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:

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


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


  • 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


  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


  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 )


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)


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.

Servings: 4 Salads

  • ¾ cups Quinoa
  • 4 whole Radishes, Thinly Sliced
  • ½ whole Medium English Cucumber, Thinly Sliced
  • 1 cup Grated Carrots
  • 5 cups Baby Arugula
  • 1 whole Avocado, Peeled, Pitted Then Sliced Or Chopped
  • 4 Hard Boiled Eggs
  • 1 whole Lemon, Juiced
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 Tablespoon Dijon Mustard
  • 1 teaspoon Honey
  • ½ teaspoons Salt
  • 1 pinch Cayenne Pepper (Optional)

Preparation Instructions

  • Cook the quinoa according to the package directions. When done set it aside and allow it to cool to room temperature.
  • Use a mandolin or sharp knife to finely slice the radishes and cucumbers. Grate your carrots if using whole carrots. (You can obviously use store bought grated carrots to save time). Wait to slice your avocados until just before serving, since they brown quickly.
  • In a small bowl, combine all of the ingredients for the dressing and mix well.
  • When it comes to assembling your salad, you have two options, both of which are awesome:
  • First option: Place all of the salad ingredients (including the avocado) in a large bowl and toss with the dressing. This is obviously the easier method.
  • Second option: Toss the arugula with the dressing in a large bowl. Divide the arugula among 4 plates. Top the arugula with ½ cup quinoa. Arrange the cucumbers, carrots, radishes, and avocado around the quinoa. This looks fancier (see photo), but the choice is yours.