Avocado Nachos with Cilantro Lime Crema

Name: Avocado Nachos with Cilantro Lime Crema
Yield: 6 1 cup servings
Ingredients: 1/2 pound of lean ground beef; 2 tablespoons of water; 1 tablespoon plus 1 teaspoon low sodium taco seasonings; 1 cup plain panko breadcrumbs; 2 avocados (seeded, peeled and sliced); 2 cup shredded lettuce; 1 cup diced tomatoes; 1/2 cup plain yogurt; 1/4 cup cilantro; 2 cloves garlic; 2 tablespoons lime juice; 1 teaspoon lime zest

February 1, 2022 by Dinner Tonight

Try changing up your regular nachos by replacing the chips with these air-fried crunchy and creamy avocado slices. Avocados are a nutrient-dense food full of healthy fats, fiber, and a number of other vitamins and minerals.

Avocado Nachos with Cilantro Lime Crema

CourseAppetizers, Main Dish, Snacks, Vegetables, Vegetarian

Servings

6 1 cup servings

Servings

6 1 cup servings

Avocado Nachos with Cilantro Lime Crema

CourseAppetizers, Main Dish, Snacks, Vegetables, Vegetarian

Servings

6 1 cup servings

Servings

6 1 cup servings

Ingredients

Nachos

1/2 pound of lean ground beef
2 tablespoons of water
1 tablespoon plus 1 teaspoon low sodium taco seasonings
1 cup plain panko breadcrumbs
2 avocados seeded, peeled and sliced
2 cup shredded lettuce
1 cup diced tomatoes

Cilantro Lime Crema

1/2 cup plain yogurt
1/4 cup cilantro
2 cloves garlic
2 tablespoons lime juice
1 teaspoon lime zest

Servings: 1 cup servings

Units:

Instructions

Nachos

In a medium skillet brown the ground beef. Cook until it reaches 160°F. Add the water and 1 tablespoon of taco seasonings stir to combine. Take off heat and set aside.
In a shallow plate combine the breadcrumbs and remaining taco seasoning.
Take the avocado slices and roll in the breadcrumbs and place on a plate.
Place avocadoes slices in an air fryer basket and spray tops with nonstick cooking spray. Cook at 375°F for 7 minutes. Note: Refer to the air fryer owner’s manual for specific cooking times. The time and temperature listed above are general guidelines.
Place avocado slices on a serving plate. Top with ground beef, lettuce, tomatoes, and cilantro lime crema

Cilantro Lime Crema

Place all ingredients in the food processor. Blend until combined.
Serve immediately or refrigerate in an airtight container for up to 5 days.

Recipe Notes

Cranberry Orange Meatballs

December 16, 2021 by Dinner Tonight

If you are looking for a great make-ahead, tasty small bite appetizer for your holiday week, these Sweet and Tangy Cranberry Orange Meatballs are festive and have all those holiday flavors we love! You can make the meatballs beforehand and freeze them until you are ready to put all the ingredients in the slow cooker to save you even more time in the kitchen and give you more time to celebrate with family!

Cranberry Orange Meatballs

CourseSnacks

Servings

10 servings (5 meatballs)

Servings

10 servings (5 meatballs)

Cranberry Orange Meatballs

CourseSnacks

Servings

10 servings (5 meatballs)

Servings

10 servings (5 meatballs)

Ingredients

Meatballs

2 pounds lean ground beef
1 teaspoon garlic powder
2 teaspoons onion powder
2 large eggs
1/2 teaspoon black pepper
1 teaspoon kosher salt
1/2 cup breadcrumbs plain
1 cup 2% milk
2 tablespoon Parmesan cheese grated

Orange Cranberry Sauce

1/2 cup jellied cranberry sauce
1/2 cup sugar-free orange marmalade with Splenda
1 tablespoon dehydrated minced onions
1 teaspoon garlic powder
1 tablespoon olive oil or spray non-stick cooking spray
1/4 cup Chopped parsley for garnish

Servings: servings (5 meatballs)

Units:

Instructions

Meaballs

Clean area and preheat oven at 425 degrees.
Line two baking sheets with foil and set them aside.
Place all the ingredients for the meatballs in a large mixing bowl. Gently mix with your hands until well combined. Do not overmix.
Use a small scooper to portion out meatballs to ensure they are all the same size and cook evenly. Place on foil-lined baking sheet.
Bake meatballs in over for 10-14 minutes or until internal temperature reaches 160 degrees.

Meatballs & Sauce

Once the meatballs have been cooked, lightly spray your slow cooker with a non-stick cooking spray and add meatballs.
Top the meatballs with the remaining ingredients listed for the orange cranberry sauce and stir to coat the meatballs well.
Cover and cook on high for 2 hours. Turn heat to low until ready to serve.
Note: Cooked meatballs can be stored in the refrigerator for 3 days or frozen for up to 3 months.

Recipe Notes

Ingredients in Cranberry Orange Meatballs may include added sugars. 1 serving of Cranberry Orange Meatballs contains:

Total Sugars – 12.8 grams

Added sugars 4.8 grams

Grilled Fruit Kabobs

July 9, 2021 by Dinner Tonight

Grilling weather doesn’t have to be set on BBQ. Add a water-filled fruit to the grill to add a new “flare” to your plate this summer.

