Skinny Garlic Guacamole Food

CHUNKY GUACAMOLE

Steps:

• Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.

GARLICKY HOLY GUACAMOLE!

Steps:

• Cut avocados in half around the pit. Separate the halves. Pop out pit with spoon, then scoop flesh of avocados into a bowl. Squeeze the juice of a lemon over the avocados. Squeeze the juice with the lemon halves facing cut-side up, allowing the juice to spill down over the sides of the lemon into the bowl. This method keeps the seeds in the lemon and out of the guacamole. Add garlic, jalapeno, tomato, onion and salt to the bowl. Mash and mix the ingredients into a chunky dip using a fork. Serve with blue corn tortilla chips.

GARLIC GUACAMOLE

Steps:

• Halve avocado and scoop pulp into medium bowl. Add minced jalapeños and finely chopped onions.
• Place chopped garlic clove on cutting surface and sprinkle with the sea salt (or other course salt). Using the side of a knife, mash the salt into the garlic until you have a paste.
• Add garlic paste & lemon juice to avocado mixture and mash together with a fork until desired consistency is reached making sure to distribute garlic throughout.
• Serve with tortilla chips! Store leftovers in tightly covered container in fridge - although best eaten right away.

SPICY GUACAMOLE

Steps:

• Add avocados and lemon juice to a medium mixing bowl; mash until desired consistency is almost reached. Stir in tomatoes, scallions, jalapeno peppers, garlic, cilantro, salt, red pepper flakes, pepper, and cayenne. Taste guacamole and adjust for seasoning.

VEGGIE FLAUTAS WITH SKINNY GUACAMOLE

Steps:

• Saute the portobello strips.
• Soften the tortillas by warming them, one at a time, on a comal or a 9" cast iron skillet.
• Place strips of portobello down the center of each softened tortilla and tightly roll up the tortilla as if it were a cigar.
• Seal rolled tortilla with 2 or 3 tooth picks.
• Coat the rolled tortillas on all sides with butter flavored cooking spray, or paint lightly with vegetable oil and sprinkle with salt.
• Place seam side down on a baking dish.
• Bake in a preheated 375 F oven until crisp, about 20 minutes.
• Skinny Guacamole:.
• Using a blender or food processor, process the tomatillos with the garlic, chiles and cilantro to a puree.
• Add the avocado, in pieces, and the sour cream, processing just enough to combine.
• Season to taste with salt, pepper and fresh lemon juice.
• Rinse scallions with cold water, chop with a knife, and stir in by hand.
• To assemble the dish, place a layer of shredded (or chopped) lettuce on each plate along with diced fresh tomatoes.
• Top with 3 baked flautas per plate.
• Serve the guacamole in individual dipping bowls or drizzle on top of flautas.
• Serve with bottled picante sauce.

GUACAMOLE WITH GARLIC SCAPES

Steps:

• Combine avocado, garlic scapes, lemon juice, salt, and pepper in a bowl and mash together with a fork. Adjust seasoning to your taste.