Shrimp Tacos and Mango Salsa

• 1 lb shrimp
• 1/2 cup honey
• 1/4 cup butter
• Salt/Pepper or lemon pepper to taste
  
• Tortillas
• Mango Salsa
• Cheddar cheese (if you want, I didn't use it)
  
  If using frozen shrimp, thaw it and and cut each piece in half (depending on size). Melt butter and stir in honey and seasoning. Heat honey butter in a pan until bubbly and then add shrimp to pan, stirring until shrimp is cooked through (won't take long).
  
  Mango Salsa
  
  2 Mangoes, chopped
  1/2 Cup red onion, diced
  2 Tablespoons Cilantro
  1 teaspoon brown sugar
  1/2 lime's juice (about 1/8th cup)
  1/8 teaspoon chili powder (I didn't have this so I added paprika, garlic powder, cumin, and cayenne to taste) 

I also served them with mango rice and black beans.

For the rice, I used about 1 1/2 cups brown rice, 1 can coconut milk, 1 diced mango, 1+ cup water, and some sugar. 

Quinoa...Dip?

JJ threw this together the other day for dinner, but there are endless possibilities. 

1.5 cups dry quinoa, cooked
1/4-1/2 chopped onion (we used raw onion)
1 apple, chopped
1 can of diced tomatoes (we used olive oil and garlic tomatoes, you could also use fresh tomatoes, which we didn't have)
some form of meat (the first time we used leftover steak and the second time we used leftover sausage)

The second time I made it I also added avocado and shredded cheddar.  You could also add olive oil, garlic, spinach, chicken, nuts, sauteed onions, and a variety of other things. 

chips (if you want to eat it as a dip...which we did)

After the quinoa is cooked just mix it all together!

Baked Parmesan-Crusted Chicken

Ingredients

• 3/4 cup butter
• 2 cloves garlic, minced
• 1 cup dry bread crumbs
• 1/3 cup grated Parmesan cheese
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh oregano
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 6 (4 ounce) skinless, boneless chicken breast halves

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt the butter with the garlic in a saucepan over medium heat. When the butter starts to bubble, remove from the heat and allow to cool slightly. Stir the breadcrumbs together with the Parmesan cheese, thyme, basil, oregano, pepper, and salt in a bowl. Dip the chicken breasts in the butter, then press into the seasoned bread crumbs. Place the chicken into a 9x13 inch baking dish.
3. Bake in the preheated oven until the chicken is golden brown and no longer pink in the center, 50 to 55 minutes.

I used panko bread crumbs, which were so good, and didn't have fresh thyme or oregano so I used the dried versions.  I also poured the remaining garlic butter in with the chicken.  Delicious and super easy to alter!