Tricolor Pasta & Sausage, Mango FroYo, Citrus Shrimp over Baby Kale Salad

Another dish that I ate for several days while Sally was in Norway was this simple but tasty casserole:

Tricolor Pasta & Sausage Casserole

This is a great thing to do with leftover partial jars of pasta sauce.

3/4 lb Italian Sausage

1 Box Tricolor Rotini pasta

1 15 oz bag frozen Mixed Vegetables

1 cup Marinara sauce

1 cup Garlic Alfredo sauce

Fry the sausage until done through, slice into rounds.  Cook the pasta according to package directions.  Thaw the frozen vegetables.

Combine everything in a large bowl, pour the pasta sauces overall and toss to combine.  Can be eaten cold or warm.

Mango Frozen Yogurt

Another simple but oh, so, tasty delight.  I introduced this to you a year or two back, but with all the mangoes around I thought it would be good to re-run this as another wonderful thing to do with the fruit.

2 cups chopped very ripe Mango

1 cup plain Skyr or Greek Yogurt

1 Tbsp Lemon or Lime juice

Nutmeg to taste

Place everything in your food processor and take it for a whirrrrr until well blended.  Pour out into a wide/flat container, and freeze for 2-4 hours.    I made a double batch this year -- twice the ingredients listed above.

Then put frozen chunks of the blend in the food processor a second time and spin it up again.  The second puree makes the fro-yo lighter and more airy.  Now spoon the concoction into freezer containers and freeze until ready to eat.

A double batch of the above recipe made close to 8 cups of frozen mango delight.

Tropical Shrimp Salad

My take of a recipe that the local Mega-mart demonstrated.  Serves two.

1 container Baby Kale & Greens mix

1 Mango, firm ripe, not mushy

1 Orange, or 1 Lemon and 1 Lime

1/4 to 1/3 cup shelled Pistachios

1/4 cup Panko

2 Tbsp melted Butter

18-20 Shrimp

1/4 cup commercial BBQ sauce of your choice.  We like Key Lime BBQ sauce

1/4 cup crumbled Goat Cheese

Mix together the BBQ sauce and juice of half the orange.  Use that as a sauce to saute the shrimp.  Cut the other half of the orange into 4 wedges, and peel them.

With a fork, mix the melted butter and Panko to make buttery crumbs.  Chop the pistachios into smaller pieces.

Take the filets off the mango and cut them into turtle shells as shown in the photo.

Lay a bed of the salad mix on each plate.  Place the orange wedges top and bottom, and the mango turtle off center.  Sprinkle the pistachios and panko across the middle.  Then arrange the shrimp around the plate and sprinkle everything with the crumbled cheese.

Pretty darn good as it is (4stars out of 5).  But a squeeze of lemon juice as a 'dressing' would be a good thing.