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A summery recipe: Stuffed Avocado

Shiloh Jolie Pitt — Fri, 31 Aug 2007 14:46:02 -0700

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.

Seafood salad stuffed avocado

Tuna salad stuffed avocado

Orange and Avocado Salad

fairy_MK — Thu, 22 Mar 2007 05:43:09 -0700

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. Set aside.

Remove peel and all of white pith from the oranges with a serrated knife. Working over a large bowl to catch juices, cut between membranes with a paring knife to release whole orange segments into bowl. Halve avocados and remove pit. Cut into thin slices. Toss orange sections and juice with sliced avocado, red onion and lime juice mixture.

Place baby spinach on serving plates and top with orange-avocado mixture. Sprinkle with Hawaiian red sea salt to taste. Serve immediately.

Crab Avocado Melt

mandiesoh — Mon, 12 Feb 2007 03:50:31 -0800

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. Makes 2 yummy hot sandwiches.

Source

Avocado Tacos

ALSW — Wed, 20 Feb 2008 06:51:45 -0800

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.

I was a little concerned that it wouldn't be enough food, but we had 3 hard tacos each with some leftover taco filling as well. And we both really enjoyed it! Definitely something I'll make again - and maybe make a little more my own. But if you enjoy guacamole, you'll really love this dish!

Avocado Tacos

3 avocados - peeled, pitted, and mashed
1/4 cup onions, diced
1/4 teaspoon garlic salt
12 (6 inch) corn tortillas - or hard shell corn tortillas
1 bunch fresh cilantro leaves, finely chopped
jalapeno pepper sauce, to taste

I personally left out the cilantro and the jalapeno pepper sauce. We had no cilantro and I wasn't in the mood for hot, so instead, I added a little lime juice. Yum! Some other great suggestions for fillings are:

Lime juice
Shredded cheese
Baby spinach
Corn
Tomatoes
Red pepper
Black beans
Shrimp

Directions

Preheat oven to 325 degrees F (165 degrees C).

In a medium bowl, mix avocados, onions, and garlic salt.

Arrange corn tortillas in a single layer on a large baking sheet, and place in the preheated oven 2 to 5 minutes, until heated through.

Spread tortillas with the avocado mixture. Garnish with cilantro and sprinkle with jalapeno pepper sauce.

Chicken Quesadillas with Avocado-Tomato Salsa

music_jewel321 — Fri, 15 Feb 2008 08:40:54 -0800

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.

2 teaspoon(s) canola oil
1 green onion thinly sliced
1 lime
1 pound(s) skinless, boneless thin-sliced chicken breasts cut into 1-inch-wide strips
4 burrito-size low-fat flour tortillas
1 cup(s) reduced-fat (2%) shredded Mexican cheese blend
1/2 avocado peeled, seeded, and cut into 1/2-inch pieces
3/4 cup(s) salsa

In 12-inch nonstick skillet, heat oil on medium 1 minute. Add green onion and cook about 6 minutes or until tender, stirring occasionally.

Meanwhile, from lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Evenly season chicken on both sides with lime peel, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper.

Add chicken to green onion in skillet; cook 10 minutes or until chicken is no longer pink inside. Transfer to bowl; stir in lime juice.

Evenly divide chicken mixture and cheese on half of each tortilla; fold over to make 4 quesadillas.

In same skillet, cook quesadillas on medium, in 2 batches, 8 minutes per batch or until browned on both sides and heated through. Cut each quesadilla into thirds.

Stir avocado into salsa; serve with quesadillas.

Makes 4 servings.

