If you’re looking for exceptional guacamole appetizer, try this southwestern guacamole recipe with chips. This is an exceptional recipe that is so easy and quick to make. You will never get enough of its taste and will definitely boost your appetite.

Southwestern Guacamole Recipe with Chips  

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Guacamole Ingredients:

4 Hass Avocados peeled and seeded
1 1/2 Tbsp fresh lime juice
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup + 2 Tbsp finely chopped red onion
1 large Roma tomato, seeds and pulp removed then diced
1 clove garlic, minced
2 Tbsp chopped cilantro
1/8 – 1/4 tsp cayenne pepper (optional)

Guacamole Recipe Directions:

Partially mash avocados with a fork on a plate or cutting board, pour lime juice over the top and season with salt and pepper and continue to mash to reach desired consistency. Transfer to a mixing bowl. Run chopped red onions under warm water (to remove harsh bite from onion) and add onions to avocado mixture, along with diced tomato, garlic, cilantro and cayenne pepper and stir. Serve with tortilla chips or alongside Mexican entrees.

The whole ingredients should yield a bowl of delicious guacamole dip appetizer. Remember the secret of this southwestern guacamole recipe with chips is the quality if your avocado. So, you have to be very picky in choosing the main ingredient. You don’t have to worry if you don’t have chips. This guacamole recipe can be paired up with another foodstuff other than chips.

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Father’s Day Recipe: Southwestern Potato Skins 

Image via: Clean Eating Mag

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Ingredients:

Olive oil cooking spray

8 6 potatoes, scrubbed

1/3 cup chopped red onion

1 small jalapeno pepper, de-seeded and minced

1 clove garlic, minced

1 large tomato, diced

1/2 cup cooked or canned

1/2 cup frozen corn kernels

1 1/2 tsp ground cumin

3/4 tsp chili powder

1/2 tsp sea salt

3/4 cup low-fat shredded cheddar cheese

1 cup low-fat sour cream

1/4 cup finely chopped scallions

1/4 cup finely chopped fresh cilantro leaves

Image via: La Dolce Vita blog

Directions:

1. Preheat oven to 425°F. Line a large, rimmed baking sheet with foil and mist with cooking spray. Prick each potato several times with a fork and place on the baking sheet. Bake for 50 minutes. Turn once during the process. Cool completely before moving onto the next step.

2. Meanwhile, heat a large skillet, moistened with cooking spray on medium-low heat. Add onion and jalapeño and cook for 3 to 4 minutes, stirring occasionally, until softened. Add garlic and cook for 1 minute more, until fragrant. Add tomato, black beans, corn, cumin and chili powder. Increase heat to medium and cook, stirring occasionally, for 5 more minutes.

3. Preheat broiler to high. Slice each potato in half lengthwise and scoop out flesh carefully. Make sure that you leave a 1/4-inch shell. The scooped flesh can be used for another recipe. Place potatoes skin side up on a foil-lined baking sheet. Mist with cooking spray and sprinkle with salt. Broil for 4 to 5 minutes, or until crisp and golden.

4. Remove potatoes from oven and carefully flip over. Fill each potato skin with bean mixture and top with cheese, dividing evenly. Return to oven and broil for 4 to 5 minutes more, until hot and bubbly. Remove from oven. Top each with sour cream and sprinkle with scallions and cilantro, dividing evenly.

Image via: Joan’s Food Wanderings

If you are planning an outdoor party for your dad, the filling for this wonderful father’s day recipe can be prepared in advance. Refrigerate the black bean filling in a covered container. The potatoes can be done on the day thus saving you enough time to spend with dad.

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Give your sandwich a healthy twist! Try this vegetarian sandwich that combines taste and nutrition into one – Crisp Tofu Sandwich with Peanut-Ginger Sauce. You’ll find it so easy to prepare and make. The Tofu is a great healthy alternative for meat. Tofu is really good for your health and its flavor is just like meat. And when combined with the peanut-ginger sauce, it’s going to be a tasty treat for anyone.

