AVACADO DEVILED EGGS

Avocado Deviled Eggs

 

Gorgeous and creamy.... these appetizers will be a hit wherever you serve them. Full of protein and good-for-you avocados they are the perfect lunch for us! Make these within an hour of serving, as the avocados may turn dark.

6 hard boiled eggs
1 medium avocado, small diced
3 tablespoons mayonnaise
2 teaspoons freshly squeezed lemon juice
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper, or to taste
1/8 teaspoon Splenda
Salt to taste

Cut boiled eggs in half lengthwise and carefully scoop out yolks. Mash yolks with a fork. Stir in diced avocados, mayonnaise, lemon juice, garlic powder, cayenne pepper, Splenda and salt to taste. Fill egg whites with yolk mixture and place on a serving plate. Sprinkle with cayenne or fresh, chopped parsley.

Makes 12 servings.

Per Serving: (1 half egg)
Calories 90;
Protein 4 g;
Fat 6 g;
Carbs 1 g;
Sugar 0 g;
Sodium 75 mg

LETTUCE SALAD W/ GUACAMOLE

Lettuce Salad with Guacamole 

Preparation time: 10 min		Servings: 4
Cooking time: 0 min

Ingredients:

1 ripe avocado, peeled, pitted and mashed

1/2 tsp chili powder

1 tbsp lemon juice

1 lb packaged salad

1 scallion, white part only, finely chopped

1 tomato, diced

1/4 tsp hot pepper sauce

1 clove garlic, crushed

Cooking Directions:

Combine all ingredients, except lettuce, in a bowl. Add salt and pepper to taste and mix thoroughly. Chill guacamole until ready to serve. Toss with lettuce. 

Nutrition Facts

Calories 86

% Calories From Fat 59.7%

Total Fat 5.7g

Saturated Fats 0.8g

Mono-unsaturated Fats 3.4g

Poly-unsaturated Fats 0.8g

Cholesterol 0mg

Sodium 25mg

Total Carbohydrates 8.9g

Dietary Fiber 5.3g

Sugar 2.5g

Protein 2.5g

SESAME-ROASTED MUSHROOM & SCALLIONS

Sesame-Roasted Mushrooms and Scallions

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

Ingredients

• 2 tablespoon oil, toasted sesame
• 2 tablespoon soy sauce, reduced-sodium
• 1 tablespoon ginger, fresh, grated
• 1 tablespoon garlic, minced
• 4 teaspoon vinegar, rice
• 1/2 teaspoon pepper, black ground
• 1 1/2 pounds mushrooms, shiitake, oyster and white, thickly sliced
• 2 bunch(es) scallion(s) (green onions), cut into 2-inch pieces
• 1 tablespoon sesame seeds

Preparation

1. Preheat oven to 450°F.


2. Combine oil, soy sauce, ginger, garlic, vinegar and pepper in a large bowl. Add mushrooms and scallions and toss to coat. Transfer to a roasting pan.

3. Roast, stirring once or twice, until browned and cooked through, about 25 minutes. Sprinkle with sesame seeds. 

SERVES 6

Nutritional Info (Per serving):

Calories: 109, 

Saturated Fat: 1g, 

Sodium: 205mg, 

Dietary Fiber: 4g, 

Total Fat: 6g, 

Carbs: 12g, 

Cholesterol: 0mg, 

Protein: 5g

Carb Choices: 1

MARINATED GRILLED VEGEABLES

 

Ingredients

6 small onions, halved
4 medium carrots, cut into 1-1/2-inch chunks
1/3 cup olive oil
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried marjoram
Dash pepper
6 pattypan or sunburst squash
1 medium zucchini, cut into 1-inch chunks
1 medium green pepper, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces

Cooking Instructions

In a large saucepan, cook onions and carrots in water for 10 minutes or until tender; drain. In a large bowl, combine oil and seasonings. Add the vegetables; stir to coat. Cover and refrigerate for at least 1 hour.
Drain, reserving marinade. Place vegetables on a grill rack or thread vegetables alternately onto skewers. Cover and grill over medium heat for 15-20 minutes or until tender. Turn and baste with reserved marinade three times.

Servings Per Recipe: 6

• 97 calories
• 6 g fat (0 saturated fat)
• 0 cholesterol
• 28 mg sodium
• 11 g carbohydrate
• 0 fiber
• 2 g protein
• Diabetic Exchanges: 2 vegetable
• 1 fat

GINGER -GARLIC SAUCE

Ginger-Garlic Sauce

 
I love this sauce! It can be used as a sauce for grilled meats, a dressing for salads or steamed vegetables, or as a marinade for tofu or other lean proteins. You will always find it in my refrigerator.


INGREDIENTS
2 tablespoons low-sodium soy sauce
1/4 cup rice wine vinegar
1 tablespoon tahini
2 garlic cloves, minced
1 tablespoons fresh ginger, chopped
1 lemon, zested and juiced
1/2 teaspoon red pepper flakes
2 teaspoons toasted sesame oil
1/4 cup olive oil

DIRECTIONS
Place all ingredients except olive oil into a mixing bowl. Slowly whisk in olive oil to emulsify.
Makes 3/4 cup, 1 tablespoon per serving

Nutritional Info

Amount Per Serving:

Calories: 54.9

Total Fat:	5.6g
Total Carbs:	1.2g
Dietary Fiber:	0.2mg
Protein:	0.4g