A perfect appetizer or have a vegetable or salad with it to make it a meal. Very good.
Ingredients:
1 1/2 - 1 3/4 lbs boneless skinless chicken breast tenderloins
2 large eggs, beaten
1 tbsp Seasoned Salt, divided
1 1/2 c plain panko bread crumbs
1 c shredded coconut flakes
1 tbsp Onion Onion Seasoning
olive oil spray
1/3 c mayonnaise
1/3 c Mango Lime Sauce
Instructions:
1. Combine chicken, eggs and 2 teaspoons Seasoned Salt in a gallon freezer bag; seal well and toss to coat. Combine bread crumbs, coconut and Onion Onion Seasoning in a gallon bag; seal well and toss to combine.
2. Preheat oven to 425 degrees F. Line a large rimmed baking sheet with aluminum foil. Spray foil with olive oil. Remove 2-3 pieces of chicken from bag. Add to bread crumbs and shake to coat. Place on baking sheet. Repeat with remaining chicken.
3. Spray tops of chicken with olive oil. Bake 12-15 minutes or until internal temperature reaches 165 degrees F on an instant-read food thermometer.
4. Meanwhile, in small bowl, combine mayonnaise, Mango Lime Sauce and remaining 1 teaspoon Seasoned Salt. Serve with chicken fingers for dipping.
Makes 6 servings. Serve with steamed green beans sprinkled with Seasoned Salt.
Make Ahead & Freeze: Prepare step 1. Combine step 4 ingredients, except mayonnaise, in a quart freezer bag. Place all bags in a gallon freezer gab. Seal well, label and freeze. Thaw completely. Continue with step 2.
Love this dish! It had a hint of spice. I didn't have any Jamaican jerk seasoning so I did the substitute (provided below). I also used our Avocado Oil instead of the vegetable oil. I added green beans to it as well. Froze the leftovers for later meals.
Ingredients:
2 Tbsp vegetable oil
1 1/2 lbs pork tenderloin, thinly sliced
2 Tbsp Jamaican jerk seasoning*
1 Tbsp Onion Onion Seasoning
1 can (13.5 oz) coconut milk
2 c frozen mango chunks
1/4 c Mango Lime Sauce
2 Tbsp cornstarch
2 Tbsp cold water
3 c cooked white or brown rice
Instructions:
1. In large skillet, heat oil over medium-high heat. Add pork, jerk seasoning and Onion Onion Seasoning. Saute 3-4 minutes.
2. Stir in coconut milk, mango chucks and Mango Lime Sauce. Bring to a simmer (do not boil); reduce heat and simmer 10 minutes, stirring occasionally.
3. In small bowl, whisk cornstarch and water together. Stir into skillet; continue cooking until thickened (about 1-2 minutes). Serve over rice.
Makes 6 servings. Serve garnished with chopped avocado, chopped cilantro and cashews.
Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. combine step 2 ingredients in a gallon freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.
*Tip: to substitute everyday spices for the jerk seasoning, add the following to the recipe instead: 2 tsp dried thyme, 1 1/2 tsp allspice, 1 1/2 tsp ground black pepper, 1/2 tsp cayenne pepper and 1/2 tsp ground cinnamon.
We love eating salads for lunch and we like to have chicken as a protein. This was fantastic. I used a Baby Spring Mix instead of spinach leaves. I left out the raisins, mainly because I didn't have any on hand. I had taken this to a potluck and it was received well.
Ingredients:
1/4 c Mango Lime Sauce
1/4 c plain Greek Yogurt
2 tsp Onion Onion Seasoning
1 tsp curry powder
1 deli rotisserie chicken, skinned, deboned and torn up (3-4 c)
4 c roughly chopped fresh spinach leaves
1 large apple, chopped
1/2 c raisins, optional
1/3 c cashew halves & pieces
Instructions:
1. In large bowl, combine Mango Lime Sauce, yogurt, Onion Onion Seasoning, and curry powder.
2. Add remaining ingredients; toss to combine. Salt and pepper to taste.
Makes 6 servings. Serve with crusty dinner rolls.
