Recipe of the Month

The cooks at our schools aren't the only members of the Opaa! family with culinary flair. In fact, each month we feature frequently requested, unique and tasty recipes submitted by fellow Opaa! employees. We hope you enjoy this month's selection:

Prep Time: 10 minutesBaked Salmon and Asparagus Photo

Cook Time: 20 minutes

Yield: 4 servings

Ingredients

  • 4 (6 oz) skinless salmon fillets
  • 1 lb asparagus, tough ends trimmed
  • 2 1/2 Tbsp olive oil
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper
  • 1 lemon thinly sliced
  • Fresh dill sprigs, or chopped fresh thyme, rosemary or parsley 

Directions

  • Preheat oven to 400 degrees. Cut four sheets of aluminum foil about 14-inch long. Divide asparagus into 4 equal portions (about 8 spears per foil packet) and layer in center of each length of foil. In a small bowl stir together oil with garlic. Drizzle 1 tsp of the oil over portion of asparagus then sprinkle with salt and pepper. Rinse salmon and allow excess water to run off, then season bottom of each fillet with salt and pepper. Layer fillets over asparagus. Drizzle top of each salmon fillet with 1 tsp of the olive oil mixture and season top with salt and pepper to taste. Top each with about 2 sprigs dill and 2 lemon slices (if using fresh thyme or rosemary use about 3/4 tsp per each if using parsley use 1 1/2 tsp). Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose.
  • Place foil pouches in a single layer on a baking sheet. Bake in preheated oven until salmon is cooked through, about 25 - 30 minutes. Unwrap and serve warm. 

Ingredients:    Zesty Lime Shrimp and Avocado Salad Photo OCT

1/4 cup chopped red onion

2 limes, juice of

1 tsp olive oil

1/4 tsp kosher salt, black pepper to taste

1 lb jumbo cooked, peeled shrimp, chopped

1 medium tomato, diced

1 medium hass avocado, diced (about 5 oz)

1 jalapeno, seeds removed, diced fine

1 tbsp chopped cilantro


Directions:

1. In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

2. In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Serves:  large or 4 small servings                                                                                                                   Mago Smoothie2

Ingredients

  • 2 large, very ripe mangoes, peeled and pitted
  • ¼ cup coconut milk (unsweetened)
  • 1 cup vanilla or honey Greek yogurt
  • 4 TB Agave nectar

  • 1 cup crushed ice

Directions

  1. Combine all ingredients in blender. Blend until desired consistency or smoothness is reached. Serve immediately.

Spinach Burgers PhotoIngredients

  • 1 bag frozen chopped spinach, thawed and well drained
  • 2 egg whites
  • 1 whole egg
  • ¼ c diced onion
  • ½ c shredded cheese
  • ½ c bread crumbs
  • 1 tsp red pepper flakes (optional)
  • 1 tsp salt
  • ½ tsp garlic powder

Instructions

  1. Mix all ingredients in a bowl.
  2. Shape into patties and cook over medium high heat in a non-stick skillet with a small amount of cooking spray.
  3. Patties are done when they are golden and firm.
  4. (About 4-6 minutes )

Ingredients                                                                                                        
                                        

Cilantro Lime Chicken Stuffed Peppers Photo

Cilantro Lime Crock Pot Chicken

  • 1 tbsp taco seasoning
  • ¼ cup lime juice
  • ¼ cup fresh cilantro
  • ½ cup chicken broth

Stuffed Peppers

  • 2 cups cilantro lime chicken
  • ½ red onion (diced)
  • 3 bell peppers
  • 2 tbsp fresh cilantro (diced)
  • 1 avocado (diced)

Instructions

Cilantro Lime Crock Pot Chicken

  1. Rub the chicken breast with taco seasoning and add to a crock pot.
  2. Mix the lime juice, cilantro and chicken broth together in a small bowl.
  3. Pour the mixture over the chicken.
  4. Cook on low 6-8 hours.
  5. Remove the chicken and shred.

Stuffed Peppers

  1. Preheat the oven to 375°.
  2. Mix the chicken and onions together.
  3. Stuff the mixture into the bell peppers and place in an oven safe dish.
  4. Cover the tops of the peppers with foil.
  5. Bake 40-45 minutes.
  6. Top with fresh cilantro & avocado.