Tuesday, June 21, 2011

Cool New Recipes

A Little of This - A Little of That and Zucchini, too

Today, I thought I would post a few different types of recipes.  A little of something for every one.  I saw these in a magazine last night and decided which ones would work and here they are with just a few changes.  Enjoy !!!!  And I decided to add a few more zucchini recipes, just in case the 25 or so I posted before weren’t enough.  I really love zucchini.  Next time I’ll be posting recipes of things indigenous to North America.  Have any ideas, please pass them on to me.

Grilled Chicken and Black Bean Salsa

        1 - Box - Spanish Rice Mix
        2  1/4 cups - Chicken or Vegetable Broth
        4 - Chicken Breasts (boneless, skinless) (slightly flattened to even thickness)
        1 - 15 oz. can - Black Beans (drained)
        2 - Scallions (trimmed, chopped)
        1 - Jalapeno Pepper (seeded, chopped)
        2 - Cloves - Garlic (minced)
        1 - 8 oz. can Pineapple Chunks (in juice)
        1 - 15 oz. can - Tomatoes (diced)
        1 - Tablespoon - Balsamic Vinegar
        2 - teaspoons - Olive Oil
        2 - Tablespoons - Butter (or substitute)

        1) Remove seasoning from rice mix.
        2) Use 1 teaspoon of the seasoning and sprinkle
            over both sides of chicken.
        3) Make Salsa:
            A) In a bowl, combined beans, scallions, garlic, and Jalapeno.
            B) Dice pineapple (reserving liquid), and add to
            C) Stir 1/3 cup of diced tomatoes and 1/4 teaspoon of rice seasoning into bean mixture.
            D) Add vinegar, and oil; set aside.
        4) Prepare Rice:
            A) Heat butter in skillet with a lid.
            B) Add rice.
            C) Sauté over medium heat (about 3 minutes)
            D) Stir in 2  1/4 cups broth, remaining seasoning
                and remaining diced tomatoes.
            E) Bring to a boil.
            F) Cover, reduce heat and simmer 20 minutes.
        5) Heat grill or grill pan.
        6) Grill chicken about 3 to 4 minutes per side;
            Turning once.
        7) Serve with salsa and rice.

There are a few steps to this dish but I think that the results will be the reward.  As usual, you can substitute parts of this recipe.  You can use portions of any firm fish, like salmon or tuna.  Pork would also work well, as would a lean steak.  I’m getting hungry just thinking about it.

Sweet and Sour Pork

        2 - Tablespoons - Olive Oil
        2 - pounds - Pork Loin (cut into 1 inch pieces)
        1/4 - teaspoon - Sea Salt
         - teaspoon - Black Pepper
        1 - Large - Onion (sliced)
        1 - Large - Red Bell Pepper (cored, sliced)
        6 - Mushrooms (cleaned, sliced)
        1 - 15 oz. can - Tomatoes (diced)
        1/4  - Cup - Brown Sugar (packed)
        2 - Tablespoons - Balsamic Vinegar
        2 - Tablespoons - Soy Sauce
        1/2 - pounds - Whole Grain Noodles (cooked)

        1) Spray slow cooker with olive oil spray.
        2) Heat olive oil in a skillet over medium/high heat.
        3) Season pork with salt and pepper.
        4) Add to skillet.
        5) Sauté pork about 3 minutes per side (until browned)
        6) Add pork to slow cooker.
        7) Layer onions, pepper, and mushrooms over pork.
        8) In a small bowl, combine tomatoes, brown sugar, vinegar, and soy sauce.
        9) Pour mixture over pork and vegetables.
        10) Cover; cook on “High” for 6 hours, or on “Low”
            for 8 or more hours.
        11) Serve over noodles.

Many years ago, I prepared a recipe made with Butternut Squash and many spices and called it “Poor Womyn’s Chili”. This recipe is pretty close in ingredients, substituting Sweet Potatoes for Butternut Squash.  You can use many variations of spices.  You can serve over whole grain noodles instead of brown rice.  It is a recipe that can be put together fast or one that you can let sit over-night in the refrigerator to marinade the spices.  Either way, it is a good company or family recipe that will please most everyone.

