 WEEKLY RECIPESÂ
Tropical Mango Oat Bowl
Chicken & Bell Pepper Rice Bowl
Ingredients
4 chicken leg quarters
2 cups Rico Medium Grain Rice
4 cups water
1 red bell pepper, sliced
1 large yellow onion, sliced
1 packet Goya Sazón
1 tbsp olive oil
Salt and pepper to taste
Instructions
Preheat oven to 400°F.
Season chicken with Sazón, salt, and pepper.
Bake for 40–45 minutes or until internal temperature reaches 165°F.
While chicken cooks, prepare rice according to package directions.
Heat olive oil in a skillet over medium heat.
Sauté onions and bell peppers for 6–8 minutes until tender.
Serve chicken over rice and top with sautéed vegetables.
London Broil with Roasted Vegetables
Ingredients
2 lbs Beef Shoulder London Broil
1 lb red potatoes, quartered
2 medium zucchini, sliced
1 red bell pepper, sliced
2 tbsp olive oil
2 tbsp McCormick Montreal Steak Seasoning
1 tsp salt
Instructions
Preheat oven to 425°F.
Toss potatoes, zucchini, and bell pepper with olive oil and salt.
Spread vegetables on a baking sheet and roast for 25–30 minutes.
Rub London Broil with Montreal Steak seasoning.
Grill or sear over medium-high heat for 5–7 minutes per side for medium-rare.
Let rest for 10 minutes before slicing thinly against the grain.
Serve with roasted vegetables.
No-Bake Mango Cheesecake Cups
Ingredients
8 oz Philadelphia Cream Cheese, softened
1 can (14 oz) Carnation Sweetened Condensed Milk
12 Gamesa Maria Cookies, crushed
2 ripe mangoes, diced
Fresh mint leaves for garnish (optional)
Instructions
Crush cookies into fine crumbs and divide among 6 small serving cups.
Beat cream cheese until smooth.
Slowly mix in sweetened condensed milk until creamy.
Spoon cheesecake mixture over the cookie crumbs.
Top each cup with diced mango.
Refrigerate for at least 2 hours before serving.
Garnish with mint if desired.