THE BEST GUACAMOLE EVER !!!

http://www.alltoprecipes.com

I believe this recipe came from someone on allrecipes, so kudos to whomever created it is all I can say. I love guacamole but I've never had a recipe that tastes as good as a store bought version...

Until now...

Oh, I'm not kidding, this stuff is delicious with a capital D...

3 AVOCADOS, PITTED PEELED AND MASHED

1 LIME JUICED

1 TSP SALT

1/2 CUP DICED ONIONS

1 TBSP CHOPPED FRESH CILANTRO

2 ROMA TOMATOES, DICED

1 TSP MINCED GARLIC

1 PINCH FROUND CAYENNE PEPPER (MMMMMM!)

TIPS:

WHEN YOU PEEL AND MASH THE AVOCADO'S), SAVE THE PIT(S). AFTER EVERYTHING IS MIXED UP, PUT THE PIT(S) IN THE CONTAINER WITH THE GUACAMOLE. FOR SOME REASON, THE PITS KEEP THE GUACAMOLE FROM TURNING BROWN! 

ADD:

CUMIN TO TASTE: I PERSONALLY THINK CUMIN IS ESSENTIAL TO THIS RECIPE. BUT THEN AGAIN, I LOVE THE FLAVOR OF CUMIN.

CHOP UP SOME JALAPEÑOS FROM THE JAR, (NOT FRESH). ONLY IF YOU LIKE THE HEAT FACTOR THOUGH 😁 

GRAB SOME SALSA AND SOUR CREAM FOR CRACKER TOPPERS. MMMMM

Cinnamon Roasted Almonds...

http://www.alltoprecipes.com

I believe this recipe originally came from allrecipes, although its so good I'd LOVE to say I created it myself...

Anyway, everyone knows by now how healthy almonds are, but if you're concerned about the sugar content in this recipe, substitute it with Stevia. Conversion amounts are on Stevia packaging...

Also, open up the ole' wallet and perhaps try Ceylon cinnamon instead of just bland old regular cinnamon. Pricey? Yes. Worth it? Definitely. Better for you? Uh, only if you don't get stressed out over the cost of Ceylon cinnamon. It's a shocker :)

1 egg white

1 teaspoon cold water

4 cups whole almonds

1/2 cup white sugar

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

Preheat oven to 250 degrees

Lightly grease a 10x15 cookie sheet or jelly roll pan

Lightly beat the egg white; add water, and beat until frothy not stiff

Add the nuts and stir until evenly coated

Mix the sugar, salt and cinnamon in a small bowl and then sprinkle over the nuts

Toss to coat everything and spread over the greased pan

Bake for 1 hour in preheated oven. Check occasionally and stir

Allow to cool and store nuts in airtight container.

Enjoy!

. 

Pad Thai For Two...

Our house loves Italian food (with lots of crushed red pepper)...

We also love Mexican and Indian recipes now. Do you see a pattern emerging? We love heat! Spicy hot passmetheicewaterquick fiery heat. In other words, if a recipe makes us sweat and choke from the hot factor, then more than likely, we'll say "heck yeah"...

Enter Thai cusine......

Oh boy, Thai food can be insanely hot if you want it to be. Don't worry, this recipe does not add the heat and it's still delicious ...but if you want a little fire on each forkful (or chopsticks), see the "Tip" at the bottom of the recipe.

4 tbsp Vegetable oil
1 egg, beaten
6-8 ounces of rice noodles (the wide kind- fettuccine size)
4 scallions, chopped
1/3 cup coarsely chopped almonds
1 shredded carrot
1 Pad Thai sauce (recipe below)
2 cups bean sprouts
cilantro and lime wedges for garnish
Optional: 1/2 lb thinly sliced chicken (may substitute cleaned raw shrimp or pork).

Soak noodles according to directions for stir-fry (usually 20 minutes in hot water)
Heat 1 tbsp oil in a wok or large skillet over Medium-High heat. Add egg. Scramble lightly,  about 20 seconds. (May add shrimp, pork or chicken, if desired, stir-fry until cooked through.)
Add remaining vegetable oil
Add drained rice noodles. Stir-fry 4-7 minutes until firm but tender
Add scallions, almonds, carrot, and pad Thai sauce Stir-fry for about 1 minute
Stir in bean sprouts
Serve hot, garnished with cilantro and lime wedges. (I add more soy sauce than the recipe calls for, because we LOVE soy sauce)

PAD THAI SAUCE:
1/3 cup good chicken stock
3 Tbsp. rice vinegar (or substitute white vinegar)
1 Tbsp. lime juice
3-4 Tbsp. brown sugar
1 Tbsp. soy sauce
1/8 tsp. white pepper

Tip: If you want HOT Pad Thai, add  Sriracha sauce either while cooking or individual drops when served. Just be careful. You don't play with Sriracha unless your a real hot freak. Enjoy

Slow Cooker Chicken Caesar Sandwiches

http://www.alltoprecipes.com

Slow Cooker Chicken Caesar Sandwiches

Author: Rachel Schultz

Serves: 3-4

4 boneless, skinless chicken breasts
¾ cup Caesar dressing
½ cup Parmesan, shredded
1 tablespoon dried parsley
2 teaspoons pepper
Romaine leaves
Hamburger buns

Arrange chicken breasts in slow cooker
Pour ½ cup water over chicken and cook on low for 3-4 hours
Remove chicken from slow cooker and shred with two forks. Drain water
Return chicken to slow cooker and stir in Caesar dressing, Parmesan, parsley, and pepper
Cook on low for 30 minutes. Remove and serve on buns with romaine

Tip: Try lettuce wraps instead of a bun.
Tip: Serve with sweet potato fries and salad! Yum!!