Sweet Potato Chili

        3 - Large - Sweet Potatoes (peeled, cut into 1 in. pieces)
        1 - Large - Onion (chopped)
        1 - Large - Red Bell Pepper (cored, chopped)
        4 - Cloves - Garlic (minced)
        1 - 15 oz. can - Black Beans (drained, not rinsed)
        1 - 15 oz. can - Tomatoes (seasoned w/peppers, diced)
        2 - Tablespoons - Chili Powder
        1 - Tablespoon - Unsweetened Cocoa Powder
        1 - teaspoon - Cumin (ground)
        1/2 - teaspoon - Sea Salt
       1/4¼ - teaspoon - Cayenne Pepper
        2 - cups - Chicken or Vegetable Broth
        1/2 - cup - Parsley Leaves (chopped)
        2 - cups - Brown Basmati Rice (cooked)

        1) Coat slow cooker with non-stick olive oil spray.
        2) Layer sweet potatoes, onions, pepper, garlic, and black beans in slow cooker.
        3) Combine tomatoes, chili powder, cocoa, cumin, salt, cayenne, and broth.
        4) Pour mixture over vegetables.
        5) Cover and cook on “High” for 6 hours, or on
            “Low” for 8 or more hours.
        6) Stir in Parsley, just before serving.
        7) Serve over brown rice.

Even More Zucchini Recipes

I know that I posted a few Zucchini recipes recently, but I just came across more that look tasty and simple.  These are sure to please almost every one sitting around the table (or at the TV tray).  I really love zucchini.  It is one of my favorite vegetables, and it is one of 10 or so vegetables that are indigenous to North America.  I think that next time I post I will submit recipes of vegetables, melons or fruits that are indigenous to North America, and then I’ll do South America.

ENJOY !!!!!!

Baked Zucchini Casserole

         2  - lbs. - Zucchini (shredded)
         1 1/2  - cups. - Cheddar Cheese (shredded)
         1 - can - Cream of Chicken Soup
         2 - cups - Sour Cream
         1/4 - lb - Butter (melted)
         1/2 - cup - Onion (diced)
         1 - tsp - Sea Salt

        1) Shred zucchini and place in a colander.
        2) Sprinkle with salt and toss.
        3) Allow to drain for at least 15 minutes.
        4) Use your hands to press as much of the liquid out as possible.
        5) Mix all ingredients.
        6) Place in a 9 x 13-inch baking dish and bake in a 350 degree oven for 45 minutes to one hour.

Cheesy Zucchini

         1 - lb. - Zucchini (small)
         2 - Tbs. - Unsalted Butter (melted and cooled)
         2 - Tbs. - Bread Crumbs
         1/4 - Cup - Parmesan Cheese
         Salt (to taste)
         Pepper (to taste)

        1) Scrub the zucchini with a brush under cold running water.
        2) Trim the ends.
        3) Preheat oven to 425 degrees.
        4) Butter a 13x9-inch baking dish.
        5) Spread zucchini slices in the baking dish, overlapping slightly.
        6) In a medium bowl, mix together the butter,
            crumbs, cheese and salt and pepper to taste.            
         7) Sprinkle the crumb mixture over the zucchini.            
         8) Bake for 30 minutes or until crumbs are golden.            
         9) Serve.       


Cream of Zucchini Soup

         4 - cups - Zucchini (thickly sliced)
         1 - medium - Onion (quartered)
         2 - cups - Chicken Broth
         1 - tsp - Sea Salt
         1/4 - tsp - Black Pepper
         1/2 - tsp - Basil (dried)
         1 1/2 - cups - Milk (or skim milk)
         1/2 - cup - Cream (or half & half)

        1) Combine zucchini, onion, chicken broth, salt, pepper and basil in pan.
        2) Cover and simmer about 20 minutes or until tender.
        3) Cool slightly and pour into blender.
        4) Cover and puree at high speed.
        5) When ready to serve, add milk and cream and