Crisp Tofu Sandwich with Peanut-Ginger Sauce

Image via: Pinterest

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Ingredients

• 1 medium onion, cut into 1/2-inch-thick rounds
• 1 red bell pepper, cut into 4 long panels
• 2 teaspoons olive oil
• 6 ounces Thai-flavored baked tofu, cut into 1/2-inch slices
• 2 tablespoons natural unsweetened peanut butter
• 1/2 teaspoon honey
• 1/2 teaspoon toasted sesame oil
• 3/4 teaspoon grated fresh ginger
• 1 (4 ounces) 8-inch whole-wheat baguette or whole grain baguette, halved horizontally
• Radish sprouts for garnish (optional)

Procedure

1. Heat broiler with rack 4 inches from heat source. Place onion slices and pepper, skin side up, on a broiler pan. Broil, turning onion over halfway through cooking time, until peppers are blistered and onion is lightly browned, 12 to 15 minutes. When cool enough to handle, peel skin off peppers. Cut pepper into thick strips.
2. In a large skillet, heat olive oil over medium-high heat. Sauté tofu until golden brown and crisp, about 2 minutes on each side.
3. In a small bowl, combine peanut butter, honey, 1/4 teaspoon sesame oil, and ginger. Toss reserved vegetables with remaining 1/4 teaspoon sesame oil. Spread peanut-butter mixture on bottom side of bread. Top with tofu and vegetables. Place other piece of bread on top. Cut in half to make two sandwiches. Wrap tightly in foil and refrigerate for up to two days. Serve with radish sprouts on the side, if desired.

You can make up to two Crisp Tofu Sandwich with Peanut-Ginger Sauce after the whole process. Taste it for yourself and fall in love with its superb blend flavors.

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Mushrooms, Parmigiano cheese and lasagna make a great combination. If you want a healthy, filling meal, than go ahead and try this great recipe from Cooking Light. Add a green salad for a side dish and you will need nothing more.

Savory Vegetarian Mushroom Lasagna

Image via: Pinterest

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Ingredients

• 1 cup boiling water
• 1 ounce dried porcini mushrooms
• 1 tablespoon butter
• 2 tablespoons olive oil, divided
• 1 1/4 cups chopped shallots (about 4)
• 1 (8-ounce) package presliced cremini mushrooms
• 1 (4-ounce) package presliced exotic mushroom blend
• 1 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 1/2 tablespoons chopped fresh thyme
• 6 garlic cloves, minced and divided
• 1/2 cup white wine
• 1/3 cup (3 ounces) 1/3-less-fat cream cheese
• 2 tablespoons chopped fresh chives, divided
• 3 cups 2% reduced-fat milk, divided
• 1.1 ounces all-purpose flour (about 1/4 cup)
• Cooking spray
• 9 no-boil lasagna noodles
• 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

Image via: Good Housekeeping

Directions

1. Preheat your oven to 350°. Combine the boiling water with the porcini, cover them and let them stand for about 30 minutes. Strain the mushrooms using a cheesecloth lined sieve but make sure to save the strained water.
2. Take a large skillet and melt the butter over medium to high heat. Add about 1 tbsp. oil and swirl a little to coat the skillet’s surface. Add the shallots and sauté for 3 minutes. Now, add the cremini and the exotic mushrooms, half of the salt and half of the pepper. Cook for about 6 minutes or until the mushrooms are browned. Now, add the thyme and half of the garlic cloves. Cook for 1 minute and stir in the wine. Let it come to a boil. Cook for about 1 minute or until the wine evaporates. Don’t forget to scrap the pan so the browned bits are combined into the sauce. Remove from the heat and stir in the cream cheese and 1 tbsp. chives. Now it’s time to add the porcini mushrooms.
3. Take a saucepan and heat it over medium to high heat. Add the remaining oil and coat the pan. Add the left over garlic cloves and sauté for half a minute. Add the strained porcini water, 2 ¾ cups milk, the remaining salt and pepper and bring to a boil. Now, in a small bowl, combine the remaining milk and the flour with a whisk. Add this mixture to the milk mixture and let it simmer for about 2 minutes, until it gets slightly thick by constantly stirring using a whisk.
4. Coat an 11×7 inch ceramic or glass baking dish with cooking spray and spoon ½ cup of the sauce into it. Now top with 3 lasagna noodles. Over the noodles, spread half of the mushroom mixture and repeat the layers. Top with remaining sauce. Lastly, sprinkle the cheese over the lasagna.
5. Bake for about 45 minutes or until it is golden. Top with the leftover chopped chives and enjoy!

