I'm obssessed with guacamole

I just made my second batch of the week and I ate it all by myself. It was delicious!! I'm pretty proud of myself because I've never made it before and although it wasn't rocket science (which I might be good at) it took some skill. I might have cut myself (twice) but it was so worth it!

I took the avocados and cut them in half long ways around the pit. Then you twist the halves and pull them apart. Put your knife into the pit and carefully twist the knife to loosen the pit and pull it out. Make a grid inside each half with the knife and scoop out all of the flesh with a spoon. Add lime juice, salt, pepper, garlic powder and cayenne pepper. Mix everything together while mashing the avocado with a fork until smooth.

Enjoy!

Easy Chicken Pot Pie

Prep time: 30 minutes (or less)
Cook time: 30-35 minutes
Preheat oven to 425 degrees F

Ingredients:
10 oz. frozen peas & carrots
1/3c. margarine/butter
1/3c. flour
1/3c. chopped onion (I used dried chopped onion and added a little bit of water to the mixture)
1 or 2 cans of pre-cut potatoes (rinsed)
1/2 tsp. salt
1/2 tsp. pepper
1 3/4c. chicken broth
2/3c. milk
2.5-3c. cooked chicken (I use canned chicken or a rotisserie chicken)
Ready-made/homemade pie crust

Directions:
1. Melt margarine/butter in 2 qt. saucepan over medium heat.
2. Stir in flour, onion, salt & pepper.
3. Cook, stirring constantly until mixture is bubbly; remove from heat.
4. Stir in broth and milk. Heat till boiling, stirring constantly. Boil for 1 minute and the mixture should start to thicken.
5. Stir in chicken, carrots, peas, and potatoes; remove from heat.
6. Put pie crust in ungreased pie plate and fill with mixture. Cover with second pie crust and pinch to crusts together.
7. Cut air slits in top of pie crust and cook for approximately 35 minutes or until golden brown.
8. Enjoy!

Buffalo Chicken Dip

Buffalo Chicken Dip

2 lb of cooked chicken, shredded
2 packs of cream cheese, softened
16 oz of blue cheese
2/3 of a bottle of Frank's Buffalo Wing Sauce

1. I usually trim the chicken and then boil it until cooked through.
2. Put the chicken in a food processor to shred.
3. Add softened cream cheese and blue cheese dressing.
4. Add hot sauce (to taste).
5. Put in a deep pie dish or a 9x13 glass pan. Refrigerate until you're going to use it and then preheat the oven to 350F.
6. Heat until it starts to bubble and then serve with some type of corn chip or tortillas.

It's not a healthy appetizer, but it's really good!

**You can easily make half of the recipe by cutting the ingredients in half**

Does this mean I'm getting old?

I was in the supermarket with Mr. B on Sunday and I picked up a Family Circle magazine. I was so excited that it had a bunch of chicken recipes in there. That's old lady excitement, right?? Well, we tried one of the recipes and it was pretty amazing. Try it out:

Spicy Chicken & Mushrooms (4 servings)

Ingredients:
1tbsp. olive oil
2 cloves garlic, minced
1tbsp minced ginger (we used ground instead)
2c. sliced mushrooms ( you could substitute any veggie)
4 sliced scallions (we used a shallot instead)
1/2tsp red pepper flakes
1/2tsp each of salt and black pepper
1lb. boneless, skinless chicken cut into 1/2" pieces
1.5tbsp low-sodium soy sauce
1tbsp rice vinegar (we omitted this)
1/2c. chopped cilantro (we used oregano)
3c. cooked rice (optional)

Directions:
1. Heat oil in a medium-sized skillet over medium heat. Add garlic and ginger to pan; cook 1 minute. Stir in mushrooms, scallions, red pepper flakes, and 1/4tsp each of salt and pepper. Cook 3 minutes, stirring often.
2. Reduce heat and add chicken to pan. Sprinkle with remaining 1/4tsp of salt and pepper. Cook, stirring for 4 minutes or until cooked through.
3. Stir in soy sauce, ,vinegar and cilantro; cook 2 minutes. Serve with rice, if desired.

Per serving: 176cal; 5g fat; 28g protein; 4g carbs; 1g fiber; 516mg sodium; 66mg cholesterol