Fresh Chunky Guacamole

I'm not a fan of avocado but I love a good fresh guacamole. I've recently had the opportunity to make it and thought I'd share my recipe:

Fresh Chunky Guacamole

4 medium avocados
2 large chopped tomatoes
1/2 cup chopped red onion
1 fresh lime (just the juice)
4 tbsp chopped cilantro
1 tsp cumin
1/2 tsp fresh ground pepper
1/2 tsp salt

Do all the chopping. Combine the ingredients. And enjoy!

Beef and Beer Chili

With colder weather approaching and having recently received my September issue of Cooking Light, I decided that their Beef and Beer chili looked like it would be great for the cooler weather. I tried it a few Saturdays ago and liked it so much that I made it again a week earlier. I've just finished off the leftovers I had frozen and since I'm still thinking it's a good receipe, I'm posting it here. Enjoy!

Beef and Beer Chili

Cornmeal helps thicken the chili to a satisfying consistency. Serve with a chilled lager. Time: 41 minutes.

Ingredients

• 1 1/2 cups chopped red onion (about 1 medium)
• 1 cup chopped red bell pepper (about 1 small)
• 8 ounces extralean ground beef
• 2 garlic cloves, minced
• 1 1/2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1 (19-ounce) can red kidney beans, drained
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 1 (14-ounce) can low-sodium beef broth
• 1 (12-ounce) bottle beer (such as Budweiser)
• 1 tablespoon yellow cornmeal
• 1 tablespoon fresh lime juice

Preparation

Combine first 4 ingredients in a large Dutch oven over medium-high heat. Cook 5 minutes or until beef is browned, stirring to crumble. Stir in chili powder, cumin, sugar, and salt; cook 1 minute. Add oregano and next 4 ingredients (through beer) to pan; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cornmeal; cook 5 minutes. Stir in juice.

Yield

4 servings (serving size: 1 1/2 cups)

Nutritional Information

CALORIES 261(20% from fat); FAT 5.7g (sat 2.1g,mono 2g,poly 0.2g); PROTEIN 18.3g; CHOLESTEROL 30mg; CALCIUM 74mg; SODIUM 799mg; FIBER 8.3g; IRON 3.7mg; CARBOHYDRATE 30.3g

Jackie Mills, M.S., R.D. , Cooking Light, SEPTEMBER 2007

Fruit Dip

Ingredients:

• 8 oz Softened Cream Cheese
• 8 oz Cool Whip
• 8 oz Marshmallow Creme
• Jello to taste (Optional)

Directions:

Combine cream cheese, cool whip, and marshmallow creme. Getting a good consistency is easiest when the cream cheese is soft. Add Jello to taste. Choose whatever flavor you like. I find that lime is one of my favorites. Refrigerate dip. It works best when you chill it over night. Serve with cut fruit. I like to use bananas, apples, strawberries, pears, and pineapple.