Goodell Goodies: Avocado

Showing posts with label Avocado. Show all posts

Wednesday, February 21, 2024

Taco Soup

Taco Soup

1 lb ground beef

1 taco seasoning packet

1 onion, diced

1 bell pepper, diced

3 cloves garlic, minced

2 cans Rotel, drained

2 c beef broth

1/2 c heavy cream

1 block cream cheese

Lime juice, to taste

Optional toppings: shredded cheese, avocados, cilantro, sour cream, guacamole, & jalapenos

1. In a large pot, cook beef, onion, pepper, & garlic with taco seasoning.

2. When beef is cooked, add remaining ingredients and simmer for 30 minutes.

1. Place everything except cream & cream cheese in slow cooker and cook on low for 6 hours, stirring those other ingredients in just before serving.

Wednesday, February 7, 2024

Baked Chicken Fajitas

Baked Chicken Fajitas

1 T chili powder

2 t paprika

1 t onion powder

1 t garlic powder

1/2 t cumin

1 t salt

1/8 t cayenne, opt

1 onion, cut in 1/4" strips

3 bell peppers, cut in 1/4" strips

1 lb chicken, cut in thin strips

juice of 3 limes, separated

tortillas

Optional toppings: sour cream, cilantro, cheese, avocado, tomatoes, guacamole

1. Preheat oven to 425* and line a baking sheet with foil.

2. Mix all spices in a gallon bag; add onions, peppers, and chicken.

3. Shake bag until everything is well coated; add juice of two limes and shake again.

{3a. Place bag in fridge to marinate for at least an hour}

4. Spread chicken and vegetables on baking sheet and bake for 25 minutes, until chicken is cooked through. Squeeze juice of half of the remaining lime over baking sheet and serve with tortillas.

Tuesday, May 17, 2016

Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup
1 1/2 lb chicken breast
1 onion, diced
1 bell pepper, thinly sliced
1 jalapeno, diced
2 cloves garlic, minced
1- 15 oz can diced tomatoes
2 c chicken broth
1 T chili powder
1 T cumin
1 t oregano
1/2 t paprika
salt and pepper, to taste
1- 13.5 oz can coconut milk, opt
2 T cilantro, chopped
1 avocado, pitted and sliced

1. Place chicken in the bottom of a slow cooker; add onion, bell pepper, jalapeno, and garlic.
2. Pour in tomatoes and broth; sprinkle with chili powder, cumin, oregano, paprika, salt, and pepper.
3. Cover and cook on low for 8 hours.
Shred chicken before serving. Stir in coconut milk. Garnish with cilantro and avocado.

Tuesday, September 22, 2015

One Pot Southwest Pasta

One Pot Southwest Pasta
1 lb rotini
2 c frozen corn
1 green bell pepper, cut into strips
1 sm red onion, sliced
1- 10 oz can Rotel
4 t chili powder
1 1/2 t cumin
1 1/2 t garlic powder
1 t red pepper flakes
1 t salt
2 t olive oil
4 c chicken broth
1- 15 oz can black beans, drained and rinsed
1 c Cheddar or Mexican blend cheese
sour cream (opt)
avocados (opt)

1. In a large pot, combine pasta, vegetables, Rotel, spices, olive oil, and chicken broth; cover and bring to a rolling boil. Reduce heat to medium-low and cook, covered, for 15 minutes, stirring occasionally.
2. Remove from heat, and add beans and cheese; let rest for 5 minutes before serving with sour cream and/or avocados.

Tuesday, February 25, 2014

Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

1 lb boneless, skinless chicken breasts
2 cans condensed cream of chicken soup (or this Homemade Cream of Chicken Soup recipe)
1 cup salsa
2 cups frozen corn
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups water
1 teaspoon cumin
1/2 teaspoon dried cilantro (optional)
1 cup cheddar cheese, shredded
favorite toppings
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken into slow cooker.
In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over chicken in slow cooker. Cook on low for 4-6 hours (or high for 2-3 hours). Remove chicken and shred using 2 forks. Put chicken back into slow cooker, add cheese, and let cook for 15 more minutes. Serve with your favorite fajita toppings (tomato, shredded cheese, avocado, sour cream, crushed tortilla chips, etc).

Read more at http://www.sixsistersstuff.com/2013/11/slow-cooker-creamy-chicken-fajita-soup.html#83xZJ3rMFiLgCR0B.99

2 boneless, skinless chicken breasts
2 cans cream of chicken soup
1 c salsa
2.5 c frozen corn
1- 15 oz can black beans, drained and rinsed
1 1/2 c water
1 t cumin
1/4 bunch cilantro, chopped
1 1/2 c Cheddar cheese
Toppings: avocados, more cheese, sour cream, crushed tortilla chips, etc (opt)

1. Place chicken, soup, salsa, corn, beans, water, and cumin in a slow cooker. Cook on low for 4-6 hours (or on high for 2-4).
2. About 15 minutes before serving, take chicken out and shred it; place chicken back in slow cooker along with cilantro and cheese.
Serve topped with your favorite Mexican toppings.

Tuesday, July 24, 2012

Quinoa Salad Wraps

Quinoa Salad Wraps
1 c cooked quinoa
1 yellow bell pepper, finely diced
1 small red onion, finely diced
1 tomato, diced
shavings of 1-2 carrots
1/2 c broccoli, finely chopped
1 avocado, diced
2 T olive oil
2 T plain greek yogurt (or light sour cream)
2 T rice vinegar
3 T lime juice
2 T honey
salt and pepper, to taste
romaine lettuce
4-5 whole grain tortillas or pitas

1. In a medium bowl, combine quinoa, pepper, onion, tomato, carrots, broccoli, and avocado.
2. In another medium bowl, whisk together olive oil, yogurt, vinegar, lime juice, honey, salt, and pepper; toss quinoa mixture in dressing.
3. Line tortillas with lettuce and spoon quinoa mixture on top; wrap up and enjoy.

Tuesday, January 5, 2010

Chunky Salsa

This is the easiest, yummiest salsa I've ever made.

Chunky Salsa
.5-1 bunch cilantro
2 firm, ripe medium tomatoes
3 firm, ripe avocados
1 large white onion
1 can black beans, drained
1 can corn, drained

1. Finely chop cilantro, tomatoes, avocados, and onion. Combine with beans and corn in a large bowl.
2. Serve with tortilla chips.

Tuesday, February 3, 2009

Seven-Layer Dip

This is one of my husband's favorite things I make- a really easy dip. Go figure.

Seven-Layer Dip
1- 16 oz. can refried beans
1-1.5 cup scallions or chives, chopped
2 cups guacamole
1 can black olives, sliced
1- 16 oz. container sour cream
2-3 roma tomatoes, diced
1.5-2 cups Cheddar cheese
1 whole big bag of tortilla chips :)

1. Spread the can of beans on the bottom of a 9x9 pan.
2. Sprinkle scallions/chives evenly over beans
3. Spread guacamole over scallions/chives.
4. Sprinkle olives over guacamole.
5. Spread sour cream over olives.
6. Sprinkle tomatoes over sour cream.
7. Top with cheese.

This was a 6-layer dip (sans tomatoes), but you get the idea. :)

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