sun dried tomatoes
Take out the middle of the portabellows and cut up the stem. Toss with the cream cheese and sauteed scallions and sun dried toms. Fill up the middle of the mushy's with this mixture and cook. Maybe put a bit of smoked salmon on top. With a spinach, chicken, cucumber, egg, tomatoe salad with a yummy Italian dressing( no point using light dressing they use extra sugar to make it tasty) can be a tasty lunch.
Tzaziki yogurt sauce( I know bri can't have any, but this is to go over a pita pocket with baked pork stuff. So she can have another sauce. Maybe a nice mustard???)
cucumber chopped very fine
Onion chopped(I use scallions) fine
mint(a couple of tablespoons)
garlic(use the chopped stuff in a can)
basil(all of these about 2 tablespoons, since I use a stoney field farms container of yogurt. If you want the yogurt thicker, put cheese cloth over a bowl and put the yogurt on top, it takes out some of the water)
I use lemon pepper chicken(you can use the spice or put lemon juice and pepper on top) tomatoes and baby spinach in a pita pocket with the sauce on top. Or you can make a pork loin, with a little mustard, spices(Italian seasoning, it's cheaper then buying them all. But. get thee to dean and deluca, they are closer to you) and lemon pepper stuff.
Serve with a brown rice (Uncle bens or rice a roni) and a nice salad.
btw, the yogurt tastes better the next day.
Use whole grain tortillas, but not the ones that say heart healthy, again they add more sugar. (maybe make this as a lunch so he can have the carbs and not have to worry about it. I think he can have carbs in morning and lunch and less at night)
Pico de gallo sauce
(if you dont' want to buy it, it's easy.)
one jalepeno chopped
a teaspoon or dash of key limbe
a teaspoon or a dash of lemon
cilantro(Jason no likey cilantro so I use italian parsely)
cooked chicken(again lemon pepper works well)
cheddar or mexican cheese( I know bri can't have any, but you can nix the cheese for her)
Take the tortillas in a frying pan and warm them on both sides. Then add some pico de gallo sauce on the bottom, put in cheese and chicken. Bring one side till it meets the other. Let it sit or like 30 seconds( I do this on medium heat so the first few will take longer) and flip(YOu want a big pan and a big spatula)
Serve with guac and sour cream. You can make guac btw without sour cream.
Heres one, I nixed off the net. Btw avacoados are high in good fat and b vitamins
Guacamole, a dip made from avocados, is originally from Mexico. The name is derived from two Aztec Nahuatl words - ahuacatl (avocado) and molli (sauce). The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using.
Perfect Guacamole Recipe
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2 ripe avocados
½ red onion, minced (about 1/2 cup)
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
Garnish with red radishes or jicama. Serve with tortilla chips.
1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)
2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
Keep the tomatoes separate until ready to serve.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4 Just before serving, add the chopped tomato to the guacamole and mix.
For a very quick "guac" just take a 1/4 cup of salsa and mix it in with your mashed avocados.
You don't need to have tomatoes in your guacamole.
To extend a limited supply of avocados, add either sour cream or cottage cheese to your guacamole dip. Purists may be horrified, but so what? It tastes great. In fact, guac with some cottage cheese added to it is my favorite.
Use it as a dipping sauce for the quesadillas.