What's For Lunch Wednesday: Turkey, Goat Cheese, Peppers, and Avocado Roll Up

It is pretty well documented on this blog and with anyone who knows me that I don't really like bread (with a couple exceptions).  This idea from my Beach Body T25 nutrition book appealed to me since it is basically a sandwich without bread.. but I did change it up a little bit.  It was a nice combination of smooth in the goat cheese and avocado, salty in the turkey, and crunch in the peppers.  It was super easy to put together and filling (and easy to bring to work). You could easily add any veggies to this, but I liked this combo, although some red/yellow/orange peppers would make it a little more colorful! 

What's for Lunch Wednesday: Turkey, Goat Cheese, Peppers, and Avocado Roll Up
From: Elizabeth - inspired by BB T25
Prep time: 5 min

Ingredients:
Sliced Turkey (preferably nitrate free)
Goat Cheese
Sliced Peppers (Any Color)
Avocado slices

Directions:
1. Lay Turkey slices flat, spread a thin layer of coat cheese on turkey.

2. Place avocado and pepper on turkey and roll up turkey around them. Enjoy!

Slow Cooker Spicy Lime Shredded Chicken Lettuce Wraps with Avocado Salsa

A slow cooker recipe that is Mexican and is for South Beach diet phase 1? Sign me up.  This turned out really tasty and I LOVED the avocado salsa on top.  It really added to the dish.  We ate this in lettuce cups, but you could easily serve this with regular taco shells.  It was very similar to the Santa Fe Chicken Tacos, but without the corn and black beans.  I'll make this again, maybe in some tacos next time!

Chicken Ingredients

Avocado Salsa Ingredients

Slow Cooker Spicy Lime Shredded Chicken Lettuce Wraps with Avocado Salsa
From: Kalyn's Kitchen
Prep Time: 5 min for chicken, 5-10 min for salsa
Cook time: 8 hrs on low

Ingredients:
4 boneless, skinless chicken breasts
1 cup mild or medium tomato salsa (I actually used a whole 16oz jar)
1 tsp onion powder
1 can (4oz) diced green chiles, not drained
1-2 Tbsp Cholula, or Tapatio or other hot sauce
2 T fresh squeezed lime juice
Iceberg lettuce

Avocado Salsa Ingredients:
2 avocados, diced
3/4 cup chopped fresh cilantro (who am I kidding, I got tired of pulling off the leaves so I probably only used 1/2 cup)
1/4 cup red onion, chopped
1/4 cup fresh squeezed lime juice

Directions:
1. Trim visible fat from chicken breasts.  Spray the inside of slow cooker with cooking spray and lay chicken in the bottom.   Mix together salsa, onion powder, diced green chiles, lime juice, and hot sauce.  pour mixture over chicken.  Cook for 8 hours on low.

2. When chicken is done, remove each piece witha  slotted spoon and lay it on a plate or cutting board.  Turn the slow cooker to high and leave the lid partly off so steam can evaporate.  Shred chicken with 2 forks, or let cool enough to shred with fingers.   Put chicken back in crock pot and mix with sauce.

3. Mix together avocados, lime, onion, and cilantro in a bowl.  Wash lettuce but keep in bowl shapes.

4. Fill each bowl with a scoop of chicken mixture and a scoop of avocado salsa and eat like a taco.

If not on on SB diet Phase one, you can eat in a taco shell instead of lettuce wrap.

 

Quinoa with Avocado, Garbanzo Beans, and Tomatoes

 

My brother brought a bunch of avocados from California when he came last week.  Most of them went to batches of guacamole, but one lucky one got made into this scrumptious salad.  It is pretty easy and really filling. We liked it so much I'm making a big batch this week for our lunches.


Quinoa with Avocado, Garbanzo Beans, and Tomatoes
From: Elizabeth's Dutch Oven
Prep time: 5 min
Cook time: 15 min

Ingredients:
1 cup uncooked quinoa
1 avocado, sliced/chunked
2 roma tomatoes, chopped
1 can (14oz) garbanzo beans, drained and rinsed
juice of 1-2 limes
salt and pepper

Directions:
1.  Cook quinoa according directions (mine: mixed 1 cup quinoa with 2 cups water, brought to boil and let simmer covered for 10-13 minutes).

2. While quinoa is cooking, prepare avocado, tomatoes, and garbanzo beans

3.  When quinoa is done cooking, place in large bowl, stir in tomatoes, garbanzos and juice of 1-2 limes (I used 1 1/2 and they were pretty juice limes).  Add salt and pepper to taste.  Stir in Avocados last.  Serve.

