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

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!

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

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

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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.

Chicken Fajitas

Mexican food and I have a loving relationship. It seems like no matter what Mexican dish I create lately turns out awesome - which is such a confidence booster for my cooking skills! So when I was craving fajitas the other day and came across this recipe, I pretty much knew I had to try it... that very night. Let me tell you - it did not disappoint. As I mentioned below, the recipe makes about 6 servings and with just me and the hubby - we still ate it all in about 2 days. (Makes awesome leftovers by the way!) Super delicious. Super quick and easy. And even after eating it all, I'm still craving more.

Chicken Fajitas
6 SERVINGS 
PREP: 1 hour 15 minutes           COOK: 20 minutes            READY IN: 1 hour 35 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

For the marinade:

• 1/4 cup soy sauce
• 1/4 cup olive oil
• 1/4 cup brown sugar (or sweetener of choice)
• 2 tablespoons lime juice
• 2 tablespoons white vinegar
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/2 teaspoon pepper
• 1 teaspoon chili powder
• 1 teaspoon cumin

For the fajitas:

• 3 boneless skinless chicken breasts, cut into strips
• 1/2 onion, thinly sliced (red, yellow, or white onion can be used)
• 1 green pepper, thinly sliced
• 1 red pepper, thinly sliced
• 1 tomato, thinly sliced 
• Tortillas (corn or flour)
• Avocado
• Sour cream

DIRECTIONS

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1. Mix all the "marinade" ingredients together in a large Ziploc back (or Tupperware container), including the sliced chicken. 
2. Marinade for a minimum of 1 hour or up to 12 hours.
3. In a large skillet, heat 1 tablespoon of oil. Add the marinade and chicken and saute until chicken is cooked through. (About 10 minutes)
4. Add the onion, peppers, and tomato and cook for 2 -3 minutes, or until tender. 
5. Serve with corn/flour tortillas and your favorite toppings. We love to add avocado and sour cream but salsa, cheddar cheese, etc. would be good too!

NUTRITION FACTS

---

2 corn tortillas with ingredients   483 calories  23 g fat  45 g carbs   27 g protein   13 g sugar   

Enjoy!
Recipe adapted from Meaningful Eats

Avocado Egg Salad Sandwich

We have a thing for hard-boiled eggs around our house lately. The kids love them, and I do too. For breakfast, I like to have two eggs every morning. I've finally realized what a great source of protein they are, and they keep me fuller than anything else (i.e. cereal). The only problem is that some mornings just don't allow me to fry up a couple eggs and that's where the boiled eggs enter. They are easy for me to prep before hand, peel, and keep in the refrigerator for a quick snack, breakfast, or even lunch. Though my kids weren't sure of this, I loved it and it was super filling and healthy!

Avocado Egg Salad Sandwich
2 SERVINGS 
PREP: 10 minutes           COOK: 0 minutes            READY IN: 10 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 2 hard-boiled eggs
• 1/2 hass avocado (or 1 small avocado)
• 1 tablespoon greek yogurt
• 1 teaspoon mustard
• 1/2 teaspoon garlic powder
• salt, to taste
• pepper, to taste
• 4 pieces of whole wheat bread

DIRECTIONS

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1. Peel the hard boiled eggs, and dice them. 
2. Mash the avocado and mix with the eggs. Add greek yogurt, mustard, garlic powder, salt and pepper to the eggs and mix together.
3. Place on one slice of bread. Feel free to spruce up with any toppings like spinach, tomatoes, onion, or sprouts.

NUTRITION FACTS

---

    1 serving    256 calories   8.7g fat   27g carbs    17.8g protein    5.4g sugar   

Enjoy!

Chicken & Spinach Quesadilla

Everyone knows the basic quesadilla recipe - a tortilla and some cheese. Pretty basic, but always seems to satisfy the little ones. Well, the following recipe is a simple way to "spice" things up a bit. Throw some chicken and spinach in with your cheese and you have this gourmet chicken and spinach quesadilla.

One thing we discovered is if you can "crease" the edges of the tortilla, the chicken stays in a lot better - making it easier to dip and easier to eat... perfect for those little hands!

*** One simple way to mix the recipe up even more is to dip the quesadilla in our Family Favorite Guacamole recipe.

Chicken & Spinach Quesadilla
4 SERVINGS 
PREP: 20 minutes           COOK: 10 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 2 boneless skinless chicken breasts, shredded
• 1 cup spinach, broken up into pieces
• 1 1/2 cup monterey jack cheese, shredded
• 4 large flour tortillas
• 1 avocado, diced
• 1/2 cup salsa, homemade or store-bought
• 1/4 cup low fat sour cream

DIRECTIONS

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1. In medium bowl, mix shredded chicken, spinach, and cheese.
2. On griddle (or large skillet), place tortilla with chicken mixture spread over half of the tortilla. Fold over the tortilla and "crease" the edges by pressing a spatula into them. 
3. Cook each side of tortilla for 3 - 4 minutes, or until cheese has melted and tortilla is crispy.
4. Serve with avocado, salsa, and sour cream - as desired.

