BUSY NIGHT TURKEY TACO SOUP WITH AVOCADO CREAM RECIPE ...
My family loves Tex-Mex dishes and I love quick and convenient but healthy and interesting dishes, and this soup fits the bill in every way. No one can believe that this hasn't simmered for a long time, as the flavors blend beautifully. If I don't have guacamole on hand, I blend green chilies with the sour cream -- it's very adaptable. Serve with tortilla chips!
Provided by Janice Elder
Categories Turkey Soup
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large pot over medium heat, combine corn, chili beans, broth and salsa. Bring to a boil, then reduce heat and stir in cooked turkey. Season with salt and pepper. Cover, and cook 5 to 10 minutes more, until heated through. Stir in cilantro.
- In a bowl, stir together sour cream and guacamole until smooth.
- Ladle soup into bowls and top with guacamole mixture.
Nutrition Facts : Calories 382.3 calories, CarbohydrateContent 42.9 g, CholesterolContent 78.7 mg, FatContent 10.2 g, FiberContent 8.9 g, ProteinContent 36.3 g, SaturatedFatContent 3.9 g, SodiumContent 1518.4 mg, SugarContent 7 g
BROCCOLI AND CHEDDAR-STUFFED POTATO SKINS WITH AVOCADO CREAM
Provided by Ellie Krieger
Categories appetizer
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees F.
- Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop all but 1/8 inch of the inside of the potato, leaving skin intact. Reserve scooped potato flesh for another use.
- Brush both inside and outside of potatoes with oil and sprinkle with salt. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes.
- In the meantime, prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain and set aside. Spray a nonstick pan with cooking spray and preheat over medium-high heat. Add the Canadian bacon and cook until crisp stirring often, about 3 to 4 minutes. Reserve.
- To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro, garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds.
- Toss the broccoli with cheese and spoon filling evenly among potatoes. Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes. Spoon 1 tablespoon of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 teaspoon crisped bacon bits.
Nutrition Facts : Calories 180 calorie, FatContent 10 grams, SaturatedFatContent 3.5 grams, CholesterolContent 20 milligrams, SodiumContent 380 milligrams, CarbohydrateContent 15 grams, FiberContent 3 grams, ProteinContent 8 grams
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