When blessed with warm weather and three-day weekends, we grill burgers . . .I only wish there were more of the latter! So, it’s no surprise that this Memorial Day, I will be rounding the family and some dear friends to partake in the worship of sunshine and flame-kissed, juicy burgers with all of the fixings.
In honor of National Hamburger Month which occurs every May, I put together a tutorial on How to Make a Better Burger Bar for Beef Loving Texans (please check it out)! I touch on the meat of that post here and add some new burger hacks and helpful hints here to take your burgerlicious summer cookout to the next level.
Are you an avocadotarian? Could you eat an avocado every day? I could, and have – and maybe more than one!
Even though avocados are considered a “healthy” superfood, the good-for-you fats and calories can start to add up when overindulging on this rich, creamy fruit. I came up with a winning, waist-whittling solution to this “I can’t believe I ate the whole bowl of guacamole problem” — it’s Skinny Garden Guacamole.
I originally created the makeover recipe for Litehouse Foods – their convenient Instantly Fresh Herbs add zip to the dip! Pureed peas and asparagus are swapped out for one-half of the smashed avocado used in guacamole — the recipe takes a cup of guacamole down from about 375 calories and 34 grams of fat to just over 200 calories with 19.5 grams of fat for the same amount.
When you need a nourishing nosh, this healthy avocado dip can be served the traditional way with tortilla chips, veggie sticks or atop crispy crackers for an appetizer or happy hour starter. It’s also makes a great light lunch (or breakfast) spread on a piece of whole grain toast.
The ways to use Skinny Garden Guacamole are endless, eat it straight out of the bowl with a spoon or add a big dollop atop tostados, on eggs, or entrée salads. Another tasty way to use this makeover guacamole dip recipe is to stuff it in a summer ripe tomato — Bacon Guacamole Stuffed Tomatoes!
Print out my recipe below for Skinny Garden Guacamole, you’re going to love it! If you’re looking for more avocado relish or guacamole type recipes, check out the yummy collection at CookingLight.com.
Add peas and chopped asparagus stalks and tips to microwave-safe container. Fill with water, just to fill over veggies.
Microwave on high for 2 to 3 minutes, or just until peas and asparagus are soft-tender. Drain, rinse with cool water, and pour out on paper towel to dry off a bit. Set a few of the peas and asparagus tips aside for garnish later.
In small food processor or blender, puree peas and asparagus together – some lumps are fine.
Add this puree to bowl with mashed avocado, radish and tomato. Add garlic, red onion and cilantro and squeeze in the juice of one lime. Mix well.
Season guacamole with salt, to taste. Garnish with remaining peas and asparagus tips.