Weekly Dinner Menu Plan #18

• First, preheat oven to 375 degrees. Lightly spray a baking dish with non-stick spray. Spoon ½ cup of Pace® Salsa on the bottom of the dish and set aside.
• Next, sprinkle the chicken cutlets on both sides with taco seasoning. Arrange the chicken on top of the salsa.
• In a small bowl, mash the avocado with the lime juice, salt, and pepper using a fork. Then spread the avocado mixture evenly over the chicken.
• Pour the remaining salsa on top, spreading evenly to cover.
• Bake uncovered for 30 minutes. Remove from the oven, sprinkle the shredded cheese on top. Return to the oven for 5 minutes.
• When the cheese is bubbly, remove from the oven. Sprinkle with chives and serve.

• First, cook the pasta in water to package directions for al dente. Drain, rinse with cold water and set aside.
• In a large bowl, whisk together the honey, mayo, and olive oil. Add the Italian herbs, garlic powder, onion powder, salt, and black pepper. Drizzle in the vinegar and water and whisk until smooth and combined. Set aside.
• Next, chop the avocado, tomato, and cucumber into bite-sized pieces. Slice the onion thinly. Add the vegetables to the prepared dressing and toss to coat.
• Then fold in the pasta until well-coated.
• Stir in the bacon and serve.

• Heat grill to 400 degrees. Lightly season both sides of the pork steaks with salt and pepper. Set aside.
• Combine all remaining ingredients in a small sauce pan. Heat to low boil, reduce heat and simmer for 15 minutes. Stir frequently.
• Place pork onto the grill. Cook each side until browned and there are grill marks, about 3-4 minutes per side.
• Brush the prepared honey bourbon sauce onto the pork steaks, turning and brushing both sides. Cook, baste, and flip until the pork is done.
• Refer to package cooking instructions for internal temperature guidelines, or visit www.usda.com. Cooking times will vary based on thickness of meat, type of meat, and grill type and temperature.

For the Mango Pico

• In a medium bowl, combine the diced mangoes, tomato, onion, jalapeno, and cilantro. Stir in the lime juice and salt to taste. Combine well and set aside.

For the Blackened Fish

• Heat a cast iron skillet or heavy bottomed non-stick skillet over high heat for several minutes until VERY hot.
• Working one piece of fish at a time, dip into the melted butter, coating both sides. Then dredge lightly through the blackening seasoning blend.
• Place the seasoned fish into the hot skillet and cook for 2 to 3 minutes. Carefully flip, and cook another 2-3 minutes. To prevent blackening seasoning from building up, carefully wipe the skillet out between each piece. Transfer to a platter, cover with foil, and repeat until all pieces of fish are done.
• When ready to serve, slice the fish into strips. On a warm tortilla, add cabbage, fish, optional sauces and top with the prepared mango pico.

• First, carefully slice the corn kernels off of the cob into a bowl or container. Then, using the backside of a knife, scrape the pulp, corn bits, and juice. Set aside.
• In a large pot, cook the bacon over medium heat. Cook and stir until brown and crisp. Transfer the bacon to a paper towel lined dish and set aside. Reserve the bacon grease in the pot.
• Next, add the butter to the grease. Stir in the onions, bell pepper, celery, and garlic. Cook and stir frequently for about 7 minutes until the vegetables are tender. Watch your heat and do not burn the garlic.
• Gradually pour in the vegetable broth and water, whisking constantly as you go. Scrape all of the brown bits from the bottom of the pan.
• Then stir in the corn, potatoes, salt, pepper, paprika, thyme, and parsley. Bring the mixture to a low boil, stirring frequently.
• Reduce heat to low and let the chowder simmer for about 20 minutes until the potatoes are easily pierced. Using a handheld blender, pulse the soup several times until the desired consistency.
• Finally, stir in the half and half. Heat through. Remove from heat and serve with additional bacon and chopped green onions if desired.