Crock Pot Cream of Zucchini Soup

         1 - Onion (very finely chopped)
         4 - cups - Zucchini (grated, unpeeled)
         2 - 16-oz. cans - Chicken Broth (or 1 - 32 oz. box)
         1 - tsp - Seasoned Salt
         1 - tsp. - Dill Weed (dried)
         1/2 - tsp. - White Pepper
         2 - Tbs. - Butter (melted)
         1 - 8-oz. - container - Sour Cream

        1) In a small slow cooker sprayed with olive oil spray.
        2) Combine all ingredients except sour cream.
        3) Cover and cook on low for 2 hours.
        4) Fold in sour cream.
        5) Continue cooking for about 10 minutes or just until soup, is hot.

Easy Cheesy Zucchini

         1 1/2 - lbs. - Yellow Squash (summer squash)
         1 1/2 - lbs. - Zucchini
         1 - tsp - Seasoned Salt
         1/4 - cup - Butter (melted)
         1/2 - cup - Seasoned Dry Breadcrumbs
         1/2 - cup - Cheddar Cheese (grated)

        1) Cut yellow squash and zucchini into small pieces.            
        2) Place in bottom of slow cooker sprayed with olive oil spray.
        3) Sprinkle with seasoned salt and pepper.
        4) Pour melted butter over squash. 
        5) Sprinkle with breadcrumbs and cheese.
        6) Cover and cook on low for 5-6 hours.

Garlic Mint Zucchini

         2 - lbs. - Zucchini
         Olive Oil
         3 -Tbs. - Red Wine Vinegar
         2 - Cloves - Garlic (finely chopped)
         1/4 - cup - Mint (chopped)
         Sea Salt (to taste)
         Pepper (to taste)

        1)Scrub zucchini with a brush under cold running water.
        2) Trim off the ends.
        3) Cut zucchini into 1/4-inch slices.
        4) Pour 1 inch oil into a heavy and deep skillet until a small piece of the vegetable dropped into                 the oil sizzles.
        5) Pat zucchini slices dry with paper towels.
        6) Slip about 1/4 of the zucchini into the hot oil.
        7) Cook until lightly browned around the edges,  about 3 minutes.
        8) With a spoon, transfer the zucchini to paper towels and drain.
        9) Fry the rest of the zucchini the same way.            
       10) Layer the zucchini in a dish, sprinkling each layer with some of the vinegar, garlic, mint and salt and pepper to taste.
        11) Cover and refrigerate for at least 24 hours before serving.

Kasha with Zucchini

         Olive Oil Spray
         1/4 cup - Onion (chopped)
         2 - Zucchini (sliced into 1-inch long matchsticks)
         1/2 -cup - Raw Kasha
         1 - cup - Chicken Broth (or vegetable broth)
         Black Pepper (to taste)

        1) Lightly coat nonstick skillet with cooking spray.
        2) Add onion and zucchini and sauté over medium-high heat until almost tender, about 3                     minutes.
        3) Transfer to a plate.
        4) Add kasha to the pan and sauté over high heat to toast for 2 to 3 minutes.
        5) Lower the heat to medium.
        6) Add broth, reserved vegetables and pepper.
        7) Bring to a simmer, cover and cook until the liquid has been absorbed, about 15 minutes.
        8) Fluff with a fork before serving.

Linguine with Zucchini

        6 - Zucchini
         3 - Cloves - Garlic (chopped)
         1/4 - cup - Olive Oil
         1/4 - tsp. - Sea Salt
         1/4 - tsp. - Pepper
         1 - cup - Parmesan Cheese (grated)
         1 - lb. - Cooked Linguine

        1) Cook linguine and keep in hot water, just add one cup of cold water to stop from cooking.
        2) Pare zucchini and slice about 1/4-inch thick.
        3) Cut and chop garlic, sauté in olive oil.
        4) Add zucchini (just enough to cover bottom of frying pan).
        5) When zucchini looks transparent, turn over.
        6) When transparent again, spoon out and put into an aluminum salad bowl.
        7) Continue to cook the zucchini until all finished.
        8) Keep the oil from the zucchini in the aluminum bowl.        
        9) Once all the zucchini is done, drain the linguine (save one scoop of spaghetti water).
        10) Once drained, put into the frying pan with the oil from the zucchini along with the zucchini                 and mix all together.
        11) Once that is nice and oily, put into the aluminum bowl, season with the salt and pepper, and serve hot.
        Top it with lots of Parmesan cheese.