NUTRITION FACTS

---

    1 serving    581 calories   33.2 g fat   33.5 g carbs    36.2 g protein    3.5 g sugar   

Enjoy!
Recipe adapted from Real Simple

Family Favorite Guacamole

You know those people who are pretty much magicians in the kitchen? They walk in, throw a few things together, and something delicious and a little bit magical is born? Well my dad is one of those people. For my whole life he has been the "head chef" at our house, always throwing the most random things together - and always creating the best tasting meals!

This guacamole recipe is one of those concoctions. It's not your average just plain smashed avocado guacamole - because for my dad that is just a little too boring. So when you add a little salsa (homemade or store-bought), sour cream, and taco seasoning - it's pretty much a party in your mouth! Pair it with your favorite corn chips and you'll be ready for your next get-together or party.

Family Favorite Guacamole
4 SERVINGS 
PREP: 10 minutes           COOK: 0 minutes            READY IN: 10 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 3-4 avocados 
• 1/2 cup salsa
• 1/4 cup low-fat sour cream
• 1 tablespoon taco seasoning

DIRECTIONS

---

1. Peel and scoop out the avocado. Smash with a fork until desired consistency.
2. Add salsa, sour cream, and taco seasoning. Continue to smash until mixed thoroughly. 

NUTRITION FACTS

---

    3/4 cup serving    365 calories   33.5 g fat  16.9 g carbs    4.8 g protein    1.8 g sugar   

Enjoy!

Shrimp Avocado Dip

Growing up, I always looked forward to Christmas Eve. We would kick off the evening at church and would have a candlelight service and sing Christmas hymns. Afterwards, my dad whipped up some of his favorite "special" traditions including steamed pudding (yum!) and oyster stew (um yeah...). There was always plenty of food which often consisted of appetizers, soups, and goodies like cookies or fudge.

This is the first year that we are doing Christmas Eve (and day) solo as our very own family. I am looking forward to creating our own traditions, and blending those which have been passed along to my husband and me. Though it feels a little overwhelming to decide what we should do, I will adopt my mother-in-law's favorite saying, "Keep it simple." I figure if I screw it up big time this year, I have a few years before all my kiddos leave the house to make things right. One thing I know for sure is that we will be having this dip. This is a tradition that comes from my husband's side, I believe, but we modified it to be a little healthier. For years we've made it with cream cheese instead of avocados as the base. My husband had the brilliant thought that we should try avocados instead because it has the same texture as cream cheese. (And the colors just scream holidays, right?!) This dip tastes amazing, and bonus: it's healthy! If you already have your holiday menu planned out, this would also be perfect for New Year's Eve.

Shrimp Avocado Dip
15 SERVINGS 
PREP: 5 minutes           COOK: 0 minutes            READY IN: 5 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 2 avocados
• dash of salt
• 4 tablespoons cocktail sauce
• 1 cup of small cooked & peeled shrimp (I purchased my shrimp in the frozen section and just thawed with cold water prior to making this)

DIRECTIONS

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1. Peel and pit the avocados. 
2. Place the avocados in a small bowl and add the salt. Mash the avocados until smooth. Place on a plate.
3. Put cocktail sauce on top of the avocados.
4. Sprinkle the shrimp on top.
5. Serve with crackers and enjoy!

NUTRITION FACTS

---

(not including crackers)

    1/8 cup serving    61 calories   5.2g fat   1.8g carbs    1g protein    1.7g sugar   

Enjoy!

Banana Avocado Mousse

You might be thinking to yourself, "Hmmm... that's interesting..." Don't judge this dish by the name of it, stay with me on this one. This is an amazing dessert that will have your partner, roommate, or whomever you're sharing it with wondering what's in it. It tastes like mousse (!!) and is a great way to satisfy your sweet tooth at end the day with a healthier treat rather than something like ice cream. I told you a little ways back how I'm counting calories and fighting my sugar urges. I am trying really, really hard to use natural and raw sugar ingredients such as honey, agave, maple syrup in lieu of processed sugar. So far I've been successful and it's amazing how many great products are out there. I really wish we had a Trader Joe's here in Colorado, but Sprout's (and even Walmart!) have some great finds that I've fallen in love with. Agave sweetener is a must in my cupboard these days. I couldn't live without it!

