Chicken Avocado Salad

I will be upfront here.

This recipe was totally for me.

I am the only person in the family who eats avocados.

But when I saw this recipe via Pinterest, I just knew I had to try it.

So last week I gathered the necessary ingredients, put them together, and chowed down for lunch/dinner the next few days.

For me (one who loves avocados), it was delicious.

Not low in calories or fat, but it is all good fat, right? :)

Ingredients:
2 cups cooked chicken, shredded or cut into small pieces (I followed the recipe above and used it from a rotisserie chicken but I will try it just with boiled chicken next time...much cheaper :)

2 medium avocados, diced

2 T fresh squeezed lime juice (divided...1 T each)  Note: I did not add that much. I used one lime and got all of the juice I could from it.  It was plenty for me)

1/4 cup thinly sliced green onion (I just cut with kitchen scissors)

1/2 cup chopped cilantro (as finely or as coarsely as you want)

2 T mayo (or light)

Directions:
Place the shredded chicken in one bowl.

In another bowl,mix 1 T lime juice with the avocado in another bowl.  Season with salt to taste.

Mix the mayonnaise and remaining lime juice to make the dressing.

Add the sliced onions and dressing to the bowl of chicken, mixing until the chicken is coated with dressing.

Add the avocado and cilantro to the bowl, gently stirring.

Either serve right away or chill in the fridge. I did keep mine overnight in the fridge, and it was just as good the next day.

The original recipe suggested serving with pita bread or on a leaf of lettuce or just alone. I really wanted a little crunch. So I placed mine upon a "bed" of chips.  Then I topped it with Parmesan.

And I loved every bite.

Every fattening bite. :)

Reba

Chunky Avocado Salsa

Yes, another Pinterest recipe. What can I say? I am addicted. :) 

The funny thing is I wouldn't describe myself as a risk-taker but for some reason, with food, I am much more willing to try new things...

Anywho.

I LOVE avocado (if you haven't figured that out). So I figure any dip with avocado has to be good.

And this was.

Warning:  It makes a lot!

I followed the original recipe fairly closely.  I have noted any changes below.

Ingredients:
1 medium tomato (I totally cheated and used a can of already chopped tomatoes...if I cheated like that again, I would use petite diced because I don't like my tomatoes too chunky)

2 avocados

1 cup sweet white corn (I just used a can)

1 bunch of green onions (I actually used about half)

1 can black beans, washed and drained

garlic salt

parsley

tapatio (hot) sauce (to taste)

Directions:
Place corn and rinsed black beans in a bowl and mix together.  Dice tomatoes (unless you cheated like I did) and onions and add.  Add garlic salt, parsley, and tapatio sauce to taste.  Add avocado last. Even if you make ahead, I would let it sit in the fridge but not add the avocado until right before time to eat.  Otherwise, it will turn mushy and brown...

 Side Note:  If you are not taking this to a gathering where it will be all eaten, I would NOT add the avocado to the whole bowl, just to the portion you would be eating that day.  I really wanted to eat the leftovers today (two days after I made it) but the avocado was not very appealing at this point.   Lesson learned. This would be a good, though not so low cal, salsa to have around. 

I did eat it with baked Tostitos.  :)

Yum!

Reba

Avocado Basil Pasta

After I saw this recipe (via Pinterest), I could not WAIT to make it.  I knew I would be the only one in my family who would touch it though.  So tonight, when we had some friends from church over for a cookout, I decided it was the perfect time to try it out.  I am glad I did. :)

Yum.

Now if you don't like avocado, this won't seem as yummy.

Though I have to say it would be fine without it.

Just better with it.

Have I ever mentioned how much I like avocados?

Ingredients:
1 package bow tie pasta (or whatever kind of pasta you wish to use...I really liked the bowtie)

2 avocados, chopped (remove that big seed in the middle and peel, obviously :)

6 slices bacon, drained and crumbled (I was short on time, so I just cooked mine in the microwave on a bacon cooker)

2/3 cup fresh basil, chopped.  I can't find a lot of fresh herbs in our area. What I can find are these wonderful "singles" that cost like a dollar.  Basil leaves come in one of the "singles".  So I just used scissors to cut the basil leaves up into little pieces.  All that to say, I didn't honestly measure 2/3 cup.

1 tbsp olive oil

2 tbsp lemon juice

3 cloves of garlic, minced

ground black pepper and salt to taste

freshly grated cheese (The original recipe used Romano.  I used my favorite Parmesan:)

Cook pasta according to the directions on the bag.  Drain.

Add all other ingredients (except cheese) to a large bowl and stir.  Add in bow tie pasta.  Stir thoroughly.  Sprinkle with cheese.

Enjoy.

I loved it. I mean, it is pasta, avocado, and bacon.  What is there not to love?

Since I am the only one who would eat this (mainly due to the avocado), I would make it sometime minus the avocado.  Then I would add the avocado any time I was ready to eat it.  That way I could warm up the pasta without warming the avocado.  I could probably get 3-4 lunches out of this recipe.

And I will.

I don't think there is anything low fat about it.

But it is worth each and every calorie...

Reba

Baked Avocado Fries

Not long ago, I saw yet another photo of a food I just HAD to try.

Baked avocado fries.

I mean, I love avocados. I love fries.  And Panko was involved.  What else could I possibly want???

However, I am not naive.

I am the only person in this house who will eat avocados.

Period.

So I chose a night we were having a light dinner (sloppy joes) and decided to treat myself to some avocado fries.

I followed the recipe I found on Pinterest fairly closely.

I have yet to figure out how to get pretty avocado wedges, especially when working around that huge pit.

So mine weren't pretty.  That and my avocado was very ripe and a little soft.

But I was determined.


Ingredients:
2 firm but ripe avocados, cut into "wedges"
1/4 cup white flour
1 tsp kosher salt (I just used sea salt)
1 large egg beaten
1 cup Panko crumbs
Grated Parmesan (optional but not really :)


Directions:
Dredge the avocado "wedges" in the white flour.

Then dip in the egg.

Next, dip in the Panko crumbs.

Place "fries" on a cooling rack that is resting on a cookie sheet.

Spray the cooling rack with a baking spray.

Spray with olive oil.  (I actually forgot and used the baking spray instead)

Bake for 20 minutes at 450.

Sprinkle with Parmesan if desired.

Enjoy!