Black Bean, Avocado, Cucumber and Tomato Salad

One of our friend's brought this salad over on Memorial Day.  I was instantly addicted. I may have had three servings. Yes, that good.  Everyone (well all the ladies) raved about it.  Not only is it a refreshing salad but it's very good for you too. A combination I'm always looking for in recipes.  I've made this a few times since she brought it, it never lasts long in my house.  This would be a great side to bring to a 4th of July BBQ next week. Enjoy! 

Black Bean, Avocado, Cucumber and Tomato Salad

Courtesy of Skinny Taste 

Ingredients: 

• 1 seedless cucumber, peeled and diced
• 2 medium ripe tomatoes, diced
• 2 hass avocados, diced
• 15.5 oz can black beans, rinsed and drained
• 2 tbsp red onion, minced
• 2 tbsp cilantro, minced
• 2 limes, juice of
• salt and fresh pepper

Directions: 

Combine all the ingredients and season with salt and pepper to taste. 
Keep refrigerated until ready to serve.
 Makes 5 cups.

BBQ Chicken Filled Sweet Potato

I've been in a bit of a cooking rut lately.  I haven't been on top of my meal planning, which brings me often leaves me cooking familiar (but still good) recipes.  But this past week I had some time to search through Pinterest for new recipes.  This one was appealing because I love BBQ chicken and sweet potatoes.  I've never had them mixed together before, so why not give it a try?

Results: A healthy and filling dinner.  I didn't add cheese or greek yogurt to mine in order to keep it dairy free.  I still devoured it, going back for seconds.  I also have enjoyed the extra filling for lunch the past two days, it provided a good amount of leftovers.  I was also surprised with how much the husband enjoyed this meal.  I didn't serve any sides with it since the veggies were mixed in and we're trying to stay away from a lot of carbs.  Enjoy! 

BBQ Chicken Filled Sweet Potatoes 

Courtesy of Nutrition Ella

Ingredients

• 1lb boneless, skinless chicken breasts, rinsed & patted dry
• 4 sweet potatoes (medium-large in size)
• 2 cups frozen corn
• 1 (15-ounce) can black beans, drained & rinsed
• 1/2 large sweet onion, diced
• 1 1/4 cup BBQ sauce
• 1/2 cup 0% or 2% Greek Yogurt (plus extra for topping )
• 1/4 cup shredded cheese ((Mexican blend or your favorite will do!)
• 1/4 cup fresh cilantro
• 2 tablespoons white vinegar
• 1 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 4-6 chipotle peppers in adobo sauce, deseeded and minced (4 for mild spice, 6 for moderate)

Directions

Step 1

Combine chicken, bbq sauce, onion, black beans, chipotle peppers, jalapeño (optional), vinegar, paprika and garlic salt in slow cooker, cover and cook on low heat for 3-4 hours.

Step 2

When ready to eat, bake sweet potatoes (naked) for 45 minutes - 1 hour at 350F. Let cool for 5-10 minutes before slicing in half and scooping out the flesh. Add flesh to the slow cooker and stir until well incorporated.

Step 3

Once cooked, shred chicken breasts with two forks. Add chicken back to the slow cooker along with corn, Greek yogurt and cilantro. Cover and let sit for 10-15 minutes.

Step 4

Scoop 3/4 - 1 cup of bbq chicken mixture into each sweet potato skin. Sprinkle with shredded cheese and place under a broiler for 3-4 minutes until cheese is melted.

Step 5

Serve warm, with a dollop of Greek yogurt in place of sour cream.

Cheddar Bacon Dip

We went to the Fl Keys this past weekend for our annual vacation with friends.  We always bring food to make with us, since there is a full kitchen at the beach house.  When planning the appetizer I was going to make, I looked for one that didn't take long,  would be easy to make with few kitchen utensils and had ingredients that would travel well in the cooler.  

This recipe met all the criteria.  

I made it in the morning, about 10 hours before we enjoyed it.  

The dip was a hit, especially with the men. 

They devoured it. 

 I will definitely be making this again for football season. 

It's a quick and easy recipe that will be perfect for tailgates! 

Enjoy!

Cheddar Bacon Dip 

Courtesy of Plain Chicken 

Ingredients: 

16 oz sour cream

1 packet Ranch dressing mix

3 oz bacon bits (in the bag not jar)

1 cup shredded cheddar cheese

Directions: 

Mix together and refrigerate 24 hours. 

Serve with chips and/or veggies.