Avocados are a staple in our house. Bought in semi-bulk (4-6 per bag) they are about $1.25 a piece or less at Whole Foods Market and Costco. They are so versatile - we use them at any meal. At breakfast a very ripe avocado is delicious smashed and spread on whole grain toast, served with or without something else!
One of our favorite recipes for times when we have several ripe avocados is Avocado Crème. I like the recipe because you don't have to be exact in measuring or particular about what ingredients are included - a dump cook's dream!
Nutrition: Avocados are a source of monounsaturated fat (good fat), fiber, potassium and a source of lutein, an antioxidant that may protect eye health.
Good Ideas: use to replace fat in a cookie recipe, butter on toast, mayo on sandwiches or in dips, banana in smoothies, sprinkle with salt, pepper and hot sauce and eat right out of the shell with a spoon or corn chip.
More on avocados at another time, but here is the recipe I made that accompanied easy chicken enchiladas last night and creamy scrambled eggs this morning:
1-2 cups chicken broth (I used my own as I made chicken pot pie last Sunday and had extra broth)
1-2 garlic cloves (optional)
1/2 small onion (optional)
1/2-1 cup Greek yogurt (I prefer Fage brand 2%, but I had some fat free and some 2% on-hand)
1 teaspoon ground cumin
red pepper sauce (taco sauce) of your liking and to your taste
1/4 teaspoon cayenne
kosher salt or salt seasoning to taste (I used Tastefully Simple seasoning salt - love it!)
1 jar green salsa (I use a smallish jar from Trader Joe)
Lime juice to taste
Reserve 1/2 of the chicken broth you think you need and put all other ingredients into a blender/food processor (of course I used my new Vitamix!!). Blend until smooth adding more chicken broth if necessary to reach the consistency you like. I make mine so it barely flows in the Vitamix, which makes a consistency of a thick sauce for enchiladas and dip for corn chips (Garden of Eatin' Blue Corn Chips).