appetizing avocados

Lately, I can not stop eating avacados. I stock up on these yummy fruits every time I go to the market. I can easily just eat the creamy, green goodness right out of the skin. There are other ways to enjoy them! Cooking Light has tons of tasty recipes that incorporate avocados. Here are some I have to try...

Tuna Melts with Avocado

Ingredients

• 2 1/2 tablespoons olive oil
• 2 tablespoons thinly sliced shallots
• 1 tablespoon Dijon mustard
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 1 (6-ounce) can solid white tuna in water, drained and flaked
• 1 1/2 tablespoons fresh lemon juice
• 1 avocado
• 1 cup cherry tomatoes, quartered
• 1/3 cup shredded Swiss cheese
• 2 (6-ounce) pieces French bread, halved lengthwise and toasted Yields 4 servings.

Preparation

• 1. Preheat broiler to high.
• 2. Combine first 6 ingredients in a medium bowl, stirring well to coat. Place juice in a small bowl. Peel, seed, and chop avocado. Add avocado to juice; toss. Add avocado mixture and tomatoes to tuna mixture; toss well to combine. Sprinkle cheese evenly over cut sides of bread, and broil for 3 minutes or until cheese is bubbly. Place 1 bread slice, cheese side up, on each of 4 plates, and divide tuna mixture evenly among bread slices.

Calories? 455 calories per serving.

Avocado-Tomatillo Dip with Cumin Pita Chips

Ingredients

• Chips:
• 3 (6-inch) pitas, split in half horizontally
• Cooking spray
• 1 teaspoon cumin seeds, crushed
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt

• Dip:
• 1/2 pound tomatillos (about 5 large)
• 1/2 cup chopped onion
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon finely chopped seeded jalapeño pepper
• 1/2 teaspoon salt
• 1/3 cup fat-free sour cream
• 2 ripe peeled avocados, seeded and coarsely choppedYields 12 servings.

Preparation

• Preheat oven to 375°.
• To prepare chips, coat rough side of each pita half with cooking spray; sprinkle pita halves evenly with cumin seeds, oregano, and 1/2 teaspoon kosher salt. Cut each pita half into 8 wedges; arrange wedges in a single layer on baking sheets. Bake at 375° for 15 minutes or until golden brown.
• To prepare dip, discard husks and stems from tomatillos. Place tomatillos in a small saucepan; cover with water. Bring to a boil; cook 5 minutes or until tender. Cool to room temperature. Place tomatillos, onion, cilantro, jalapeño, and 1/2 teaspoon salt in a blender or food processor, and process until smooth. Add sour cream and avocado; process until smooth. Serve with chips.

Calories? 106 calories per serving.

Quick Vegetarian Chili with Avocado Salsa 

Ingredients

• 2 teaspoons canola oil
• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 3 garlic cloves, minced
• 1 (4.5-ounce) can chopped green chiles
• 2/3 cup uncooked quick-cooking barley
• 1/4 cup water
• 1 (15-ounce) can black beans, drained
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 1 (14 1/2-ounce) can vegetable broth
• 3 tablespoons chopped fresh cilantro
• 6 tablespoons reduced-fat sour cream
• 6 lime wedges
• 18 baked tortilla chips Yields 6 servings.

Preparation

• Heat the oil in a Dutch oven over medium-high heat. Add onion and bell pepper; sauté 3 minutes. Add chili powder and next 4 ingredients (chili powder through green chiles); cook 1 minute. Stir in barley and next 4 ingredients (barley through broth); bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until barley is tender. Stir in cilantro. Serve with sour cream, lime wedges, chips, and Avocado Salsa.
• Note: Store chili in an airtight container in the refrigerator for up to 2 days.
• (Totals include Avocado Salsa).

Calories? 313 calories per serving.