Egg Stuffed Avocados

I love, absolutely love avocado. A few years ago, the only thing I would have eaten avocado in is guacamole, or inside of a burrito or taco if a restaurant served it that way. Now I sometimes just eat it with sea salt and cilantro for a snack. An even better way to eat it? With an egg baked in the middle! It then combines two favorites; avocados AND breakfast!

Ingredients:

2 avocado
4 eggs
1/4 c. shredded cheddar cheese
Salt and pepper
Cilantro (optional)

Preheat the oven to 425 degrees, and place a wire rack inside of a pan (I used a cookie sheet). Cut each avocado in half and remove the pits. Scoop out about 1 tablespoon from the inside of each hole where the pit was, and either save for guacamole or another recipe, or enjoy a quick snack while making these... Crack open one egg into a small bowl and carefully pour the egg into an avocado hole. If some of the white spills out, that's okay, that is why the sheet is underneath! Repeat for the remaining eggs, and season with salt and pepper. Top each egg with about 1-2 teaspoons of shredded cheese. Bake for 13-15 minutes, until the egg yolk is the consistency you want, and especially until the whites are no longer runny. Let cool slightly before serving, and topping with cilantro!

Avocado Tomato Salad

This is a quick and easy salad that only consists of 4 ingredients and can be thrown together in minutes!

Ingredients:

2 large tomatoes, chopped
2 avocado, diced
1 pkg. pearl Mozzarella balls (Bel Gioioso)
1/2 c. Balsamic Vinaigrette

Mix all of the above ingredients together in a large bowl. It is THAT easy!

Smoky Tacos

For taco night, why not try something with less seasoning packets and pre-made salsas and go for more of a fresh approach. These smoky beef tacos are packed with fresh veggies, cumin and a guacamole spread!

Ingredients:

1/2-3/4 lb. ground beef
1 red bell pepper, thinly sliced
3 Tbs. fresh cilantro (2 Tbs. chopped)
2 green onions, greens and white separated, chopped
2 limes, cut into wedges
1 Tbs. olive oil
1 tsp. cumin
1 Avocado, flesh scraped into a bowl
5-7 grape tomatoes, chopped
Sour Cream
6 (6 inch) flour tortillas

In a large skillet over medium heat, heat the oil. Add the bell peppers and cook for around 5 minutes. Add in the green onion whites and cook for another minute. Season with salt and pepper. Add the ground beef and cumin to the veggies and cook, breaking the meat up with a spatula or forks, until the meat is browned and cooked through. Season with salt and pepper. Squeeze the juice from two of the lime wedges in with the meat and stir everything to combine.

In a small bowl, combine the avocado, chopped tomato, salt, 1 Tbs. green onion greens, 2 Tbs. cilantro and two of the lime wedges squeezed into the bowl. Mash the avocado with the other ingredients until a guacamole forms. To assemble the tacos, place three mini tortillas (warmed if you wish to do so) on two serving plates. Spread sour cream on the tortilla in a thin layer, top with the beef mixture, a small portion of guacamole, and finally a few pieces of fresh cilantro. Serve with lime wedges on the side.

Avocado Butter

Have you ever thought to yourself, "I love adding real butter to things for extra flavor, but sometimes it gets really boring"? Probably not.... but if you are looking to add an extra punch of flavor to let's say, corn on the cob, or a fresh roll, this recipe is really easy to make!

Ingredients:

2 small ripe avocado
1 Tbs. lemon juice
4 Tbs. salted butter, softened
1 clove garlic, rough chopped
1 Tbs. fresh cilantro
1 tsp. cumin
Salt and Pepper to taste

Half each avocado, remove the seeds and scoop out the flesh into the bowl of a food processor. Add the lemon juice, butter, garlic, cilantro, cumin, and add about 1/4-1/2 tsp. salt and pepper.

Combine on "low" until everything is well incorporated and forms into a paste. Rip off two pieces of parchment paper and place them on a flat work surface. Spoon the avocado butter onto the middle of the parchment paper and make into a long and skinny mound, about 1 inch wide and high. Roll the parchment tightly around the butter, forming it into a log. Repeat for the second log. Refrigerate for at least 3 hours.

