Avocado Salsa

I've tasted something like this before at a breakfast taco place down the street. They always seem to run out of this @ their salsa bar. It's probably because it's the best topping/salsa they have. Seriously though, if you even like avocados slightly, you will love this. We used it to top fajitas the other day and today it was used to dunk tortilla chips in. Either way, it's great.

Avocado Salsa

1 lb. tomatillos 

3 jalapeño peppers, remove the seeds if you prefer it more mild

1/3 bunch cilantro

1 thick slice of onion

1 garlic clove

1 avocado

1 tsp. salt

Peel and wash the tomatillos - they are usually found over by the cilantro & peppers, and have a husk on them. Cut them into quarters and put in the blender. 

Follow with the jalapeño, cilantro, onion, garlic, avocado & salt. 

*Be sure to put the tomatillos in the bottom of the blender and not the avocado so it doesn't stick to the blade. You might have to help it start by shaking or using a mixer at first. But, once it gets going the juice from the tomatillos will help move the other ingredients around.

Blend and chill. Enjoy!

Mushroom & Swiss Patty Melt with Cheese

This sounds a bit decadent and it looks that way as well. There is a lot going on so you can skip the bun, without missing it.
I found this recipe on Whole Food's web site. ( modified it since the original was just for a single serving )

Mushroom & Swiss Patty Melt with Cheese

1 pound ground turkey, formed into 4 patties
Salt and ground black pepper to taste 
1 Tbsp extra virgin olive oil 
1/2 med onion, sliced 
1 8oz pkg white mushrooms, sliced 
1 cup frozen green peas 
4 slices of Swiss Cheese 

Lightly season patty with salt and pepper.

Heat olive oil in a large skillet over medium-high heat; add patty and cook until golden brown on the first side, about 3 to 4 minutes. Flip patty, move to one side of skillet.

Add onions, mushrooms, salt and pepper to cleared side of skillet and cook until softened and golden brown, about 5 minutes. Add peas and cook for 1 minute more, checking to ensure patty is cooked through.

Sprinkle patty with cheese and transfer to a plate. Spoon hot mushroom mixture on top and serve.

Serving Size: makes 4 servings

Spicy Thai Beef and Jasmine Rice

This is a great recipe that I found on found on Gina's site. I love her website and have gotten tons of great meal ideas from her. They always taste good enough so that Cancy doesn't ask if it's low fat, low calorie. :)

Spicy Thai Beef and Jasmine Rice

3/4 lb 95% lean ground beef

1/2 onion, chopped

6 green onions, chopped

2 cloves garlic, minced

1/2 tsp crushed red pepper

3 carrots thinly sliced

1/2 red bell pepper, chopped

1 cup Jasmine Rice

2 tbsp soy sauce (plus more to taste)

1 tsp Asian fish sauce

1/3 cup fresh chopped cilantro

Heat a heavy medium pot over high heat. Add beef and saute until browned. Add onion, scallions, garlic, crushed red pepper and 1 tbsp soy sauce. Saute another 2 minutes. Add carrots, red pepper, rice, 2 cups water, fish sauce and remaining soy sauce. Reduce to low heat, when the water is almost evaporated, cover. Simmer on low about 20 minutes. Add cilantro and mix well and keep covered for 10 more minutes.

Serving Size: Makes 4 large servings

Fajita Chicken Fiesta

So tonight, we were both starving so I wanted to make a big plate of food and keep the calories under control. This recipe turned out great. We were perfectly full after finishing dinner. At only 273 calories per serving ( 1/2 of the recipe ) we were still able to have some rice and beans to round it out. Enjoy!

Fajita Chicken Fiesta

1 onion, sliced 

2 jalapenos, sliced 

1 green pepper, sliced 

4 sweet mini peppers ( i used 2 yellow and 2 red )  

1 pound of boneless skinless chicken breast, cut into bite size pieces 

1 can of Ro*tel hot 

fajita seasoning or goya adobo seasoning

Combine everything in a large ziploc bag.
Shake to combine and get the seasoning on everything.

Pour mixture into a large baking dish.
Bake at 350 for 45 minutes.

Serving Size: makes 2 large servings