Thursday, July 3, 2014

Indulgence: S'more Cookies

Nothing says summer like s'mores. Am I right? Or am I right? We love s'mores, but we have one little problem... we don't have a fire pit. It's makes it a little hard to make them the traditional way, and I'm not brave enough to let my kids do it using our gas stove, so these are our next best alternative. :) And though we try to keep things healthy around here, an indulgence every now and again is just fine. Happy 4th of July!


Indulgence: S'more Cookies
24 SERVINGS 
PREP: 12 minutes           COOK: 12 minutes            READY IN: 24 minutes


  SIMPLE         HEALTHY      YUM
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INGREDIENTS


  • 11 Tablespoons unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 1/2 cups flour
  • 1/2 cup semi-sweet chocolate chips
  • 1 heaping cup of mini marshmallows
  • 1-2 packages graham crackers, broken into squares (I used 24 squares, but how many squares you use will ultimately depend how much dough you put on top of them)
  • 3 regular sized Hershey’s bars, broken into single squares

DIRECTIONS


  1. Mix together the butter, brown sugar, and sugar together until nice and creamy.
  2. Add in the eggs, one a a time. 
  3. Once mixed, add the vanilla. Mix.
  4. Add the baking soda, sea salt, and flour. Mix together.
  5. With a large spoon, or spatula, mix-in the chocolate chips and marshmallows.
  6. Chill the dough for one hour in the refrigerator.
  7. Preheat the oven to 375º.
  8. One a cookie sheet, lined with parchment paper, lay out the graham crackers, side by side. (For step by step pictures, click here).
  9. On top of each graham cracker, place a tablespoon of dough on top. (I used my regular sized cookie scoop and it worked great).
  10. Bake the cookies for 5-6 minutes, add the Hershey bar to each graham cracker cookie and bake for another 5-7 minutes. Let the cookies cool completely (I threw them in the freezer for about 20 minutes) and cut them with a sharp knife.

Enjoy!
Recipe from The Girl Who Ate Everything.

Wednesday, June 25, 2014

Southwest Pasta Salad

We had a nice little get away a few weeks ago and headed down to Lake Mead with a group of friends. It was a much needed get away. But when stuck on a beach for hours on end (I'm not complaining) you better go prepared with coolers of food. I started looking for foods that would be filling and easily stored and came across this beautiful salad. It's fresh, filling and is perfect for picnic or beach settings. So to sum it up...its perfect for SUMMER!


Southwest Pasta Salad
6-8 SERVINGS 
PREP: 10 minutes           COOK: 20 minutes            READY IN: 30 minutes


  SIMPLE         HEALTHY      YUM
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INGREDIENTS


  • 4 cups package bow tie pasta
  • 1 1/2 cup frozen corn
  • 1 can black beans, drained and rinsed
  • 1 1/2 cup chopped peppers
  • 1/4 cup chopped red onion
  • 1/4 cup cilantro
Dressing Ingredients
  • 3 tablespoons olive oil
  • 3 tablespoons rice vinegar
  • juice from 4 limes
  • zest of 1 lime
  • 1 teaspoon sugar
  • 1/4 teaspoon garlic powder
  • 1 1/2 teaspoons chili powder 
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne
  • pinch of salt

DIRECTIONS


  1. In a large pot, cook pasta according to package. When pasta has 1-2 minutes left, add in frozen corn. 
  2. Drain pasta and corn and rinse with cold water.
  3. While pasta is cooking, drain and rinse black beans. Chop peppers, onion and cilantro. 
  4. Combine beans, peppers, onion and cilantro with pasta in a large bowl. 
  5. In a blender or resealable jar, combine all ingredients for the dressings and mix until combined. Pour over pasta and mix well. 
  6. Best served when chilled for a few hours. 

NUTRITION FACTS



Without Dressing

   1 cup serving    217 calories  1g fat  44g carbs   9g protein    7g sugar   

With Dressing

   1 cup serving    300 calories  9g fat  49g carbs   9g protein    10g sugar   

Enjoy!
Recipe adapted from Chelsea's Messy Apron 

Wednesday, June 18, 2014

Chicken Tikka Masala


A bunch of ladies in my neighborhood got together and made a cookbook of our favorite recipes and I was so excited to try some of them out! This one in particular. I've heard so many good things about masala and this dish lived up to my expectations. I made it a little a lot too spicy, but I like some kick to my food. But don't let the spicy-ness scare you...its EASY to tame that!


