• 1/2 avocado chunked
• 4-5 cherry tomatoes quartered
• about 1/4 cup bell pepper chopped
• 1 tsp lime juice
• 1 tsp dried cilantro
• 1/4 -1/2 tsp chili powder
• 1/4 tsp dried cumin
• 1 oz fancy shredded Mexican cheese blend
• 2 low carb/whole grain tortillas
• Salsa for dippin’!

Toss the avocado, tomatoes, peppers, lime juice, cilantro, chili powder, and cumin.

Heat a non stick skillet over medium high heat. Place one of the tortillas, top with half the cheese. Add the avocado mixture, the rest of the cheese and top with other tortilla. Press down with a pot of water or tea kettle. Cook for 1-2 minutes until bottom tortilla browns. Flip, press again and cooke for 1-2 minutes.

Click here to see a (a very old) video of this technique.

The nutritional info in a bit sketchy as it really depends on the tortillas you use. Look for whole grain/low carb varieties and you’ll be fine. If they are large or burrito size simply use once and fold over on itself.

So as always, take the idea and run with it! :) I’m totally please with how it came out.

• 2 cups (or a 15oz can would work) of our favorite chicken broth or stock (I used some turkey stock I had frozen from thanksgiving)
• 1 15oz can diced tomatoes
• 1 15oz can kidney beans drained and rinsed
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried cilantro
• 1/2 tsp ground cumin
• 1/2 tbsp lime juice
• 2oz (55g) whole wheat couscous (I buy RiceSelect Organic Whole Wheat Couscous)

Toppings

• 1 avocado cut into slices (about 25g for each serving)
• 3/4 oz fancy shredded mexican cheese blend (about 5g for each serving)

Place all the ingredients in a pot except avocado and cheese. Bring to a bowl. Then cover and reduce to a simmer. Simmer for about 10 minute until couscous is soft.

Scoop into 4 bowls (each about a cup) top with avocado slices and cheese.

Note: this is the first time I’ve eaten avocado like this and I have to admit it was AWESOME! Produce Pick coming soon on the awesome fruit I was avoiding for some reason. :)

Note x2: Here are two more pics. I couldn’t decide so I let the toddler. He picked the main was as the "best". :)

Note x3: Can you also tell I didn’t know what to call it?

My first experiment , Avocado Lime Dressing, was tasty but this idea takes the cake. Here’s the thought… I don’t like guacamole because of the texture but I like all the flavors that are in it. So why not use them and make something I do like?

Introducing the Guac Chicken Sandwich.

Let me just say… TASTY! and easy to make. I used a precooked chicken breast from Aldi’s (LOVE them by the way) but you could use leftovers or even a take this idea and run with it for a burger!

Here’s what I did…

• 1 cooked boneless chicken breast
• 1 whole wheat English Muffin
• about 1 tbsp avocado (15g)
• squirt of lime juice
• sprinkle of chili powder, cumin and dried cilantro
• 1/4 of a large green pepper
• handful of baby spinach leaves
• slice of tomato (or in my case a few cherrie ones – I was out)

Toast the English muffin.

On one side of the muffin smear the avocado. Splash the lime juice on and sprinkle with spices.

On the other side of the muffin, pile the spinach leaves, tomato and pepper (you may want to squash the pepper flat first).

Place the chicken on top of the pepper and put the avocado side on top.

Serve with a side of carrot sticks! :)

Here’s my 3 steps… now I’m off to make another one! (these pics were from yesterday)

As for the meal I used some precooked chicken tenders and made a quick spinach salad topped with the Avocado Lime Dressing. It’s super quick and REAL tasty!

Avocado Lime Dressing

• 1/4 cup avocado (about 35g)
• 1 tbsp lime juice
• 1 tsp dried cilantro
• 1/2 tbsp honey (10g)
• pinch of Salt & Pepper (forgot to add in the video)
• 2-3 tbsp water to your desired consistency

Place all ingredients in blender or good processor. I used my magic bullet. Top your favorite salad or use as a dipping sauce for fresh veggies!