Archives for category: avocado

avocado-lime-mason-jar-salads-zucchini-noodles-and-fresh-veggies

Our garden still runneth over with zucchinis. I made a batch of mason jar salads, using spiralized zucchinis instead of lettuce. I threw in some baked chicken breast and fresh veggies. Then put the jars in the fridge for a week’s worth of lunches. For the dressing I mixed up avocado, lime juice, fresh cilantro, garlic, and olive oil. Can you say delicious?!?

This recipe is adapted from the cookbook Inspiralized by Ali Maffucci, and she uses a big fancy spiral cutter called “The Inspiralizer.” However I just use a tiny GEFU Spirelli Spiral Slicer. Anyway here’s what I came up with:

WHAT YOU NEED:

  • 1 lb. cooked boneless, skinless, chicken breasts, diced
  • 1 avocado, cubed
  • 1/2 red bell pepper, seeded and diced
  • 3/4 c. sliced black olives
  • 2 or 3 zucchini, spiralized into noodles
  • 12 cherry tomatoes
  • 3 Tbs. olive oil
  • salt and pepper, to taste
  • juice of 1 lime
  • 1 garlic clove, minced
  • 3 Tbs. chopped fresh cilantro
  • 4 pint-size mason jars

WHAT YOU DO:

Make the dressing: In a food processor, combine cilantro, garlic, salt, pepper, olive oil, lime juice, and avocado. Pulse until creamy. Add some room temperature water a few teaspoons at a time then pulse after each addition of water, until desired consistency is reached.

Assemble the salads: Divide the ingredients and the dressing among the four jars: First the dressing (bottom layer), then the remaining ingredients up to the top. Place lids on the jars and refrigerate.

*I assembled everything in advance except for the dressing (just in case the avocado browned), so I prepared the dressing right before serving.

And here’s a link to an avocado scoop I hand-stamped; available at my Etsy shop!

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Cucumber Avocado Tomato Salad Recipe 

Cucumber Avocado Tomato Salad Recipe - fresh and delicious not to mention easy!

WHAT YOU NEED:

  • 1 pint grape tomatoes, sliced into halves or quarters
  • 2 cucumbers, sliced then cut in half
  • ½ red onion, diced
  • 3 avocados, chopped
  • 1 clove garlic, minced
  • 2-3 Tbsp. extra virgin olive oil
  • 2-3 Tbsp. fresh squeezed lemon juice
  • 1 Tbs. chopped fresh dill
  • sea salt and black pepper, to taste

WHAT YOU DO:

Place tomatoes, cucumbers, onions, avocados, garlic, and dill in a large bowl.

Drizzle with olive oil and lemon juice. Toss gently to combine.

Just before serving, season with salt and pepper.

Here’s a link to an avocado scooper I hand-stamped, available at my Etsy shop!

My blender is getting a workout because I’m on a smoothie kick! Here’s a super-filling and tasty smoothie recipe: Chocolate Banana Avocado. 

Chocolate Banana Avocado Smoothie Recipe - Only 147 calories and less than 9 grams fat - uses almond milk

WHAT YOU NEED:

  • 8 ounces unsweetened vanilla almond milk
  • 1/4 avocado, peeled and pitted
  • 1/2 frozen banana (peel and cut into chunks before freezing)
  • 2 Tablespoons unsweetened cocoa powder
  • 1 individual packet Splenda

WHAT YOU DO:

Combine all ingredients in a blender and mix. Serve and enjoy.

Here’s an avocado scooper I hand-stamped, available at my Etsy shop!

ESTIMATED NUTRITION INFORMATION:

Chocolate Banana Avocado Smoothie Recipe - Estimated Nutrition Information

Delicious chicken chimichangas – baked not fried! I used a slow cooker 3-ingredient fiesta chicken for the filling, stuffed with delicious guacamole, and refried beans.

Chicken Chimichangas - awesome slow cooker chicken plus your fave fillings and toppings. Oven baked, not fried.

WHAT YOU NEED:

  • 1 lb. uncooked skinless boneless chicken breasts
  • 1 can cheddar cheese soup (don’t add water)
  • 1 16-oz jar salsa
  • 6 flour tortillas (fajita size)
  • ½ c refried beans
  • 1 c guacamole
  • 1 c shredded cheese (cheddar, monterey, jack cheese, etc.)
  • oil or cooking spray
  • optional toppings: additional guacamole, salsa, sour cream, olives, lettuce, jalapenos, green onions, cilantro, lime zest, lime wedges

WHAT YOU DO:

  • In slow cooker, add the soup, salsa, and chicken. Cook 3-4 hours on LOW (or 2-3 hours on HIGH), or until throroughly cooked. After chicken is done, using 2 forks, shred into small pieces.
  • Preheat oven to 425, and spray a baking sheet with non-stick cooking spray, or cover with a thin layer of oil.
  • While oven is heating, lay tortillas out on a flat surface. Spread refried beans in the middle of each.
  • Spread guacamole on top of the beans. Add chicken, then shredded cheese.
  • Roll into a burrito shape, and place on baking sheet. Spray the tops with cooking spray, or brush a tiny amount of oil on each.
  • Bake for 15-20 minutes or until the tortillas brown and are crispy.
  • Add optional toppings, and serve.

Oven Baked Chicken Chimichanga - slow cooker chicken plus your favorite fillings and toppings. So delicious. This recipe is a keeper for sure.

recipe adapted from lecremedelacrumb.com

Easy Homemade Flour Tortillas - just 4 ingredients that you probably already have. Awesome for tacos, burritos, quesadillas, and gorditas.

Not your Mama's pork chops and mashed potatoes - put a spin on this comfort food with cheesy ranch slow cooker pork chops and lemony dill mustard smashed potatoes.

Skinny Reuben Panini - lightened up with turkey, fat free cheese, and dill mustard instead of dressing.

Roasted Chickpeas - just 5 ingredients but tons of flavor. Perfect for a low fat healthy snack.

Whole Wheat Pasta Tossed with Veggies - the 'no recipe' recipe!

I needed a couple of avocados for a recipe, and ended up with an entire bag of ’em (thanks, Costco, lol). I decided to use the rest in some homemade guacamole. I combined just a few simple ingredients and came up with this:

fast & fresh & easy guacamole

WHAT YOU NEED:

4 ripe avocados, sliced and mashed

3 cloves garlic, minced

lime juice (I used 2 Tbs. bottled)

2 Tbs. onion, chopped

Kosher salt, to taste

WHAT YOU DO:

Combine all ingredients and stir. Serve with chips.

I wanted to make a healthy snack with feta & avocado – two of my favorite ingredients.  Here’s what I came up with: Avocado, Feta & Tomato-Topped Pita Crackers

pita crackers, feta, tomato, avacado, lemon juice, dillweed

Here’s what you need:

• 9 Pita Bites baked pita crackers

• 1/4 c. Athenos crumbled feta cheese

• 1/4 of a haas avocado, cut into chunks

• 1 sliced Campari tomato

• lemon juice, to taste

• dillweed, to taste

What you do:

Lay the pita chip crackers on a plate, then top with feta, avocado, then tomato. Add a sprinkle of lemon juice, and then top with dill.