Chicken Tikka Masala
4-6 SERVINGS 
PREP: 2 hours           COOK: 30 minutes            READY IN: 2 hours 30 minutes


  SIMPLE         HEALTHY      YUM
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INGREDIENTS


  • 3-6 chicken breasts, cut into bite-size cubes
  • 2 teaspoons black pepper
  • 2 teaspoons cayenne pepper (or any other red pepper will do)
  • 2 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 cup plain Greek yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon butter
  • 1 jalapeño, chopped 
  • 2 cloves garlic, minced
  • 2 teaspoons coriander
  • 1 teaspoon cumin
  • 1 teaspoon garam masala (optional) 
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 (15oz) can tomato sauce
  • 1-2 cup evaporated milk

DIRECTIONS


  1. Cut chicken into bite-size cubes and place in marinade dish. 
  2. Mix black pepper, cayenne pepper, cumin, cinnamon, salt and ginger together in a small dish. Sprinkle over chicken. 
  3. Add yogurt and lemon juice to marinade dish. Let marinade for 1-2 hours or overnight. 
  4. After chicken has marinated a bit, cook chicken in a skillet and set aside. 
  5. In a separate skillet, melt butter. Add in chopped jalapeño and saute for 1 minute. 
  6. Add in garlic, coriander, garam masala, cumin, paprika, and salt. Mix together well. 
  7. Add in tomato sauce. Let it sit for 10-15 minutes on a simmer until it begins to thicken. 
  8. Add chicken. 
  9. Add in evaporated milk, 1/2 cup at a time, until you get the desired heat. 
  10. Garnish with cilantro and serve over brown rice and quinoa mixture. 

NUTRITION FACTS



   1 serving   335 calories  13g fat  19g carbs   36g protein   12g sugar   

Enjoy!

Wednesday, June 11, 2014

Skinny Strawberry Rhubarb Crisp

Every spring, my mother would whip up a rhubarb crisp so I'm somehow conditioned to want to do the same everytime I see rhubarb show up in the market. :) Fun fact on this crisp, though... my mom brought me rhubarb fresh from her garden all the way from Nebraska. I'm so spoiled and there's nothing better than garden fresh food. I really wish I would have the patience for my own garden, but I'm working on it. This year, we planted 8 plants (a mixture of tomatoes and zucchini). If they fair well, I'll consider growing my garden space next year. Until then, I'll support the local farmers. Someone has to do it, right? :) Anyways, this is a nice and sweet treat that tastes delicious and doesn't cost you too much in calories.

Skinny Strawberry Rhubarb Crisp
12 SERVINGS 
PREP: 25 minutes           COOK: 55-60 minutes            READY IN: 1 hour 25 minutes


  SIMPLE         HEALTHY      YUM
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INGREDIENTS


STRAWBERRY-RHUBARB FILLING
  • 1 pound strawberries, hulled and cubed
  • 1 pound rhubarb (about 5 stalks), cut into bit-sized pieces
  • 1/3 cup honey
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla
CRISP TOPPING:
  • 4 tablespoons butter, melted
  • 3/4 cup old-fashioned oats
  • 3/4 cup white-whole wheat flour (I used King Arthur's)
  • 1/3 cup brown sugar
  • 1/4 teaspoon fine grain sea salt
  • 3 tablespoons plain greek yogurt

DIRECTIONS


  1. In a 9x9 pan, mix together the ingredients for the strawberry-rhubarb filling (strawberries, rhubarb, honey, cornstarch and vanilla).
  2. In a medium sized bowl, mix together the crisp topping ingredients (butter, oats, flour, brown sugar, salt and yogurt). 
  3. Crumble the crisp topping mixture on top of the strawberry-rhubarb filling.
  4. Bake for about 55-60 minutes, or until baked completely. Serve with a dollop of cool whip, or greek yogurt.

