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Healthy Lunch Idea: Stuffed Avocados
Sick and tired of the same old boring tuna sandwich for lunch? I sure am, which is why I am loving the idea of Stuffed Avocados. Not only do I love avocados, but this lunch idea from RealAge is a great way to get loads of monounsaturated fat (the good fat), protein, fiber, and potassium.
A summery recipe: Stuffed Avocado
Ingredients:
Avocados, 1 avocado per 2 persons.
Stuffing:
Use your favorite recipe for:
- Chicken Salad,
- Egg Salad,
- Tuna Salad
- Potato Salad, or
- Seafood Salad
Instructions
Cut the avocados lenghtwise, peel, season each half with salt, pepper and a few drops of lemon juice. Stuff with the salad of your choice and serve on a bed of lettuce.
Orange and Avocado Salad
Orange and Avocado Salad with Hawaiian Red Sea Salt - Serves 4 Original recipe from Whole Foods. Ingredients: 2 tablespoons freshly squeezed lime juice 1 teaspoon red wine vinegar 1 teaspoon honey 2 tablespoons extra virgin olive oil Salt and black pepper, to taste 3 navel oranges 2 firm ripe avocados 1/2 red onion, thinly sliced 6 cups baby spinach Hawaiian red sea salt or other finishing salt, to taste Whisk together lime juice, vinegar, honey and oil. Season to taste with salt and pepper.Crab Avocado Melt
Crab Avocado Melt
Crab Avocado Melt
Crab Avocado Melt
Ingredients
1 can Crab meat, rinsed
2 slices Pumpernickel Bread
4 Tbsp Mayonnaise
2 slices Avocado
1 Tbsp chopped Green Onion-
2 slices Colby or American Cheese
1 Tbsp Parsley, chopped
Directions
In a small bowl mix crab, mayonnaise, onion and parsley. Spread half the mixture evenly on each slice of pumpernickel bread, top with a slice of avocado and then cheese. Butter outsides of bread lightly and fry in pan until crispy on both sides and cheese has melted.
Avocado Tacos
For Lent this year, I've given up eating most meats, so I've been trying to find delicious mainly vegetarian recipes that aren't just pasta, pasta, pasta. So I've been trying out a lot of YumSugar and TeamSugar recipes and I've had great success with the ones that I've tried. But this recipe comes from Allrecipes, so I thought that I'd share it with you.
Chicken Quesadillas with Avocado-Tomato Salsa
Recipe courtesy of Good Housekeeping This tasty Tex-Mex dish uses lower-fat tortillas and cheese. The splurge: avocado. Though high in fat, it's mostly the heart-healthy kind; plus, avocados have a natural cholesterol reducer.Chicken with Citrus-Avocado Salsa
Try another waist-trimming chicken recipe. TIME: 19 minutes ; SERVINGS: 4 Ingredients: 4 boneless, skinless chicken breast halves (about 6 oz each) 1 ruby red grapefruit 1 c cubed avocado (MUFA) (about 1 med) 4 radishes, thinly sliced 1⁄4 c chopped fresh basil leaves 1⁄8 tsp salt 4 leaves red or green leaf lettuce (optional) Directions: Place chicken in large saucepan with 4 cups salted water, and bring to a boil over high heat. Turn off heat, cover, and let stand 15 minutes or until a thermometer inserted into thickest portion registers 160°F.Grapefruit-Avocado Salad
Try this tropical treat! Avocados are one of the best sources of monounsaturated fats you can buy. This recipe makes more dressing than you’ll need.
Asparagus, Snap Pea, and Avocado Pasta
Asparagus, Snap Pea, and Avocado Pasta From Everyday Food magazine Ingredients: Coarse salt and ground pepper 1 pound asparagus, ends trimmed and cut into 2-inch lengths 1 pound sugar snap peas, strings removed 1 pound bow-tie pasta (farfalle) 4 tablespoons butter 2 garlic, minced 1 ripe avocado, halved, pitted, peeled, and cut into 1/2-inch chunks 1/2 cup chopped fresh mint, parsley, or basil 1/2 cup shredded Parmesan or pecorino cheese, plus more for serving, if desired Directions: In a large pot of boiling salted water, cook asparagus until bright green, about 2 minutes. Add snap peas; cook 30 seconds. With a slotted spoon or a small sieve, scoop out vegetables; transfer to a bowl.Vitamin-Rich Grapefruit-Avocado Salad
To remove the citrus fruits’ bitter white pith for this fresh recipe, cut the peel away with a sharp knife. This recipe makes more dressing than you’ll need; you can refrigerate the extra for up to 5 days. Prep: 18 minutes Makes 4 servings Ingredients: 1/3 cup orange juice 1/3 cup extra-virgin olive oil 3 tablespoons lime juice 2 tablespoons honey 1 medium halved peeled avocado, seeded and cut into 1/2-inch chunks 1 peeled pink grapefruit, cut into sections 1 peeled navel orange, cut into sections 1/2 red pepper, chopped 4 minced green onions 4 cups field greens Directions: Combine first 4 ingredients (through honey) in a food processor or blender, or use a handheld immersion blender, and process for 1 minute until the mixture is smooth and creamy.
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