Cellars Market Taco Salad

 

HAPPY CINCO DE MAYO!!!!!
In keeping with our Mexican food (we have had Mexican food every night this week but 1), I wanted to make a taco salad.  While I really like this healthy taco salad from Men's health, some times you just want a comfort food taco salad.  There is a place that my colleagues and I go occasionally called Cellars Market at the Chicago Board of Trade.  They have a lot of great salads, but our favorite is their Taco Salad.  It brings me back to the ones my mom used to make growing up.  It was pretty much the only salad I liked for a while.  So this is a combo of my mom's and the one from Cellars market since I didn't have a 'recipe' for either one.  It turned out very tasty, filling, and the best part - EASY.

Cellars Market Taco Salad
From: Combo:Cellars Market, My Mom & Me
Time: 20 minutes

Ingredients:
Lettuce (washed and chopped)
1 lb ground beef
taco seasoning packet
1-2 tomatoes, chopped
Shredded Cheese
French (or catalina) Dressing
Frito chips
Sour cream
jalapenos (optional)
onion, chopped (optional)
black olives, sliced (optional)
Avocado (optional)

Directions:
1. Brown ground beef.  Drain grease.  Add taco packet and 2/3 cup water. mix and bring to a simmer.

2. While simmering, chop/slice lettuce and toppings and assemble salad.  Add taco meat and top with dressing, frito chips, and dressing.

Mexican Caviar

I have seen a lot of variations of Mexican Caviar and I finally made one.  I love the addition of black olives to the dip since I LOVE black olives, but I think next time I will chop them up myself because I didn't like the flavor the chopped ones in a can had. 

Mexican Caviar
From: Just Jenn

Ingredients:
3 tsp olive oil
3 tsp red wine vinegar
2 tsp tapatio
2 roma tomatoes, diced small
1/2 cup corn
1 (7oz) can chopped black olives
1 (7oz) can chopped green chiles
1 avocado, diced small
1 clove garlic, minced
squeeze of half a lime
pinch of salt
freshly ground pepper

Directions:
1. In a medium bowl, toss the diced tomatoes, corn, chopped black olives, chopped green chiles, diced avocado and garlic.

2. Mix together the olive oil and red wine vinegar, pour over all ingredients and toss. Add the Tapatio and squeeze of half a lime and toss to coat. Season with salt and pepper.

3. Serve immediately with Chips, but can let flavors mingle in the fridge for a few hours.

Baked Avocado Fries

I saw these on Pinterest and since I love avocado, I was intrigued.  The only reason I took so long to make them is I wasn't sure if they would be as good as an avocado is by itself.  Then when I made them, turns out I was right, to me it wasn't worth wasting an avocado.  I still wanted to post this though because I think some people would absolutely LOVE these even though I didn't. I'm more of a purist with avocado and I feel like the Panko is too overpowering for me.  I'll stick with Oven Baked Pickle Fries instead!

Baked Avocado Fries
From: More than Mary via Pinterest
Prep Time: 5 min
Cook time: 20 min


Ingredients:
1/4 cup flour
1 tsp kosher salt
2 large eggs, beaten
1 1/4 cup panko
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2 in. wedges
grated Parmesan for serving (optional)

Directions:
1. Preheat oven to 450 degrees

2. Coat avocado slices into the flour, then egg, then panko.  Shake off extra and then place on cookie sheet.  Spray the top of the wedges with olive oil and sprinkle with salt, then bake for about 20 minutes at 450 or until they are golden brown.  Top will Parmesan if desired.

Black Bean Patties with Corn Relish and Avocado Cream Sauce

I saw this and knew I had to make it ASAP.  Don't be put off by the long list of ingredients and directions, it actually comes together pretty easily and is soooo good!  This recipe makes 10 patties, so I cut it in half for us and it was perfect.

Black Bean Patties with Corn Relish and Avocado Cream Sauce
From: Pennies on a Platter
Time: 40-45 min
Serves: 4-5 (makes 10 patties)

Ingredients:
For Black Bean Patties:
2 (14 oz) cans black beans, drained and rinsed
2 roasted red bell peppers from a jar
2 eggs
1 tsp oregano
1 tsp cumin
2 cloves garlic
1/2 chipotle in adobo sauce
1 red onion, finely diced
1/2 - 2/3 cup Panko (or cornmeal or breadcrumbs)
salt & pepper to taste
canola oil

For Avocado Cream Sauce:
1 Avocado, pitted
1/2 cup sour cream (can use light)
Juice of 1 lime
salt & pepper to taste

For Corn Relish:
2 tsp canola oil
2 cups corn
1 clove garlic, minced or pressed
1 jalapeno, minced
1 medium tomato, seeded and diced
juice of 1 lime
2 Tbsp chopped cilantro
salt & pepper to taste

Directions:
1.  I the bowl of a food processor fitted with blade, process 1 can black beans, 1 roasted red pepper, eggs, oregano, cumin, garlic, and chipotle pepper until smooth.  Add the onion and pulse to combine.  Add the additional can of beans and the other roasted red pepper, then pulse a e more times until combined, but not completely smooth.

