4 reduced fat all beef frank hot dogs
4 hot dog buns
Zesty Avocado Sauce (see recipe instructions below)

Zesty Avocado Sauce:
1 medium yellow onion, roughly chopped
2 medium green peppers, seeded, deveined, and roughly chopped
2 ripe avocados, peeled and seeded
2 cloves garlic (partially boil if less garlic taste is desired)
1/2 bunch fresh parsley leaves
1/2 bunch fresh cilantro leaves
1/3 cup red wine vinegar
1 tablespoon salt, or to taste
1/4 teaspoon black ground pepper
1 cup virgin olive oil

To make Zesty Avocado Sauce:
Put all ingredients except the virgin olive oil into a food processor and process until mostly smooth. Add the virgin olive oil in a stream with the processor running and process until smooth. Add water to dilute if necessary. Let stand at room temperature for at least 1 hour for the flavors to blend. Taste and adjust seasoning.  Serve sauce at room temperature with meats, poultry, fish, vegetables and grains. If made in advance, store, covered, in the refrigerator, but bring to room temperature before serving. Refrigerated shelf life is approximately 7 days.

Preheat grill or grill pan for medium-high heat. Grill hot dogs until well browned. If desired, lightly grill hot dog buns on both sides. To assemble: Add hot dog to bun and top with Zesty Avocado Sauce.

Serves

4

Ingredients

4 hot dogs of your choice
4 hot dog buns
1 fully ripened Avocado from Mexico, halved, pitted, peeled and sliced
Mayonnaise
Mustard
Pico de Gallo or fresh salsa
Pickled jalapeño slices

Instructions

Preheat grill or grill pan for medium-high heat. Grill hot dogs until well
browned. If desired, lightly grill hot dog buns on both sides. To assemble: spread mayo
and mustard on bun, add hot dog, and top with avocado slices. Then top with pico or
salsa and jalapeño slices to taste.

Serves

Makes 16 Pigs in a Blanket

1 can reduced fat Crescent Rolls
8 reduced fat all beef hot dog franks
½ cup pico de gallo
1 tbsp diced pineapple
½ cup reduced fat shredded mozzarella cheese
3 Avocados from Mexico

1 large Jalapeño
1 ½ cups low fat sour cream
1 can (4 oz) fire-roasted green chiles
Juice of two limes
2 tsp of garlic powder
1 tsp Kosher salt

Instructions for Pineapple Pico de Gallo:
Take ½ cup of premade Pico de Gallo (tomatoes, onions, cilantro and jalapeño mixture) and mix in about a tablespoon of diced canned or fresh pineapple.

Instructions for Avocado Dipping Sauce:
Combine diced avocado, 1 large chopped jalapeño (seeded), sour cream, green chilies, lime juice and spices into food processor and blend until smooth.

Pre-heat oven to 375 degrees and spray cooking sheet with non-stick spray. Cut each Crescent Roll in half (staring at the top center of the triangle and slicing down). Cut each hot dog frank in half. Place each hot dog frank half on top of the Crescent Roll dough and top with 2 tsp of the pineapple pico de gallo and 2 tsp of the shredded mozzarella chesse. Roll from corner to corner- creating the “pig in a blanket.” Place on cookie sheet about 1” apart and back for 11 to 13 minutes or until golden brown. Serve with Avocado Sauce for dipping

Serves

Makes 6 servings

Ingredients

1 (16-oz.) can vegetarian refried beans
1/2 cup tomato salsa
1 cup guacamole (recipe below)
1/3 cup non-fat Greek-style yogurt
1/3 cup shredded Jack or Cheddar cheese
2 tablespoons chopped black olives
2 tablespoons chopped green olives

To make guacamole:
With a fork, mash together 1 large, ripe avocado from Mexico, peeled and pitted; 1 tablespoon chopped cilantro; 1 tablespoon chopped onion; 1 teaspoon seeded minced jalapeño; 1 teaspoon lime juice and 1/4 teaspoon salt. (Yield: 1 cup)

Reserve 1 tablespoon each of olives, salsa and cheese. On a 10- or 12-inch square platter, layer, in order: beans, olives, yogurt, salsa, cheese and guacamole. Garnish with reserved olives, salsa and cheese.

