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Guacamole Deviled Eggs
Deviled eggs always bring a crowdpleasing
touch to start a meal or small
party. Using guacamole as the base is
a heart-healthy way to indulge in
deviled eggs, as avocado subs for the
majority of egg yolk in this recipe.
• 9 large eggs
• 1 medium avocado (halved, pitted)
• 2 tablespoon fat-free sour cream
• 1 ½ teaspoons lime juice
• ⅓ cup seeded and finely chopped
Roma tomato (1 to 2 tomatoes)
• ¼ cup finely chopped scallions
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 to 2 teaspoons finely chopped
jalapeño
• Dried or fresh cilantro, to garnish
(optional)
HARD-BOILED EGGS
Fill a large pot with water, add the
eggs, and bring to a boil over high
heat. As soon as water begins to boil,
cover with a lid, remove pot from the
heat, and let eggs sit for 10 minutes.
Drain water and transfer eggs to a
bowl of cold water to cool. When
eggs are cool enough to handle,
remove the shells. Slice in half
lengthwise. Remove the yolks. Put
two whole egg yolks into a medium
bowl and discarding the remaining
egg yolks. Place the egg white halves
onto a platter.
Slice the avocado in half and remove
the pit. Use a spoon to scoop the
avocado’s flesh into a bowl. Use a fork
to mash the egg yolks and the
avocado together. Stir in the sour
cream and lime juice.
Remove the seeds from the tomatoes
with a spoon and discard; finely chop
the tomato, along with finely chopping
the scallions. Add both to the mashed
avocado, along with salt, pepper, and
optional jalapeno. Stir together to
combine.
Spoon the guacamole into each egg
white half, dividing the mixture
between all 18. Garnish with a
sprinkle of dried or fresh chopped
cilantro, if desired. Serve.
(serves 18 deviled eggs)
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Berry Nuts Granola Bars
Granola bars aren’t just easy to make,
they can also be sculpted based on
your tastes. Add anything from
sunflower seeds to flaked unsweetened
coconut to a variety of nuts and
nut butters. Even a tablespoon or two
of chocolate chips can be thrown into
the mix to entice kids.
• 1 cup dried, unsweetened
cranberries
• 2 cups old-fashioned oats, divided
• ½ cup sliced, unsalted almonds
• ¼ cup flax seeds
• pinch salt
• 2 tablespoon canola oil
• ¼ cup maple syrup
• ⅓ cup reduced-fat peanut butter
Preheat oven to 325°F. Line an 8x8
baking dish with parchment paper.
In a food processor, add cranberries;
process until chopped a bit, about
30 seconds to 1 minute. Add 1 cup
of oats; continue to puree until oats
are a flour-like consistency. Transfer
to a large bowl. Add remaining 1 cup
oats, almonds, flax seeds, and salt. Stir
together to combine.
In a heatproof container, add oil,
maple syrup, and nut butter. Warm
in microwave until soft and pliable,
around 30 seconds to 1 minute. Stir
mixture until smooth. Pour nut butter
mixture over oat mixture. Use a spatula
to thoroughly combine. Transfer to
the prepared baking dish. Wet your
hands and press down on the mixture
to help it stick together.
Cook in the oven for 30 minutes.
Remove and let cool slightly. Press
down on mixture again to stick
together. Cover the top with plastic
wrap and place in the refrigerator at
least a few hours (or preferably
overnight) to harden. Lift parchment
paper from baking dish. Use a serrated
knife and cut the granola bars into
12 pieces. Serve or transfer to an
airtight container for 1 week.
(serves 12)
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Turkey & Bean Tostadas
with Avocado-Tomato Salsa
Baked tortillas hold the same appeal
as their fried counterparts in this
tostada recipe – they’re crunchy
and delicious!
SALSA
• 2 cups chopped tomatoes
(about 2 medium tomatoes)
• 1 medium avocado (halved,
pitted, diced)
• 1 large ear of corn, husks and silk
discarded, and kernels removed
from the cob OR 1 cup frozen
whole kernel corn (thawed, drained)
• 1-2 medium fresh jalapeño peppers
(seeds and ribs discarded, finely
chopped)
• 2 tablespoons red onion,
finely chopped
• 2 tablespoons fresh lime juice
In a small bowl, stir together all
ingredients. Set aside.
TOSTADAS
• Cooking spray
• 5 6-inch corn tortillas
• 8 ounces skinless turkey breast,
ground
• 1 can no-salt-added black beans
(rinsed, drained)
• 2 tablespoons water
Preheat oven to 400°F. Line a baking
sheet with aluminum foil. Lightly
spray foil with cooking spray. Place
tortillas on the baking sheet. Lightly
spray tortillas with cooking spray.
Using a fork, pierce tortillas a few
times to prevent them from filling
with air. Bake for 5 to 6 minutes on
each side, or until golden brown.
In a medium nonstick saucepan, cook
the turkey, chili powder, cumin, and
coriander over medium-high heat for
5 to 6 minutes, or until the turkey is
no longer pink, stirring occasionally
to turn and break up the turkey.
Add the beans and water to turkey.
Cook five minutes, or until the beans
are heated through. Using a potato
masher, coarsely mash the beans and
turkey together. Remove from heat.
To assemble the tostadas, spread the
bean and turkey mixture over each
tortilla. Spoon the salsa overall.
(serves 5 tostadas)
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Bluey Smoothie
• 1 cup frozen blueberries
• 2 cups frozen peach slices
• 2 cups packed, fresh spinach
• 1 cup fat-free milk
• 1 teaspoon honey
Into a blender, add all ingredients and
blend until smooth, about 1 to 2
minutes, stopping to scrape down
mixture if needed. Pour into two
glasses and serve.
Hometown RANKIN • 93