Creamy Avocado Dip

ingredients:

1/2 cup plain fat-free Greek yogurt (I use Chobani)
2 ripe avocados, peeled and seeded
1 clove garlic, minced
3 tablespoons chopped fresh cilantro
1 tablespoon finely chopped seeded jalapeño pepper
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
Salt and ground black pepper, to taste
Pita chips, tortilla chips, cut up veggies-for serving

directions:

1. Place the yogurt, avocados, garlic, cilantro, jalapeño, lime juice, and cumin in a blender or food processor. Mix until smooth. Season with salt and pepper, to taste.

2. Scrape dip into a serving bowl and serve with pita chips, tortilla chips, or cut up veggies.

15 Minute Creamy Avocado Pasta

Ingredients:

• 1 medium sized ripe Avocado, pitted
• 1/2 lemon, juiced + lemon zest to garnish
• 1-3 garlic cloves, to taste (I used 3 and it was super garlicky, but if you are not a big fan of garlic use 1 clove)
• 1/2 tsp kosher salt, or to taste
• ~1/4 cup Fresh Basil, (probably optional)
• 2 tbsp extra virgin olive oil
• 2 servings/6 oz of your choice of pasta (I used 3oz of spelt and 3 oz of Kamut spaghetti)
• Freshly ground black pepper, to taste

Directions:
1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.
3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings.
Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately

Kate's Delish Dip

Just dump this all in a crockpot and let it melt. 2 pkg cream cheese, 16oz sour cream, 2 cans diced green chilies, chop up a whole bunch of green onion, 2 pkgs Buddig sliced beef cut up. Serve with ritz crackers or French bread...enjoy!

soooooo beyond good!

Black Beans

Quick and Easy Black Beans
Ingredients:
2 Cans Black Beans, drained and rinsed
1/2 T olive oil
2/3 C diced onion
2-3 garlic cloves, pressed or finely minced
2/3 C chicken broth (or water, I use broth for extra flavor)
1/4 t cumin
1/4 t coriander
1/4 t oregano
1/2 t salt
1/4 t pepper
1 lime
Instructions:
In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that’s a technical culinary term) some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. I like mine on the thicker side so I smoosh quite a bit. They will thicken more upon standing.
If you want a more soupy consistency, just add a little more broth.
Serve as a side dish, or on top or rice, in fajitas or tacos, or on top of chicken or steak.


Makes 6 1/3 C servings

Chedder Beef Enchiladas

Mark could not stop RAVING about these. He loved them! I (kinda) doubled the recipe. I did 1.25 pounds of beef, 3 cups cooked rice (1.5 cups dried), still just 1 package of taco seasoning, just 1 can of refried beans, and then I did 2 cans of cream of chicken soup. Then I made it casserole style where i layered a tortilla and all the other fixings together in a round 9 inch pan. (it made two pans, so I froze one!) SOOOOOOO Yummy!

• 1 pound ground beef
• 1 (1.25 ounce) package taco seasoning
• 1 cup water
• 2 cups cooked rice
• 1 (16 ounce) can refried beans
• 2 cups shredded Cheddar cheese, divided
• 10 (8 inch) flour tortillas
• 1 (16 ounce) jar salsa
• 1 (10.75 ounce) can condensed cream of chicken soup, undiluted

Directions

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in rice. Cook and stir until liquid is evaporated. Spread about 2 tablespoons of refried beans, 1/4 cup beef mixture and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in two greased 13-in. x 9-in. x 2-in. baking dishes.
2. Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese. Bake one casserole, uncovered, at 350 degrees F for 20-25 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months.

Pork Roast Fetish

3-4 lb. Pork Roast

Can of Beans (Black, Pinto, etc.)

Can of Corn

Equal parts Salsa and Brown Sugar

Tortillas

(2nd Meal)

BBQ Sauce

Swiss Cheese

Rolls

Put roast in crock pot with 2-3 cups of water. Cook on low 6-8 hours. Drain the water then shred the roast and split it in half. Mix beans, corn, salsa and brown sugar with one half and warm. Then save the other half for tomorrow to add BBQ sauce and make a sandwich with swiss cheese.

Beef Enchiladas

ngredients

• 1 pound ground beef
• 1 medium onion
• 1 (15.5 ounce) can chili beans, undrained
• 1 (10 ounce) can enchilada sauce, divided
• 1 can diced green chilies
  
• 1/2 cup salsa, divided
• vegetable oil
• 7 (8 inch) flour tortillas
• 1 cup shredded Cheddar cheese
• 2 tablespoons sliced ripe olives

Directions

1. In a large saucepan, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the beans, 2/3 cup enchilada sauce and 2 tablespoons salsa and green chilies; set aside.
2. In a skillet, heat 1/4 in. of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels.
3. Top each tortilla with 2/3 cup beef mixture. Roll up and place seam side down in four 11-in. x 7-in. x 2-in. baking dish. Drizzle with remaining enchilada sauce and salsa. Sprinkle with cheese and olives. Bake, uncovered, at 350 degrees F for 20-25 minutes or until bubbly.