Sweet ripe mangos need little help in the smoothie department. We blended ours with a little lowfat milk and yogurt for tang, sort of like a mango lassi. It’s a welcome pick-me-up in the morning, but also refreshing to sip alongside spicy foods or as an after-dinner dessert alternative. You’re likely to find one of 6 types of mango throughout the year but no matter what variety is available you want to be sure to use a ripe mango for blending. It should give slightly, like a ripe peach or avocado. Cut the sides away from the pit and shave off any additional flesh at an angle. Then gnaw on the pit for a real treat.
Chicken and Quinoa Burritos
Our quick and easy burritos only take 25 minutes to prepare, but you can also trim that time down considerably by cooking the quinoa the day before you plan to serve them. Store cooked, cooled quinoa in a covered container in the refrigerator, then reheat it in the microwave before loading up each burrito to your liking. We like the burritos with plenty of fresh cilantro, but you could also use shredded romaine lettuce, or even mixed greens. If you haven’t yet experimented with Greek yogurt as a substitute for sour cream, trust us—you won’t taste the difference.
Pumpkin Cookies With Chocolate
There’s a lot to chew on here: molasses and pumpkin puree make these cookies super moist and soft, while chopped walnuts and dates add textural interest. A couple quick notes to make your job a little easier. Ever chopped dates and noticed that they tend to stick together in a big clump to your chef’s knife? Try wiping your knife with a bit of oil before you start and your job will become magically easier. A small cookie scoop, though not necessary, will make your job faster when it comes to dropping mounds of dough on baking sheets.
Cashew Chicken and Greens Stir-Fry
Takeout won’t tempt you when this recipe is practically as quick and far healthier. Cornstarch is the secret ingredient here. When you toss chicken thighs in a couple tablespoons and cook them in a skillet, they’ll turn magically crispy and golden brown. In fact, the results remind us a little of fried chicken, minus the hassle of frying and the side of guilt. Sautéed collard greens bulk out this dish, but feel free to replace them with another hearty green (such as kale) if you have it on hand. We recommend dishing up this dinner in bowls and pairing it with crisp lager.
Slow-Cooker Curried Chicken With Ginger and Yogurt
If family curry night is a regular occurrence in your household, you’ll want to try out this recipe. The slow cooker makes for melt in your mouth tender chicken and melds the flavors of curry powder, cumin, fresh ginger, tomato paste, and garlic into an aromatic stew. Just add all of the ingredients and step away for a few hours, instead of standing over a hot simmering pot. Be sure to taste the curry once it’s finished and adjust the seasoning. For an extra burst of flavor, try squeezing a lemon over the finished dish. This dinner is a great make ahead option that keeps in an airtight container in the refrigerator for up to two days.