Image via: Delish

This recipe might not be the quickest or easiest recipe, but the result is definitely worth the effort! This week try this Savory Vegetarian Mushroom Lasagna Recipe and tell us what you think! Your visiting guests and family are bound to love it!

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Tacos are known not only for its Mexican origin but also for its distinct taste and nutritious fillings. The amazing blend of flavors packed in a smoky taco is simply irresistible. This Autumn why not try a vegetarian taco that is sure to delight your senses – This Autumn Butternut Squash Tacos with Avocado recipe. This easy to make recipe requires only a few ingredients. In less than an hour, you can taste this Autumn-inspired and healthy meal.

Autumn Acorn Squash Tacos with Avocado

Image via: Flourishing Foodie

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Ingredients

• 1 1 1/2 Butternut or acorn squash, peeled, halved lengthwise, seeded, cut into 1/2-inch slices
• 1 teaspoon chili powder
• 1 clove garlic, finely chopped
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 8 6-inch corn tortillas
• 1 ripe avocado, peeled, pitted, sliced into 8 wedges
• 1/4 cup fresh cilantro leaves
• 1/4 cup sliced white onion
• 1 lime, cut into wedges

Image via: Pen and Fork

Procedure

1. Preheat oven to 425°F. Spread squash on a large, rimmed baking sheet. In a small bowl, stir together chili powder, garlic, oil, 1/4 tsp. Salt and 1/8 tsp. Pepper; pour over squash and toss to coat. Roast squash, turning once, until blistered in spots and tender when pierced with a knife, about 20 minutes.
2. Warm a large skillet over medium-high heat. Working in batches, toast tortillas, turning once, until charred, about 2 minutes per side. Transfer tortillas to a clean kitchen towel and wrap up to keep warm. Repeat with remaining tortillas.
3. Fill tortillas with squash, avocado, cilantro and onion, dividing evenly. Serve with lime wedges.

The whole ingredients should yield around 4 servings of delicious taco recipe. Pair it up with your favorite drinks and lime. This recipe is perfect for moments when you need something to eat quick, easy and handy.

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Now that Autumn is here, what autumn-inspired recipes are you craving? It’s always a good idea to have some recipe up your sleeve that you can prepare simply and quickly when you have got friends or family coming over to supper after work. This-pumpkin curry is that some recipe. Let’s learn how to make this light yet warming supper dish.

Autumn-Inspired Pumpkin Curry Recipe

Image via: Fig and Cherry

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Preparation time: 45 minutes

Yields: 8 servings

Ingredients:

2 tablespoons olive oil

1-teaspoon cumin seeds

1 stick cinnamon

5 crushed garlic cloves

1 small finely chopped onion

1 kg peeled, chopped pumpkin

1 red chili, finely chopped

½-teaspoon ground coriander

Image credit: Gabrielle & Caprice Watkins

Procedure:

1. In a large saucepan, heat oil over medium heat. Add cinnamon and cumin. Stir for 2 minutes or until it becomes fragrant and begins to pop.

2. Add onion and stir until softened.

3. Add coriander, chili, and garlic and stir for 1 minute.

4. Add pumpkin and season with salt. Stir to mix. Reduce heat to low.

5. Cover the saucepan with lid and cook for another 20-25 minutes or until pumpkin gets tender. Stir occasionally.

6. Before serving, squeeze few drops of lemon if preferred.

Let this tongue tingling, pumpkin curry recipe warm your heart and soul this fall. Combine it with naan bread or boiled rice, for a heart satisfying supper.

