0018. avocado egg salad

Want to make the perfect boiled egg? Martha Stewart is the queen -- the method.

To make the avocado egg salad, you need the following . . .

· 4 hard-boiled eggs

· 1 large avocado, cubed as you see above

· 2 tablespoons mayonnaise

· 1 teaspoon curry or fenugreek powder (I prefer curry)

· Pinch of salt and pepper

But all you do is combine all the ingredients in a large bowl and mash together with a fork. Adjust the salt/pepper/mayo to your tastes. Then slap between two slices of bread or in a wrap and enjoy.

0017. Avocado Bruscetta

Avocado Bruschetta recipe from Vegetarian Times

2 Tbs. lemon juice

2 Tbs. red wine vinegar

3/4 tsp. salt

1/2 tsp. dried oregano

1/4 tsp. ground black pepper

1/4 cup olive oil

1/4 cup chopped cilantro, minced

1/4 cup chopped fresh parsley, minced

2 avocados, peeled, pitted, and cubed

6 slices of toasted baguette, rubbed with garlic cloves

Combine the lemon juice, vinegar, salt, oregano, and black pepper in small bowl.Whisk in the oil until thoroughly combined, then stir in the herbs. Gently toss the avocado cubes into the sauce. Spoon the avocado and sauce mixture onto toast slices.

0016. Jane's Potato Soup (from Paula Deen magazine)

1 (30 oz.) bag frozen hash-brown potatoes (I use the squared, southern style)

2 (14 oz.) cans chicken broth

1 (10.75 oz.) can cream of chicken soup

1/2c chopped onion

1/3 tsp. ground black pepper

1 (8oz) package cream cheese (softened)

Garnish: minced green onion (I add cheese here as well, and I'd add bacon if I had it)

I a slow cooker, combine potatoes, broth, soup, onion, and pepper.

Cover, and cook on low for 5 hours.

Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.

Garnish with green onion if desired.

0015. Chocolate Pudding Pie

what you need

1

pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

1-1/2

cups cold milk

1

OREO Pie Crust (6 oz.)

2

cups thawed COOL WHIP Whipped Topping, divided

make it

BEAT pudding mix and milk with whisk 2 min.; spoon half into crust.

STIR 1 cup COOL WHIP into remaining pudding; spoon over pudding layer in crust.

TOP with remaining COOL WHIP. Refrigerate 3 hours.

kraft kitchens tips

SPECIAL EXTRA

Sprinkle 2 Tbsp. chopped toasted PLANTERS Pecans onto bottom of crust before adding filling as directed.

HEALTHY LIVING

Save 40 calories and 2 g fat per serving by preparing with fat-free milk, JELL-O Chocolate Fat Free Sugar Free Pudding and COOL WHIP LITE Whipped Topping.

0014. Jerk Chicken and Stuffed Mini Bell Peppers

Jerk Chicken and Stuffed Mini Bell Peppers

Ingredients

• 1/3 (cup) 1/3 cup sliced green onions, divided
• 1/3 (cup) 1/3 cup chopped shallots, divided
• 1 (tablespoon) 1 tablespoon brown sugar
• 3 (tablespoon) 3 tablespoons fresh lime juice, divided
• 2 (tablespoon) 2 tablespoons olive oil
• 1/2 (teaspoon) 1/2 teaspoon ground allspice
• 4 4 garlic cloves
• 1 1 large serrano chile, stemmed
• 8 8 bone-in chicken thighs, skinned
• 1/4 (teaspoon) 1/4 teaspoon salt
• 1 Cooking spray
• 1/3 (cup) 1/3 cup (3 ounces) 1/3-less-fat cream cheese
• 2 (tablespoon) 2 tablespoons chopped fresh cilantro
• 2 (tablespoon) 2 tablespoons light sour cream
• 8 8 mini bell peppers

Directions

1. Preheat grill to medium-high heat. After preheating, reduce one side to low.
2. Combine 1/4 cup green onions, 1/4 cup shallots, sugar, 2 tablespoons juice, oil, allspice, garlic, and serrano in a mini food processor; process until smooth. Combine half of onion mixture and chicken in a medium bowl; toss well. Sprinkle with salt.
3. Place chicken on grill rack coated with cooking spray over medium-high heat. Cover and grill 5 minutes on each side. Move chicken over low heat. Cover and grill 5 minutes on each side or until done. Brush chicken with remaining onion mixture.
4. Combine remaining green onions, remaining shallots, remaining juice, cheese, cilantro, and sour cream. Halve bell peppers lengthwise; discard seeds. Divide cheese mixture evenly among pepper halves. Place peppers on grill rack coated with cooking spray over medium-high heat. Grill 7 minutes or until peppers are lightly charred

Check out this recipe at Food on the Tablehttp://foodonthetable.com/recipes/395882

0013. Sausage and Sauerkraut Casserole

Sausage and Sauerkraut Casserole

Ingredients

• 2 (cup) uncooked elbow macaroni
• 1 (pound) ground pork sausage
• 1 (16.0 ounce can) diced tomatoes
• 1 (cup) sauerkraut
• 1 (teaspoon) sugar
• 4 (tablespoon) shredded Cheddar cheese

Directions

1. Cook macaroni according to package directions. Meanwhile, brown sausage in a skillet,; drain, reserving 1 tablespoon drippings. Add tomatoes, sauerkraut, and sugar to pork and cook for 2 minutes. Drain macaroni; stir into skillet along with cheese. Spoon into a greased 8-in. square baking dish. Bake, uncovered, at 350 degrees F for 20 minutes.

Check out this recipe at Food on the Tablehttp://foodonthetable.com/recipes/4445

**I used half hot Italian sausage and half regular sausage. This was a HUGE mistake, since I can't handle spicy things at all (PK loves spicy - I was being nice). I will never do that again. My mouth is ON FIRE. From now on, I'm sticking to regular ol' ground pork.**

***I used egg noodles in lieu of elbow macaroni, since I didn't have any.***

0012. Cuban Pork

4 Servings, Prep Time: 15 Minutes, Cook Time: 15 Minutes

Ingredients:

1 (1 1/4 pound) pork tenderloin, cut crosswise into 8 slices
1 lime, zested and juiced
1 teaspoon olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1 pinch crushed red pepper flakes (optional)
1 clove garlic, pressed

Directions:

Flatten the pork tenderloin slices slightly, and set aside. In a bowl, mix together the lime zest, olive oil, cumin, salt, crushed red pepper, and garlic. Reserve the lime juice. Rub the seasoning mixture onto both sides of the pork slices.
Spray a heavy skillet or ridged grill pan with cooking spray, and place over medium heat. Pan-fry the pork slices until browned on both sides, 6 to 7 minutes per side. After you turn the meat over, pour the reserved lime juice over the meat and continue cooking until no longer pink in the center. Serve hot, topped with pan juices.

Side dishes: rice & black beans

Nutritional Information:

Servings Per Recipe: 4
Amount Per Serving
Calories: 176

Carbohydrates: 2.3g
Dietary Fiber: 0.6g
Cholesterol: 79.0mg
Protein: 25.8g
Fat: 6.7g
Sodium: 346.7mg

Recipe taken from AllRecipes.com