That sounds AWESOME, Abi! I could eat all that in one sitting, I'm afraid.
I can't stand avocado, but LOVE this recipe for Asparagus Guacamole. It must be the consistency because all the guacamole lovers I know love this recipe and say it's remarkably close to "the real thing". It's very healthy, too.
4 cups (1 lb) cut, trimmed, fresh Asparagus (or)
4 cups (2 pkg 10 oz each) frozen, cut Asparagus
1 small garlic clove, minced
2 tsp lime juice
1/4 cup canned, chopped green chiles
1/2 tsp salt
1/2 tsp cumin
2 Tbsp finely chopped onion
1/2 cup chopped, seeded tomato
Cook asparagus in small amount of water until tender. Drain well and cool.
In a food processor, process asparagus and next five until mixture is smooth (30 seconds). Scrape bowl frequently. Remove from food processor and stir in onion and tomato. Chill thoroughly before serving with tortilla chips, cut vegetables, chicken or seafood.
*I substitute canned Asparagus when I'm in a rush. It IS better after a few hours or a day and it can be thickened with plain nonfat yogurt or sour cream if you like it thicker and creamier.
I used to make my guacamole like yours (except with the avacado), but I have found my kids will eat it if I simply mash the avacado, toss in some green onions, garlic powerder, salt, and red pepper.
I don't use sour cream because I don't want to add extra calories and fat.
I've been enjoying snack foods lately and love Triscuits. I make little sandwiches out of them with mustard, turkey or chicken, cheese and pickles.
I also make little pizzas - a dallop of leftover spagetti sauce/tomato sauce, mozzarella and oregano - microwave for 50 seconds or so until cheese is melted. Yum!
12 muffins = 24 servings??? Definitely not on my planet...especially those yummy Red Lobster biscuits. In my house, we'd be lucky to get 6 servings out of 12
That recipe sounds wonderful. Maybe I'll make 'em for Turkey Day!!
Recommended Posts
Belle
That sounds AWESOME, Abi! I could eat all that in one sitting, I'm afraid.
I can't stand avocado, but LOVE this recipe for Asparagus Guacamole.
It must be the consistency because all the guacamole lovers I know love this recipe and say it's remarkably close to "the real thing". It's very healthy, too.
4 cups (1 lb) cut, trimmed, fresh Asparagus (or)
4 cups (2 pkg 10 oz each) frozen, cut Asparagus
1 small garlic clove, minced
2 tsp lime juice
1/4 cup canned, chopped green chiles
1/2 tsp salt
1/2 tsp cumin
2 Tbsp finely chopped onion
1/2 cup chopped, seeded tomato
Cook asparagus in small amount of water until tender. Drain well and cool.
In a food processor, process asparagus and next five until mixture is smooth (30 seconds). Scrape bowl frequently. Remove from food processor and stir in onion and tomato. Chill thoroughly before serving with tortilla chips, cut vegetables, chicken or seafood.
*I substitute canned Asparagus when I'm in a rush. It IS better after a few hours or a day and it can be thickened with plain nonfat yogurt or sour cream if you like it thicker and creamier.
Link to comment
Share on other sites
Abigail
I used to make my guacamole like yours (except with the avacado), but I have found my kids will eat it if I simply mash the avacado, toss in some green onions, garlic powerder, salt, and red pepper.
I don't use sour cream because I don't want to add extra calories and fat.
Link to comment
Share on other sites
Outfield
I've been enjoying snack foods lately and love Triscuits. I make little sandwiches out of them with mustard, turkey or chicken, cheese and pickles.
I also make little pizzas - a dallop of leftover spagetti sauce/tomato sauce, mozzarella and oregano - microwave for 50 seconds or so until cheese is melted. Yum!
Anyone else have easy snack ideas?
Link to comment
Share on other sites
bulwinkl
Goldfish!!!!!
the only thing that smiles as you bite their heads off!
Link to comment
Share on other sites
Belle
My favorite snack lately has been "ants on a log"
Celery filled with peanut butter and topped with raisins.
Link to comment
Share on other sites
RainbowsGirl
A simple, no cook recipe for Halloween. Great activity for kids and it's nutritional
Red Eye Edible Eyeballs
24 servings
30 min 30 min prep
24 cherry tomatoes
8 tablespoons cream cheese (spreadable)
12 black olives
Pierce a cherry tomato with the toothpick.
Gently squeeze the tomato so that the juice and seeds begin to ooze out.
Place a small spoonful of cream cheese on top of the tomato.
Push half of a sliced black olive into the cream cheese to create the pupil.
Crab Pinwheels
40 pinwheels
1 1/2 cups crabmeat
8 ounces room temperature cream cheese
2 tablespoons sour cream
3 green onions, chopped small
1 small green pepper, chopped small
1 small red pepper, chopped small
1 1/2 cups grated cheddar cheese
8-10 wheat flour tortillas
Mix crab, cream cheese, sour cream, onions, peppers and cheese.
Spread evenly over tortillas out to the edges and roll up.
Place in ziploc bags and cool for two hours.
Cut and serve.
Link to comment
Share on other sites
RainbowsGirl
Red Lobster Cheddar Bay Biscuits
24 servings 12 muffins
Biscuits
2 1/2 cups Bisquick baking mix
1 cup finely grated cheddar cheese
3/4 cup white wine
Garlic Butter
1/4 cup butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley flakes
1 dash salt
Preheat oven to 400 degrees.
Combine garlic butter ingredients, mixing well.
Combine biscuit ingredients in a medium bowl.
Mix until well combined.
Drop approximately 1-2 Tablespoon portions of the dough onto an ungreased cookie sheet.
Brush garlic butter on top before baking.
Bake for 14-16 minutes or until the tops of the biscuits begin to turn light brown.
Brush garlic butter on top before serving.
Link to comment
Share on other sites
2fortheroad
12 muffins = 24 servings??? Definitely not on my planet...especially those yummy Red Lobster biscuits. In my house, we'd be lucky to get 6 servings out of 12
That recipe sounds wonderful. Maybe I'll make 'em for Turkey Day!!
Link to comment
Share on other sites
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.