Appetizers

Well, since I am saving my two new recipes for the weekend, I thought I would share some of my favorite appetizers. Two of them include avocodos! Mmmmm, that's why I love them.

Avocodo-Deviled Eggs

• 6 hard boiled eggs
• 3 slices crisp cooked, crumbled bacon
• 1 tablespoon mustard
• 1/8 teaspoon salt
• 1/4 teaspoon paprika
• dash pepper
• 3 tablespoons mayonnaise
• 1 medium avocodo, finely chopped

Cut the boiled eggs in half and remove the yolks, set aside the white part. Mix the yolks with all of the ingredients except the avocodo. Once the mixture is smooth, gently fold in the chopped avocodo and fill the egg whites.

Southwestern Tortilla Wedges

• 1 cup salsa
• 1 cup reduced-fat sour cream or plain yogurt
• 1/2 cup chopped red bell pepper
• 1 can (10 oz) chunk chicken (or you can cook and chop your own)
• 16 flour tortillas (about 8 inches in diameter)
• 1/2 cup guacamole (store bought, or recipe to follow)
• 1 cup fat-free refried beans
• 2 cups shredded cheddar or monterey jack cheese (I use a mix of both)

1. Heat oven to 350. Mix salsa and sour cream, divide it in half. Mix the chicken and half of the bell pepper with half of the salsa mixture.
2. Place 4 tortillas on an ungreased cookie sheet and spread with the chicken mixture.
3. Cover 4 new tortillas with guacamole and then place on top of the chicken mixture.
4. Cover 4 new tortillas with refried beans and place on top of the guacamole. Then spread the remaining salso mixture on top of the refried beans.
5. Place the last 4 tortillas on the top and sprinkle with the remaining bell pepper and cheese.
6. Bake for about 15 minutes or until cheese is melted and filling is hot. Cut each stack into at least 8 wedges (makes 32 appetizers.)

115 calories, 4g fat, 15g charbs, 10mg cholesterol, 220mg sodium, 6g protein

Guacamole

• 2 medium very ripe avocados, peeled and cut up
• 1/2 small onion, cut up
• 1/2 of a small 4oz can diced green chili pepper, drained (I usually leave this out because I like the flavor not the heat)
• 1 tablespoon snipped cilantro or parsley
• 1 tablespoon lemon or lime juice
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1 medium tomato, peeled, seeded, and finely chopped (optional)

47 calories, 2g carbs, 4g fat, 0mg cholesterol, 36mg sodium

Cherry Tomatoes

• 10 cherry, grape, or small heirloom tomatoes
• 2 teaspoons dried oregano
• 2 teaspoons balsamic vinegar
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• a pinch of pepper

Halve tomatoes and toss with remaining ingredients. Let sit for a few minutes to let the flavors mix. EASY!