Chili-Lime Chicken Skewers

4 Tablespoons olive oil

1/4 cup fresh lime juice

Zest of 1 lime

1 teaspoon chili powder

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

1 Tablespoon sugar

4 boneless chicken breasts, cut into bite sized pieces

2-3 mangos, ripe but firm, peeled and cut into bite sized pieces

In a bowl, mix together the oil, juice, zest, chili powder, pepper, salt and sugar. Put into a ziploc bag and add chicken and mangos. (Try to keep your mangos similar in size to the chicken for better cooking). Let marinate 2-4 hours.

If using wooden skewers, be sure to soak them in a bowl of water for at least 30 minutes before cooking.

Prepare grill (or indoor grill pan). Remove chicken from marinade. Alternate chicken and mango pieces on the skewers. Be sure not to squish them together too tightly. Put on hot grill and cook until chicken is cooked through. Serve immediately. *I baked my skewers on a broiling pan with the heat at 375 for about 15 min. These are great served with lime-cilantro rice.

We then removed ours from the skewers and served it mixed with the rice. Very yummy!

Recipe source: Our best bites

Chicken Rolls

These are great for using up leftover chicken. The kids always gobble them up.

1 (8oz) package cream cheese

4-5 chicken breasts, cooked and shredded

4-5 green onions, sliced

2 stalks celery, diced

1/4 cup butter, softened

salt and pepper to taste

favorite roll recipe

1 cube butter, melted

bread crumbs

2 cans cream of chicken soup

Enough milk to make gravy consistency

Mix first 6 ingredients in bowl until well combined. Roll out dough and cut into squares. Place spoonful of filling in each square. Wrap dough around filling until completely sealed and covered. Dip into butter and then roll in bread crumbs. Bake at 350 for 20-25 min. Heat soup and milk until hot. Serve rolls with gravy on top.

My notes:

You can also use canned crescent rolls to make it easier. I always use the roll recipe I make pizza bites with. You can make your own gravy by making a roux with butter, flour, broth, and some left over shredded chicken. Cook until thick.

Fish Tacos with Mango Salsa

1 lb fish, cubed (preferably a white fish)

2 Tablespoons butter

1/2 teaspoon cumin

1/4 teaspoon garlic salt

Flour tortillas

Shredded lettuce

Mango Salsa

Taco Sauce

Melt butter in pan, place fish in pan and sprinkle with cumin and garlic salt. Cook 4-5 minutes or until flakes easily with a fork. Serve in tortilla with shredded lettuce, mango salsa and lots of taco sauce. Yum!

Mango Salsa

1 1/2 cups cubed mango

1 red bell pepper, diced

2-3 green onions, sliced

1 jalapeno, diced

1 lime zested and juiced

Mix together and chill.

Taco Sauce

1/2 cup plain yogurt

1/2 cup mayonaise

1 lime, zested and juiced

1/2 teaspoon oregano

1/2 teaspoon cumin

1/2 teaspoon cayenne pepper

Mix together and serve on tacos