Banana Avocado Mousse
3 SERVINGS 
PREP: 10 minutes           COOK: 0 minutes            READY IN: 10 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1 banana
• 1 avocado
• 4 tablespoons unsweetened cocoa powder
• pinch of sea salt
• 1/8 cup agave sweetener (honey or maple syrup would work too)
• 1/8 cup milk (I used almond milk)

DIRECTIONS

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1. Peel the banana and pit the avocado and scoop out of the skin and place in a food processor. Add the other ingredients and pulse until it's smooth and the consistency of mousse. 
2. Enjoy, or put in the refrigerator to enjoy over the next couple days. 

NUTRITION FACTS

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    1/2 cup serving    252 calories   16.6g fat   24.4g carbs    3.3g protein    15g sugar   

Enjoy!
Recipe adapted from my sister, Julie.

Baked Zucchini Nachos

As football season and holidays are in full swing (we count the Super Bowl as a holiday in this house) we have a lot of get togethers with our friends. I tend to make the same thing: dip, dip and more dip. Frankly, I'm tired of it so I decided to change it up. These also gave me a great excuse to use my new simple slicer from Pampered Chef. I was beyond excited.

Sure, they aren't covered in grease or dripping in fat so it'll be hard to convince the boys to eat them, but I guarantee you, once they do they'll be hooked. These will definitely be at my next party. How about yours?

Baked Zucchini Nachos
4 SERVINGS 
PREP: 10 minutes           COOK: 20 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 4 zucchini, thinly sliced
• cooking oil to spray zucchini (I used coconut oil)
• 1 cup shredded cheese
• 1 can (14oz) low sodium black beans, rinsed and drained
• 2 small roma tomatoes, finely chopped
• 2 green onions, chopped
• 1/4 cup cilantro
• 1 large avocado
• lime juice

DIRECTIONS

---

1. Thinly slice zucchini.
2. Place zucchini on tinfoil covered baking sheet making sure they are evenly spread out. Spray some cooking spray on the zucchini and sprinkle with salt and pepper. Bake for 10 minutes at 425ºF. Turn over and return to the oven for another 10-15 minutes. During the last few minutes sprinkle your cheese on top. Cook until melted. 
3. Transfer zucchini to serving plate and top with black beans, tomatoes, green onions, cilantro, avocado and squirt a little lime juice on top. Feel free to add your favorite nacho toppings!

NUTRITION FACTS

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   1 zucchini w/ toppings   331 calories  20g fat  26.4g carbs   16g protein   5.8g sugar   

Enjoy!
Recipe adapted from Two Peas & Their Pod.

White Bean Avocado Wraps

Wraps seem to be the big thing these days. The thin tortilla cuts back on carbs, while providing a creative foundation for any number of filling and flavor combinations. These avocado, bean, and slaw wraps get a flavor kick from the chili powder and sharp cheddar cheese. They are dense and filling, but their fresh, light feel makes them perfect for lunch or dinner. We like to make these on the go by packing up the fillings in separate sealed containers, then assembling them while we're out hiking or taking a picnic dinner to daddy when he's working late. (Sneak peek: I think they'd pair perfectly with today's other recipe - Sweet Potato Chips!)

White Bean Avocado Wraps
4 SERVINGS 
PREP: 20 minutes           COOK: 0 minutes            READY IN: 20 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 2 cups shredded red cabbage
• 1 carrot, shredded
• 1/4 cup chopped fresh cilantro
• 2 tablespoons cider vinegar
• 1 tablespoon canola oil (or other mild-flavored oil) 
• 1/4 teaspoon salt
• 1/4 teaspoon chili powder
• 1 (15-oz) can white beans
• 1 ripe avocado
• 1/2 cup shredded sharp cheddar cheese
• 2 tablespoons minced red onion
• 4 whole wheat tortillas or wraps

DIRECTIONS

---

1. Combine shredded cabbage, carrot, and cilantro in a bowl. Whisk together the vinegar, oil, salt, and chili powder. Pour over cabbage mix and toss together.
2. In a separate bowl, mash white beans and avocado together to make a mostly smooth paste. Mix in the cheese and onion.
3. Assemble wraps by spreading the bean and avocado paste evenly over the top of a tortilla (leaving about 1/2 inch all around the sides). Spread an even layer of the cabbage slaw over the top, then roll the tortilla to make a wrap. Cut and serve.

NUTRITION FACTS

---

    1 wrap with 1/2 cup avocado/bean & 2/3 cup slaw    346 calories   17 g fat (4 g saturated)   44 g carbs    12 g protein    3 g sugar   

Feel free to experiment with the flavors in these wraps - substituting in different beans, spices, or cheese for new and interesting combinations. If you come up with a combo you especially like, be sure to share in the comments below. The possibilities are endless!
Recipe adapted from Eating Well.

Linking up here.

Guacamole Deviled Eggs

I feel like you should all thank me ahead of time for this appetizer...they are that good! If you're ever in need of a side dish, or even just a healthy snack, these deviled eggs are the answer to your prayers. They are easy, quick (depending on how fast you can peel an egg...me, not so fast), and best of all, healthy! Make them today, you won't regret it.