Serves

Makes 48 tostada bites

1 Avocado from Mexico, peeled, pitted and diced
3/4 cup husked, rinsed and chopped tomatillos (3 large tomatillos)
1/4 cup chopped white onion
1/4 cup chopped cilantro
1 jalapeño, seeded and chopped
2 1/4 tablespoons lime juice
Teaspoon salt

1 tablespoon vegetable oil
1 teaspoon chipotle chile powder
1 (15-oz.) can black beans, drained (reserve liquid)
48 Round tortilla chips
12 ounces grilled chicken breast strips, diced
48 cilantro sprigs

Instructions

To make avocado-tomatillo salsa, in a food processor, pulse avocado, tomatillos, onion, cilantro, jalapeño, lime juice and salt to a chunky purée. In a small saucepan, heat oil and chipotle powder until it sizzles. Add black beans and 2 tablespoons reserved liquid. Mash with potato masher to form a rough purée. Spread 1 teaspoon avocado-tomatillo salsa and 1 teaspoon black bean purée onto each tortilla chip. Top with 3 pieces diced chicken and garnish with 1 cilantro sprig. Serve immediately.

Serves

Makes 4 dogs

Ingredients

4 whole wheat soft taco size low carb tortillas (or 4 whole wheat hot dog buns)
4 reduced fat all beef hot dog franks
1 cup fat free refried beans
½ cup reduced fat Mexican cheese blend
½ cup Pico de gallo –pre made (tomatoes, onions, cilantro, jalapenos)
1 large Avocado from Mexico- slightly mashed, salt and pepper to taste

Instructions

Start by slicing, pitting and dicing one large Avocado from Mexico. Warm hot dogs according to package instructions. Heat beans and tortillas until warm. Build each dog by spreading ¼ cup of refried beans on 1 tortilla. Sprinkle 2 tbsp of Mexican cheese blend on top of beans. Place hot dog in center of tortilla (or bun) and top with 2 tbsp of pico de gallo and a fourth of the mashed avocado. Roll up tortilla, serve and enjoy!

Serves

4

Ingredients

4 medium-sized portabella mushrooms (about 4 ounces each), stems removed
1 medium onion, cut in 1/2-inch slices
3 tablespoons olive oil
3/4 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1 fully ripened Avocado from Mexico, halved, pitted and sliced
2 tablespoons low-fat plain yogurt
1/2 teaspoons minced garlic
4 whole grain hamburger buns, toasted
4 jarred roasted red peppers

Instructions

-Brush mushrooms and onion slices with oil; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
-Heat large skillet or grill pan over medium heat until hot. Add mushrooms; cook until tender, 8 to 10 minutes, turning once.
-Transfer mushrooms to plate, cavity side up; cover to keep warm. In same skillet, cook onion slices until golden, about 8 minutes, turning occasionally.
-Meanwhile, combine in small bowl, 1/2 of the Avocado, yogurt, garlic and remaining 1/4 teaspoon each salt and pepper; mash until smooth.
-Spoon onions and roasted peppers into mushroom cavities, divided equally. Spread smooth Avocado mixture on bottom of each bun; top each with stuffed mushrooms.
-Top with remaining sliced Avocado. Cover with tops of buns. Yields 4 servings.

Serves

2-4

Ingredients

1 12-inch Boboli ready-made pizza crust
1/2 cup pizza sauce
1/4 teaspoon chipotle Tabasco
1 cup cooked shredded chicken
3/4 cup shredded mozzarella cheese
1 fully ripened Avocado from Mexico, halved pitted, peeled and sliced

Instructions

-Heat oven to 425°F. Place pizza crust on a baking sheet; bake crust 7 minutes.
-In small bowl, combine pizza sauce and Tabasco.
-Spread pizza with sauce; top with chicken, Avocado and cheese.
-Bake until crust is crisp on the bottom, 4 to 6 minutes longer. Yields 8 slices.