2. Pour black bean mixture into a large bowl and season with salt and pepper. Stir in 1/2 cup panko.  Stir until combined, then mix in more as needed to form a firm mixture that is the consistency of ground meat and can be rolled into a ball between your hands.  Cover and chill in the fridge for 30 minutes.

3. While Black bean mixture is chilling, clean food processor and puree all avocado cream sauce ingredients until smooth.  Scrape sides of bowl as necessary. Set aside until ready to use. Chop tomato, jalapeno, garlic, and cilantro to get ready for corn relish

4. Remove black bean mixture from fridge and shape into 3 inch patties.  Heat canola oil in a large non-stick skillet. Cook patties in batches over medium heat for 5-7 minutes, flipping once.

5.  While patties are cooking, heat canola oil in skillet.  Add corn and cook for 2 minutes.  Add garlic and jalapenos and cook for another minute.  Remove from heat and stir in the rest of the ingredients.

6. To serve, top cooked patties with corn-relish and avocado cream sauce.  Serve immediately.

Mozzarella, Tomato and Avocado Salad

My mom recently gave me pots of basil, cilantro, parsley, and thyme and I have been itching to find just the right recipe to use them in for the first time. When I saw this recipe posted on Ashley's blog, I new I would be making it as soon as possible. 

I made it for our Memorial Day celebration and it was a great cool salad to have on a 90 degree day here in Chicago. About half the people ate it as a salad on its own, and half put it on slices of bread, and it was great both ways!

Mozzarella, Tomato and Avocado Salad

From: Ashley
Prep time: 5-10 min
Chill time: 1 hr 

Ingredients:

1 container cherry tomatoes, cut in half or quartered if large

1 carton fresh mozzarella cheese pearls, drained (cut in half if desired)

1 avocado, peeled and diced

1/3 cup basil, julienned

2 tablespoons fresh parsley

1/4 cup lemon juice

1/4 cup olive oil

salt and pepper to taste

Baguette - optional

Directions:
1. In a large bowl combine the  tomatoes, mozzarella, basil and parsley.  Set aside.

2. In a small bowl whisk the lemon juice, oil, salt, and pepper.  Pour over tomato mixture.  Toss to coat

3. Cover and refrigerate for 1 hour before serving

4.  Just before serving, stir in chopped avocado.  Serve with slotted spoon and bread (if desired).

  

Sesame-Soy Salmon

 

 This was the very first recipe I made when I got my Cast Iron Dutch oven from my mom a while ago.  I saw it first on Ashley's blog and thought it looked delicious and realized it was in the cookbook my mom gave me (Glorious One-Pot Meals).  I made this again yesterday and realized that I never posted it when I made it the first time. I love making the entire meal in one pot (and I especially love using my cast iron dutch oven) and this one was really tasty. I was surprised at how light it was as well as how well the avocado worked with the Asian flavors. I might double mixture that gets put over top for flavor though next time to amp it up a little.

Sesame-Soy Salmon
From: Glorious One-Pot Meals and Ashley

Ingredients:
2 1/2 tsp sesame oil or canola oil spray
1 cup jasmine rice
1/2 to 3/4 pound salmon fillet
2 carrots, julienned
2 Tbsp soy sauce
1 tsp rice wine vinegar
1/8 tsp sugar
1 tsp grated fresh ginger
2 garlic cloves, minced
1 tsp red pepper flakes
1/2 tsp sesame seeds
1 Tbsp fresh lemon juice
1/4 head red cabbage, shredded (about 2 cups)
1 avocado, sliced

Directions:
1. Preheat oven to 450 degrees

2. Coat the inside and lid of a cast-iron Dutch oven with 2 tsp of the sesame oil or spray with canola oil.

3. Rinse the rice in a strainer under cold water until the water runs clear.  Tip the rice into the pot.  Add 1 cup plus Tbsp water (or broth) and stir to make an even layer.  Place the salmon in the pot and scatter the carrots on top of the fish.