The butter softens quickly so if you are cutting it into serving sizes make sure to do that right as it comes out of the refrigerator. The avocado will start to darken on the edges of the butter depending on how long you wait to use it. My butter wasn't used until the following day.

Healthy Avocado Brownies

I highly recommend these brownies if you want something slightly sweet but still healthy. Now, I will warn you, if you've baked with coconut flour before and do not like the texture, then you will not like these brownies. I'm only saying that because coconut flour is slightly on the gritty side and some people can't get past it. I on the other hand don't mind it at all, and these brownies are perfect for something on the healthier side and still chocolatey!

Ingredients:

1 avocado, peeled and cored
1/2 c. unsweetened applesauce
1/2 c. maple syrup
1 tsp. vanilla
3 eggs
1/2 c. coconut flour
1/2 c. cocoa powder
1 tsp. salt
1 tsp. baking soda

Preheat the oven to 350 degrees. Spray an 8x8 baking dish with non stick spray (or the small pans with dividers to make individually cut brownies). In a food processor, pulse the avocado, applesauce, maple syrup and vanilla together until you reach a smooth consistency. Pour out into a large bowl and add the eggs. Add the dry ingredients and stir until everything is combined. Pour the batter into the prepared pan and smooth out the top. Bake for 25-28 minutes. Allow to cool in the pan before removing (or removing and cutting).

Egg White, Avocado and Spinach Sandwich (Panara Bread inspired)

Warning, this breakfast sandwich is CRAZY messy with the mashed avocado, but it is a very delicious mess! This recipe makes two sandwiches.

Ingredients:

2 bagel thins (Shown in the picture are Thomas' everything bagel thins)
1/2 c. 100% liquid egg whites
2 slices of tomato
Spinach leaves, small handfull
1/2 avocado, mashed
2 slices reduced fat Swiss cheese
Yellow Mustard
Butter spray

Heat a small saucepan to medium heat and spray with nonstick cooking spray. Pour the egg whites in and let cook for about 1 1/2 - 2 minutes (without touching! These are not scrambled!). Flip the egg whites over to cook the other side for less than a minute. Remove from the heat, set aside and cut into 4 equal pieces. Meanwhile, spray the bottom slices of the bagel thins with the butter spray. On top of the butter, add around 8 spinach leaves to both. Top the spinach with 1 slice of the Swiss, two "slices" of the egg whites, and 1 slice of tomato. Drizzle the tomato with the mustard. Finish with spreading half of the avocado mash on the inside of both top bagel thin slices and place on top. Heat a grill pan to medium heat. Place both sandwiches on the grill pan and add a weight on top to press them down. Cook for 3-4 minutes and then flip the sandwiches over. Let cook for another 2 minutes or so and remove from the heat. Let them cool slightly before serving.

 (Each sandwich is 7 Weight Watchers Smart Points.)

Avocado Cabbage Slaw

This tangy, silky avocado dressing makes this coleslaw perfect in sandwiches, on hot dogs, or as a side dish. The best part of this recipe is that it is so creamy, you can nix any other condiments!

Ingredients:

3 c. shredded cabbage
1 large carrot, shredded
1 avocado, skin and pit removed
1 Tbs. lemon juice
1 Tbs. apple cider vinegar
1/3 c. Kraft light mayonnaise
1 1/2 Tbs. extra virgin olive oil
2 Tbs. white vinegar
1 Tbs. chives (I use freeze dried)
1/8 tsp. fresh cracked pepper

In a blender, combine the avocado flesh, lemon juice, both vinegar's, mayo, olive oil, chives and pepper together until everything is a creamy and smooth consistency. Pour the sauce into a large Ziplock bag and mix with the cabbage and carrot until well combined.

The G.A.B. Sandwich (Goat Cheese, Avocado, Bacon)

Ingredients:

4 Slices of bread (I used wheat)
Herbed Goat Cheese
1 Avocado, sliced
6 slices of bacon, cut in half and cooked

Toast the bread in a toasted. Spread goat cheese on each piece. To assemble the sandwich, place half of the sliced avocado on top of the goat cheese. Add six 'half' slices of bacon on top (or 3 full slices), and then place the other slice of toast goat cheese side down on top. Slice in half and serve!

