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

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• 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

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

Enjoy!

Crockpot Beef Brisket

I don't know if I've ever mentioned it here, but my husband is quite the chef. He's the type that can quickly take a gander of everything in the kitchen and whip up a seemingly effortless dish that tastes phenomenal. He doesn't measure anything, and goes strictly with his gut instincts. And more often than not, he comes to the table with an amazingly flavorful dish that leaves me asking, "What was in that...??" And he usually says, "A little bit of this, and a little bit of that." Which makes it so hard for me to replicate! If there's one thing he's has taught me in the kitchen, it's when it comes to cooking, there's a lot of leeway. I bring you one of my husband's wonderful recipes (with measurements!) that will leave you and your man happy at the dinner table. Oh, and let's not forget about the kiddos, they gobbled this up too!

Crockpot Beef Brisket
12 SERVINGS 
PREP: 10 minutes + overnight marinate        COOK: 8 hours         READY IN: 8 hours, 10 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 4 pounds beef brisket
• 3 tablespoons mesquite seasoning

MARINADE:

• 1/2 cup ketchup
• 1/4 cup mustard
• 3/4 cup olive oil
• 1 1/2 cups low sodium soy sauce
• 5 garlic cloves, minced

DIRECTIONS

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1. In a medium to large dish (sized to fit the beef brisket to marinade), mix together the marinade ingredients: ketchup, mustard, olive oil, soy sauce and garlic.
2. Submerge the brisket in the marinade, and rotate the brisket until all sides have "soaked" in a little of the marinade. 
3. Rub the mesquite seasoning on the top of the brisket (the part that is exposed, and not submerged in the marinade).
4. Marinate the brisket overnight.
5. In the morning, turn on the crockpot to low, place the brisket in the crockpot and discard the marinade, and slow cook the brisket for 8 hours. 

NUTRITION FACTS

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    1 serving    152 calories   13.6g fat   6.8g carbs    2.7g protein    3g sugar   

Enjoy!

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

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• 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

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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

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    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