Six Layer Mexican Dip
2 Avocados Chooped
3 Tbs. Lemon Juice
1 clove garlic, minced
1/4 tsp. salt
1/8 tsp. pepper
1 15-oz can low-sodium black beans, rinsed and drained
1 15-oz can low-sodium Great Northern or Cannellini beans rinsed and drained
3/4 cup salsa
1 cup light sour cream
1/3 cup shredded reduced-fat cheddar cheese
6 warmed whole-grain 8" flour tortillas, cut into triangle -or- tortilla chips
1)Place avocados, lemon juice, garlic, salt, and pepper in a resealable plastic bag. Seal bag and knead to mash.
2)In a 6-cup clear glass bowl, spread black beans in an even layer. Spread with avocado mixture, then Great Northern beans, salsa, sour cream, and cheese. Cover and chill up to 24 hours. Spoon the dip onto tortillas. Makes 6 servings.
Wild Turkey Soup
Boil turkey carcus in water until tender and done. Remove meat from bone. Cut up into bite size pieces. Add carrots, celery, onion to broth with salt and pepper. Add buillon cubes or broth from store if you want more flavor. Add noodles or beans if desired.
Ambrosia by Sara Ericson
2-9oz cans lite fruit cocktail
11 oz can mandarin oranges
1 cup shredded sweetened coconut
1 cup mini marshmallows
1 cup reduced fat sour cream
2 tablespoons crushed pecans or walnuts
Drain fruit cocktail and mandarin oranges. Add to medium glass bowl. Add all other ingredients and mix well. Refrigerate for one hour and longer. Enjoy!
Healthier Cherry Chocolate Chunk Brownies
Substitute:
-Ground flaxseed instead of eggs
-1/2 cup avocado replaced 1/2 cup butter
-Half the sugar replaced by molasses
-Half whole wheat flour, half unbleached white flour
Hummus
1 cup garbanzo beans, drained but save liquid
1 tablespoon tahini
1 tablespoon lemon juice
1 teaspoon garlic (2 cloves)
1 tablespoon olive oil
Cumin, Coriander, and Paprika to taste
Mix all ingredients in a magic bullet. Add a little liquid at a time until you have the right consistency.
