	4 g
Trans	0 g	Protein	0 g
Cholesterol	0 mg
Vitamin A	2%	Calcium	0%
Vitamin C	8%	Iron	0%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie need

Nutrition Facts   each  grams  kg  lb.  mg  oz.  Kirkland Signature Organic Tortilla Chips
Calories 140 Calories from Fat  60
% Daily Value
Total Fat 7g	11%
Saturated Fat 0.5g	2%
Trans Fat 0g
Cholesterol 0mg	0%
Sodium 120mg	5%
Total Carbohydrate 16g	5%
Dietary Fiber 2g	8%
Sugars 0g
Protein 2g	4%
Vitamin A (IU) 0	0%
Vitamin C 0mg	0%
Calcium 20mg	2%
Iron 0.36mg	2%

Seriously, how many foods out there can YOU eat that are only 25 delicious calories? Next time you’re hungry, reach for some yummy salsa to stave off starvation. Forget the chips even and eat it by the spoonful, I do! It is oh so good, and might I add makes some super fast meals in a pinch (check out the recipe for Kale Wraps).

Happy Eating!

Jamaican Me Crazy Sweet Potatoes

     This dish is dedicated to my kids...mostly because they do make me crazy, but the contents of this meal pretty much rock in my book and are a little like my kids. Spicy, zippy, sweet, colorful, and the perfect blend of what really makes a dish de-lish. It can even totally pull off a summer or a winter dinner fix. I got the idea from the restaurant Claim Jumpers that I used to go to in Vegas with the hubs back when we had more money and were trying to wooo (sp?) each other. Then I found a version I liked on the internet, and altered it to my specs. Basically it is a baked sweet potato slathered in a sort of jamaican style jerk seasoned chicken and topped with some super yum mango salsa and a little drizzle of honey. You bet your boots it is too good to be true. And for all of you that just may be bored with what else to do for dinner, this one def. qualifies as a winner, and super easy meal that is even kid friendly (we just skip the spicy salsa and viola!)

     Check it...http://whiskedawaycooking.blogspot.com (also another great site for some fun recipes and cute stories of cooking in the kitchen)

Important Note; I will re-type below for the “just in case purposes”. Also, she calls for Papaya, I used mango since I have a ton from the farmers co-op here. I also did not use as much onion, basically cut it to 1/4 of an onion plus a small shallot because I HEART them...also used half a red pepper and a whole fresh jalepeno for serious kick. Adjust your amounts to fit your needs though and maybe even prepare earlier to sit for a few hours! I did at lunch while kids were eating (also letting the chicken marinate) so dinner was a snap once I threw it together. Love it.






Jamaican Sweet Potato

2 sweet potatoes (try to get the kind with orange flesh--they might technically be yams), baked until the skins are crisp and the flesh is tender (poke holes in the potatoes, spray with cooking spray and sprinkle with salt, cook directly on oven rack)

1 small white onion, diced (or 1/4 plus a shallot)
1 red bell pepper, diced (or 1/2)
1 large handful cilantro, chopped
1 fat clove garlic (or two small), minced
8 slices jarred jalapeno, minced (or one fresh one diced)
1 papaya (~1 lb), diced (or one mango)
2 tbsp lime juice (used 1 whole lime)
1 tsp salt
1 tsp pepper
(mix all these together, refrigerate until needed)

2 6-oz chicken breasts, cut into bite-sized pieces
1 tbsp onion powder
2 tsp dried thyme
2 tsp sugar
2 tsp dried chives
2 tsp salt
1 tsp ground allspice
1 tsp black pepper
1/8-1/4 tsp cayenne
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
(mix all spices together, coat chicken pieces w/extra virgin olive oil then the spice mixture, you can let marinate til ready to use, then cook chicken in skillet w/a little more olive oil)

butter
honey
green onions

To assemble:
When potatoes are done, cut them open and add about 1 tbsp butter (optional); top with salsa and chicken; add green onions; drizzle with honey

Melon Sign-off

     Well, it's the end of another week, and what a week it has been! We started the whole "potty training" thing for my youngest, and after a day or so of chaos, it was mostly successful. I would be tempted to even say he was one of my easiest...but shhh! I don't want to jinx myself. We also had some hot hot Texas days, and I must say nothing goes better with "small town" post grad pre-summer season, then our first baseball game with the boys, and a finally open apartment complex pool to take away dreary crowded 700sq ft apartment madness. Love it. To top it all off? Memorial weekend, no work or school, and appliance sales for our new home! *sigh* Money really can be fun to spend. If only there were more of it...

