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Wednesday, July 15, 2009
Tuesday, July 14, 2009
Avocado in Tortilla Cups
Try this great recipe for a snack in the afternoon or a side dish with dinner. This also makes a great appetizer for parties or luncheons. This is a diabetic friendly and Vegetarian recipe, but is yummy for everyone!
(makes 40 pieces)
10 6-inch corn tortillas
vegetable cooking spray
3 large ripe avocados
2 cups plain nonfat yogurt, drained
1 large plum tomato, seeded and finely minced
2 tablespoons minced shallots or red onion
2 large cloves garlic, minced
3 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 teaspoon chili powder
dash cayenne pepper
10 pitted ripe olives for garnish
minced fresh cilantro for garnish
1. Preheat oven to 375°F Lightly spray mini-muffin cups with cooking spray.
2. Cut tortillas into quarters. Mist tortilla quarters with water and place 1 quarter in each muffin cup opening, pushing down in the center to form a cup. Spray again with cooking spay. Bake until cups are golden and crisp, about 5 minutes. Tip out the cups and cool on a rack.
3. Cut avocados in half lengthwise; remove and discard the pits. Using a spoon worked in between the flesh and the skin, remove the avocado half from the skin. Cut the avocado into 1-inch (2.5 cm) pieces. Using a large mixing spoon, mix the avocado with the yogurt, mashing the avocado as you mix to a chunky consistency. Stir in tomato, shallot, garlic, lemon juice, lime juice, chili powder, and cayenne. Cover and refrigerate until ready to serve.
4. Cut each olive into 4 crosswise slices. Cover and refrigerate until ready to serve.
5. To assemble, spoon some of the avocado mixture into each tortilla cup. Sprinkle the top of each with some of the minced cilantro and top with an olive slice. Arrange on a large serving platter.
Per 2-piece serving: 95 calories (45% calories from fat), 3 g protein, 5 g total fat (0.8 g saturated fat), 11 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 25 mg sodium
Diabetic exchanges: 1/2 carbohydrate (bread/starch), 1 fat
(Image credit: Google Images)
(Recipe Credit: http://www.diabetic-recipes.com/recipes.htm)
(makes 40 pieces)
10 6-inch corn tortillas
vegetable cooking spray
3 large ripe avocados
2 cups plain nonfat yogurt, drained
1 large plum tomato, seeded and finely minced
2 tablespoons minced shallots or red onion
2 large cloves garlic, minced
3 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 teaspoon chili powder
dash cayenne pepper
10 pitted ripe olives for garnish
minced fresh cilantro for garnish
1. Preheat oven to 375°F Lightly spray mini-muffin cups with cooking spray.
2. Cut tortillas into quarters. Mist tortilla quarters with water and place 1 quarter in each muffin cup opening, pushing down in the center to form a cup. Spray again with cooking spay. Bake until cups are golden and crisp, about 5 minutes. Tip out the cups and cool on a rack.
3. Cut avocados in half lengthwise; remove and discard the pits. Using a spoon worked in between the flesh and the skin, remove the avocado half from the skin. Cut the avocado into 1-inch (2.5 cm) pieces. Using a large mixing spoon, mix the avocado with the yogurt, mashing the avocado as you mix to a chunky consistency. Stir in tomato, shallot, garlic, lemon juice, lime juice, chili powder, and cayenne. Cover and refrigerate until ready to serve.
4. Cut each olive into 4 crosswise slices. Cover and refrigerate until ready to serve.
5. To assemble, spoon some of the avocado mixture into each tortilla cup. Sprinkle the top of each with some of the minced cilantro and top with an olive slice. Arrange on a large serving platter.
Per 2-piece serving: 95 calories (45% calories from fat), 3 g protein, 5 g total fat (0.8 g saturated fat), 11 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 25 mg sodium
Diabetic exchanges: 1/2 carbohydrate (bread/starch), 1 fat
(Image credit: Google Images)
(Recipe Credit: http://www.diabetic-recipes.com/recipes.htm)
Sunday, July 12, 2009
Saturday, July 11, 2009
YouData
There is a great little extra money earner that I have been using and I can't keep secret any longer. After signing up and trying it for a couple of weeks to see if it was legitimate I am ready to say that YouData is the real deal. You click on advertisements and get paid a few cents for them and they deposit the funds into your Paypal every Friday like clockwork. No matter how small the amount is you get your deposit. It is a new program getting off the ground so you won't get rich quick but if you are willing to try it you will be adding a little something into your Paypal account every week and that can add up. It's better than digging through the sofa for change isn't it? Sign up today and start adding your money to your account every week.
Friday, July 10, 2009
Doggone Good Oatmeal Cookies for the Pups!
Make a sweet tasty treat for your puppies! If your dogs are like mine, they love things from the kitchen. Feeling like they just got something special after watching you cook, you can treat them with these great little cookies, just for the dogs!
Oatmeal Cookies for the Pups
2 cups cooked rice
2 packages Regular Flavor Instant Oatmeal
(mixed with 3/4 cup milk)
1/4 cup molasses
1 cup carrots pureed
1/3 cup spinach
1 1/4 cup whole wheat flour
1/2 tbsp brown gravy mix
4 tbsp applesauce
1/2 tbsp vegetable oil
Preheat oven to 350 degrees
Stir Ingredients together, adding flour gradually. Drop by spoon onto cookie sheet. Bake 15-20 minutes or until golden brown. Cool before offering to your pups!
Makes approx. 20 cookies
Oatmeal Cookies for the Pups
2 cups cooked rice
2 packages Regular Flavor Instant Oatmeal
(mixed with 3/4 cup milk)
1/4 cup molasses
1 cup carrots pureed
1/3 cup spinach
1 1/4 cup whole wheat flour
1/2 tbsp brown gravy mix
4 tbsp applesauce
1/2 tbsp vegetable oil
Preheat oven to 350 degrees
Stir Ingredients together, adding flour gradually. Drop by spoon onto cookie sheet. Bake 15-20 minutes or until golden brown. Cool before offering to your pups!
Makes approx. 20 cookies
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