Recipes

As mentioned previously, here is a place for us to share our favorite recipes!

This is probably my favorite "salad" to eat. I eat it with everything; chicken, salmon, beef, tacos, and sandwich wraps!

I don't measure when I make this so I am guessing the measurements here. It should be fairly accurate. I am also including nutritional info for the quantities listed.

The nutritional info is based on 24 servings of 1 Tablespoon per serving. Once again, this is more of a guess, but I think it should be close.

Tomato Avocado Salad

1/2 cup red onion, chopped
4 roma tomatoes, chopped
1/2 avocado, chopped
1/3 cup cilantro, chopped
1 lime, juiced
salt to taste

Place onion, tomato, avocado, and cilantro in a medium sized bowl. Add the juice from lime and salt to taste. Mix well without mashing avocado.
Let sit for 15 - 30 minutes before serving.

I am estimating there is approx. 24 servings of 1 tablespoon each.

Calories: 10.50
Fat:           0.60
Carbs:     1.25
Protein:   0.20
Fiber:       0.50
Sugar:     0.50

This is a recipe I like to use my Tomato Avocado Salad in.

Chicken Salad

2 oz cooked chicken breast, chopped
2 Tablespoons Tomato Avocado Salad
1 Tablespoon Fage 0% Greek yogurt
1 Tablespoon Galeo's Ginger Wasabi Dressing

Place chicken and salad in a small bowl.
Add yogurt and dressing; mix well.

Nutritional info for dish (1 serving)

Calories: 140
Fat:          4
Carb:       6
Protein:   19
Fiber:      1
Sugar:     1

Net Carb: 5

Thanks for sharing those recipes...I am looking for the ingredients, and will definitely be trying them out!  I haven't been "fixing" many things yet, as only 3 weeks out...but I have seen several recipes I would like to make & sample!  Viv 

Chocolate Chicken Mole
Ingrid Hoffmann
Recipe courtesy Ingrid Hoffmann, 2008
Show: Simply Delicioso with Ingrid Hoffmann Episode: Choco Loco
Chocolate Chicken MoleView

Photo: Chocolate Chicken Mole
TOTAL TIME:25 min
Prep:10 min
Inactive Prep:--
Cook:15 min

YIELD:4 to 6 servings
LEVEL:--
Ingredients

* 2 tablespoons olive oil
* 1 medium onion, chopped
* 3 garlic cloves, minced
* 1 chipotle pepper with 1 teaspoon adobo sauce from can (or more to taste), chopped
* 1 cup raisins
* 2 cups canned chopped tomatoes
* 3 tablespoons smooth peanut butter
* 2 cups low-sodium chicken broth
* 2 teaspoons chili powder
* 1/2 teaspoon ground cinnamon

* 1 teaspoon freshly ground black pepper
* 1 1/2 ounces unsweetened chocolate (or 2 tablespoons unsweetened cocoa powder)
* 1 rotisserie chicken, meat removed and shredded (skin and bones discarded)
* 1/4 cup roughly chopped peanuts, for garnish
* 1 teaspoon sesame seeds, for garnish
* 1 orange, zested, for garnish
* Fresh cilantro, for serving
* Lime wedges, for serving
* 1 avocado, peeled, pitted, and sliced, for serving
* Flour tortillas, for serving

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Directions
Place a pot over medium heat and coat with the oil. Add the onion and garlic, stirring to soften for 5 minutes. Add the chipotle with adobo, raisins, and tomatoes, stirring to combine. Bring to a simmer and cook for 10 minutes.

Carefully pour the mixture into a blender. Add the peanut butter, broth, chili powder, and cinnamon. Puree the mixture until smooth. Season with salt and pepper.

Return the mixture to the pot over medium heat. Cook for 15 minutes, stirring occasionally. Add the chocolate and stir until melted. Add the shredded chicken and heat through.

Transfer the mole to a serving dish and garnish with peanuts, sesame seeds, and orange zest. Serve with cilantro, lime, avocado, and tortila (optional)