o 4 hours.
Prepare Easy Chunky Guacamole: Halve, seed, peel and
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
For the guacamole, peel the avocado and place
Mix all of the ingredients.
Marinate in the refrigerator for 24 hours.
Transfer to a fondue pot and serve bubbling.
Recipe will feed several.
Peel, remove seed, and mash avocados.
Mash everything together.
Chill for at least one hour to re-hydate the guacamole mix ingredients.
tyle, immediately.
*For the Guacamole: In a small mixing bowl
Cook rice according to package instructions. Serve in bowl topped with shredded carrots, diced avocado, and julienned cucumber. Season with soy sauce and top with a dollop of fat-free spicy mayo.
Spicy Mayo Recipe: Stir 3 tbsp of plain, fat-free Greek yogurt in with desired amount of Sriracha.
Pour V-8, tomato paste, and 1/8-1/4 sour cream (depending on how creamy/spicy you want it) into a saucepan and whisk together until combined.
Stir constantly on medium to medium high heat until desired soup temperature is reached.
Serve Immediately.
min., before serving.
Spicy BBQ Sauce: Heat oil in
Set oven to 400\u00b0F.
Heat the chili in a small saucepan or microwave until hot.
Spread half of the tortilla chips on the bottom of a 10-inch deep-dish pie plate.
Spoon half of the chili over the chips.
Sprinkle with half of the cheese.
Repeat with remaining chips, chili and cheese.
Bake for about 7-8 minutes until the cheese has melted.
Top with salsa, guacamole and sour cream.
Serve immediately.
Delicious!
Cook rice in boiling salted water for 12 mins, or until tender. Drain. Combine with corn, pepper and cilantro. Season.
Sprinkle both sides of fish with seasoning. Heat oil in a large frying pan over medium heat. Cook fish for 2-3 mins per side, or until cooked to your liking.
Meanwhile, to make the guacamole, mash avocados until almost smooth. Add lemon juice and cilantro. Season.
Distribute rice between serving plates. Top with fish, guacamole and cilantro leaves. Serve with lime slices.
our shells, top with cheese, guacamole, tomatoes, lettuce, and enjoy!
nd reserve 2 Tbspn. This recipe will go FAST!
After
br>Spread 2 tortillas with guacamole and place on chicken mixture
dorned with shredded cabbage, Tomatillo Guacamole, sour cream, and Mango Salsa
Layer bottom to top, spreading gently across entire dish in order to maintain individual layers.
Layer 1: mix refried beans and bean dip, then spread across bottom of dish.
Layer 2: spread guacamole.
Layer 3: mix sour cream, mayonaise and taco seasoning, then spread.
Layer 4: mix cheeses, then sprinkle half.
Layer 5: pour picante sauce (or salsa).
Layer 6: sprinkle green onions.
Layer 7: sprinkle remaining cheese across top.
Cover and place in refrigerator until ready to serve.
and a heavy drizzle of Spicy Hawaiian Teriyaki sauce.
To
f you like a creamier guacamole.
Dice red onion, peppers
Prepare Spicy Seasoning Mix. Store in airtight
Place tortilla on a serving platter.
Top with lettuce, half of the turkey and 1 tortilla.
Reserve 1 tablespoon guacamole for top layer; spread remaining guacamole evenly over tortilla. Sprinkle with half of cheese, olives, bell pepper and green onions.
Top with remaining tortilla.
Spread sour cream; sprinkle with remaining cheese, olives, bell pepper and green onions.
Top with guacamole.
Serve immediately.
Serve with salsa.
Makes 4 to 6 servings.