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Are you trying to stick to your vegan lifestyle and still enjoy delicious vegan recipes? Vegans almost every day have to deal with strangers bombarding them with questions regarding the low protein content in their diet. A well planned vegan diet made up of foods such as whole wheat bread, brown rice, beans, soy milk and almonds are all rich and healthy sources of protein. Meat is not the only source of protein and dairy is not the only source of calcium.

Here is a vegan take on our favorite fajitas. So the next time you invite your vegan friend for dinner, there is more you can serve than just salads.

Kicked Up Autumn Fajitas – 

Vegan Recipe

Image via: Casaresnick

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Ingredients:

Whole wheat tortillas

Yellow squash – 2 medium, sliced

Red bell pepper – 1, cut into strips

Green bell pepper – 1, cut into strips

Extra-virgin olive oil – 3 Tbsp.

Corn – 1/2 cup canned, or 1 1/2 fresh chopped

Black beans – 15 oz can, or soak your own overnight

White onion – sliced

Garlic salt – 1 Tbsp.

Oregano – 1 Tbsp.

Chili powder – 2 tsp

Cayenne pepper – 2 tsp

Salt – to taste

Black pepper – to taste

Lime juice – 1/4 cup (60ml) juiced

Cilantro – (optional) as a garnish

Image via: Ohsheglows.com

Instructions:

1. Prepare a marinade of olive oil (2 Tbsp.), chili powder, garlic salt, cayenne pepper, oregano, salt, pepper. Add the yellow squash, white onion, green bell pepper, and red bell pepper to the marinade. Refrigerate for 2-4 hours.

2. Heat 1 tbsp oil in a large skillet over medium-high heat. Add in the marinade and vegetables, then sauté until tender. This should take about 10 – 15 minutes on medium high heat.

3. Stir in the black beans and corn. Mix well. Turn up the heat to high and cook for 5 minutes to brown the mix. Add lime juice or lemon to the vegan fajita mix and serve in the flour tortillas.

4. You can also add avocados and tofu if you like. Try substituting black beans with chick peas for a slight variation. Enjoy your delicious vegan meal.

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Are you craving for something healthy to eat for dinner this winter season? This winter squash recipe is a perfect for you. Squash is low in sodium, saturated fats and cholesterol. It is a good source of Thiamin, vitamin A, C and E, Niacin, potassium and calcium. These are essential nutrients that your body needs to stay healthy.

This recipe is so easy to prepare. You only have to do a few minutes of roasting the squash and baking some ingredients. The winter squash recipe will definitely satisfy your cravings for delicious food without the guilt feeling. Try this at home and have yourself a wonderful compliment to any meal.  Thanks All Recipes for the recipe.

Wintertime Favorite: Winter Squash

Image via: All Recipes

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Ingredients

• 1 (2 to 3-lb.) butternut squash
• 1 (2 to 3-lb.) spaghetti squash
• 1 (1 to 2-lb.) acorn squash
• 1/4 cup butter
• 2 tablespoons honey
• 1 teaspoon salt
• 1/4 teaspoon pepper

Image via: Season with Spice

Directions

1. Preheat oven to 400°. Cut butternut squash, spaghetti squash, and acorn squash in half lengthwise, and remove seeds. Place squash, cut sides up, on an aluminum foil-lined baking sheet. Microwave butter and honey at HIGH 1 minute or until melted; stir until blended. Brush cut sides of squash with butter mixture. Sprinkle with salt and pepper. Bake, uncovered, 1 hour or until tender; let stand 10 minutes. Cut into large pieces and serve.
2. Roasted Acorn Squash: Omit butternut and spaghetti squash. Cut acorn squash in half; remove and discard seeds. Cut squash into 1/2-inch slices. Proceed with recipe as directed, decreasing bake time to 45 minutes or until tender. Garnish with sage sprigs, if desired. Makes 4 servings. Prep: 10 min., Bake: 45 min.

That’s all you need to make this delicious squash recipe this winter. Garnishing this recipe with sage sprigs is optional but will certainly enhance its look. Pair it with your favorite drinks and enjoy a sumptuous treat.

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