I'll share my recipe, if you'll share yours, August 24, 2012

11 years ago

Stuffed Avocados

Forget the bread; next time you're serving chicken (or seafood or tuna) salad for lunch, try mounding it in an avocado half instead.

Per serving: 143 calories; 11 g fat (2 g sat, 7 g mono); 20 mg cholesterol; 7 g carbohydrate; 7 g protein; 5 g fiber; 116 mg sodium; 510 mg potassium; 0 g added sugars

Carbohydrate Servings: 0

Exchanges: 1/2 lean meat, 2 1/2 fat

Nutrition Bonus: Protein, fiber, vitamin C, vitamin A, potassium.

Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that...

Source: EatingWell

Or use avocado as a spread on sandwiches, instead of mayo! YUM!

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Comments (3)

Jasdip
11 years ago
This landed in my inbox this morning and it looks good!!!

Rice, Chicken and Artichoke Salad (BH&G)

Dressing:
2 tablespoons red wine vinegar
2 scallions, trimmed and finely chopped
1 tablespoon grated fresh ginger
1 teaspoon Dijon mustard
1/8 teaspoon each salt and black pepper
1/3 cup vegetable oil

Salad:
1 can(13.5 ounces) artichoke hearts in water, drained, rinsed, patted dry and quartered
2 cups cold cooked brown rice (made from 2/3 cup raw rice)
2 cups cut-up, cooked chicken breast
2 tablespoons barbecue sauce
1 small red pepper, cored, seeded and chopped
1 scallion, trimmed and chopped
3 tablespoons fresh parsley or alfalfa sprouts
1/4 teaspoon salt
1/4 teaspoon black pepper

1. Dressing: In a small bowl or measuring cup, combine vinegar, scallion, ginger, mustard, salt and pepper. While whisking, add oil in a thin stream, beating until well blended.

2. Salad: In a large bowl, combine artichoke hearts, brown rice, chicken, barbecue sauce, red pepper, scallion and parsley or sprouts. Stir gently to combine.

Add dressing, salt and pepper and stir to blend. Serve cold or store in air-tight container in refrigerator
glenda_al
11 years ago
My son had this at a restaurant, named Five, as an appetizer and he loved it!

Baked Avocado

2 large avocados
1/4 cup crumbled Stilton
1/4 cup walnut halves
1/2 pound pancetta, thinly sliced
1 tablespoon Worcestershire sauce
Salt and pepper

Directions

Preheat oven to 375 degrees F.

Cut the avocado in half and scoop out the flesh, leaving the skin intact, and roughly dice the avocado. Place avocado in an ovenproof dish, and add the crumbled blue cheese, walnuts, pancetta, and Worcestershire sauce and season with salt and pepper.

Spoon the mixture back into the avocado shells and bake for 5 minutes. Remove from oven and place in the broiler for 2 minutes right before serving.

