When it is so hot out making supper has been a hard decision. So I try to make it as easy as we can. These a easy and very good! You can add cheese or change up the mango to other fruit of your choice! Have funny with it!!
Prep: 20 min Total: 20 min
Serves: 4
1 mango, diced
1/2 small red onion, chopped
1/4 cup fresh chopped cilantro
juice od 1 lime, plus wedges for serving
Kosher salt and freshly ground pepper
1 Tbsp. vegetable oil
1 1/4 pounds ground beef chuck
1 15 oz. can diced fore roaster tomatoes with chilies
1/2 to 1 tsp. ancho Chile powder
8 corn tostadas or flour tortillas, heated
Shredded iceberg lettuce, or arugula
2/3 cup spur cream
1. Combine the mango, red onion, cilantro, lime juice, 1/4 tsp. salt and a few grinds of pepper in a medium bowl; set aside.
2. Heat the vegetable oil large nonstick skillet over medium-high heat. Add the ground beef and cook, stirring occasionally, until it starts browning, about 2 minutes. Stir in the tomatoes chile powder and 3/4 tsp. salt. Continue to cook until the beef is cooked through and the sauce is slightly reduced, about 2 minutes.
3. Divide the beef among the tostadas; top with lettuce, the mango salsa, sour and cilantro. Sprinkle with chile powder if desired. Serve with lime wedges. ENJOY!!

Prep: 20 min. Cook: 5 min.
Makes: 6 servings
4 Tbsp. oil
2 Tbsp. lemon juice
1 1/2 tsp seasoned salt
1 1/2 tsp dried oregano
1 1/2 ground cumin
1 tsp garlic powder
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp crushed red pepper flakes, optional
1 1/2 pounds boneless skinless chicken breast, cut into thin strips
1/2 medium sweet red pepper, julienned
1/2 medium green or yellow pepper, julienned
4 green onions, thinly sliced
1/2 cup chopped onion
6 flour tortillas ( 8 inches), warmed
Shredded cheddar cheese, taco cheese, taco sauce, salsa, guacamole and sour cream

1. In a large plastic bag, combine 2 Tbsp. oil, lemon juice and seasonings; add the chicken. seal and turn to coat; refrigerate for 1 hour.
2. In a large skillet, sauté peppers and onions in the remaining oil until crisp and tender. Remove and keep warm.
3. Discard marinade. In the same skillet, cook chicken over medium-heat for 5-6 minutes or until done. Return peppers mixture to pan; heat through.
4. Spoon filling down the center of tortillas; fold in half. Serve with cheese, ENJOY!!

Prep: 20 min. Cook:1 hour
Makes: 8 Servings
Freeze Option: Can be freeze after cooling off. Use freeze containers!

4 cans (16 oz.) kidney beans, rinsed and drained
1 can (14 oz.) diced tomatoes
1 package (14 oz.) smoked turkey sausage, sliced
3 celery ribs, chopped
1 medium onion, chopped
1 1/2 cups of chicken broth
1 medium red and yellow peppers, chopped (or green, your choice)
4 garlic cloves, minced
1 bay leaf (don’t forget to remove it)
1/2 tsp. crushed, red pepper flakes or more if you like it really hot
2 green onions, chopped
Hot cooked rice

1. In a large saucepan combine the first 11 ingredients. Cook covered on medium heat until all vegetables are soften.
2. I made my rice in a medium saucepan. Add the turkey sausage to the broth and cook for about 2 more minutes. You can add the rice to your mixture or, I added the rice to the plate and then spoon on my mixture. Add a little more zip to the saucy, pass around a bottle of hot sauce around. ENJOY!!

Be sure to buy fresh, never-frozen fish, summer corn on the cob and in the husks, and your favorite bacon. (Applewood-smoked bacon is my favorite!)

Prep: 10 min Serves: 4
Total: 20 min
1 Tbsp. virgin olive oil
4 (6-oz.) skinless halibut fillets
1/4 tsp salt
1/4 tsp ground black pepper
1 center-cut Applewood-smoked bacon slice
2 1/4 cups fresh corn kernels (about 4 ears)
1 1/2 tbsp. butter
3/4 cup (I-inch) sliced green onions
4 lime wedges

1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle fish evenly with salt and black pepper. Add fish to pan; sauté 4 minutes on each side or until golden and cooked to desired degree of doneness. Remove fish from pan; keep warm.
2. Reduce heat to medium. Add bacon to pan; cook 4 minutes or until crisp. Remove bacon from pan; crumble. Add corn to drippings in pan; cook 3 minutes or until beginning to brown, stirring occasionally. Sir in butter; cook 1 minute or until butter melts. Stir in crumbled bacon and green onions. Serve with lime wedges. Enjoy!!

Prep: 25 min. Bake: 25 min.
Ready in 50 minutes.

1 (16 oz.) Ricotta cheese ( you can also use 1/2 cottage cheese along with ricotta)
12 oz. mozzarella cheese
1/2 cup parmesan cheese
2 eggs, lightly beaten
1 tsp. garlic, oregano, parsley
1 (24 oz.) jar of spaghetti, your choice
1 (16oz.) package jumbo pasta shells
extra cheese 1/4 cup parmesan cheese, because I am a cheese hound
1. Cook the shells according to package. Place cooked shells in cold. When ready to use them,  drain out the water..

2. Mix together ricotta, mozzarella, parmesan, eggs and garlic. Add the herbs, oregano and parsley. Always put dry herbs in your hand and rub them together to bring them back to life. Spread 1/3 sauce on the bottom of a 15 by 20 inch pan.

3. Now for the stuffing of shells. This is very easy but time consuming. Take each shell with a spoon of mixture and stuff your shells. Make sure your place the stuffed shells open side up and close together.

4. Spread remaining sauces over top of the stuffed shells. Add the other 1/4 parmesan cheese. Bake at 350* for about 30 to 35 minutes or until bubbling. Let stand for 10 minutes. ENJOY!!