SAUSAGE & PEPPER WRAPS WITH AVOCADO

EASY! DELISH! READY?
1. Broil sausages or chicken sausage for 12 minutes each side.  Cool a bit and slice on a diagonal.

2.Sautee 1 huge onion and 2 sliced peppers in a pan with oil.

3. Slice an avoacdo.

4.  Lay the sliced sausage, onion and peppers & avocado in a wrap and roll up!  Thanks Udis-your tortillas were great!

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HALIBUT WITH PESTO, AVOCADO & PIGNOLI NUTS

Prepare Pesto:
In a food processor, chop 

2 cups basil and 6 garlic cloves. 

 Stream in 3/4c. olive oil. 

Add 1c. parmesan cheese and 2 ounces pine nuts. 

ADD 1 TSP SALT AND SOME FRESH PEPPER! 

Halibut:
Season with salt, pepper and small pats of butter (I used grassfed butter). Broil for 14 minutes. Remove and spread pesto on top with an offset spatula. Top with sliced avocado and sprinkle with pignoli nuts! Yum!

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CHICKEN SAUSAGE & AVOCADO FRITTATA

 

 Ingredients:
6 chicken sausage links, broiled and sliced
 1 Tablespoon avocado oil
1 large handful of Kale, chopped
1 onion, roughly sliced/chopped
1 1/2 avocados, sliced
3/4 cup mozzarella cheese
4 eggs
8 egg whites
salt & pepper to taste
handful shredded asiago cheese
parsley for garnish

Directions:

1. Heat oil in a skillet and sautee onions and kale about 5-7 minutes until soft.  Let cool.
2. Whisk eggs & egg whites.  Add mozzarella cheese, salt and pepper.
3. Pour cooled onions and kale into the egg mixture.
4. Grease a 9-inch springform pan or line a cake pan with nonstick foil.  *Important note* Although, I used the springform this time-I had some leaking egg problems with it and would use a cake pan next time.  If you opt for the springform, make sure you it doesn't leak and wrap it with foil along the bottom. Bake on a sheet pan just in case!!!
5. Pour the mixture into the pan and gently arrange the avocados pressing them into the egg.
6. Bake at 350 for about 35 minutes.
7. Remove, sprinkle asiago all over the top and return to the oven for an additional 5 minutes. Be sure it is set in the center.
8. Garnish with parsley.

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DO IT YOURSELF....CHICKEN SALAD BAR!

SERVING CHICKEN SALAD IN MINI TRIFLE BOWLS AND HAVING EVERYONE ADD THEIR OWN TOPPINGS MADE THIS EXTRA FUN!!!  OF COURSE, MINI TRIFLE BOWLS ARE NOT A NECESSITY HERE...USE WHAT YOU HAVE!  TOAST UP SOME CRUSTY BREAD AND HERE YOU HAVE THE PERFECT SANDWICHES!

1.  TOAST CASHEWS IN A DRY SKILLET JUST A FEW MINS ON MEDIUM UNTIL FRAGRANT AND STARTING TO BROWN.

2. BUY A ROTISSERIE STORE BOUGHT CHICKEN AND SHRED/CUT INTO BITE SIZED PIECES.  ADD A LITTLE BIT OF MAYONNAISE, SALT, PEPPER AND STIR. 

3.  OUR TOPPINGS INCLUDED:
AVOCADO
SLICED STRAWBERRIES
HALVED GRAPES
TOASTED CASHEWS
SLICED SCALLIONS

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CHEESY BROCCOLI BITES WITH AVOCADO CREAM DIPPING SAUCE....GOOD EATS RIGHT HERE!!!

Oven Fried Broccoli Bites-awesome eats right here!!!
12-16 oz. fresh steamed broccoli
1 1/2 cup of grated mozzarella cheese
3 eggs
salt & pepper
1 cup of seasoned Italian breadcrumbs (I used aleia's GF)
Avocado Oil

Preheat oven to 375. Mix all the ingredients together in a large bowl.  Form patties by hand and lay on a cookie sheet (I used my PC stone) that has been oiled (I use AVOCADO OIL BY CHOSEN FOODS!!!!!) Bake in oven 20-30 mins until browned, turning once.

Adapted from Stacey's Snacks

Avocado Cream Dipping Sauce:
Mix together 1 avocado (scooped) and 1-2T. sour cream, salt and pepper. Serve on the side as a dip!

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TACO NIGHT...DECONSTRUCTED!

MOVE OVER TACO SHELLS.....BLUE CHIPS ARE TAKING OVER TACO NIGHT!!!!  BLUE CHIP NIGHT DOESN'T SOUND AS FUN, SO LET'S STICK WITH TACO NIGHT! THESE ARE DECONSTRUCTED THOUGH....WAY MORE FUN TO EAT THIS WAY!!!  THINK, SPICY MEAT, SHREDDED CHEESE, RED ONION, SCALLIONS, AVOCADO AND CHIPS!!! YUP!!!

 

SUPER EASY!!!!  

COOK 1 OR 1 1/2 POUNDS GROUND BEEF IN A SKILLET BREAKING IT UP AS YOU GO! HERE YOU CAN SEE MY AWESOME PAMPERED CHEF TOOL TO DO THE BREAKING UP! (HOSTING A PARTY IN MARCH IF YOU WANT TO SNAG ONE LOL) 

ONCE THE MEAT IS STARTING TO BROWN ADD:
28 OUNCE CAN CRUSHED TOMATOES. 

SEASON WITH A NICE AMOUNT OF CHILLI POWDER TO TASTE, SALT AND PEPPER.  LET SIMMER FOR 30-45 MINUTES ON LOW.

SERVE UP WITH:
AVOCADO
RED ONIONS, CHOPPED
SHREDDED CHEESE
SCALLIONS
AND LOTS OF CRUNCHY BLUE TORTILLA CHIPS!

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GUACAMOLE

4 HAAS AVOCADOS, SCOOPED OUT (RESERVE A FEW SLICES FOR TOPPING THE BOWL)
1 RED ONION, FINELY DICED
1 LEMON, SQUEEZED
1 TSP SALT
1 MINCED GARLIC CLOVE
FRESH PEPPER TO TASTE
5 DASHES HOT SAUCE
PLACE ALL IN A BOWL AND MASH TOGETHER UNTIL CONSISTENCY YOU LIKE.
TOP WITH:
2 SLICES CRISPY BACON, CHOPPED AND RESERVED AVOCADO SLICES
ADAPTED FROM INA

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CHOPPED SALAD!!!

 In between cheesecakes and brownies, I strongly advise some healthy salads!!! hee hee!  I am loving this new chopper from Pampered Chef.  Not only does it cut veggies with awesome crinkle cuts, it doubles as the perfect salad chopper!!!!  

Our favorites in this salad:
romaine letteuce
spinach
hard boiled eggs
crisp bacon
cashews
red onion
shredded cheese
dried cranberries

Throw in some grilled chicken/shrimp and dinner is served!  Best dressing? Avocado oil and some balsamic drizzled on top!  The avocado oil is from CHOSEN FOODS!

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Avocado ice cream and things my mom would love

While certain things instantly remind me of my mom, others make me think of her because I am sure she would love them if she was around. The food shows I watch on a regular basis, for instance: I know that Bill and Nigella would be her favorites (not Gordon; mom hated swearing); dishes like these, because of her deep love for tomatoes; and this avocado ice cream, for all those afternoons when

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