To serve, place on a serving tray with sliced baguette or crackers.
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I'll share my recipe, if you'll share yours, August 13, 2012
Q
Comments (4)
This was what I was going to make the other night, but found out my puff pastry was shells instead of sheets. Guess what's on my grocery list? SALMON IN PUFF PASTRY (Parade Magazine) 12 ounces pastry puff sheets, thawed if frozen 2 (6 to 7 ounce) salmon fillets 2 tablespoons fresh parsley, chopped 2 tablespoons fresh basil, chopped 3 tablespoons unsalted butter, softened salt (to taste) freshly ground black pepper (to taste) 1 egg, lightly beaten Preheat the oven to 400 degrees. Using a rolling pin, roll the pastry into four pieces, each about 5 by 8 inches. Transfer two pieces to a large baking sheet lined with parchment paper. Remove the skin from the salmon and place a fillet in the center of each of those pieces. In a small bowl, combine the parsley, basil and butter. Stir until the herbs are thoroughly mixed in. Season with salt and pepper. Spread the butter mixture on top of the salmon. Dip a pastry brush into the beaten egg and let the excess run off. Brush the edges of the pastry around the salmon with the egg. Cover each piece with the remaining puff pastry. Pinch the pastry together firmly to seal, then lightly press the tines of a dinner fork along the edges for a decorative effect. Brush the top of the pastry with the remaining egg. With a sharp knife, cut two small slits into the top of each pastry so the steam can escape during baking. Bake for 20 minutes or until the pastry has risen and is crisp and golden. Per Serving (excluding unknown items): 389 Calories; 26g Fat (60.3% calories from fat); 37g Protein; 1g Carbohydrate; trace Dietary Fiber; 241mg Cholesterol; 154mg Sodium
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I'll share my recipe, if you'll share yours, August 20, 2012
Q
Comments (7)
Since I just posted my own meatloaf creation on the meatloaf thread I will post it here too. Saucy stuffed meatloaf: 3Lbs lean ground beef(can use less meat) 1/2cup raw oatmeal 2Tbs Worcestershire sauce 2Tbs Cajun seasoning (I prefer Tony Chachere) 2Tbs mustard(yellow) 4-5 chopped Roma tomatoes(fresh not canned) 1lg chopped onion(purple if possible) 1jar RAGU Roasted garlic Parmesan sauce** In mixing bowl add meat,oatmeal,worst sauce,seasoning,mustard. Mix well with hands. In a large rectangular baking dish spray pam (NOT a loaf pan). Add the meat and form into loaf shape, then make a well down the length in the center of the loaf. In the well add some of the chopped tomatoes and onion. Squeeze the meat closed over the top of the well. Pour remaining tomato and onions around the loaf. Pour the RAGU sauce over it all. You can add a little milk to the jar to"rinse" it and get all out (not much don't want to water it down). Bake at 350 for an hour- check for doneness(clear juices). Let cool for 5 min or so then skim off excess oil or soak it up with bread and discard bread. *Optional ingredient chopped mushrooms. *Optional sprinkle top with grated cheese **If you can not find that specific RAGU sauce one of the other white RAGU sauces can be used like the Alfredo, and add garlic. Roasted Garlic Parmesan
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I'll share my recipe, if you'll share yours, August 29, 2012
Q
Comments (4)
Luckygardnr, I posted a recipe similar to that earlier this month. Don't they look like you could eat the whole batch in one sitting? This looks like good football treats--why wait for the Kentucky Derby for hot browns? KENTUCKY HOT BROWN BITES (Plain Chicken) Mornay Sauce 1 tablespoon unsalted butter 1 tablespoon all-purpose flour 1 cup milk Pinch of freshly ground pepper Freshly grated nutmeg, to taste 1/2 cup coarsely grated GruyÃ¯Â¿Â½re or Swiss Melt butter in a heavy-bottomed saucepan over medium-high heat. Stir in flour, and cook, stirring constantly, about 1 minute. (Do not let mixture brown.) Add milk, whisking constantly. Bring to a low boil, and cook, stirring constantly, about 2 minutes more. Season with salt, pepper, and nutmeg. Remove from heat, and stir in cheese. Allow to cool slightly. Bites 1 can refrigerated crescent rolls 1 cup finely chopped turkey 1 cup mornay sauce 2 slices bacon, chopped 1 tomato, diced 1/4 cup grated Parmesan cheese Preheat oven to 350 degrees. In a small bowl combine finely chopped turkey and mornay sauce. Lightly spray a mini muffin pan with non stick cooking spray. Unroll crescent rolls and press dough into one large rectangle. Cut rectangle into 24 squares. Press dough squares into muffin cups and shape up around the edges. Fill each muffin cup with some of the turkey mixture. Top each bite with some diced tomato, bacon and parmesan cheese. Bake 13-15 minutes or until lightly browned.
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I'll share my recipe, if you'll share yours, August 7, 2012
Q
Comments (2)
ROCKY ROAD CROCK POT CAKE (Bless This Food) 1 (18.25-oz.) package German chocolate cake mix* 1 (3.9-oz.) package chocolate instant pudding mix* 3 large eggs, lightly beaten 1 cup sour cream 1/3 cup butter, melted 1 teaspoon vanilla extract 3 1/4 cups milk, divided 1 (3.4-oz.) package chocolate cook-and-serve pudding mix (or vanilla) 1/2 cup chopped pecans (optional) 1 1/2 cups miniature marshmallows 1 cup semisweet chocolate morsels Vanilla ice cream (optional) 1. Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer (used my Kitchen Aid) 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker. 2. Cook remaining 2 cups milk in a heavy nonaluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat. 3. *Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours. 4. (optional if using pecans) Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant. 5. Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted.
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patti43
11 years ago
This is my favorite guacamole. Got the recipe from a Taste of the Country cookbook (1991).

Guacamole

1 medium ripe avocado, halved, seeded and peeled
1-1/2 Tbsp. lemon juice or lime juice
1 small tomato, seeded and finely chopped
1/4 cup finely chopped onion
1 Tbsp. finely chopped green chilies
1 garlic clove, minced
1/4 tsp. salt, optional
Tortilla chips

In a large bowl, mash avocado with lemon juice. Stir in the tomato, onion, chilies, garlic and salt if desired. Cover; chill. Serve with tortilla chips. Yield: about 1-1/2 cups.

Nutritional Facts 1 serving (2 tablespoons) equals 29 calories, 3 g fat (trace saturated fat), 0 cholesterol, 5 mg sodium, 2 g carbohydrate, 1 g fiber, trace protein.

I'll share my recipe, if you'll share yours, August 24, 2012

Comments (3)

Jasdip

glenda_al

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patti43

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