Serves

3

Ingredients

6 whole wheat tortillas, 10 inches in diameter
1 cup cranberry mustard (see recipe)
12 slices roast turkey
6 slices Swiss cheese
3 Avocados, peeled, pitted and sliced lengthwise
Salt to taste

Cranberry Mustard
½ cup Dijon mustard
½ cup cranberry sauce

Instructions

-Lay tortillas flat on a clean work surface. Spread the cranberry mustard equally among the tortillas.
-Lay two slices of turkey on each tortilla; cover turkey with a slice of Swiss cheese.
-Top the Swiss cheese with four slices of Avocado on each and sprinkle with a little salt.
-Assemble wraps by folding in both sides and the bottom of each tortilla up over the filling, then roll to close.
-To serve, cut in half crosswise or into 2-inch slices crosswise and arrange on a serving platter.
-To make the cranberry mustard, whisk together the Dijon mustard and cranberry sauce, then chill.

Serves

2-4

Ingredients

2 fully ripened Avocados from Mexico, halved, pitted and peeled
1-1/2 tablespoons lime juice
1/2 teaspoon salt
¼ to 1/2 teaspoon chipotle hot sauce
8 slices whole grain bread, toasted
8 ounces sliced cooked turkey
1 large ripe tomato, sliced
1 cup alfalfa sprouts

Instructions

-In large bowl, mash together Avocados, lime juice, salt and chipotle sauce. Spread Avocado mixture on each bread slice.
-Top four of the bread slices with turkey, tomato and sprouts, dividing equally; cover with remaining bread slices. Garnish with sliced Avocado, if desired.
-Yields 4 servings (1 cup Avocado spread).

Serves

1-3

Ingredients

1 fully ripened Avocado from Mexico, halved and pitted
1/4 cup prepared salsa
1 tablespoon lime juice

Instructions

-Into small bowl, scoop avocado pulp; mash Avocado with a fork or potato masher until slightly chunky.
-Stir in salsa and lime juice. Yields about 1 cup.

Serves

6

Ingredients

2 cans (14.5 oz each) fat free reduced sodium chicken broth
2 large Mexican Haas Avocados, diced
1 can (13 oz) unsweetened light coconut milk
1/2 cup low fat plain yogurt
1 Tbsp lime juice
1 tsp green curry paste
1 large clove garlic, pressed
1 green onion, minced
2 Tbsp snipped cilantro garnish
lime zest
pumpkin seeds

Instructions

Process all ingredients in a blender till smooth. (Best done in 2 batches)
Chill covered till cold, at least 1 hour.
At serving time garnish each serving with lime zest and pumpkin seeds.

Serves

6

Ingredients

1 cup whole milk
2 large eggs
1/4 cup melted butter
3 Tlb brown sugar
1/3 cup crumbled bacon-not bacon bits
1/3 cup plus
3/4 cup cheddar cheese
1 cup all purpose flour
1/3 cup corn meal
2 tsp baking powder
2 Mexican Avocados
6oz reduced fat cream cheese
12 slices bacon
1 cup plus 2Tlb shredded lettuce
1 large slicing tomato

Instructions

Pre heat a waffle iron to high heat. Sift together the flour and corn meal and salt. Separate the egg yolks and egg whites. In a mixer whip the whites until stiff, set aside. In a separate bowl whip together the yolks, milk, sugar, and melted butter. Add the flour mixture, 1/3 cup cheese, and bacon crumbs, stir to combine. add egg whites and sprinkle the baking powder on top, stir until just combined. Spoon 1/6th of the batter in to the greased waffle iron, cook according to manufactures directions, or for about 3-5minutes or until golden brown. Set on a rack to cool. Repeat with the remaining batter. Peel, core and slice the Mexican Avocados. Cook the bacon in a large non stick skillet on med-high heat until crispy according to preference, break each in half when after cooking. Slice the tomato into thin slices. On each of the six waffles spread 1oz of cream cheese, sprinkle 3Tlb shredded lettuce, add 1/6th of the avocado slices, arrange 4 pieces of bacon, 1/6th of the tomato slices, and finally 3 Tlb cheddar cheese. Arrange all of the waffles on cookie sheets, and broil at 500F, for about 1-2 minutes or just until cheese is melted.