Cowby Caviar Slaw

1/8th of recipe (about 1 cup): 118 calories, 1.5g total fat (0g sat fat), 326mg sodium, 20.5g carbs, 5g fiber, 2.5g sugars, 6g protein

Freestyle™ SmartPoints® value 0*

SmartPoints® value 3*

No, this dish doesn't contain actual caviar -- it's inspired by something called Cowboy Caviar, and it's fantastic...

Prep: 10 minutes 

Chill: 1 hour

Ingredients:

1/3 cup apple cider vinegar

2 packets no-calorie sweetener (like Truvia)

2 tsp. extra-virgin olive oil

1/4 tsp. salt

1/8 tsp. black pepper

Dash chili powder

3 cups bagged coleslaw mix

One 15-oz. can black-eyed peas, drained and rinsed

One 15-oz. can black beans, drained and rinsed

3/4 cup frozen sweet corn kernels, thawed

1/2 cup chopped red bell pepper

1/2 cup chopped sweet onion

Directions:

In a large bowl, combine vinegar, sweetener, oil, salt, black pepper, and chili powder. Whisk until sweetener has dissolved and mixture is uniform.

Add all remaining ingredients, and stir well.

Cover and refrigerate until chilled, at least 1 hour.

MAKES 8 SERVINGS

Avocado, Coconut & Sweet Potato Brownies

Ingredients:

• 1/2 cup mashed avocado (about 1/2 an avocado)
• 1/2 cup cooked sweet potato
• 1/2 cup creamy nut butter (almond, cashew, tahini, etc)
• 1/2 cup dairy-free chocolate chips
• 2 tablespoons maple syrup
• 1/4 cup coconut milk
• 3 tablespoons cacao powder

Instructions:

Bake Time: 20 minutes

Preheat the oven to 325° F, and line a regular size loaf pan with parchment paper, or grease it with coconut oil. Then, leave the chocolate chips aside, and blend all other ingredients in a blender. When they are mixed well, add the chocolate chips, and transfer the batter to the loaf pan.

Use a spoon to level the batter across the pan evenly, as it will be sticky and thick. Bake for 20 minutes.

The, leave it to cool and slice it.

Deviled Avocado Eggs

Deviled Avocado Eggs 

Hard boil 6 eggs. Peel, half and remove yolks. Mash 1 large avocado with 6 egg yolks. Add 1 tsp. cilantro, 3 tsp lime juice, 1 tbsp red onion, and a pinch of salt and pepper. Top with a sprinkle of chili or paprika

Taco Stuffed Avacados

• 1 pound ground beef
• 1 tablespoon Chili Powder
• ½ teaspoon Salt
• ¾ teaspoon Cumin
• ½ teaspoon Dried Oregano
• ¼ teaspoon Garlic Powder
• ¼ teaspoon Onion Powder
• 4 ounces tomato sauce
• 3 avocados halved
• 1 cup shredded cheddar cheese
• ¼ cup cherry tomatoes sliced
• ¼ cup lettuce shredded'
• 
  
• Additional toppings:
  • cilantro
  • sour cream

1. Add the ground beef to a medium size sauce pan. Cook over medium heat until browned.
2. Drain the grease and add the seasonings and the tomato sauce. Stir to combine. Cook for about 3-4 minutes.
3. Remove the pit from the halved avocados. Load the crater left from the pit with the taco meat. Top with cheese, tomatoes, lettuce, cilantro and sour cream.
4. If you want to make a larger area in the avocado for the toppings, spoon out some of the avocado and set aside to make guacamole! Then fill with toppings.

Individual Oreo Cheesecakes

Preheat oven to 325.

Line 12 muffin tins with paper liners.

Put an Oreo in the bottom of each one

Mix 2 pkg. softened cream cheese until smooth then add 2/3 cup sugar, 2 eggs and 2 tsp. vanilla.

Blend until smooth.

Add 1 cup mini chocolate chips or coarsely chopped Oreos.

Pour over Oreos.

Bake at 325F for 30 to 40 minutes or until set. Turn oven off and and open oven door at least 4 inches. Let cheesecakes sit in the oven for about 15 minutes. Remove from oven and transfer cheesecakes to a wire rack to cool before placing in the fridge for at least 4 hours

CHICKEN ENCHILADAS

• 3 -4chicken breasts (depending on size)
• 8ounces sour cream
• 1(10 1/2 ounce) can cream of mushroom soup AND 1 (10 1/2 ounce) can cream of chicken soup
• 1(4 ounce) can diced green chilies
• 1dash salt
• 1cup cheddar cheese(shredded, for filling mixture)
• 1cup cheddar cheese(shredded, for topping)
• 12 flour tortillas

1. Preheat oven to 375 degrees.
2. Cook chicken breasts. 
3. Shred chicken with a fork.
4. In a large mixing bowl, combine shredded chicken, sour cream, soups, green chiles, salt, and ONE cup shredded cheddar cheese. Set aside.
5. Spoon filling into tortillas, roll them up and place them in an 9" x 13" baking pan.
6. Spread remaining filling mixture across the top of the enchiladas.
7. Sprinkle remaining 1 cup cheddar cheese over the top of the enchiladas. If you like cheese feel free to add as much cheese topping as you like.
8. Bake uncovered for 30 minutes or until cheese appears melted.

Cream Cheese Brownie

• BROWNIE

• 1(20 ounce) package fudge brownie mix (13x9 size)
• 1⁄4cup water (or what mix calls for)
• 1⁄3cup oil (or what your mix calls for)
• 2eggs (or what your mix calls for)

• TOPPING

• 1(8 ounce) package cream cheese
• 1⁄3cup sugar
• 1egg
• 1⁄2teaspoon vanilla

1. Preheat oven to 350 F degrees.
2. Prepare the brownie mix according to package directions (water, oil, eggs).
3. Pour into a greased 13x9-inch baking pan.
4. Beat cream cheese with electric mixer on medium speed until smooth.
5. Add sugar and mix. Add vanilla and egg; mix until well-blended.
6. Place cheese mixture in dolups over the whole pan, leaving some brownie showing inbetween.
7. Cut or swirl through batter several times with a knife or fork for a marbled effect. It can be tricky to get a good marble effect so be careful not to over work it.
8. Bake for 35 to 40 minutes. Cool; cut into squares. (These will also freeze well).

Tip from Mom: Cut warm brownies with a PLASTIC knife. Metal knives just make an awful mess.