(Makes 2 sandwiches, 11 WW points per sandwich. If you use less avocado, it will be substantially less points. Avocado is 4 points per 1/4 an avocado.)

Avocado Deviled Eggs

 Ingredients:

6 hard boiled eggs, peeled
2-3 Tbs. Miracle Whip, light
1 ripe avocado
Fresh Cilantro

Cut each hard boiled egg in half. Add the yolks to a small mixing bowl, along with the Miracle Whip and avocado. Mash well together until there are no more large lumps in the  mixture. Spoon the filling into each egg white, and top with a piece of fresh Cilantro.

My mom and I made this recipe for Easter, and served it as a side with ham.....get it.....green eggs and ham!

(Makes 12 servings, each deviled egg being 2 WW points.)

 (Goes great as an appetizer at a Fiesta party!)

Avocado Cilantro Dip

 

Ingredients:

1 avocado, mashed
1/2 c. Bolthouse Farms Cilantro Avocado yogurt dressing (pictured below)
1 tsp. hot sauce (or more if you want more of a kick)
Cilantro (I used for a garnish)

 Mix the above ingredients together until the avocado is a smooth consistency. That's it......that's how easy this amazing dip is. Garnish with fresh cilantro if you want to make it look "pretty".

 

Holy Guacamole Egg Sandwich

Ingredients:

1/4 c. Egg Beaters, Southwest Style
6 Tbs. reduced fat shredded cheese
1 single serving Wholly Guacamole cup (or about 1/8 c. of guacamole)
4 Tbs. salsa
2 bagel thins (I used Thomas, Everything)

Heat a small skillet to medium-low heat. Spray with non stick cooking spray and pour 1/8 c. into the pan. Tilt the pan so that the egg covers the entire bottom and cook for about 1 minute. Using a spatula, or the pan itself, flip the egg over and cook the other side for about another minute. Add 3 Tbs. shredded cheese spread out on top, and then fold the egg over in half, then in half again (the end result looks like the picture above on the right). Place on the bottom half of a toasted bagel thin. Repeat the process for the remaining eggs. Once the eggs are done and on top of the bottom half of the bagel thin, top each with half of the guacamole, and 2 tablespoons of salsa.

(Makes 2 sandwiches, 6 WW points per sandwich.)

Mini Tortellini Veggie Salad

(This tortellini salad is served as a side dish in the picture above with

 my Ham and Cheddar French toast sandwich)

Ingredients:

1/2 bag mini tortellini (the brand I used is pictured below. I got it from Big Lots...love the weird stuff there!)
2 Roma tomatoes, seeded and chopped
1 avocado, pitted and sliced into chunks
1/4 c. Wish-Bone Light Parmesan Peppercorn Ranch dressing
1/4 c. Sargento reduced fat shredded cheddar cheese
3 chives, snipped with scissors (or chopped)

Cook the pasta according to the directions. Let drain and cool until room temperature. Add the tomato, avocado, cheddar cheese and dressing. Stir until well combined. When serving, garnish with chives.

Chicken Avocado Panini

I didn't used to be a huge fan of avocado (and it's a lot of Weight Watchers points, even though it is a good fat), but now it is growing on me. It makes this sandwich so creamy without needing a lot of sauce and cheese. This is definitely a must try!

Ingredients:

1/2 loaf of French bread, sliced in half again

1 avocado, pitted and sliced

1 1/2 cups of sliced rotisserie chicken

4-6 Tbs. horseradish mayonnaise

2 deli slices provolone cheese

Spread a thin layer of the mayo on the inside of the bread. To assemble, spread out the sliced rotisserie chicken, topped by the avocado and finished with the provolone cheese. Add the top piece of bread. If you want the sandwich warm, and the cheese all gooey (like shown in the picture), heat a flat pan to medium heat. Place the sandwiches on the pan and use something to press and weigh them down. Cook for 2 minutes, give or take, and flip to the other side. When both sides are golden brown, let sit and cool before serving. This recipe makes 2 sandwiches.

