Creamy Avocado & White Bean Wrap

2 tablespoons cider vinegar

1 tablespoon canola oil

2 teaspoons finely chopped canned chipotle chile in adobo sauce, (see Note)

1/4 teaspoon salt

2 cups shredded red cabbage

1 medium carrot, shredded

1/4 cup chopped fresh cilantro

1 15-ounce can white beans, rinsed

1 ripe avocado

1/2 cup shredded sharp Cheddar cheese

2 tablespoons minced red onion

4 8- to 10-inch whole-wheat wraps, or tortillas

Preparation

1.Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.

2.Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.

3.To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.

Tips & Notes

Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep at least 2 weeks in the refrigerator or 6 months in the freezer.

Stuffed Jalepenos.

Ok so after the Auntious posted her recipe for stuffed jalepenos it made me think of one of our favorite appetizers called La Bomba's they are jalepenos stuffed with cheese bacon and a whole shrimp. I decided to look and see if I could find a recipe that was kind of like them to try and I found a recipe but I modified it a bit and this is what I came up with.

12 oz softened cream cheese
4 oz shredded pepper jack cheese
4 oz shredded cheddar cheese
3-4 pieces of bacon crisped and chopped
1-2 c flour
1-2 c milk
1-2 c bread crumbs
15-20 large jalepenos halved and seeded

Combine the first 4 ingredients. Stuff your jalepenos with this mixture. Dip the stuffed jalepenos in milk and then roll in flour covering them completely. Let them rest for 10 minutes. Dip them in the milk again and roll them in the bread crumbs. Let them rest for 10 minutes. Dip them again in milk and roll again in bread crumbs, making sure it is completely covered. Place on baking sheet and bake at 350 for 20-25 minutes. If you want to give them a crisp outer cover you can either spray them with Pam before putting them in the oven or you can deep fry them for a couple of minutes after taking them out of the oven.

These are great served with ranch! I didn't stick the shrimp in them but it would be so easy to do. They are a little spicy so you can always cut out the pepper jack and just use cheddar or whatever other type of cheese you would like.

The resting time in between the steps is crucial! Also please remember to wear gloves when handling the peppers!

Easy-Cheesy Stuffed Jalapenos

8 ounces Monterey Jack cheese, cut into 2 x 1/2 x 1/4-inch strips
15 jalapeno peppers, halved lengthwise and seeded
1/4 cup dry bread crumbs
1/4 cup real bacon bits

Be VERY careful when you handle jalapeno peppers.  Use gloves and be sure to NOT touch your eyes

Place a cheese strip in each pepper half; sprinkle with bread crumbs and bacon. Grill peppers, covered, over medium-hot heat for 4-6 minutes or until peppers are tender and cheese is melted.

Hunny's Yummy Tri-Tip

Get a tri-tip roast poke holes all over in it with a big serving sized fork and set aside.
Mix (in a BIG bowl) 1 large bottle of Famous Dave's Original BBQ and a 1/2 bottle of the Zesty.
Add about 2/3 cup of no pulp orange juice, 1/3 cup honey, 1 cup brown sugar, 2 tablespoons of McCormick Montreal Steak Seasoning, 1/2 teaspoon each of onion powder and garlic powder.
Put the roast in and cover completely then cover the bowl and let it marinate for at least 6 hrs but overnight is better. Grill it outside turning it often. The sugar in the sauce carmelizes and makes a REALLLLLLY yummy crust type outside and juicy tender inside. It's the BEST!!!!!!! Slice thick and ENJOY!! :)

Low Carb Cheesecake Cupcakes

These are soooo easy and really good!

For Cupcakes:
3-8oz packages of cream cheese
1 cup Splenda
5 eggs
1 1/2 tsp Vanilla extract

For Filling:
6 oz Sour Cream
5 tsp Splenda
1/8 tsp vanilla

Brink cream cheese to room temperature. Place cream cheese in a bowl and add one egg at a time beating with a mixer. Slowly add the Splenda and vanilla. *The batter will be thin* Pour into cupcake liners about an 1/8 inch from the top. Bake in a 300F oven for 30-35 minutes or until large cracks appear on the top. Remove from oven and cool for 5 minutes.

Mix all ingredients for filling in a small bowl.

After the cupcakes have cooled for five minutes add 1 tsp to the top of each cupcake and stick back in the oven for 5 minutes. Remove from oven and let cool.

I would put them in the fridge or freezer and keep them cold until you eat them. Mine were a bit soggy on the bottom but they were sitting on the counter and I used cream cheese that was previously frozen so that may have been a factor as well. They were still good.

This makes 15 cupcakes. I calculated the nutrition for each and they come out to be 200.9 Calories, 19.9 g of Fat, 125.8 mg of Cholesterol, 161.4 mg of Sodium, 91.4 mg of Potassium, 4.1 g Total Carbohydrates and 5.9 g of Protein.

Tomatillo Ranch Dressing

1 - 16 oz container of fat free sour cream
1 packet of dry Hidden Valley Ranch original dressing
Half of a medium sized onion
1 tomatillo
1.5 tbsp cilantro
1 tsp of garlic

Directions: combine all ingredients in a food processor and blend until smooth.

This makes 18 servings :)

Chicken Salad with Mango Salsa

Chicken filling/topping ingredients:

1 pound boneless skinless chicken breast
1 cup cooked brown rice
1/2 c Salsa
1 tsp lime juice
1 tsp minced garlic
1 can black beans drained

Pico de Gallo
1 medium sized tomato
half of a medium sized onion
2 tbs chopped cilantro
1 tsp minced garlic
1 tsp lime juice

Mango Salsa

half of a mango, cubed

1/2 med sized tomato chopped
1/3 of a red onion chopped
1 tsp minced garlic
1 tsp lime juice
1 tbsp chopped cilantro

6 cups of shredded romaine lettuce

Chicken filling - Cube the chicken and cook in a skillet over medium heat. Add 1 tsp of garlic and 1 tsp of lime juice while cooking.
Start your rice cooking (if you are doing instant should be about 10 minutes if not then you need to start it about 45 minutes prior to cooking your chicken)
When the chicken is done add the salsa and the can of beans, lower heat, cover and simmer until the rice is done.

Pico de gallo -
Chop one tomato, half of an onion and 2 tbs of cilantro. Combine in a bowl add 1 tsp of garlic and 1 tsp of lime juice. Let sit to let the flavors combine.

Mango Salsa -
Chop one half of a large mango, a third of a large red onion, and half of a medium sized tomato. Combine in bowl with 1 tbs chopped fresh cilantro, 1 tsp minced garlic, 1 tsp of lime juice.

Divide the lettuce among four plates. Add 1/4 of the chicken mixture, 1/4 of the pico and 1/4 of the mango salsa. Top with 2 tbsp Tomatillo Ranch Dressing.

This only has 256 calories, 2.7 g fat, 232.3 mg sodium, 45.9 g carbs (and complex ones at that) and 14.9 g protein per serving :) and that includes the Tomatillo Ranch Dressing in the other post :)