     Now onto the main point of today's post. I have a nice little article from Better Homes and Gardens (BHG) with some great tips on choosing a fantastic melon (check the Mad About Melons link below), and then a great additional suggestion/reminder for your empty melon after working it for this next fabulous dish...so here goes!

Mad About Melons

This was a great article on http://www.care2.com about watermelon, and then of course a great way to eat it, in a salsa for dipping! Once again, try serving in a 'carved out' watermelon bowl.

Tropical Watermelon Salsa Recipe

posted by Annie B. Bond Feb 17, 2004 8:12 am

Adapted from a recipe by Chef Harry Schwartz.

The big news is that cool, refreshing watermelon contains significant amounts of lycopene, a potent cancer-fighter. The juicy pink melon is also rich in vitamins, but with no fat or cholesterol. Chef Harry, star of a popular PBS cooking show, says that he lost 100 pounds eating organic foods, including lots of sweet, juicy watermelon–and now he wants to spread the word about the benefits of that classic summer treat. The best news of all is that his watermelon-based recipes are simply delicious.

This light, refreshing tropical-inspired salsa–with pineapple, mango, and zippy lime along with watermelon–is a natural with chips but it also makes a great partner with grilled foods of all kinds. Quick to make, loaded with zesty tropical taste, and good for you, too!

INGREDIENTS

2 cups chopped seedless watermelon
1 cup chopped fresh pineapple
1 cup chopped fresh mango
Juice from 4 fresh limes
1 cup trimmed chopped scallions
1/2 cup chopped fresh cilantro
Salt and pepper to taste

1. Place all ingredients in a mixing bowl and toss to combine. Season with salt and pepper to taste just before serving.

Makes about 4 cups, enough to serve 8 to 12 people.

Black Beans, The Musical Fruit

     Need I say more? We already know how amazingly low fat, high fiber, and high protein beans are. Black beans just happen to be my favorite. I find them incredibly versatile and am fully prepared to amaze you with my black bean recipes. Ok so they may not all be mine personally, but I did pre-eat them for you, just to make sure they were good and tasty and perfect for this weeks listings. (I know, thoughtful right?!) SO, without further adieu, my first favorite, black bean burgers with mango chutney goodness. Even the kids went for this one! The flavors are distributed perfectly, with most of the spice being mixed in with the burger patty itself. The salsa contains the light mango and avocado mixture and tops these burgers off deliciously. Try pairing them with those fabulous new thin sandwich/burger buns.
And, I must mention that I got it from one of my favorite cooking magazines, and one of my new favorite websites, CookingLight.com

     Black Bean Burgers with Mango Salsa

Yield: 6 servings (serving size: 1 burger)

Ingredients

• 2  (15-ounce) cans black beans, rinsed and drained
• 3/4  cup  finely chopped fresh cilantro, divided
• 3/4  cup  (3 ounces) shredded Monterey Jack cheese
• 1/4  cup  panko (Japanese breadcrumbs)
• 2  teaspoons  ground cumin
• 1  teaspoon  dried oregano
• 1/2  teaspoon  sea salt
• 1/2  medium jalapeño pepper, finely chopped
• 2  large egg whites
• Cooking spray
• 1 1/4  cups  chopped peeled mango (about 1 medium)
• 3  tablespoons  chopped shallots
• 1 1/2  tablespoons  fresh lime juice
• 1  avocado, peeled and chopped
• 1  garlic clove, minced
• 6  (2-ounce) whole-wheat hamburger buns, lightly toasted
• 6  green leaf lettuce leaves

Preparation

1. Preheat oven to 350°.

2. Place black beans in a medium bowl; mash with a fork. Stir in 1/2 cup finely chopped cilantro and the next 7 ingredients (through egg whites). Shape bean mixture into 6 (1/2-inch-thick) patties. Arrange patties on a baking sheet coated with cooking spray. Bake at 350° for 20 minutes, carefully turning once.

