My Famous Guacamole!

This is the guacamole that have people beggin for me to make! The funny thing is that it is really simple! I purposely made it with only 2 avocados because its meant to just have enough for 2 people for tacos or a small chips and guacamole snack. But feel free to double or triple it! Now, You really dont have to stick to my measurements if you like more tomatoes go for it! If you want less red onions go for it! But trust me dont omit it, the flavors work synergistically together. When I make a bigger batch I test it out and then if I need more lime or salt then I add more if needed. It's better to have too little spice and add more later, then too much!

Yummy Guacamole

2 ripe avocados

1/4 tsp. salt

1/8 tsp black pepper

1/4 tsp garlic

The more you put of this the hotter it will be!⇢1/8 tsp Red Pepper OR 1/4 tsp. chopped jalapeno

1 tbsp. of lime juice

1/4 cup of red onions(chopped small)

1/4 c. of cilantro, chopped

1 roma tomato ( but you can use any tomato)

Cut open avocado, and take skin off. (easies way is using a spoon and carving it out)

put in a bowl and mash up.

add lime juice, garlic, salt, black pepper, red pepper(or jalepeno)

cut up red onion, really small and add to the avacado

dice the tomato, add to the bowl

cut the cilantro in small pieces and add to bowl

stir it around, and Ta-da!

Inexpensive and Healthy "beef" Tacos

So I know I just barely put pork tacos recipes, but you can't go wrong with tacos! This is a very simple and healthy recipe using ground turkey and lots of veggies. Trust me you cant tell the difference. This is also great to prep ahead of time and then actually cooking them later when you are ready to have dinner.

Simple "Beef" Tacos

Ingredients:

1 lb. package of ground turkey

1 tbsp worcestershire sauce

1 packet Taco seasoning

1/8 tsp. salt

1/8 tsp. cumin

veggies! I use what I had on hand in this case it was:

1/2 cup of onions cut really small

1/2 c. of carrots

1/2 cup of orange peppers

1/2 c. of cilantro

2 cloves of garlic, minced(or just chop it)

1 -8oz can of tomato sauce

1st put the meat in a bowl, and mash around, add the salt, and cumin, worcestershire sauce, add just like 1/4 of the taco seasoning saving the rest for when cooking.

2. Cut the veggies and put them in a seperate bowl

Now you have the options either to go ahead and cook it, or put saran wrap and put it in the fridge until needed. (this is also a good time to make some guacamole)

3. Using a pan, turn on stovetop to high if you want just add 1 tbsp. of olive oil.

4. once its hot put in the meat and stir and cook, you can turn down to med-high.

5. once its no longer pink add veggies and stir for 2-3 min.

6. add the taco seasoning,stir

7. add the tomato sauce, stir.

8. Turn off stovetop.

9. heat up your tortillas

10. put your meat, guac,fat free sour cream, cheese(if you want) in a tortilla

Voila!

Pineapple and Pork Tacos with Avocado crema

I just want to say that this avocado sauce is not my famous guacamole my hubby raves about, this is one that I got from the Flat Belly diet cookbook.

Pineapple And Pork Tacos with Avocado Crema

4 servings 420 calories

Pork and Pineapple

2 teaspoon sugar

2teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground cinnamon

1/4 teaspoon ground red pepper

1/4 salt

12 oz Pork tenderloin, trimmed and cut into 1/2" cubes

12 teaspoon olive Oil

1/4 fresh pineapple, cored and sliced crosswise

2tablespoons chopped of fresh cilantro

12 corn tortillas, warmed up like direction says

Avocado Crema

1 avocado

2 tablespoon fat free sour cream

2 tablespoon freshly squeezed lime juice

1/8 teaspoon salt

1. To prepare the pork and pineapple:In a cup, mix the sugar, cumin, coriander, cinnamon, pepper and salt. Mix half of the spices with the pork, them toss with the oil. Mix the remaining spices with the pineapple.
2. Let stand at room temperature for 15 minutes while preparing the avocado crema.
3. To prepare the avocado crema: Whisk the avocado with the sour cream,lime juice,and salt in a small bowl. Press a piece of plastic wrap directly onto the surface to keep the crema looking fresh.
4. Coat a large nonstick skillet with olive oil spray. Warm over med-heat for 2 minutes. Add the pork and cook, turning once or twice, for 8 minutes or until browned and cooked through. Add the cilantro and toss to combine. Transfer to a clean plate and cover loosely to keep warm.
5. Add the pineapple to the pan and cook,turning once or twice, for 3-4 minute or until golden. Remove from heat.
6. To assemble each serving, place 3 tortilla on a plate. Divide 1/4 of the pork and pineapple between each tortilla.
7. Top with the crema and roll up!

Chicken Capri

4 servings 340 calories

1 cup of reduced-fat ricotta cheese(if you dont have use cottage cheese)

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/4 ground black pepper

4 boneless, skinless chicken breast halves

1/2 teaspoon garlic powder

2 tablespoon extra virgin olive oil

1 cup of crushed tomatoes

4 slices of mozzarella cheese

1. In a blender or food processor, combine the ricotta with oregano, salt and pepper. process to blend.
2. Rub the chicken with the garlic powder.
3. heat the oil in a large skillet over med.-high heat
4. Add the chicken and cook for 12 min per side.
5. Place the chicken breasts side by side, in a large baking dish and allow to cool.
6. Pre-heat oven to 350*F
7. Spoon 1/4 cup of the ricotta mixture and 1/4 cup of tomatoes on each chicken breast.
8. Top each chicken with 1 slice of mozzarella.
9. Bake for 20 minutes, or until thermometer reaches 170*F at the thickest part and juices run clear.

This goes really well with a great crisp green salad, or if you want you can add 1 serving size of brown, basamati, or Jasmine Rice.