NUTRITION FACTS



    1 serving    123 calories   .8g fat   28g carbs    2.5g protein    14.4g sugar   

Enjoy!
Recipe from COOKIE + kate

Thursday, June 5, 2014

Crock Pot Barbecue Pineapple Chicken

I have to admit a little secret right now... I LOVE Sweet Baby Ray's. Seriously, I could drink the stuff. I've yet to find a barbecue sauce that comes even remotely close to this heavenly stuff. Have I scared you off yet? I hope not because this barbecue pineapple chicken, made with our Sweet Baby Ray's, is amazing. Not only is it one of the easiest recipes I've ever tried, it is chuck full of flavor! Perfect to put over rice, or you could even made a shredded chicken sandwich out of it. My husband loved it and I know we will be making it many more times on those days we need a quick, easy recipe.


Crock Pot Barbecue Pineapple Chicken
4 SERVINGS 
PREP: 5 minutes           COOK: 4 hours            READY IN: 4 hours 5 minutes


  SIMPLE         HEALTHY      YUM
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INGREDIENTS


  • 3 - 4 boneless skinless chicken breasts
  • 20 oz can pineapple tidbits
  • 18 oz. BBQ sauce (Sweet Baby Ray's - all the way!!)

DIRECTIONS


  1. Spray nonstick cooking spray on crock pot. Put chicken breast in bottom of crock pot
  2. In a separate bowl, mix pineapple and BBQ sauce. 
  3. Pour over chicken.
  4. Cook on high for 3 - 4 hours. (Depending on your crock pot. Ours was finished in 4 hours, but some may take a little longer)
  5. Shred chicken and enjoy over rice, or make a BBQ sandwich. Either way would be delicious!

NUTRITION FACTS



    1 serving    372 calories   0.9 g fat   64.3 g carbs   23.6 g protein    46.5 g sugar   

Enjoy!
Recipe adapted from Sweet Little Bluebird

Wednesday, June 4, 2014

Honey Lime Chicken Kabobs

For nearly the entire summer, our dinners are made on the BBQ. We love spending our summer evenings outside, and dinner seems to be ready in a flash while the kids are happily playing in the yard. :) This is a random creation that we came up with last week, and it's now been declared a favorite. The flavor is sweet with a little kick (thanks to the red pepper) and it's lip-smacking delicious. Two thumbs up across the board, even from the kids.


Honey Lime Chicken Kabobs
6 SERVINGS 
PREP: 35 minutes           COOK: 10 minutes            READY IN: 45 minutes


  SIMPLE         HEALTHY      YUM
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INGREDIENTS


  • 1 pound boneless chicken breasts
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1 lime, juiced
  • 2 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes (add more if you want more spice to your chicken)
  • 2 tablespoons cilantro, minced
  • dash salt

DIRECTIONS


  1. Cube chicken into about 1 inch pieces.
  2. In a medium bowl, mix together soy sauce, honey, olive oil, lime, garlic cloves, red pepper flakes, cilantro, and salt. 
  3. Place chicken into the marinade, and put in the refrigerator for 30 minutes.
  4. Put the chicken on skewers, and hang onto the marinade.
  5. Place chicken skewers on the grill. While grilling, every 3-4 minutes turn the chicken, and baste it with the marinade.
  6. Grill skewers for 8-10 minutes, or until done.

NUTRITION FACTS



    1 skewer    191 calories   8g fat   6.8g carbs    22g protein    5.9g sugar   

Enjoy!

Monday, June 2, 2014

Banana Pistachio Smoothie


One of my husband's friends is famous for making pistachio smoothies. We have them at almost every friend gathering, which is almost weekly :) Well this last week was nothing different. As they were making it we were waiting for them to add in ice cream (how else would it get the silky smooth texture?). Well it never came. After all the times we've drank this we just realized there is NO ice cream in it. None at all. My husband and baby love these so I decided I had to share! Happy smoothie making!!!