Roasted Zucchini with Yogurt

         Olive Oil Spray
         3 - Zucchini (cut in half lengthwise and then sliced into 1-inch pieces)
         2 - Tbs. - Plain Nonfat Yogurt
         1 - tsp. Fresh Thyme (minced)
         1 - Clove -Garlic (minced)
        1) Preheat the oven to 450 F.        
        2) Lightly coat a shallow nonstick baking pan with olive oil spray.
        3) Arrange zucchini pieces in a single layer and  lightly coat them with cooking spray.
        4) Roast until crisp-tender, about 5-6 minutes.
        5) Meanwhile, combine yogurt, thyme and garlic.
        6) Toss the roasted zucchini with the yogurt mixture and serve.

Zucchini with Bowties

         1 - lb. - Bowtie Pasta
         1/4 - cup - Extra-Virgin Olive Oil
         6 - Cloves - Garlic (minced)
         2 - Zucchini (cut into matchsticks)
         1 - cup - Parmesan Cheese (grated)
         1 - cup - Fresh Basil
        Sea Salt and Pepper (to taste)
         1 - cup - Fresh Basil Leaves (shredded)

        1) Cook bowties according to package directions and drain.
        2) Reserve a couple of ladles of the cooking water.
        3) Heat a large, deep skillet over medium heat.
        4) Add oil and garlic and cook for 2 minutes.
        5) Add zucchini and cook for about 10 minutes.
        6) Season with salt and pepper.
        7) Add cooking water.
        8) Drain pasta and add to zucchini.
        9) Toss with cheese and turn off heat.
        10) Toss for 2 minutes or until the liquid is absorbed.            
        11) Serve with basil on top.

Zucchini Bread

         3 - Eggs (beaten)
         2 - cups - Sugar
         2 - cups - Zucchini (unpeeled, grated)
         1 - cup - Canola Oil
         2 - tsp. - Vanilla
         3 - cups - Flour
         1 - tsp. - Baking Soda
         1/4 -tsp. Baking Powder
         3 - tsp. - Cinnamon
         3/4 - cup - Walnuts (chopped)
         3/4 - cup - Raisins

        1) Mix together eggs, sugar, zucchini, oil and vanilla.            
        2) Sift and add dry ingredients.
        3) Mix well.
        4) Add nuts and raisins.
        5) Grease and flour 2 small loaf baking pans.
        6) Pour half of mixture into each pan.
        7) Bake at 325 F. for 1hr 15 minutes.
Note: After bread is cooled, it may be wrapped and frozen; keeps up to one year. Most breads can be taken out of the freezer and a piece sliced off, then rewrapped and put back in the freezer.  Just remember to wrap it tight.

Tip:  Whenever you are using baking powder and/or baking soda in a recipe, you can blend them with about 2 Tablespoons  water with 1 teaspoon of the powder or soda.  Mix it well to moisten.  When these are mixed with dry ingredients, there is often a bitter taste. You can adjust your liquid ingredients with the addition of the water.   (Example: When a recipe calls for 1 teaspoon of baking powder and 1 teaspoon of baking soda, you will need 4 Tablespoons water.  Four (4) Tablespoons water equals ¼ cup)  After blending with the water, add these ingredients with the wet ingredients.  You will notice that there is a much better taste of your recipe, but especially, with a bread or cake recipe.

Thursday, June 2, 2011

Avocados and more...


One of my favorite summer ingredients is the avocado!  Flavorful, creamy, and full of healthy fats, avocados are perfect for dips, salsas, salads, sandwiches, and more!  Here’s a few tips that should make it easier for you to pick the best avocados around.

