The holidays are over, weight loss commericals are taking over spots between your favorite TV shows and chances are your pants are just a little tighter than they were in October. To help you jump-start a healthier new you, I whipped up three amazing recipes with my favorite skinny superfood, the avocado.
Now, many people have the misconception that avocados are "bad for you" because of their high fat content. Unlike chips or ice cream, every gram of fat in the avocado is monounsaturated, or a good fat. It helps to fight LDL, or bad cholesterol. So stock up on these fleshy green fruits and enjoy them in a new way with these amazing recipes.
Lobster salad stuffed avocados
Serves about 4
2 avocados, pitted and scooped (save remaining flesh for another use)
2/3-3/4 cup fresh lobster meat
1/3 cup mashed avocado (from insides)
2-1/2 tablespoons olive oil mayonnaise
1 mini cucumber, thinly sliced
Salt and pepper
2 ounces soft goat cheese
In a large bowl, mix the lobster meat, mashed avocado, mayo, cucumber, cilantro and salt and pepper together. Scoop the salad mixture into the scooped out avocados. Garnish with fresh cilantro, salt and pepper.
Slow cooker chicken tacos with avocado
Serves about 4
12 ounces raw chicken breasts
1 package taco seasoning mix
1 cup chicken broth
1/2 cup chopped cilantro
Salt and pepper
1-1/3 cups shredded slaw
2 tablespoons fat-free ranch dressing
1/2 avocado, thinly sliced or cubed
Shredded cheese for garnish
About 12 crispy taco shells
Place the chicken in the basin of a slow cooker. Pour the broth over and sprinkle with taco seasoning mix, salt, pepper and cilantro. Cover and cook on low for about 6-7 hours. Once chicken is cooked, remove from the basin and place in a large bowl. With two forks, shred the chicken.
Place a scoop of shredded chicken in each taco shell. Mix the slaw with ranch and top the chicken with the ranch slaw. Sprinkle with cheese and garnish with fresh avocado.
Spicy vegetable and avocado enchilada boats
4 stand and stuff enchilada boats
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 cup purple and red potatoes, chopped
1 cup shaved Brussels sprouts
2 jalapeños, seeded and chopped
3 habaneros, seeded and chopped
1/3-1/2 cup green enchilada sauce
1/2 tablespoon crushed red pepper
Salt and pepper, to taste
About 1/2 cup crushed blue corn tortilla chips
1/2 avocado, smashed
Heat the olive oil in a large skillet over medium heat. Add the onions and garlic. Cook until soft and fragrant, about 4 minutes. Add the chopped potatoes, Brussels sprouts, jalapeño and habanero. Cook on medium heat for about 4 minutes. Add the enchilada sauce, cilantro, salt and pepper. Cover with a lid and cook another 4 minutes or until vegetables are soft.
Pour the vegetables into the enchilada shells. Preheat oven to 375 degrees F. Place the enchiladas in the oven and bake for about 15-25 minutes, or until shells are browned.
Let cool slightly and then top with sour cream and avocados.