Baked Avocado Fries

Hello everyone!! I seen this awesome recipe on Pinterest and I had to try them. Okay I was a little skeptical about the idea of eating  baked avocado fries.  However, I must admit, these are the bomb!!! The have a nice church  when you bite into them. Then you get that rich buttery texture of the avocado. I use ranch dressing as a dipping sauce. Yum!!! I have found a new guilty pleasure.  So try it out and let me know what you think.

For this recipe and healthier food options go to http://www.bethcooks.com/journal/2011/1/6/baked-avocado-fries.html

BAKED AVOCADO FRIES

1/4 cup flour

1 tsp kosher salt ( I used garlic salt)

2 large eggs, beaten ( I used egg beaters)

1 1/4 cups Panko (Japanese bread crumbs)

2 firm-ripe medium avocados

Grated parmesan for serving (optional)

Directions

Preheat oven to 450.

Place two ripe firm medium avocados on a cutting board.  Pitted, peeled, and sliced into 1/2-in. wedge

Coat avocado slices in the four, then egg, then panko.

Spread on a cooling rack that has been sprayed with non-stick spray, then place on a cookie sheet.

Spray the top of the wedges with olive oil and sprinkle with salt, then bake for about 20 minutes at 450, or until they are golden brown (I turned my oven up to 500 for the last 5 minutes).

Sprinkle with Grated parmesan cheese. and serve with ranch dipping sauce!

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Cowboy Caviar

This recipe comes from from my good friend Sandy. I had this at my Writers Retreat over the weekend and had to recreate it at home. It’s packed with protein and fiber. It’s a great side dish but I ate it as a snack with some Chip’ins for most of of the weekend. YUM!!  I will make its again!
8 Servings

Ingredients

  • 1 (15.5 ounce) can Black Beans (rinsed and drained)
  • 1 (15.5 ounce) can Black-Eyed peas (rinsed and drained)
  • 1 (15.5 ounce) can Chickpeas (rinsed and drained)
  • 1 (14.5 ounce) can Roe-Tel
  • 2 cups frozen corn kernels (thawed)
  • 1/2 medium Red onion chopped
  • 1/4 Orange bell pepper finely chopped
  • 1/4 Red bell pepper finely chopped
  • 1/4 Yellow bell pepper finely chopped
  • 1/2 cup chopped pickled jalapeno peppers
  • 1 teaspoon fresh Garlic  (maybe more is you love Garlic like I do)
  • 1 1/2 cup Fat Free  Italian salad dressing
  •  3/4 cup cilantro chopped
  • a pinch of salt and pepper to taste

Directions

1. Mix beans, peas, tomatoes, corn, onion, bell peppers and jalapeno peppers in a large bowl.

2. Season with garlic.

3. Add dressing and cilantro; toss to coat.

4. Refrigerate for 20 minutes or until ready to serve.

5. Serve with chips as a dip or as side dish with the main dish.

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