4. In a small bowl, mix the remaining sesame oil, the soy sauce, vinegar, sugar, ginger, garlic, red pepper flakes, sesame seeds, and lemon juice. Stir until the sugar is dissolved. Pour half of the mixture into the pot

5. Layer in the cabbage and top with the avocado.  Pour the rest of the soy sauce mixture over the top.

6. Cover and bake for 45 minutes. Serve immediately.

Guac 'n Roll

My sister-in-law, Olga, gave me this recipe from her Hungry Girl book.  I am a sucker for anything with avocados, and especially love guacamole, so this was right up my alley.  This adds peas to the mix to make a little more, it is also a little creamier with the addition of the greek yogurt.  I liked it,  but I also like my old standby Guac Recipe!

Guac 'n Roll
From: Olga from Hungry Girl


Ingredients:
1 15oz can peas, drained
1/2 cup mashed avocado (about medium-small avocado's worth)
1/3 cup chopped tomatoes
1/4 cup finely chopped onions
1/4 cup fat-free greek yogurt
4 tsp lime juice
1/2 tsp chopped garlic
1/4 tsp salt
1/8 tsp pepper
1/8 tsp cumin
1/8 tsp chili powder
Optional: chopped cilantro or jalapenos

Directions:
1. Place drained peas in a medium bowl and mash thoroughly with a potato masher or fork. Add avocado and mash.

2. Add all other ingredients except tomatoes, onions and optional items continue to mash until blended.

3.Stir in the tomatoes, onions and if you like, some chopped cilantro and/or jalapenos.  Season to taste with salt and pepper if needed.

Tasty Taco Salad

This is a recipe we got from a Men's Health book called The Abs Diet. The book has a lot of healthy but delicious meals.  This was the first one we tried and it was very tasty.  It was great as a dinner, and the left overs were also good for lunch.  I really like taco salad (again my love for Mexican food shows through), but this has such a tasty light dressing that it makes it even more healthy.

Tasty Taco Salad
aka - A Thinner Mexican Dinner
From: Men's Health - The Abs Diet

Ingredients:
For Meat:
3/4 lb lean ground beef
2 cloves garlic, minced
1 can Black beans - drained and rinsed
1 Tbsp Chili powder
1/4 tsp cayenne pepper
1/3 cup water

For the dressing:
4 medium tomatoes, diced
2 Tbsp Extra-Virgin Olive Oil
2 Tbsp Lime Juice
1/2 tsp salt
1/4 tsp black pepper

For the Salad:
Romain Lettuce, chopped
1/2 cup shredded cheddar cheese
2 ounces baked corn tortilla chips (optional)
Avocado (optional)

Directions:
1. Heat a large skillet over medium-high heat and brown beef.  Add the garlic and beans and cook for 2 minutes more.  Add the chili powder, cayenne, and water and stir until well-combined and most of the water has been absorbed.  Remove from heat.

2. Mix dressing ingredients in a bowl.

3. Divide the lettuce among dinner plates, top with the beef mixture and sprinkle with cheese.  Spoon the dressing over each salad and crush tortilla chips on top (we left out the chips but added slices of avocado due to our love of avocados and that we happened to have a bunch).

Avocado Special Delivery

I received a very special delivery from my Brother 3 days before Christmas.  He got a big box of avocados straight from the grower and sent me about 10 of them!  What an excellent Christmas surprise.  I love avocados but we usually don't see any good ones around here during the cold winter. The first one was ripe enough to eat on Christmas and you better believe this week will be jammed packed full of avocados for breakfast, lunch and dinner.  Thanks David! What a great and generous surprise!

Also - here is a picture of Buckley digging into her Christmas stocking yesterday!

Guacamole

After watching many a table side guacamole at various Mexican restaurants, I decided to make my own based on what I saw them adding.  I'm sure it is very similar to many other guacamole recipes, but I wanted to share my standby guacamole recipe. It is my go to snack recipe, whether it is just for Bill and I or for a big group.

Guacamole
From: Elizabeth's Dutch Oven
Prep time: 10 min


Ingredients:
1 avocado
1-2 tsp onion (chopped small)
1 small clove garlic (minced)
1 plum tomato (chopped)
1/2 lime juice (or whole lime if not very juicy)
1-2 Tbsp Cilantro
salt (kosher or sea salt) and fresh ground pepper

Directions:

1. In mortar and pestle (or medium bowl) add onions and garlic and smash them against the side to get the juices out.

2. Add avocado, lime juice, salt & pepper and mash with two spoons to desired consistency (I don't like mine totally smooth).  Taste and season to desired preference.

3. Add tomato and cilantro, mix together, and serve with chips!

Salmon with Avocado Remoulade

I'm enticed by any recipe that includes avocado and this recipe from Simply Recipes was no different.  It was very light and fresh.  I cut the recipe in half for Bill and I and there was still a lot Remoulade (but I just had it on some bread... mmmm).  My remoulade turned out a bit thick also, so next time I might add a little bit more lime juice or oil and puree it a little more.

