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Avocado Tuna Salad

2/28/2015

I'm usually not a big fan of avocado but this salad is delicious. Both my kids and my husband love it! Tonight, I served it on whole wheat sandwich thins. This is a healthier alternative to the tuna salad made with mayo.

4 servings

Ingredients:

1 small mashed avocado
1/2 cup of plain Greek yogurt
1/2 tsp of garlic powder
1/2 tsp of onion powder
1/4 tsp of black pepper
1/4 tsp of pink Himalayan salt (or to taste)
1/2 red diced onion
1 diced celery stick
1 can of drained tuna (in water, not in oil)

Instructions:

Mix the avocado, yogurt and spices together. Then add the tuna, onion and celery.

2 Comments

Stuffed Peppers

2/24/2015

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I'm not a fan of warm bell peppers. But these are super delicious and filling. The bell peppers are still a bit crunchy and the filling is to die for! My husband doesn't like quinoa. He didn't even know that the filling had quinoa in it until I told him after he ate the peppers :-) You can also make this a vegetarian dish by replacing the quinoa or rice with shredded cauliflower. Another option is to add feta cheese to the filling.

4 servings
(If you are doing the 21-Day Fix: 2 green, 1/2 yellow, 1/2 blue, 1 red per pepper)

Ingredients:

4 bell peppers (color of your choice; I like the flavor of the orange ones)
1/2 lbs of 93% lean ground turkey
1 can of tomatoes (I used no salt added diced DelMonte tomatoes)
2-3 garlic cloves, grated
1 green container (about 1 cup) of onions, chopped
2 yellow containers (about 1 cup) of cooked brown rice or quinoa (I used quinoa)
2 blue containers (about 2/3 cup) of shredded cheese (I used 1/3 of a cup mixed cheddar and Parmesan for the filling and 1/3 of a cup mixed cheddar and mozzarella on top)
1 tbsp each ground cumin, paprika, black pepper, garlic powder, onion powder, Mrs Dash salt-less Italian seasoning (I actually used 3/4 of a tbsp and it was still spicy enough)
½ tsp salt (optional; I didn't use any)

Instructions:

Cook rice or quinoa according to package instructions.
In a skillet with a little extra-virgin olive oil, saute onion and garlic until tender. Remove from pan and set aside. In same skillet, brown ground turkey.
Meanwhile, chop the tops off bell peppers. Heat a large pot of water to boiling. Boil peppers for 3 minutes and remove.
Open can of tomatoes and separate the tomatoes from the juice/sauce it is in. Save the juice and spread it in the bottom of a small baking dish.
In a large mixing bowl, combine ground turkey, sauteed onions/garlic, 1 blue container (or 1/3 cup) cheese, 2 yellow containers rice or quinoa, diced tomatoes, and seasoning. Mix well.
Fill each pepper with mixture. Top with remaining cheese.
Bake at 325F for 20-25 minutes or until cheese is bubbly and slightly brown.

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Avocado Tuna Salad

Ingredients:

Instructions:

Stuffed Peppers

Ingredients:

Instructions:

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