How do I pick a good avocado?
If you're looking for a ripe, ready-to-use avocado, squeeze the avocado and see if the flesh yields slightly. You don't want an avocado that feels mushy, but you want it to be soft. Generally, the darker the avocado, the more ripe it is. Bright green avocados probably need time to ripen, while dark green avocados are usually ripe or almost ripe. Avoid ones with a dark brownish coloring, as they may be overripe.  Also avoid avocados that have cracked or sunken spots. If you pick a firm, unripe avocado, it may take about 3 to 5 days for it to ripen. You can slow the ripening process by placing avocados in the refrigerator, if desired. 
How can I stop avocado from browning?
If you only use a portion of an avocado and you'd like to save the rest for later use, there are several ways you can prevent the avocado from browning. First, you can wrap the avocado tightly in plastic wrap or aluminum foil before storing it. You can also try placing the avocado in a small dish of lemon juice to avoid browning. If you want to prevent homemade guacamole from browning, store it with an avocado pit.
What are the health benefits of avocados?
While avocados contain a great deal of fat, it is primarily monounsaturated fat, which actually lowers your bad cholesterol and raises your good cholesterol.  Avocados are also a great source of fiber and potassium.
What are some avocado recipes I should try?
Try avocados in everything from salsas and sauces to main courses!  Here are some of our favorite avocado recipes:
Avocado Burritos: This great quick no cook summer dinner is so yummy. Great to make for lunches too!
Avocado & Orange Salad: This summer salad is amazing. The mixture of orange and avocados is splendid!
Basil-Avocado Chicken Roll-Ups:  Easy and delicious, a perfect choice for your family dinner.
Avocado Toast: These avocado toasts make a great appetizer! You can use any bread you enjoy but this is especially good on whole or cracked wheat bread. The celery salt is a must!
Guacamole Dip: This classic dip is always a winner-you can not go wrong!
Avocado Mango Salsa: This refreshing salsa screams summer - bring it to the family picnic or just enjoy it on the front porch.
Avocado and Tomato Sauce: Try this yummy cream sauce over your favorite pasta!
Avocado Bean Cups: This fun appetizer is healthy and delicious!
Bacon Avocado-Grilled Cheese: A go-to meal for summer. Quick, easy and delicious!
Chicken-Avocado Wraps: A very tasty, light lunch or dinner.  They are quick and easy to prepare.
Tex-Mex Wraps:  Another easy dish to prepare.

Avocados Burritos

 8 - tortillas
 4 - avocados
 1 - 8 oz. - Tub - Sour Cream
 1 - bunch - Alfalfa Sprouts
 1 - bunch - Green Onions
 Salt and pepper (to taste)

1) Lay tortilla out flat, spread about 1 tsp. of sour cream in the middle of the tortilla long ways.
2) Cut up 1/2 of the avocado and layer on sour cream.
3) Add some alfalfa sprouts, green onions, salt and pepper to taste.
4) Roll it up and eat.
5) Serve with salsa and chips.

Avocado and Orange Salad

 1 - large - Avocado (sliced)
 1 - bunch - Romaine Lettuce
 1 - bunch - Green Onions (sliced)
 3 - large - Oranges (sectioned & cut into chunks)

 1/2 -cup - Olive Oil
 1/2 - cup - Orange Juice
 2 - Tbs.-  Red Wine Vinegar (or Balsamic)
 1/2 - tsp. - Orange Peel (grated)

1) In salad bowl, combine avocado, lettuce, sliced onion and oranges.
2) Mix all dressing ingredients. 
3) Pour dressing over the salad just before serving.