Salmon with Avocado Remoulade
From: Simply Recipes

Ingredients:
2 Large Avocados
3 Tbsp freshly squeezed lime juice
2-4 tbsp olive oil
1 Tbsp minced shallots or green onion
1 Tbsp minced parsley
1 tsp Dijon mustard
Salt & Pepper
4 Salmon Fillets

Directions:
1. Put Avocado pieces and lime juice into a food processor or blender and pulse until blended.  Slowly add olive oil, pulsing, until you reach desired consistency of sauce (I think I should have added a little more olive oil or lime juice as it was a bit thick).

2.Add minced Shallots and Parsley, pulse just until combined.  Remove to a bowl, add mustard, and salt and pepper to taste.

3.  Coat the bottom of a sate pan with oil, heat on medium high until almost smoking.  Season both sides of the salmon fillets with salt and pepper.  Carefully lay salmon into the pan.  Cook the salmon until about medium,  about 3-4 min per side.

4.  Serve Salmon with avocado remoulade sauce. 

Cilantro-Lime Chicken with Avocado Salsa

I absolutely LOVE avocados, and basically put them on anything I can. Unfortunately, usually here in the midwest, avocados are never in season and usually very expensive. However, last week they were $.59 each, and this week they were $1 each, so I bought a bunch and we have been eating them every day and using lots of recipes with avocados. This is a recipe I cut out of a Cooking Light magazine a while back, but never tried it. It was really tasty! I didn't have enough limes, so I used lemon and lime, and it worked just as good.




Cilantro-Lime Chicken with Avocado Salsa
From: Cooking Light

Ingredients:
2 Tbsp minced fresh cilantro
2 1/2 Tbsp fresh lime juice, plus 2 tsp for the salsa
1 1/2 Tbsp olive oil
4 skinless, boneless chicken breast halves
2 plum tomatoes chopped
2 Tbsp finely chopped onion
1 avocado, peeled and chopped
salt and pepper

Directions:
1. Combine cilantro, olive oil, and 2 1/2 Tbsp fresh lime juice in a bowl. Toss with chicken and let stand 3 minutes.

2. Remove chicken from marinade; discard marinade sprinkle chicken evenly with salt.

3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add Chicken to pan; cook 6 minutes on each side or until done.

4. While chicken is cooking, prepare salsa by combining tomato, onion, 2 tsp lime juice, 1/4 tspn salt, and 1/8 tsp black. Add avocado and stir gently to combine.

5. Serve salsa over chicken

Huevos Rancheros

My brother (David) and his wife (Jackie) made these for us when we were at their house in Napa earlier this summer, and they were so delicious that I had to make them at home! They are pretty easy, and so delicious!



Huevos Rancheros
From: David & Jackie

Ingredients:
1 can Black beans (drained but not rinsed)
1/2 Onion (chopped)
1 clove of garlic (minced)
Tostadas
Salsa
Shredded Cheese
Eggs (we poached ours, but you could also fry or scramble them)

Garnish:
Sour Cream
Avocado
Hot sauce

Directions:
1. Saute Onions and Garlic in Oil, then add Black beans. Heat through. (I didn't use onions this time because I forgot to buy one, but I will next time)

2. Preheat Oven to 350. On a cookie sheet place 4 tostadas. Layer each one with a layer of Black beans, then a layer of salsa, followed by a layer of cheese.

3. Place in the oven and heat through (5 - 10 min). While heating poach (or fry, or scramble) 4 eggs (one for each tostada).

4. Remove from Oven, top with egg, and garnish with hot sauce, avocado, and sour cream.

Avocado, Asparagus, & Tomato Salad

This recipe caught my eye because the main ingredients are 3 of my favorite, especially in the summer. It was so delicious, crisp, refreshing, and on top of that it was EASY. You can also find it HERE.



Avocado, Asparagus and Tomato Salad
From: Thyme for cooking


Ingredients:
1 Avocado
Cherry or Roma Tomatoes
Asparagus
1 Tbs Soy Sauce
1 Tbs Balsamic Vinegar
2 Tbs Olive Oil

Directions:
1. Mix soy sauce, vinegar, and oil in a medium bowl

2. Cut Asparagus into 1 1/2 inch sections. Blanch in boiling water for 2 minutes. Drop in cold water, then drain and add to the bowl with the vinaigrette.

3. Slice Cherry tomatoes in half (or cut Roma tomatoes into Chunks). Cut Avocado into cubes and add both Tomatoes and Avocados to the asparagus. Stir well to combine, and serve.