Avocado and Mango with Yogurt

1 mango
1 avocado
1 individual size Oikos Greek pineapple yogurt
honey
sea salt & cayenne or Tajin to taste (optional)

Makes two servings.

• Slice mango and avocado into long narrow pieces.
• Line up on two plates - alternating avocado & mango.
• If you'd like, sprinkle with a touch of sea salt and cayenne.
• Spoon yogurt in a strip over the top.
• Drizzle with honey.

Stuffed Squash

4 Summer Squash
3 slices of Bacon
4 oz Shredded Sharp Cheddar + extra to top with
4 oz Sour Cream
1/2 Medium Onion
Salt & Pepper

-Bring a pot of water to boil & toss in squash whole. Boil6-8 min until squash starts to soften.

-Drain and allow to cool.

- Dice bacon and onion and saute until onions are browned and bacon is crisp.

- Slice squash in half long ways and scoop out the middle into a mixing bowl. Line the squash shells on a baking sheet.

- Mix the bacon, onion, sour cream, salt (I don't measure - guessing 1/2 tsp?) & cheddar with the scooped out portion of the squash and spoon mixture into the squash shells.

- Top with additional cheese and fresh cracked pepper.

- Bake at 375 for 20-30 minutes until top is brown and bubbly.

Green Monster Smoothie

This is Seth's new favorite breakfast!

In a blender liquify:

1 cup fresh spinach

1/2 cup pineapple

4 oz. Greek yogurt ( I like to freeze it in ice cube trays.)

Big splash of almond milk

Drizzle of honey

Pour and enjoy! 

Cranberry Cashew Chicken Salad

This has become my signature chicken salad and it's always a big hit! This recipe feeds a crowd, but you can divide it for a smaller recipe.

3 lb. boneless skinless chicken breasts
3 chicken leg quarters
4 stalks celery - finely diced
8 oz. cashews
6 oz. dried cranberries
mayo
salt, pepper, garlic & basil to taste

- Poach, roast or boil chicken just until cooked through.
- Cool.
- Clean leg quarters off the bone. Cut chicken into 1/2" cubes.
- Add in cranberries, celery and cashews.
- Add in seasonings and enough mayo to moisten, but not to overwhelm.
- Mix thoroughly and chill.
- Serve on your choice of bread, crackers, salad greens or on it's own.

I think it's even better the second day. We eat this year round, but it's great on a hot summer day.

Rainbow Salad

You always hear that you should "eat the rainbow" to get a full range of nutrition and I love to try to get the whole rainbow in one meal. Lately we have been loving Rainbow Salad. I just chop up veggies and place them in a rainbow over a bed of mixed greens. Sometimes I even add feta clouds. In this salad I had:

Red - Peppers
Orange - Carrots
Yellow - Squash
Green - Spinach, Romaine
Blue - Blueberries
Indigo/Violet - Grapes, Dried Cranberries

Delicious tossed with a homemade Balsamic Vinaigrette!

Caramel Apple Cobbler

4 apples - peeled, sliced and cored
1 1/4 cup brown sugar
splash lemon juice
1/2 stick butter
2 cups bisquick
1 cup half and half
1 cup apple dip style caramel

- Preheat oven to 375.
- Spray bottom of baking dish with non-stick spray.
- Toss apples in a splash of lemon juice and put in bottom of dish.
- Top with 1/2 cup of brown sugar, butter (sliced), and caramel.
- In separate bowl, mix 3/4 cup brown sugar, half and half and bisquick.
- Pour batter on top and bake about 30-40 min until top is golden brown and batter is cooked through.

Margarita Watermelon

At the beach we made watermelon margaritas and they were really good, but the best part was the watermelon inside them. I decided to make the watermelon by itself. Yum!

Sliced Watermelon
1 Cup Margarita Mix
1/2 Cup Tequilla
1/2 Cup Watermelon Pucker

Pour liquids over sliced watermelon in a storage container and refrigerate for at least 1 hour.