Grilled Salmon with Mango Salsa

                 

This recipe is PERFECT for the summer! No cooking inside required! It's already hot enough in the summer,  I don't like to turn on the oven or make a big mess over making a meal.  This requires just firing up the grill and a lil knife work.  Not to mention how light and refreshing this is.... this won't leave you feeling sluggish or heavy.

Fire up the grill.  Prep the salsa first, it will need some time to chill in the fridge.

Mango Salsa//

1 Mango; peeled, seeded and chopped

1 Red Bell pepper chopped

1/2 large Red Onion

2 tablespoons Cilantro chopped

1 Jalapeno chopped 

2 tablespoons Lime juice

1 tablespoon Lemon juice

salt to taste

In a bowl, mix mango, red bell pepper, red onion, cilantro, jalapeno, lime juice, and lemon juice.  Lastly add salt to taste. Cover, and chill in the fridge at least 30 minutes before serving.

Salmon//

2 salmon fillets {buy wild caught for flavor}

2 tablespoons Coconut oil

2 tablespoons Lemon juice 

Salt & Pepper to taste

 Drizzle coconut oil on fillets, front and back.  Add salt and pepper to taste and drizzle lemon juice.  When the grill is hot and ready cook the salmon.  Put them down skinless side first. The salmon will release itself from the grill when it's ready to flip. It will not be long,

It cooks pretty quickly.

Plate salmon first, then add salsa on top!  Super easy, flavorful, and a great summer dinner!

Easy Stuffed Shells Recipe

What you'll need::

 1 9x13-inch dish

 1 (12 ounce) package jumbo pasta shells

 1 eggs

 1 container ricotta cheese

 1 bag Italian cheese mix, divided

 2 tablespoons pesto

 2 teaspoons salt

 1 teaspoon ground black pepper

 1 (28 ounce) jar pasta sauce

 1 package a frozen spinach, thawed and drained 

How to cook::

Preheat oven to 350 degrees F

Bring a large pot of water to a boil, add a little salt and a little olive oil . 

Add pasta and cook per package directions; drain.

In the 9x13 baking dish pour some of the pasta sauce on the bottom, just enough to cover the dish.

In a large bowl, mix egg, ricotta, half the cheese, pesto, spinach, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in baking dish.

 Pour the rest of the sauce over stuffed shells.

Top with the rest of the cheese. 

Cover dish with alumni foil.

Bake for 30 min

Take off foil and bake for an addition 10 min or until edges are bubbly and shells are slightly set.

Right before baking::

Done and Done::