Chicken Mango (x2)

Layer in crock pot:

3-4 frozen chicken breast
1 pkg taco seasoning mix
1 can black beans, drained
1 container 48oz Mango Salsa (with peaches) from Costco

Cook on low 6-7 hours. Remove chicken, shred it with a fork, return to crock pot and cook 30 additional minutes.

Serve with shredded cheese wrapped in flour tortillas. Add a green salad on the side.

Yeild: 10-12 servings


Mango Chicken Variation:

1 container of Mango Salsa
1 cup brown sugar
Chicken Breasts

Follow same cooking instructions as above. Serve over rice...or in tortillas!

I was given these two recipes but I actually did my own variation. I used 1/2 the container of salsa, 1 can of black beans and 1/2 cup brown sugar. It turned out really, really good! It made plenty for us and another family. Let me know what works for you!

Mango Chicken

Julie's blog about mangoes reminded me of a recipe I did recently. Really tasty and ingredients are cheap if mangoes are in season. I like making this with some coconut rice and okra & sweet potato curry.

Ingredients

• 3 Tbsp (or more) of vegetable oil
• 1 large onion, chopped (1 1/2 to 2 cups)
• 1/2 red bell pepper, chopped
• 2 garlic cloves, minced
• 2 Tbsp fresh minced ginger
• 2 Tbsp yellow curry powder
• 1/2 teaspoon ground cumin
• 2 mangos, peeled and diced
  
• 2 Tbsp cider vinegar or white vinegar
• 1 1/4 cup water
• 1 1/4 pounds skinless boneless chicken thighs or breasts, cut into 1-inch pieces
• 1/3 cup golden raisins (aka sultanas)
  
• 1/2 cup heavy cream (can substitute all or partially with coconut milk or plain yogurt)
• Salt and pepper
• Cilantro for garnish

Directions

1 Heat 2 Tbsp oil in a large pan over medium heat. Add onions and cook, stirring occasionally, until soft, about 5 minutes. Add the red bell pepper and another tablespoon of oil, cook for a couple more minutes. Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan. Add the ginger and garlic, cook for one minute more.

2 Add the vinegar, water, and a 1/2 of the chopped mango to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally. Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.

3 Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check.

4 Add remaining mango pieces to the pan. Stir in the cream (or coconut milk or yogurt). Let cook at a very low temperature for another minute or two, uncovered. Do not let this boil or the cream may curdle. Adjust seasonings. If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste.

Serve over rice. Garnish with cilantro. Serves 4.

This is borrowed from Simply Recipes.

Baked Chicken Fingers with Mango Dipping Sauce

We love this recipe! It's a delicious lowfat version of chicken fingers and the mango dipping sauce is really yummy too! Although, I had to make some revisions to the mango recipe because I didn't have all the ingredients - see my side not on the mango sauce. If you don't have mangos, you can eat the chicken with ketchup, bbq sauce, ranch dressing, or whatever dipping sauce you like. And the chicken makes great leftovers! I've chopped up the leftover chicken fingers and used them for salads - delicious! I even used them with spaghetti and parmesan cheese to make a sort of chicken parmesan dish. The sky is really the limit with these chicken fingers!

Baked Chicken Fingers

Ingredients
1 cup plain bread crumbs
1 cup corn flakes or toasted rice cereal, crushed
2 tablespoons brown sugar
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive or canola oil
½ cup all purpose flour
3 eggs, beaten
1 to 2 pounds chicken breast tenders or boneless breasts, cut into 1“inch strips

Directions
Preheat oven to 375°F. Lightly spray a cookie sheet with cooking spray and set aside. Mix bread crumbs, cereal, brown sugar, salt, and pepper in a large mixing bowl or casserole dish. Drizzle oil evenly over the breading, then mix in.

Arrange three shallow containers, one with the flour, one with the beaten eggs, and one with the bread crumb mixture. Individually dip chicken tenders into flour, then eggs (letting excess run off), then breading mixture. Arrange breaded chicken pieces on the cookie sheet.
Bake in the oven for 15 minutes, or until crisp and brown all over. Serve with mango dipping sauce (recipe below).

Mango Dipping Sauce

Ingredients
1 tablespoon olive or canola oil
1 medium onion, finely diced
2 cups ripe mango, peeled and diced into 1/4“inch pieces
¼ cup orange juice
1 tablespoon agave nectar or honey
Salt to taste
Freshly ground black pepper to taste
1 tablespoon seasoned rice wine vinegar
1/3 cup fresh lime juice (2 to 3 limes, squeezed)

SIDE NOTE: I didn't have some of the ingredients so I substituted sugar for honey, used mango orange juice instead of plain orange juice, used white vinegar instead of seasoned rice wine vinegar, and skipped the lime juice - and it still came out really tasty. I also didn't have enough mango so I just cut down on the ingredients and eyeballed the amounts.

Directions
Heat oil over medium heat in a medium saucepan. Add onion and cook, stirring, about 7 minutes, or until translucent but not browning. Add mango, orange juice, and nectar or honey to pan. Season with salt and pepper. Cook over medium heat, stirring occasionally, about 5 minutes more, or until thickened. Remove from heat and stir in vinegar and lime juice, adding more to taste, if desired. Serve alongside chicken fingers warm or at room temperature.

Mango Moose

I found THIS on the mission website. I thought maybe it would something we'd all like!!