Calories: 400
Carbohydrates: 31g
Cholesterol: 86mg
Fiber 8g
Total Fat: 14g
Saturated Fat: 5g
Sodium: 970mg

Chicken with Citrus-Avocado Salsa

justingirl1989 — Thu, 12 Jun 2008 05:14:19 -0700

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.
Remove peel and pith from grapefruit with knife while chicken cooks. Working over a bowl to catch juice, free each segment from its membrane and cut segments into bite-size pieces, dropping them into bowl. Add avocado, radishes, basil, and salt. Toss gently to mix.
Drain chicken (discard liquid) and cut crosswise into 1⁄2" slices. Divide grapefruit mixture into 4 portions and add a quarter of the chicken to each, drizzling chicken with grapefruit juice. Serve over lettuce leaves (if using) and garnish with additional basil leaves, if desired.
Nutritional Facts:

269 cal, 41 g pro, 9 g carb, 3 g fiber, 7.5 g fat, 1.5 g sat fat, 99 mg chol, 188 mg sodium

Source

http://fitceleb.imnotobsessed.com/2008/06/11/chicken-with-citrus-avocado...

Grapefruit-Avocado Salad

justingirl1989 — Fri, 02 May 2008 07:00:10 -0700

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. You can refrigerate the extra for up to 5 days.

Makes 4 servings (serving size: 1 cup greens, about 1/2 cup grapefruit mixture, and 2 tablespoons dressing)

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.
Combine the remaining ingredients (except the greens) in a large, nonreactive bowl (glass, stainless steel, or glazed ceramic). Toss with half of the dressing to moisten. Serve over field greens.
Nutritional Facts:
CALORIES 234; FAT 17g (sat 2g,mono 12g,poly 2g); PROTEIN 3g; CHOLESTEROL 0.0mg; CALCIUM 75mg; SODIUM 21mg; FIBER 7g; IRON 2mg; CARBOHYDRATE 23g
http://fitceleb.imnotobsessed.com/2008/05/02/grapefruit-mango-and-avocad...

Asparagus, Snap Pea, and Avocado Pasta

minnie — Mon, 02 Jul 2007 12:16:40 -0700

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. Return water to a boil; add pasta and cook until al dente, according to package instructions. Drain, reserving 1 cup pasta water; set pasta aside in colander. In pasta pot, melt 2 tablespoons butter over medium heat. Add asparagus, snap peas, and garlic; season with salt and pepper. Cook, tossing, until vegetables are crisp-tender, about 2 minutes. Add remaining 2 tablespoons butter, cooked pasta, avocado, herbs, cheese, and reserved pasta water. Toss to combine; season with salt and pepper. Serve topped with additional cheese, if desired.

You can cut out some or all of the butter to make it healthier!

Vitamin-Rich Grapefruit-Avocado Salad

justingirl1989 — Fri, 12 Sep 2008 06:07:27 -0700

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:

Serving size: 1 cup greens, about 1/2 cup grapefruit mixture, and 2 tablespoons dressing.) Nutrition: Calories 234; Fat 17g (sat 2g,mono 12g,poly 2g); Protein 3g; Cholesterol 0mg; Calcium 75mg; Sodium 21mg; Fiber 7g; Iron 2mg; Carbohydrate 23g

http://www.fitceleb.com/2008/09/11/vitamin-rich-grapefruit-avocado-salad

Avocado and Yams on Sprouted Bread

emilyplayscello — Mon, 03 Dec 2007 09:22:02 -0800

This may seem like an odd combination, but it is my new breakfast favorite.

It's a piece of toasted Ezekiel Sprouted Sesame Bread (read about sprouted bread in the All About Bread post). Then I add a bit of organic coconut oil which adds a sweet, buttery flavor.

The mashed yams I made for Thanksgiving dinner serve a thousand purposes. I like them so much that I make a batch at the beginning of the week and then keep them in the fridge for later. They're great cold and in cases like this, make a great topping for bread. Finally, I add sliced avocado and sprinkle cinnamon on top.

It's really an unbelievable combination of flavors! The nutty bread, buttery coconut oil, sweet yams, and creamy avocado. It's a great source of fiber, complex carbs, and healthy fats.

Enjoy your food,
Emily