Grilled Portobello Mushrooms

http://www.alltoprecipes.com

6 cloves garlic, unpeeled and sliced in quarters
1 cup extra-virgin olive oil
1/3 cup balsamic vinegar  (I prefer a bottled balsamic glaze :))
1-1/2 tablespoons Dijon mustard (Honey Mustard works great, too)
2 zip-lock storage bags
4 large Portobello mushrooms (stems removed and wiped clean with damp paper towel)

Preheat grill - medium/high, then lightly baste grill with a touch of olive oil

Mix garlic, olive oil, balsamic vinegar, and mustard in medium bowl

Evenly divide marinade into the 2 storage bags

Place 2 mushrooms in each bag and marinate in fridge for approx 20 minutes

Flip storage bags after 10 minutes so mushrooms are coated evenly. Then...

Grill for 5 minutes (lid down). Flip. Baste. Repeat the process in 5 minute intervals. They are done when the centers are soft etc. Should take anywhere from 10-15 minutes.

Tip: Buy a jar of roasted red peppers in oil and let them chill in the fridge. Then place a few on top of the ready to serve mushrooms. Oh, my, my, my. Cold peppers on grilled hot Portobellos are quite awesome. Well, that is if you like roasted red peppers :)

Tip: Serve as a sandwich on a crusty roll, or ditch the roll and consider it a meat substitute, like a steak. They are THAT good!

White Chicken Chili...

http://www.alltoprecipes.com

What can I say? I had this for the first time today. If you want to keep it healthy, just forget the tortillas and shredded cheese when serving. This is good stuff!

1 medium onion; diced
4-6 boneless/skinless chicken breasts; cut into small pieces
1 large can chicken broth
1 packet Taco seasoning
2 small cans chopped green chilis
2 cans Cannellini beans
2 cans great northern beans
1 or 2 cans garbonzo beans
1 package frozen white shoepeg corn (or 2 cans) 
black pepper and hot sauce to taste :)

Saute onion and chicken breasts in vegetable or olive oil until chicken is fully cooked

In crockpot add:
Chicken and onion mixture
Taco seasoning and black pepper
Chicken broth (may need more depending on how liquidy you want it)
All cans of beans, with 1/2 of liquid in can
Corn
Green chilis

Cook on high for 4 hours
Serve with shredded cheese and/or tortilla chips

The Kick Start Pita...

http://www.alltoprecipes.com

When you read the following pita recipe, well, you may think I've lost my mind. Why? Because it sounds so... blah? Wrong. Wrong. Wrong. The Kick Start Pita is not only d-e-l-i-c-i-o-u-s, it's healthy, filling and will jump start the ole' metabolism.

I'm going to list the ingredients without measurements because that of course would depend on how many pitas you want to make, etc...

1 bag frozen Broccoli, Carrot & Cauliflower mix
1 Package medium or large Pitas
Mayonnaise

Cook frozen vegetable according to directions; drain
Slice Pitas and lightly spread top and bottom with Mayonnaise
Spoon veggies onto bottom part of Pita and then cover with top part
Enjoy. Enjoy. Enjoy.

Tip: Go healthy all the way and use Whole Wheat Pitas!

Healthy Food Substitutions...

Healthy Cooking Substitutions:

http://www.alltoprecipes.com

Instead of: 1 cup cream
Try: 1 cup evaporated skim milk

Instead of: cream to thicken soups
Try: pureed potatoes or vegetables

Instead of: oil base for marinade
Try: citrus juice or flavored vinegar

Instead of: stick margarine or butter
Try: small amount of olive/canola oil or broth

Instead of: 2 oz mild cheddar cheese
Try: 1 oz reduced far cheddar cheese

Instead of: high fat sauces over meat/poultry
Try: vegetable purees or fruit salsa

Instead of: wine
Try: broth or apple juice

 Instead of: white rice
Try: brown rice or whole wheat couscous

Instead of: bread crumbs
Try: whole wheat bread crumbs

Instead of: meat/poultry for stir fry
Try: extra firm tofu, cubed and more veggies

Instead of: ground meat
Try: ground turkey breast, less meat, or beans

Healthy Baking Substitutions:

Instead of: 1/2 cup butter or margarine
Try: 1/4 cup applesauce (or prune puree) and
         1/4 cup canola oil, butter, margarine


Instead of: 1 egg
Try: 2 egg whites or 1/4 cup egg substitute


Instead of: evaporated milk
Try: evaporated skim milk


Instead of: 1 cup all purpose flour
Try: 1 cup whole wheat flour