3. Combine remaining 1/4 cup cilantro, mango, and the next 4 ingredients (through minced garlic) in a medium bowl. Place a patty on bottom half of each hamburger bun; top each with 1 lettuce leaf, 1/3 cup salsa, and top half of bun.

Nutritional Information

Calories:

320

Fat:

11.9g (sat 3.9g,mono 5g,poly 1.7g)

Protein:

13.4g

Carbohydrate:

46.2g

Fiber:

10.1g

Cholesterol:

13mg

Iron:

3.3mg

Sodium:

777mg

Calcium:

201mg

Marina Delio, Santa Barbara, Calif., Cooking Light, APRIL 2010

Lotsa Mexican

     In our house, Mexican food is considered anything with beans, rice, tortillas, salsa or a combination thereof. We have a couple of favorites, ones that we have in our minds perfected so I am going to whisper quietly in your ear the secret to good mexican food...Lard! Just kidding no lard, but these are our sort of secret recipes so enjoy.

     Shrimp (or fish) Tacos


Any boxed frozen yummy shrimp or fish (ex. tortilla crusted tilapia, firecracker breaded shrimp)
Corn/wheat/homemade whatever tortillas
Optional canned and rinsed black beans 
1 recipe mango salsa
1 recipe zesty 'slaw
Optional guacamole


Prepare Shrimp/fish according to box. Prepare mango salsa, zesty slaw and/or guacamole. Heat tortillas and serve. The above and below ingredients make enough for about 3 adults so adjust as needed (that is why I have lots of "about" as you can increase amount for more servings or keep the first number for less servings)


     Mango Salsa


1-2 mangos diced
1/4-1/2 jalepeno diced super tiny
1/4-1/2 red pepper diced
about 1 lime partially zested and juiced
1-2 green onions diced


Mix all ingredients and mash some of the mango slightly, then put in the fridge to macerate (let juices combine and flavors work together) for about 30 min.


     Zesty Slaw


1/4-1/2 green cabbage cut thin and fine
bunch of cilantro chopped
a little lime juice
about 2-4 tsp coleslaw dressing, add more or less to your liking
pepper


Mix thoroughly and also chill til ready to serve.


     Our Guacamole


2 avocados (ripe) and mashed
About 1/2 tsp each dried garlic, onion, pepper and heavy dash salt. Drizzle about 1/2 tsp canola oil. Mix well and add some finely chopped tomato if desired






     Mexican Chicken Salads


Any leftover chicken, canned chicken, or 4-5 chicken tenders (or breasts if more needed) cooked in a little oil and butter with pepper, salt, cumin, garlic, and onion to taste
1 can black, pinto, or red beans (we prefer black for these) rinsed and warmed
1 c. or so cooked rice     (optional to prepare the black bean and rice boxed mixes like Zataran's to make this step easier and give better seasonings)
About 3 c. chopped romaine or other preferred lettuce or combo thereof
Bottled salsa
1/2 c. shredded cheddar, canned parmesan depending on preference
Bag of tortilla chips
1 tomato diced
1 recipe lime caesar dressing
extra cilantro to top


Layer beans and rice, lettuce, crushed tortilla chips, chicken, tomato, salsa, cheese, and lime caesar to taste. enjoy! Again, above amount is for about 3 adults, extra for kids burritos etc.


     Lime Caesar Dressing


Any super yummy lowfat bottled caesar dressing (I am all about ease here)
use about half the bottle, mix well with...
1 lime zested and juiced
extra pepper to taste
bunch cilantro finely chopped (reserve extra to throw on top of the salad)