Make Ahead & Freeze: Prepare through Step 1, adding chicken and raisins. Transfer to a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Stir in spinach, apple and cashews.
This was a perfect change for lunch. I usually do just a plain green salad. Only thing was, I didn't have the mandarin oranges on hand. I love oriental salads.
Ingredients:
2 Tbsp butter
1 (3 oz) pkg ramen noodles, any flavor
1/2 c silvered blanched almonds
1/4 c Honey Teriyaki Sauce
2 Tbsp Mango Lime Sauce
1 Tbsp creamy peanut butter, melted
1 deli rotisserie chicken, skinned, deboned and torn up (3-4 c)
2 (11 oz) pkgs veggie lovers salad mix
1 (11 oz) can mandarin oranges, well drained
1/2 c Vidalia Onion Dressing
1/2 c sliced green onions
Instructions:
1. In medium skillet, heat butter over medium heat. Crush and add ramen noodles (discard seasoning packet) and almonds to skillet; saute until browned. Set aside.
2. In medium bowl, combine Honey Teriyaki Sauce, Mango Lime Sauce and melted peanut butter; whisk together. Add torn up chicken; toss to coat.
3. In large bowl, toss lettuce, oranges and Vidalia Onion Dressing together. Divide among 6 dinner plates; top with chicken. Sprinkle with ramen mixture and green onions.
Makes 6 servings. Serve with crusty dinner rolls.
Make Ahead & Freeze: Combine crushed ramen noodles and almonds in a quart size resealable freezer bag. Prepare Step 2; transfer to a quart resealable freezer bag. Place both bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.
This was very delicious. And so easy to make. We used chicken instead of pork. I was out of the avocado oil so used olive oil instead. I also used Cajun seasoning instead of Jamaican jerk seasoning. I also thru in some green beans instead of having it on the side. That's the fun of these recipes, you can do substitutions to meet your taste-buds and family likes. We froze the leftovers for quick meals when it was too hot to cook.
Ingredients:
2 Tbsp Avocado Oil
1 1/2 lbs pork tenderloin, thinly sliced
2 Tbsp Jamaican jerk seasoning*
1 Tbsp Onion Onion Seasoning
1 13.5oz can coconut milk
2 c frozen mango chunks
1/4 c Mango Lime Sauce
2 Tbsp cornstarch
2 Tbsp cold water
3 c cooked white or brown rice
chopped avocado, cilantro and cashews (optional)
Instructions:
1. In large skillet, heat Avocado Oil over medium high heat. Add pork, jerk seasoning and Onion Onion Seasoning. Saute 3-4 minutes.
2. Stir in coconut milk, mango chunks and Mango Lime Sauce. bring to a simmer (do not boil); reduce heat and simmer 10 minutes, stirring occasionally. In small bowl, whisk cornstarch and water together. Stir into skillet; continue cooking until thickened, about 1-2 minutes.
3. Serve over rice. Garnish with avocado, cilantro and cashews if desired.
Makes 6 servings. Serve with Teriyaki Green Beans.
Make Ahead and Freeze: Combine the first 4 ingredients in a gallon resealable freezer bag. Seal well, label & freeze. Thaw completely. Prepare as directed above.
*tip: To substitute everyday spices for the jerk seasoning, add the following to the recipe instead: 2 tsp dried thyme, 1 1/2 tsp allspice, 1 1/2 tsp ground black pepper, 1/2 tsp cayenne pepper and 1/2 tsp ground cinnamon.
A perfect appetizer or have a vegetable or salad with it to make it a meal. Very good.
Ingredients:
1. Combine chicken, eggs and 2 teaspoons Seasoned Salt in a gallon freezer bag; seal well and toss to coat. Combine bread crumbs, coconut and Onion Onion Seasoning in a gallon bag; seal well and toss to combine.
