Chocolate Avocado Pudding

  I haven't posted in awhile.  In the past few months I have changed jobs.  I am now on a set schedule but the first couple months I felt like I was working all day.  Another change I have made is how I eat.  I have started using myfitnesspal.com to count my calorie intake.  In the past four months I have lost over 40 pounds.  Some of the recipes I will be sharing will now be healthier.

  I still love desserts and snacks.  This first healthier recipe is a dessert.  I know the name may make you want to click this post closed, but don't.  I made this a couple weeks ago.  It is very good.  It makes four servings at 140 calories per serving.  Your calorie counts may be a little different depending on what brands you use.  This recipe comes from cookingwithjax.com.

Chocolate Avocado Pudding

1 ripe avocado
1/4 cup cocoa powder
3 Tbsp maple syrup (or liquid honey)
1 tsp. vanilla extract
6 Tbsp milk of choice
shaved chocolate or raspberries for garnish

Put all into blender until smooth.

**I used almond milk to cut some calories.
**I didn't use any garnish on mine.

Grilled Chicken Pasta Salad

  I found this recipe on pinterest but forgot to write the site it came from.  I need to start pinning the recipes to my boards instead of just writing them on my recipe cards.
  Corey and I both liked this.  Next time I will have to do it for a family get together or cut the recipe in half.  It did make a little much for just two people.

Grilled Chicken Pasta Salad

1 Lb rotini noodles, cooked
2 Lbs thin sliced chicken cutlets
2 Tbsp lemon juice
1 large red pepper, cored, seeded, diced
1 large green pepper, cored, seeded, diced
1 medium red onion, halved, thinly sliced
2 scallions, trimmed, thinly sliced
2 Tbsp fresh dill, minced

Dressing

1 cup light mayonnaise
1/2 cup red wine vinegar
1/2 cup honey
1 tsp mustard
1 tsp sugar
1 tsp onion powder
1 tsp dried parsley flakes
1/4 tsp salt
1/4 tsp black pepper
1/2 cup canola oil

For salad, cook noodles as directed on box.  Sprinkle lemon juice over chicken, grill until done.  Cut into bite sized pieces.  Toss with rest of salad ingredients.  For dressing, whisk all but canola oil until combined.  Gradually whisk in oil.  Pour over salad and toss to coat.

**The only thing I would change, is it is a little sweet so less honey next time.

Mexican Salad with Creamy Avocado Dressing

Tonight for dinner I made a recipe I found on pinterest. It comes from cookingwithkrista.blogspot.com. Of course the photo gets your attention first, it looked good. Then going over the ingredients it sounded good. Being a salad it was easy to make. Corey and I both really enjoyed it.
Mexican Salad with Creamy Avocado Dressing.

 Dressing
 1 large avocado
1 Tbsp plus 2 tsp fresh lemon juice
1/2 cup mayonnaise
1 tsp hot sauce
1/4 cup extra virgin olive oil
2 garlic cloves
3/4 tsp salt

Combine all in food processor or blender, until smooth. Cover and refrigerate. Toss with salad just before serving.

 Salad

 1 1/2 to 2 heads Romaine, chopped
2 to 3 large OR 6 to 7 small tomatoes
2 cups corn chips, crushed
1/2 cup Mexican blend cheese
15 oz can black beans, drained and rinsed
5 green onions, chopped

 Combine all in a large bowl. Toss with dressing just before serving.

 **It was good but a couple changes I will make next time. First Corey and I both thought it had too many bean, so will only use half the can. Next I would add a little more corn chips.
**I didn't have a lemon so used juice from a bottle.
**There is a recipe for the dressing that calls for 1/2 cup Greek yogurt instead of the mayonnaise. I haven't tried it with the yogurt but that may be an option others would like to make.