Basil-Avocado Chicken Roll-Ups

 6 - chicken breasts (skinned and boned halves)
 1  - avocado (peeled and cubed)
 1/4 - C. - fresh basil
 2 - 4-oz. logs goat cheese
 3/4 - tsp. - salt (divided)
 1/2 - tsp. - pepper (divided)
 1 - C. - bread crumbs (fine, dry)
 1/2 - stick (1/4 C.) - butter (melted)

1) Place chicken between 2 sheets of heavy-duty plastic wrap and flatten to 1/4-inch thickness using a meat mallet or rolling pin.
2) Combine avocado, goat cheese, basil, 1/2 tsp. salt, and 1/4 tsp. pepper; mash until smooth.
3) Spread mixture evenly over 1 side chicken.
4) Roll-up and secure with wooden picks.
5) Combine breadcrumbs, remaining 1/4 tsp. salt, and remaining 1/4 tsp. pepper in a shallow dish.
6) Roll chicken in melted butter; dredge in breadcrumbs mixture. 7) Place in shallow pan.
8) Bake at 350 degrees for 30 minutes or until done.
9) Remove wooden picks, and serve with avocado sauce.

Avocado Toast


Whole or Cracked Wheat Bread (toasted )
1 - Ripe Avocado (sliced)
 2 - Tbs. Hummus (any flavor)
 1 - Dash - Celery Salt
 Butter (optional)

1) Toast bread, butter lightly if desired.
2) Spread hummus and layer avocado slices on top.
3) Sprinkle with celery salt.
4) Cut in half and serve with fruit of your choice.

Guacamole Dip

 2 - Avocados (peeled and barely mashed)
 1/3 - cup - Onion (chopped)
 1/3 - cup - Green Chilies (chopped)
 2/3 - cup - Tomato (chopped)
 2 - Tbs. - Taco Sauce
 1 - Tbs. - Lemon or Lime Juice
 1 1/4 - tsp. - Sugar
 1/2 - tsp. - Garlic (granulated)

1) In a medium bowl, carefully mix all ingredients.
2) Double the recipe so you will have plenty of zesty dip for tortilla chips, and chilled fresh vegetables.
3) Will keep 2-3 days refrigerated.

 Avocado-Mango Salsa

 2 - Avocados (diced - 1/4-inch)
 2 - Mangoes (diced - 1/4-inch)
 2 - Limes (juiced)
 1/4 - cup -  Red Onion (minced)
 1 - Garlic Clove (minced fine)
 1/4 - cup - cilantro (minced)
 1 or 2 - Jalapeno Peppers (seeded and minced)
 Sea salt (to taste)
 Black Pepper (to taste) (freshly ground)

1) In a medium glass bowl (not metal), mix the diced avocado, diced mango, lime juice, jalapenos, onion, garlic, cilantro, salt, and pepper
2) Store in a covered container in the refrigerator for at least 30 minutes, but no more than 1 hour before serving.
3) The fruit will begin to "cook" in the lime juice and become soggy.

Avocado-Tomato Sauce

 2-3 - Avocados (ripe)
 1 -  4-oz. package of cream cheese
 1/4 - cup - Heavy Cream (or milk or half & half)
 2 - Tomatoes (ripe)
 1 - Clove - Garlic
 1/4 - cup -  Onion (diced)
 2-3 - Tbs. - Butter
 Salt & Pepper (to taste)

1) Place avocados, garlic, onion, tomato, salt, pepper in food processor.
2) Chop only, do not liquefy.
3) Melt butter in saucepan, add cream, and heat slowly until almost thickened.

Avocado Bean Cups

  1 - 15-oz. can - Pinto Beans (with Mexican spices, drained)
  1 - 15-oz. can  - Garbanzo Beans (drained)
  1 - 15-oz. can - Black Beans (untrained)
  1/4 - cup - Green Onion (sliced)
 1/4 - cup - Oil and Balsamic Vinegar Dressing (about)
  1 - Head - Romaine Lettuce
  4 - Avocados (halved and pitted)

1) Combine all beans and green onion.
2) Toss with enough oil and vinegar dressing to coat, about 1/4 cup.
3) Arrange lettuce on a platter.
4) Place 8 avocado halves on lettuce. Spoon bean salad into avocado shells.