Banana Pistachio Smoothie
4 SERVINGS 
PREP:2 minutes           COOK: 1 minutes            READY IN: 3 minutes


  SIMPLE         HEALTHY      YUM
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INGREDIENTS


  • 1 cup almond milk
  • 1 handful spinach (about 1/2 cup)
  • 1/2 banana
  • 2 tablespoons pistachio pudding mix 
  • 8-10 ice cubes

DIRECTIONS


  1. Put all ingredients into a blender. Blend until smooth.

NUTRITION FACTS



   1/2 cup   130 calories  3g fat  24g carbs   2g protein   16g sugar   

Enjoy!

Tuesday, May 27, 2014

Burnt Flour Diaper Rash Home Remedy

I know this is off the path a little bit from our healthy recipes, but I have to share this with you. My daughter (almost 2) gets the worst diaper rashes. I have never seen anything quite like it. They will carry on for weeks if I don't act fast. For awhile, I was using Aquaphor and it was working, and then all the sudden, it didn't work anymore. So then I used the Arbonne diaper cream, and it worked, but I ran out and was too lazy to find another consultant. So my sister, who is a nurse practitioner, suggested that I use burnt flour. And I think my response was, "Burnt flour? What the heck are you talking about?" Well, it works! It's like magic, and bonus: it's super cheap and easy! I wanted to share it with you in case you've tried just about every diaper cream and it's not working.


Burnt Flour Diaper Rash Home Remedy
PREP: 0 minutes           COOK: 10 minutes            READY IN: 10 minutes 

INGREDIENTS


  • 2 cups flour (I used white flour, but I'm sure any flour would work)

DIRECTIONS


  1. In a skillet, on high heat, place the flour, and stir occasionally until all the flour is browned. Let it cool and store it in a glass jar (or whatever you have available).

Thursday, May 22, 2014

Watermelon Lime Popsicles

Memorial Day weekend is THIS weekend. First of all, how did that happen?! Time is going by waaaay to quickly, my friends. And second of all, that means summer weather is coming.... right?? Here in Colorado, we had a snow storm a little over a week ago. And by snow storm, I mean 10 inches. In May. We've only been here for a year, but everyone says it's fairly normal. Good thing it melts quick because mentally, I just can't handle being locked up inside the house yet again due to a snow storm. :) So here's to warm weather and popsicles! I don't know about you, but we practically live off popsicles in the summer. I have a goal of making lots of real food popsicles this year because let's be honest. Otterpops are full of who knows what, and buying real food popsicles in the store would get expensive really quick. Especially when we average about 3 per person around here per day come July and August. Here's a popsicle we made up on the fly. I was tempted to call it a margarita popsicle because that's just what it tastes like. It's super yummy and everyone gave it two thumbs up!

Watermelon Lime Popsicles
8 SERVINGS 
PREP: 5 minutes           FREEZE: 60 minutes            READY IN: 65 minutes


  SIMPLE         HEALTHY      YUM
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INGREDIENTS


  • 2 cups watermelon, cut up
  • 1 lime
  • 1 teaspoon honey

DIRECTIONS


  1. Place the watermelon into a blender. 
  2. Squeeze the juice of one lime into the blender.
  3. Blend until the watermelon and lime juice is mixed, and looks like a slushy. Add the honey and keep blending for a little bit.
  4. Pour into popsicle forms and freeze for about an hour.

NUTRITION FACTS



    1 serving    17 calories   .1g fat   4.5g carbs    .3g protein    3.2g sugar   

Enjoy!

Monday, May 19, 2014

Avocado Chicken Melt


My husband decided to invite some family over for dinner last minute so I quickly changed what was for dinner. With little time to prepare this was my solution and it was a hit! With just a few ingredients it makes for a great quick meal! Win in my book!


Avocado Chicken Melt
4 SERVINGS 
PREP: 15 minutes           COOK: 40 minutes            READY IN: 55 minutes


  SIMPLE         HEALTHY      YUM
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INGREDIENTS


  • 4 boneless skinless chicken breast thawed
  • 1 egg white
  • 1 cup breadcrumbs 
  • 1 tablespoon italian seasoning 
  • 1 teaspoon red pepper flakes (optional) 
  • 1 avocado, sliced
  • 4 pieces provolone cheese

DIRECTIONS


  1. Preheat oven to 400º. Salt and pepper your chicken. 
  2. Place egg in separate bowl and breadcrumbs in another. 
  3. Dip chicken in egg and then cover with breadcrumbs and place in a 9x13 pan. Repeat with remaining chicken. 
  4. Sprinkle Italian seasoning and red pepper flakes over tops of chicken breast. Bake uncovered for 30 minutes. 
  5. Once chicken is done, place a few slices of avocado over each chicken breast and then top with cheese. 
  6. Place back in oven for 5 minutes or until cheese is melted.

