Say that 10 times over. Tongue twister!
I would say I’m a guacamole connoisseur — love the stuff. In college, my roommate Kelly and I used to have guac-offs and compete to see who had the most crowd-pleasing guacamole. Let me tell you, good times Kelly and I shared over ripe avocados! Often times at 2am…just because. Minor details. Guacamole is always welcomed by me!
While I apologize for not planning my Super Bowl menu in time to post recipes for you all to try for this year’s game, they are all worth making for future get-togethers and entertaining purposes. I saw this recipe on Cara’s blog on Friday — the ingredients went directly onto my grocery list and I knew this would be a game day delight.
I have frozen edamame on hand at all times because Mr. Prevention craves it at very random times. And I am never going to deny the man a healthy snack when the craving hits. On my grocery shopping trip (without Mr. P, whew!), I was pleased to discover avocados were on sale for $1. All of the other ingredients are ones most people keep in stock, or are very inexpensive. I have always loved the fact that cilantro is one the cheapest fresh herbs to buy…we go through the stuff like crazy!
Edamame Guacamole from Cara’s Cravings
1 cup (150 g.) frozen, shelled edamame
1/4 cup (56 g.) nonfat plain Greek yogurt
1 Tbsp water
2 medium avocados
3 cloves of garlic, minced
1/2 jalepeno pepper, seeded and minced
3/4 1/2 tsp salt
5 tsp 1 Tbsp freshly squeezed lime juice
1/3 tsp cumin
2 Tbsp red onion, finely chopped
2 Tbsp cilantro, finely chopped
Bring a small pot of water to a boil. Add the frozen edamame, return to a boil, and cook for 5 minutes. Drain and rinse with cold water; let cool.
Puree the cooked edamame with the yogurt and water in a food processor or blender until completely smooth.
Roughly mash the avocados with a potato masher in a large bowl. Stir in the edamame-yogurt puree, and the remaining ingredients. Adjust seasonings to taste, and refrigerate until ready to serve. Yield: 12 servings (1 1/2 ounce per serving).
Nutritional Information (per serving): 74 calories; 5.5 g. fat; 0 mg. cholesterol; 144 mg. sodium; 4.6 g. carbohydrate; 2.9 g. fiber; 2.7 g. protein
Result: I think Cara’s been participating in some serious guac-offs. This was amazing! Mr. Prevention gobbled this up, too! You can’t really taste the edamame, but it lowers the calories and adds protein and omega-3’s. Both the avocado (rich in monounsaturated fat) and edamame have heart-healthy benefits that act by helping to lower LDL-cholesterol. Delicious!! Enjoy![/print_this]
I have also decided to start sharing my weekly menus. I am an avid meal planner and grocery list shopper in hopes of staying organized, cost-conscious, healthy, and never bored with meals! Knowing my teaching schedule, I plan accordingly with really quick meals or crock pot meals on Mondays and Wednesdays. Or, leftovers. 😀 On the other nights, I try to cook. And Sunday is always my most “intricate” meal of the week because I usually have time and I love ending the weekend with a tasty meal hubby and I can share together.
Of course, these menus are subject to change and while I usually blog about a recipe the day after we try it, that may not always be the case. Bear with me, it will show up eventually! Also, we typically go out to eat on Friday & Saturday nights or just kind of “wing it” at home, so I don’t meal plan for these days. I also take leftovers daily for lunch, so there’s little that goes to waste in our house!
Weekly Menu: February 6-10th
- Sunday: Super Bowl snackies — Jalapeno Poppers, Soft Pretzels, Buffalo Chicken Dip (but, of course), and Edamame Guacamole
- Monday: Turkey & Swiss sandwiches on Soft and Sweet, Homemade Whole Grain Sandwich Bread
- Tuesday: Thai-Style Pork Stew (crock pot)
- Wednesday: leftovers
- Thursday: Quinoa Corncakes
Question: Do you meal plan? Do you shop off a grocery list?
Happy Monday! Have a wonderful week! 😀