Grilled Fruit Kabobs

Servings

6 skewers

Servings

6 skewers

Grilled Fruit Kabobs

Servings

6 skewers

Servings

6 skewers

Ingredients

1 teaspoon mint leaves
1 1/2 Tablespoons honey
2 Tablespoons water
3 cup watermelon diced
2 cup peaches sliced
3 cup cantaloupe diced
2 cup pineapple diced
1/4 teaspoon kosher salt
1 teaspoon mint leaves chopped

Servings: skewers

Units:

Instructions

Wash your hands and clean your countertops. Rinse produce under cool running water before slicing.
Using Path to the Plate fire and heat safety guidelines, prepare the grill.
Using a medium saucepan, simmer water and honey until combined. Infuse honey water by simmering with mint leaves for 1 minute. Remove mint leaves. Pour the liquid in a jar, and let infused honey water cool in the refrigerator.
Prepare sliced and diced fruit on 6 wooden or metal skewers. Grill for 30-60 seconds on each side.
Leaving fruit on skewers, use a basting brush to glaze over fruit. Sprinkle kosher salt and mint leaves over grilled fruit skewers.

Recipe Notes

Rollos del Texas

February 27, 2020 by Dinner Tonight

The 2019 Texas4H Food Show theme was restaurant recreations and Allie T from Tom Green Co. took a new, healthier spin on egg rolls. Spice up your appetizers this week with Rollos del Texas.

Rollos del Texas

CourseAppetizers, Snacks, Vegetarian

Servings

10 servings (1 roll)

Servings

10 servings (1 roll)

Rollos del Texas

CourseAppetizers, Snacks, Vegetarian

Servings

10 servings (1 roll)

Servings

10 servings (1 roll)

Ingredients

Guacamole

1 medium avocado
1/2 cup plain greek yogurt
1/4 cup tomatoes chopped
1/4 cup white onion chopped
1 jalapeno diced
1/4 teaspoon garlic salt
1/4 teaspoon lime juice

Chipotle Sauce

Rollos

15 ounces low sodium black beans rinsed and drained
1 medium yellow bell pepper chopped
1 medium green bell bepper chopped
1 small red onion diced
1 jalapeno diced
1 cup spinach
1 cup kale roughly chopped, stems removed
1 teaspoon olive oil
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon pepper
1 20 count package 7" egg roll wrappers

Servings: servings (1 roll)

Units:

Instructions

Preheat oven to 425 degrees F. Line an 18x13 inch baking sheet with parchment paper, a silicone mat, or foil.
Prepare the guacamole by mashing the avocado until smooth with slight chunks, then fold in the greek yogurt, tomatoes, onion, jalapeno, garlic salt, and lime juice. Cover and chill until ready to use.
Prepare the chipotle sauce by combining all ingredients in a blender until smooth. Cover and chill until ready to use.
In a large skillet over medium-low heat, saute the bell peppers, onion, jalapeno and kale with a teaspoon olive oil. Cook for 3-4 minutes or until the vegetables are tender, add in the drained black beans, spinach and seasonings and cook for a minute more.
Place 1/3 cup of the egg roll filling the lower third of each wrapper. Beginning at the bottom, roll the wrapper up and fold the edges inwards. Before the final fold, rub a tiny amount of water around the edges of the wrapper. Roll the wrapper shut, pressing lightly to seal the edges together.
Arrange each egg roll seam side down on the baking sheet then lightly coat them with cooking spray. Bake the egg rolls for about 15 minutes or until golden brown and slightly crisped. Remove from oven and serve drizzled with chipotle sauce and guacamole for dipping.

Recipe Notes

Cranberry Cheese Puffs

December 20, 2019 by Dinner Tonight

These festive Cranberry Cheese Puffs are the perfect holiday appetizer! They are impressively delicious, yet so easy to make!

Cranberry Cheese Puffs

CourseAppetizers, Snacks

Servings

18 wedges

Servings

18 wedges

Cranberry Cheese Puffs

CourseAppetizers, Snacks

Servings

18 wedges

Servings

18 wedges

Ingredients

6 sheets phyllo dough frozen
1/4 pound deli sliced turkey meat
16 cubes fontina cheese
1/2 cup cranberry sauce canned
2 teaspoons honey
1 teaspoons balsamic vinegar

Servings: wedges

Units:

Instructions

Begin with clean hands and a clean preparation area
Heat oven to 350
Lay out frozen phyllo dough. Let them defrost a bit so they are easy to fold
Lay your turkey meat, fontina cheese, and cranberry sauce on the phyllo dough
Wrap phyllo dough up. Make sure to close off the ends so when the fontina melts, it does not make a mess and melt out!
Bake all wraps in the oven for about 15 minutes at 350
While it is baking, whisk honey and balsamic vinegar in small bowl
Once done, let stand for 5 minutes and divide each roll in half.
Drizzle with honey mixture
Serve warm and enjoy!

Recipe Notes

Grilled Fruit Kabobs

Rollos del Texas

Cranberry Cheese Puffs

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