Sunday, June 6, 2010

Avocado Salsa

I love guacamole, but here is a healthier version that's still great for parties - or using as a topping for tacos, nachos, chicken - and it's so delicious!

2 diced avocados (unlike when making guacamole, you want them to be slightly firm rather than super mushy)
2 diced tomatoes
1 can corn (drained and rinsed) - fresh or frozen would also be delicious!
1 can black beans (drained and rinsed)
Fresh chopped cilantro
Italian Dressing to taste - I usually use 3/4 c.

Mix first 5 ingredients together in a large bowl. Drizzle dressing over the top and toss. Serve with tortilla chips or as a topping.

Easy No-Bake Lemon Cheesecake

Another great recipe courtesy of my MIL. The perfect amount of lemon flavor - and you can try different varieties by using a different jello flavor (e.g., strawberry or lime). This one's so easy my husband even helped me with it!


Graham Cracker Crust:

Crushed Graham Crackers - About 1/2 packages or 16 whole GC's
1/2 c melted margarine or butter
1 Tbs sugar

Cheesecake Filling:
1 8oz pkg softened cream cheese
1 c white sugar
1 tsp vanilla
1 small package lemon jello
1 can chilled evaporated milk

Mix together graham cracker crumbs, melted margarine and sugar. Press into a 9x13 pan in an even layer. Set aside.

Cream together cream cheese, sugar and vanilla with a hand mixer or stand mixer. Set aside.

Dissolve jello in 1 c boiling water. Allow to cool (close to room temperature, but don't let it solidify!) and whisk together with evaporated milk. Add jello mixture to the cream cheese mixture until smooth and even. Pour filling on top of the crumb crust. Cover and chill for at least 3 hours.