I'm in an Avocado Mood!!

This is my dinner tonight  and while I thought I was at it, I'd share a couple of my other favorites: Shrimp and Avocado Skewers (For 2)  Ingredients ¼ Cup fresh lime juice 8-12 fresh shrimp (med. size) shelled and deveined ¼ Cup fresh lemon juice 1/6 Cup fresh chopped cilantro 1 avocado, sliced 8 small cherry tomatoes (I prefer grape tomatoes in this) Instructions In a bowl, mix lime juice, lemon juice. cilantro and whole cherry tomatoes. Set aside. Cook shrimp in boiling water for approximately 3 minutes. Add shrimp to the lime and lemon mixture. Set aside for approximately 15 minutes or until cool. Using two 8" wood skewers, alternate avocado slices, cherry tomatoes and shrimp. Serve cool using remaining lime, lemon and cilantro marinade as a sauce with the skewers. Per serving: 190 calories, 23 g protetn, 13 g carbobydrates, 6 g total fat, 193 mg cholesterol, 237 mg sodium ======================================================= Cream Cheese and Avocado Omlet For One! Ingredients 2 eggs (or egg substitute) 1/8 Cup milk (skim or 1%)  salt to taste dash white pepper sprinkle of paprika ¾ Tbsp butter ½ avocado, sliced 1 oz Fat Free or Light Cream Cheese Softened chopped chives Instructions Beat eggs, milk, salt, pepper and paprika together. Melt butter in a large skillet over medium heat. Tilt pan to coat all sides evenly. Pour egg mixture into pan, tilt to permit uncooked egg to run to sides and bottom. Stick egg with a fork to let heat through. Lower heat and cook 2 to 3 minutes or until egg is slightly firm through. Spoon or drop cream cheese across the center of eggs. Top with avocado slices and roll the edges of egg over filling. Remove from heat and cover for 2 to 3 minutes or until cheese is melted. Sprinkle with chopped chives. Serve hot. ====================================================== Shrimp & Avocado Pita Sandwich (For One)  Ingredients 1 tablespoon Cup Olive oil ¼ Tbsp Chopped fresh basil 1/12 Tbsp Finely chopped garlic 4 med-large, peeled and deveined Salt and black pepper as needed  1 tablespoon Cup Light or Fat Free Mayonnaise Whole Wheat Pita pocket or flat bread ½ medium California avocado, sliced 1 Roma tomato, sliced lengthwise 4 slices Peppered bacon, cooked crisply (substitute light like Turkey Bacon) Butter Lettuce leaves (or Red leaf is good as well) Instructions In a large bowl, mix the oil, basil, and garlic; stir in shrimp. Marinate shrimp up to 4 hours, refrigerated. Grill shrimp over high heat until bright orange, about 1 minute on each side. Can also broil if prefered. Drain on a paper towel; cool. Split in half; season lightly with salt and pepper. Reserve. Spread 1 tablespoon mayonnaise inside of pita pocket or on flat bread. Layer 4 reserved shrimp, 1/2 sliced avocado, 1 sliced tomato, 4 slices bacon, and lettuce leaves. ======================================================= Avocado Veggie Tacos!! (For Two) ngredients 1/2 med. California avocado as needed Non-stick cooking spray 1/4 Cup Onion, julienne strips ¼ Cup Sweet green pepper, julienne strips ¼ Cup Sweet red pepper, julienne strips 1/6 Cup Cilantro ¼ Cup Fresh tomato salsa (recipe below) 2 Whole Wheat Tortillas (8 inch) Fresh Tomato Salsa Yields: 1 1/2 cups. 1/6 Cup Fresh tomatoes, diced 1/16 Cup Onions, diced 1/12 clove Garlic, minced 1/16 tsp Jalapeno peppers, minced 1/3 tsp Cilantro, minced 1/6 pinch Cumin ¼ tsp Fresh lime juice Instructions Prepare fresh tomato salsa in advance by mixing together all ingredients and refrigerate. Spray skillet with non-stick cooking spray. Lightly saute the onion and green and red peppers. Mince cilantro and cut avocado into slices. Warm tortillas in oven and fill with sauteed peppers and onions, cilantro, avocado slices, and salsa. Fold tortilla over and serve. The fresh salsa can be made ahead and keeps for 2 days under refrigeration. Per Serving: 158 calories, 5g fat, 0.8g saturated fat, 1.3g polyunsaturated fat, 2.7g monounsaturated fat, 0mg cholesterol, 175mg sodium, 25g total carbohydrate, 2g dietary fiber, 3g sugars, 4g protein. ***FOR NON VEGGIE just add cooked chicken or fish! Boost the protein =======================================================

I LOVE AVOCADO TOO, THANKS SO MUCH FOR THE DIFFERENT OPTIONS.  THE OMLET SOUNDS REALLY GOOD.  I JUST HAD A BOWL OF MY NEW FAVORITE TURKEY CHILI WITH BLACK BEANS. TAKE CARE  MICHELLE

I can't have bread (which means no tacos or burritos, etc) YET...   but I sort of did the same thing. I had black beans, left over chicken with some taco seasoning and melted some cheese over it.  YUMMY lunch. Then mashed up what was left of the avocado from last night for some quacamole on it.

I am always in an avacado mood!!  I'm going to try to grow some out here, I used to grow them in San Diego so we'll see how it goes here.  I'm going to have to try a couple of these recipes!  Thanks!