Tag: avocado

Shrimp & Jalapeno Nachos for Cinco de Mayo or Cinco de Anytime

These simple and addictive shrimp and jalapeno nachos are
not only a nice alternative to more common versions, but a great reminder of
how this iconic snack was actually intended to be served. Contrary to current
fashion, nachos didn’t start out as a giant pile of chips drenched in ladles of
florescent gold cheese sauce.


The earliest versions were made by simply broiling a single
layer of cheese-topped chips, which were then garnished with jalapeno peppers –
simple and elegant, with every chip genetically identical to the next. Over
time we’ve added hundreds of toppings, as well as replaced the broiled (real)
cheese with something that you can also use to grease an axel.

Don’t get me wrong, I enjoy the aforementioned version just
as much as the next guy wearing pajama jeans, but once in a while it’s good to revisit
a simpler time in American snacking. If you’re planning to party, I wish you a
fun and safe Cinco de Mayo, and hope you give these very tasty chips a try.
Enjoy!


Ingredients for 4 Portions:
1 pound peeled and deveined shrimp (I used 50-60 per pounds size, which are
ideal for this)
1 tbsp vegetable or olive oil
pinch of cayenne
1/4 tsp ground chipotle pepper
salt and pepper to taste
50-60 large tortilla chips, or as needed
2 jalapeno peppers, sliced very thin
about 3 1/2 cups of shredded Monterey Jack or cheddar cheese
avocado creama (1 avocado, 1 cup sour cream, and juice of 1
lemon or 2 limes; liquefied in a blender)
sliced cherry tomatoes and freshly chopped cilantro to garnish

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Easy Crock Pot Chicken and Black Bean Taco Salad

This simple slow cooker chicken taco salad is high in fiber and protein which means it’s very satisfying – all for under 300 calories. Trust me, you won’t miss the tortillas!

I’m on a salad kick now that Spring has sprung. Last week I whipped this salad up for dinner, and it was so good and simple I knew I had to make it again to share. I basically added chicken breasts and black beans to the slow cooker, seasoning it with taco seasonings and topped it with salsa. Doesn’t get easier than that! A few hours later I shredded the chicken and combined everything for this wonderful topping to this salad.

I also whipped up some of my favorite zesty avocado cilantro buttermilk dressing[1] for the perfect salad that’s so satisfying and super easy to make.  Try this for taco Tuesday!

Easy Crock Pot Chicken and Black Bean Taco Salad
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 salad  • Old Points: 6 pts • Points+: 7 pts
Calories: 290 • Fat: 9 g • Carb: 20 g • Fiber: 8 g • Protein: 34 g • Sugar: 1 g
Sodium: 521 mg • Cholesterol: 69 g

Ingredients:

  • 2 (16 oz total) skinless, boneless chicken breasts
  • 1 tablespoon reduced sodium taco seasoning
  • 1/2 teaspoon cumin
  • 1 cup canned black beans, rinsed
  • 1 cup chunks salsa

For the Salad:

Directions:

Place the chicken in the slow cooker and season with taco seasoning and cumin. Pour the beans over the chicken and top with salsa.

Cover and cook on LOW for 4 hours, or until the chicken is tender and easily shreds with 2 forks. Shred the chicken and combine with the beans and sauce, keep warm until ready to eat. Makes 3 1/2 cups.

To make the salad, place 1 1/2 cups lettuce on each plate, top with 3/4 cup chicken and bean mixture, 1 tbsp cheese and 2 tablespoons zesty avocado buttermilk dressing[2].

References

  1. ^ zesty avocado cilantro buttermilk dressing (www.gordon-ramsay-recipe.com)
  2. ^ zesty avocado buttermilk dressing (www.gordon-ramsay-recipe.com)

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Open Faced Tuna Sandwich with Avocado

Tuna with minced vegetables on a toasted slice of multi-grain bread with avocado and sprouts. A quick and easy, satisfying lunch.

I grew up with avocados in my home way before they became popular here in the States, and squeeze them into my diet every chance I can. Avocados are a regular part of a South American diet, and my mom always served them along side a hearty bowl of hot soup or rice and beans.

Avocados are also good for you, loaded with heart-healthy fats and antioxidants. According to Bodybuilding.com[1], avocados are listed as one of the 15 Best Fat Burning Foods. I’d love to tell you I buy them for all those reasons, but quite frankly we just love them. In fact, I created an entire Pinterest Board[2] in it’s honor!

To make the tuna salad quickly, I throw all the vegetables in my chopper and pulse a few times. If I am eating one sandwich, I keep the rest refrigerated for the next day. Easy peasy!

Just under 250 calories and for those of you on Weight Watchers, 6 points plus.

Open Faced Tuna Sandwich with Avocado
gordon-ramsay-recipe.com
Servings: 3 • Serving Size: 1 sandwich • Old Pts: 5 pts • WW Points+: 6 pts
Calories: 247 • Fat: 8 g • Carb: 28 gFiber: 6 g • Protein: 18 g • Sugar: 3 g
Sodium: 384.5 mg (without salt)

Ingredients:

  • 5 oz can albacore tuna (in water), drained
  • 1/4 cup carrots, minced
  • 1/4 cup celery, minced
  • 1 tbsp red onion, minced
  • 1 tbsp Hellman’s Light mayonnaise (or greek yogurt)
  • 1 tsp red wine vinegar
  • salt and pepper, to taste
  • 3 slices multi-grain bread, toasted
  • 6 thin slices tomato
  • 3 romaine lettuce leaves
  • 1/2 medium haas avocado, thinly sliced
  • 0.5 oz alfalfa sprouts

Directions:

Combine tuna with minced carrots, celery, red onion, mayonnaise, vinegar, salt and pepper.

Place lettuce on toasted bread. Top with tomato, tuna, avocado and alfalfa sprouts.

References

  1. ^ Bodybuilding.com (bodybuilding.com)
  2. ^ Pinterest Board (pinterest.com)

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