NUTRITION FACTS



  1 chicken breast serving   370 calories  16g fat  16g carbs   43g protein   1g sugar   

Enjoy!

Thursday, May 15, 2014

Meatloaf Muffins


One of my children's favorite meals lately is meatloaf. I make it, and they aren't quite sure of it and then I remind them that it's one of their favorite dishes. Then they try it and sing my praises. It's kind of awesome. But making the traditional meatloaf all the time gets a little old so to mix it up, I make meatloaf muffins. To be honest, the name kind of grosses me out. I think muffins is such a breakfast term. But the name stays. The kiddos love it and it's kind of catchy. :)


Meatloaf Muffins
12 SERVINGS 
PREP: 10 minutes           COOK: 40-45 minutes            READY IN: 50-55 minutes


  SIMPLE         HEALTHY      YUM
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INGREDIENTS


  • 1 pound lean ground turkey
  • 1 large egg
  • 1/2 cup quick oats
  • 1/4 cup of milk (I used skim, but any kind should work)
  • 1/2 teaspoon salt
  • 1 teaspoon Lawry's Seasoning 
  • 2 garlic cloves, minced
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon parsley
  • 2 tablespoons ketchup
  • 2 tablespoons BBQ sauce

DIRECTIONS


  1. Preheat oven to 350º.
  2. In a large bowl, mix together turkey, egg, quick oats, milk, salt, Lawry's seasoning, garlic, Worcestershire sauce, and parsley. 
  3. Use a cookie scoop to make 12 even meatloaf balls. Roll out and place into a greased muffin pan.
  4. Mix ketchup and BBQ sauce in a small bowl. Place a little bit on top of each meatloaf muffin and spread around.
  5. Bake for 40-45 minutes, or until cooked all the way through.

NUTRITION FACTS



    1 serving    84 calories   3.4g fat   4.8g carbs    8.6g protein    2.1g sugar   

Enjoy!

Tuesday, May 13, 2014

Peanut Butter and Chocolate Apple Bites


Swimsuit season is right around the corner people! I've definitely procrastinated so its time to hit the gym hard (like the PTFTriathalon) and eat extra healthy. But is it just me or does everything I look at turn into one giant chocolate fountain or candy bar? It's a problem I'm working on.  So to fix that I try to incorporate a little sweets into my diet even when I'm trying to eat healthy so that I don't binge eat later...learned that the hard way :)

In browsing for some sweet treats to make I came across these peanut butter chocolate apple bites. They had me at peanut, so I just had to make them. They are so delicious and hit the spot. Take my advice and make sure you have all these ingredients in your pantry at all times so you will always have a healthy alternative for your sugar cravings.


Peanut Butter and Chocolate Apple Bites
makes 16 wedges 
PREP: 5 minutes           COOK: 30 seconds            READY IN: 6 minutes


  SIMPLE         HEALTHY      YUM
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INGREDIENTS


  • 2 apples, cored and cut into wedges
  • 1/4 cup low fat peanut butter
  • 1/8 cup rolled oats or granola of your choice
  • 2 tablespoons semi sweet or dark chocolate, melted (optional)

DIRECTIONS


  1. Core and cut apples in to 8 wedges each. 
  2. Cover each apple with a small amount of peanut butter.
  3. Top with oats or granola then drizzle with small amount of chocolate. 

NUTRITION FACTS



    1 wedge  43 calories  3g fat   5g carbs    1g protein    2g sugar   

Enjoy!
Recipe adapted from www.thecomfortofcooking.com

Friday, May 9, 2014

Teriyaki Rice Bowls (Rumbi Copycat)

For awhile now I've been on the lookout for a good rice bowl recipe. We've tried a few - and none have really done it for us. They were all missing that "spark." That was until we found this recipe.

