Chicken, bacon and avocado salad

I found some really good avocados yesterday. I made baby food with some. And I used the other today. This is more of a summary recipe but I would eat it in all seasons. It was delicious.

• 1 lb chicken breasts, salt and peppered
• 1 hass avocado, cubed
• 5 slices bacon, very crispy (I used the oven)
• 1 medium tomato, seeded and chopped
• 1 clove chopped garlic
  
• a dash of lemon juice
• salt and pepper to taste

Grill chicken until fully cooked on medium in a skillet with cooking spray. Place on a plate until cool enough to chop into cubes. Cook bacon until crispy, I cooked it in the over on 400 for 20 minutes. Let cool. Chop avocado, tomato and garlic, place in a bowl. Chop chicken and bacon, add to bowl. Mix. Add in lemon juice and salt and pepper to taste. I served over a bed of spinach.

Bacon, mushroom and cheese stuffed chicken breasts

A creation of mine with some left over chicken breasts. It is so good. A stuffed chicken breast with very little carbs.

• 1 1/2 lbs chicken breast, butterflied
• 2 cups shredded sharp cheddar cheese
• 1 container sliced mushrooms, which ever kind you like
• 6 slices pre-cooked bacon, chopped up
  
• 1 Tablespoon chopped garlic
• 1 cup Italian parmesean dressing, divided
• salt and pepper to taste

Butterfly the chicken breasts. Mix together cheese, mushrooms, bacon, garlic, salt, pepper and half a cup dressing. Stuff chicken breasts with mixture. Pour remaining dressing over chicken. If there is any stuffing left over spread over top of chicken. Bake on 375 for 20-25 minutes.

Buffalo Chicken Cheeseburgers

Warning: These are delicious! They are so easy and a perfect recipe in time for summer! I made these for non WLS folks today and people raved about them.

• 1 lb ground chicken


• 4 slices cooked bacon, chopped


• 4 oz crumbled blue cheese


• 1 Tablespoon chili powder

For the sauce

• 2 Tablespoons buffalo wing sauce, I used Frank's ( add more or less for desired heat)


• 1/2 cup ketchup
  

Mix chicken, bacon, blue cheese and chili powder together. Form into 1/2 inch thick patties. I got 5 out of a pound. Cook on grill, broiler or on the stove top. We grilled ours. Make sure you cook them through because it is chicken and not beef. For the sauce mix the hot sauce and ketchup. This combo is awesome. Enjoy!!

Stuffed Mushroom Caps

Tonight is my and my husbands 6 year anniversary (of when we started dating, not marriage anniversary.) I wanted to do something special, so I decided to make a delicious dinner, with an appetizer, which I never make. We love mushrooms. So here it is:

• 2 large portabello mushroom caps, stems removed



• 5-6 smaller portabello mushrooms, diced fine



• 4oz (half a package) imitation crab or lobster meat, diced fine (I used lobster)



• 2 strips pre cooked turkey bacon



• 1 teaspoon minced garlic



• 4 oz low fat cream cheese



• 2 tablespoons fresh parsley (or a teaspoon dried)



• parm or cheddar cheese



• paprika



• salt and pepper



• cooking spray

Place caps stem side up on a baking dish, but make sure stems are removed. In a large, sprayed skillet add mushrooms and lobster meat and sautee for about 2 minutes at medium heat, add in salt and pepper. Then add in chopped bacon and garlic and sautee for 2 more minutes. Turn down heat to low then add in parsley and cream cheese. Cook til cream cheese is soft and everything is mixed together well. Place mixture in caps and top with parm or cheddar cheese (I used parm) and sprinkle with paprika. Bake at 400 for about 20 minutes. So good.