Guacamole Deviled Eggs
24 SERVINGS 
PREP: 15-20 minutes           COOK: 30 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 12 eggs
• 1 1/2 avocados
• 1/4 cup chopped cilantro
• 1/4 cup chopped onion
• handful of cherry tomatoes (optional)
• Olive oil
• 2 teaspoons minced garlic, or garlic salt to taste
• 1 squirt lemon juice
• dash of red pepper flakes
• dash of salt

DIRECTIONS

---

1. Hard boil your eggs by placing them in a pot of cold water, making sure the water covers the eggs completely. Once water get to a rolling boil, remove from heat and let them sit for 15 minutes
2. Move to ice bath for 15 more minutes (making it easier to peel)
3. Peel eggs and slice them in half length wise
4. Gently remove the egg yolks and place them in a separate bowl and the whites on your serving plate
5. Add avocado to yolks and combined until creamy. If mixture isn't easily spreadable you can add olive oil, a little at a time. 
6. Add in cilantro, onion, tomatoes, garlic, lemon juice, and red pepper flakes to the avocado/yolk mixture. 
7. Spoon or pipe the mixture onto the egg whites. Sprinkle with salt and serve. 

NUTRITION FACTS

---

    1 serving   57 calories  4.1g fat  2.5g carbs   3.3g protein   1g sugar   

Enjoy!
Linking up here.
Recipe adapted from Primal Women in the Kitchen

Over-Stuffed Avocados

Avocados by themselves are divine, but then when you fill them with chicken, onions, cucumbers, and yogurt? Something amazing is born. These over-stuffed avocados are a great appetizer or game day treat. And the plus side - they are less than 300 calories a piece!

Over-Stuffed Avocados
4 SERVINGS 
PREP: 10 minutes           COOK: 10 minutes            READY IN: 20 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 4 medium avocados
• 2 chicken breasts, cooked and cubed
• 1/4 cup green peppers, diced
• 1/4 cup red onion, diced
• 1/4 cup cucumber, diced
• 1/3 cup nonfat yogurt
• 1 teaspoon dijon mustard
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 2 Tablespoons sugar (or as needed)

DIRECTIONS

---

1. Slice avocado in half lengthwise. scoop out center, leaving about 1/4 inch of the fruit all around. Put scooped fruit in medium-sized bowl. Set halves aside.
2. Add chicken, pepper, onion, cucumber, yogurt, mustard, lemon juice, salt, and sugar to the bowl. Mix well.
3. Scoop mixture into avocados. Chill if desired.

NUTRITION FACTS

---

    3/4 cup serving    259 calories   12.9 g fat   13.4 g carbs    22.7 g protein    8.5 g sugar   

Enjoy!
Recipe adapted from Muscle & Fitness Hers

Breakfast Quesadillas

Step aside, Wheaties, we have a new breakfast of champions in the house! My husband LOVES his breakfast of champions, but if you ask me, these quesadillas compete for the title. This dish is packed with veggies and protein that will be sure to leave you full and satisfied. Just 2 wedges fill me right up and I don't have the urge to snack during the day...what more could a girl ask for?!

Breakfast Quesadillas

2 SERVINGS 

PREP: 10 minutes           COOK: 15-20 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 2 slices low sodium bacon
• 1 large egg
• 2 large egg whites
• 1 teaspoon fat free milk
• 1/2 red bell pepper
• 1/2 jalapeño 
• 1/4 small red onion
• 2 taco size tortillas
• 1/2 cup reduced fat 4-cheese Mexican cheese
• 1/2 avocado
• optional toppings: pico de gallo and table cream or sour cream.

DIRECTIONS

---

1. Place bacon on tin foil lined baking sheet. Cook bacon in oven at 350º for 15-20 minutes, depending on how well done you like it. Chop into small pieces when done. 
2. Chop pepper, jalapeño, and red onion. Cook on stove until veggies are soft, and set aside.
3. In a separate bowl beat together egg, egg whites, and milk. Add salt and pepper to taste and scramble eggs on stove top. 
4. Once eggs and bacon are done, get a skillet and spray with cooking spray. Place one tortilla down. Top with half of the cheese, scrambled eggs, veggies, bacon, avocado, the remaining cheese, and then top it all off with the second tortilla.
5. Once the tortilla is a nice golden brown, flip it over to brown the other side. 
6. Cut it up into fourths. Garnish with pico de gallo or table cream. 

NUTRITION FACTS

---

    1 serving (1/2 tortilla)  325 calories 19.2g fat 20.6g carbs  19.2g protein   2.0g sugar   

Recipe adapted from The Pioneer Woman.

Enjoy!