These rice bowls, meant to taste like the Rumbi Hawaiian Restaurant rice bowls here in Utah, definitely have that spark we've been on the search for! Not only did I have most of the ingredients on-hand, but it was an easy recipe that everyone loved. Don't be scared away by the list of ingredients. Once you have all the vegetables cut up and the chicken cooked, the rest is a breeze. (Oh and I dare you not to eat all the rice before it's meal time. Best rice I've had in a long, long time!)


Teriyaki Rice Bowls (Rumbi Copycat)
6 SERVINGS 
PREP: 30 minutes           COOK: 20 minutes            READY IN: 50 minutes

  SIMPLE         HEALTHY      YUM
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INGREDIENTS


Vegetables & Chicken
  • 1 tablespoon vegetable oil
  • 4 carrots, peeled and grated
  • 3 celery stalks, washed and sliced
  • 1 zucchini, chopped into cubes
  • 1 1/2 cups chopped broccoli
  • 2 cups chicken, cut into bite sized cubes and grilled 
Directions:
Heat oil in large skillet over medium-high heat. Add vegetables (carrots, celery, zucchini, and broccoli). Sauté for a few minutes or until vegetables are tender. Serve over Rumbi rice with chicken. Top with teriyaki sauce. (Recipe for rice and teriyaki sauce below).

Rumbi Rice
  • 2 cups white rice
  • 2 1/2 cups water
  • 1 (14 oz) can coconut milk
  • 1/2 tablespoon sugar
  • 1 can red beans, drained and rinsed
Directions:

To make in rice cooker, combine all ingredients and gently stir together so beans are evenly distributed. Place the lid on and start the rice cooker. To make in saucepan, combine water, milk, and sugar. Stir in rice and beans and bring to a boil. Cover and reduce heat to low. Simmer for 18 to 20 minutes (or until rice is cooked). 

Spicy Hawaiian Teriyaki Sauce 
  • 3/4 cup Mr. Yoshida's teriyaki sauce (found in grocery store by BBQ sauce)
  • 1 teaspoon soy sauce
  • 1 tablespoon fresh ginger
  • Pinch of salt
  • Pinch of brown sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
Directions:
In a small saucepan combine teriyaki sauce, soy sauce, ginger, salt, and brown sugar. Bring to a boil, then reduce to a simmer. In a small bowl combine the cornstarch and water. Slowly add to sauce (for thickening). Simmer for another minute or two. Serve over rice bowls. 


NUTRITION FACTS



    2 cup serving    614 calories  20.5 g fat   81 g carbs   28 g protein    7 g sugar   

Enjoy!
Recipe adapted from Favorite Family Recipes

Thursday, May 8, 2014

Texas Caviar

My husband and I just got back from a week in Florida where the weather was well into the 80's and 90's. Summer can't get here fast enough. I'm already looking forward to barbecue worthy food! I can't wait for the get togethers we'll have this year eating our fresh watermelon and basking in the sun. My favorite! This year I'll have watermelon in one hand and texas caviar in the other because this recipe is definitely going on the menu! It would also be a perfect addition to a Mother's Day buffet this weekend.



Texas Caviar
10 SERVINGS 
PREP: 10 minutes      COOK: refrigerate 2 hours to overnight     READY IN: 2 hours 10 minutes 

  SIMPLE         HEALTHY      YUM
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INGREDIENTS


  • 2 15oz cans low sodium black beans, rinsed and drained
  • 1 16oz bag super sweet white corn, frozen
  • 2 red bell peppers, diced
  • 2 cloves garlic, minced
  • 2 tablespoons minced shallots
  • 2 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons sugar
  • 1 teaspoon lime zest 
  • 6 tablespoons fresh lime juice
  • 1/2 cup chopped cilantro
  • 2 avocados, chopped

DIRECTIONS


  1. Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours to overnight. 
  2. Before serving, add avocados and mix gently so you don't mash the avocados. Garnish with more chopped cilantro. Serve at room temperature. 

NUTRITION FACTS



    1serving    191 calories   6g fat   28g carbs   7g protein   6g sugar   

Enjoy!
Recipe adapted from Once Upon a Chef.

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