 

(This recipe per sandwich, is 15 WW points. I know that seems like a lot, because, well it is....but between the bread, avocado and chicken, all you need is a side dish of veggies and it will fill you right up!

If you used a diet or low point bread, instead of french, and grilled plain chicken instead of rotisserie, you would knock a few points off (-; )

Cucumber Avocado Rolls

Ingredients:

2 large English cucumbers
3 ripe avocados
3/4 tsp. sea salt
1/8 tsp. pepper
2 Tbs. fresh lemon juice
1/4 c. fresh parsley, chopped
1/8 c. fresh dill, chopped

Slice the cucumbers in long strips and set aside. In a small bowl, combine the avocados, salt, pepper, lemon juice, parsley and dill and mash with a fork until everything is well combined. Spread about 1 Tbs. of the mixture on each slice of cucumber and roll up from bottom to top. Secure with a toothpick. (Mine don't look as good, because I didn't have access to a mandolin slicer so I cut in strips with a knife by hand.)

You can also stack these in layers if you don't have any way of cutting the cucumbers into thin strips, and put 1 tsp. of filling between the layers.

(Makes 12 servings, 2 WW point per serving)

Chicken Taco Pita Pockets

Ingredients:

1 red bell pepper, chopped
2 chicken breasts, cut into 1 inch pieces
1/2 packet of taco seasoning
1/2 packet full of water
1/2 c. mild salsa
2 single serving containers of Ranch Wholly Guacamole (found in the produce section)
1/2 c. shredded Kraft reduced Mexican cheese
shredded romaine lettuce/ red cabbage mix
low fat Ranch dressing
4 whole wheat pita pocket halves

My dog LOVES bell peppers....she can't even sit still!

In a medium skillet, set to medium low heat, cook the chicken breast pieces and bell pepper, stirring occasionally until no longer pink in the middle (about 3-5 minutes). Add the taco seasoning, and fill the taco seasoning bag half way full of water and add to the pan. Stir together and cook until the water reduces and the taco seasoning almost becomes a sauce. Let cool slightly.

Meanwhile spread the guacamole on one side of each of the inside of the pita pockets. Put about 1/4 c. of the shredded lettuce towards the bottom. Stir the salsa in with the chicken taco mix, and divide evenly among the pita pockets. Top with the shredded cheese, and drizzle with the ranch dressing. These pita sandwiches are SO amazing and the guacamole sends it over the top!

Avocado Panzanella Salad

Ingredients:

1 1/2 c. cubed french bread, cubed and toasted

10 cherry tomatoes, cut in half

1 cucumber, cut in 1 inch cubes

1/4 c. cilantro

1 c. Avocado Dressing

1/2 c. shredded Romano cheese

Combine all of the ingredients together in a bowl. Let sit at room temperature for about an hour, so all of the flavors merry together. This type of salad can be made with any of your favorite types of bread, vegetables, dressings and cheeses! (Makes 5 servings, 4 WW points per serving.)

Avocado Dressing

Ingredients:

1 ripe Avocado
1 Tbs. Mrs. Dash Seasoning, Original
3-4 Tbs. olive oil
1 tsp. salt

Remove the avocado flesh from the skin and place in a medium size bowl. Mash the avocado slightly with a fork. Add the Mrs. Dash, salt and 2 Tbs. olive oil. Start whisking until you have a smooth consistency, add 1-2 more tablespoons of olive oil until you have the right consistency that you are looking for. You may think that the teaspoon of salt is excessive since you are already adding the Mrs. Dash, but avocado is so bland by itself, that the salt really is necessary.

Avocado Tomato Flatbread

Ingredients:
2 garlic flatbreads (Naan)
Red pepper hummus
Olive oil
Avocado, chopped
Cherry tomatoes, sliced
Queso, shredded
Dried Cilantro

Drizzle olive oil on the flatbread. Spread a thin layer of hummus on top. Add the avocado and tomatoes, and top with the shredded cheese. Sprinkle with dried cilantro. Broil in the oven for 1-2 minutes.