Avocado Grilled Cheese Sandwiches

Here is another Pinterest favorite at our house.

Did you know that the grill cheese is becoming one of "the" greatest trends right now?  Restaurants based just on the grill cheese are popping up everywhere.  There are quite the hottest "adult" thing to eat - lol!!  And believe me they aren't the typical cheese and bread sandwiches either.  Well when I found this one it had me hooked at avacodo -- that is my favorite!  So we have this at our house for lunch a lot:)

Avocado Grilled Cheese

whole wheat bread

mozzeralla cheese thinly sliced

ripe avocado sliced thinly

sliced tomatoes

ham -- the lady used pepperoni (but we aren't a fan at our house) or even turkey would work

Directions:

Assemble, butter both sides of your bread and toast.  We found that using a panini press really helped to keep it all squished together and not fall apart when flipping.

ENJOY!!



Healthy Chicken Enchiladas

Hey friends, sorry I have put my food blog on the back burner for quite a few months.  But I promised myself I would get caught up, so be prepared for lots of yummy recipes to come.  Most of these dishes, like this one, I found on Pinterest.  If you haven't discovered the world of pinning then I dare you to start and believe me you will get hooked.  You can follow me here if you would like!
Well this recipe is from the famous celebrity nutritionist Christine Avanti and our whole family LOVED it!!  So enjoy...

Tortilla Chip Chicken Enchiladas

Ingredients:

4 oz. boneless skinless chicken breast, cubed
1 14 oz. can fired roasted tomatoes, organic
1 14 oz. can enchilada sauce, mild
½ bag Doritios, baked
2 cups cheddar cheese, fat free, shredded
1 cup Monterey Jack cheese, low fat, shredded
1 2.8 oz. can black olives, sliced, organic
1 large onion, diced
1 large bell pepper, diced
1 clove garlic, minced
½ cup cilantro
1 jalapeno pepper, minced
½ cup sour cream, non fat

Directions

Preheat oven to 375 degrees. Sauté chicken cubes with garlic, salt, pepper, onions, bell pepper and jalapeno pepper for 5 minutes on medium heat add fire roasted tomatoes and simmer for another 2-3 minutes. When done remove from heat and pour into a large mixing bowl. Add fat free cheese, olives and tortilla chips, mix well. In a 9x13 inch baking dish coated with cooking spray. Pour half of the enchilada sauce into the bottom of the baking dish, tilt dish to evenly spread sauce across the bottom. Next, pour meat, cheese and tortilla chip mixture into the baking dish. Pour remaining enchilada sauce over the top. Sprinkle remaining low fat cheese evenly over the top and bake for 20-25 minutes or until cheese is completely melted. Garnish with non fat sour cream and fresh cilantro.

ENJOY!!

{Quinoa Burgers}

Sorry I have been MIA!  It's been a crazy end of summer.  But I have LOTS of recipes to post and a couple of WONDERFUL companies to tell you all about:)
First off lets start with another quinoa recipe.  Our family really likes this stuff so we have been trying out lots of new recipes with it.  This one I got again from my friend Lori.  Doug was rather confused because he wanted to know how you put it on a bun - lol!  Well you don't.  They remind me a lot like pancakes.

Quinoa Burgers -

1 C quinoa

2 C water

Cook just like rice. When it comes to a boil, reduce heat to low and cover. Simmer about 15 mins or until all water is absorbed.

3/4 C shredded cheese (any cheese that you like, we use sharp cheddar)

1/2 C cottage cheese

1 Med. carrot shredded fine

3 eggs

3 T flour (I use rice flour for the gluten free version)

2 green onion finely chopped

1/2 tsp splenda or sugar

1/4 tsp pepper

1 tsp. cumin

1/8 tsp salt

1/8 tsp garlic powder

Combine all ingredients and add cooked quinoa. Heat a skillet and add olive oil. Pour some of the mixture like a pancake if the mixture is thin or form into patties just like a hamburger if your mixture is less moist (depends on the cottage cheese, sometimes mine are too wet to form into patties- in this case I just pour it in like batter- they turn out the same either way). Fry in olive oil flipping half way through until the burgers are browned and crispy on the outside and firm.

We eat these with a little light sour cream mixed with bbq sauce, they are soooo yummy!