Bacon-Avocado Grilled Cheese

 1 - lb. - Bacon (sliced in half, cooked and drained)
 18 - Slices - Whole Wheat Bread
 1/4 - cup - Butter (softened)
 6 - slices - Cheddar Cheese
 6 - slices - Provolone Cheese
 2 - Avocados (peeled, cored and thinly sliced)
 2 - tsp. - Lemon juice
 1 - tsp. - Sea Salt
 1 - tsp. - Black Pepper
 2 - tsp. - Granulated Garlic
 1 1/2 - cups - Romaine Lettuce (shredded)
 Mayonnaise (to taste)

1) Preheat a griddle or non-stick skillet.
2) Butter 12 slices of bread on one side.
3) Place 6 slices of bread, butter side down on griddle.
4) Top with one slice each of cheddar and provolone cheese.
5) Top with other 6 buttered slices of bread (butter side out).
6) Meanwhile, lightly toast 6 other slices in toaster.
7) Flip grilled cheese sandwiches when they are lightly browned and allow to cook on the other side.
8) Remove from griddle when lightly browned and cheese is melted.
9) Sprinkle avocado slices with lemon juice, salt, pepper and garlic.
Sandwich assembly:
Spread outside of grilled cheese on one side with mayo, layer cooked bacon slices, sliced avocado, lettuce and a slice of toast that has been spread with mayo.
Cut in half diagonally and serve. Enjoy!

Chicken-Avocado Wraps

 1/2 - cup - Balsamic Vinegar
 1/3 - cup - Olive Oil
 1 - Tbs. - Sugar
 1 - Garlic Clove (minced)
 1/2 - tsp. - Sea Salt
 1/4 - tsp. - Pepper
 6 - Chicken Breasts (boneless, skinless)
 1 - large - Green Bell Pepper (quartered)
 1 - large - Red Bell Pepper (quartered)
 1 - large - Red Onion (cut into  3/4-inch-thick slices)
 2 - large - Avocados (peeled and sliced)
 8 - (10-inch) - Flour Tortillas

 Avocado Mayonnaise:
 2 - small - Avocados
 1/2 - cup - Mayonnaise
 1 - Garlic Clove (minced)
 1 - Tbs.- Lime Juice
 2 - Tbs. -  Fresh Basil (chopped)

1) Whisk together first 6 ingredients.
2) Place chicken breasts in a heavy-duty zip-top plastic bag; pour half of vinegar mixture over chicken.
3) Place bell pepper, onion, and avocado in a heavy-duty zip-top plastic bag; pour remaining vinegar mixture over vegetables.
4) Seal bags, and chill at least 1 hour, tossing occasionally.
5) Remove chicken and vegetables from marinades, discarding marinades.
6) Grill chicken and vegetables, covered with grill lid, over medium- high heat (350* to 400*F ) 20 minutes or until chicken is done, turning once.
7) Remove vegetables from grill when done.
8) Cool; cut chicken and vegetables into strips.
9) For mayo: Peel avocados, and mash in a small bowl; stir in mayonnaise and remaining ingredients.
10) Cover and chill.
11) Spread tortillas with Avocado Mayonnaise.
12) Place chicken and vegetables on tortillas; roll up.
13) Cut in half diagonally. Makes 6 to 8 servings.

Tex-Mex Wraps

 4 flour tortilla
 1 - 15-oz. can - Spicy Refried Beans
 2 - cups - Cheddar or Pepper-Jack (grated)
 4 - Plum Tomatoes (diced)
 4 - Green Onions (chopped)
 2 - Avocados (peeled, pitted, and sliced)
  Salsa for Dipping

1) Spread thin layer of retried beans onto tortilla.
2) Lay avocado slices in the middle of tortillas.
3) Sprinkle on cheese, tomato and onion.
4) Roll up and cut in half.
5) You can add salsa before rolling tortillas, or just dip tortillas before eating. (or both).

I hope you like Avocados as much as I do.  They are very healthy but like all things, you should not over-do the amount you eat.  As it is with most foods, 1/2 cup is a serving per person, per day.
I will post again soon.  Please email me with some suggestions.
Until next time.......