Avocado Ranch Dressing

I am not very experienced in the making of homemade dressings.  I have experimented with the oil/vinegar types that we put sliced cucumbers and tomatoes in.  I have done different variations of that, but it’s pretty simple.  And I just put different flavors (or the same) to get the taste I want.  But for something like a ranch dressing, I had no idea what to do.  So of course, I looked to Pinterest.  Then I remembered that Clinton Kelly on The Chew mentioned that he had a recipe on their website.  So that’s where I got my main idea.  I made a half recipe since I knew I would be the only one eating it.  I bet the hub would try it if he didn’t know there was avocado in it.  It really doesn’t taste that much different than before I put the avocado in it.  Oh well, all the more for me!!!!!

I roughly threw the mayo and sour cream (not exactly “throw” just mean that I didn’t actually measure with a measuring cup, just the lines on my immersion blender cup).  I did measure the spices as to not mess up the ratios.

  • 1/2 tablespoon Parsley (chopped) I used dried and made sure to pinch it to break it up and release the oils.
  • 1/2 teaspoon Ground black pepper
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Garlic powder
  • 1/4 teaspoon Onion powder
  • 1/16  teaspoon Dried thyme (I didn’t have this so I put in a little Italian Seasoning)
  • 1/2  cup Mayonnaise (I used Hellmann’s with Olive Oil)
  • 1/4  cup Sour cream (I used Publix Light)
  • about 2/3 a Haas Avocado (the small blacker ones)

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Now, are you ready for it???  The hard part???

I put the mayo in my immersion blender cup, then the sour cream.  I put in my spices (don’t forget to pinch the dry spices).  I blended with my immersion blender.  Tasted and added about 1/8 tsp of ground red pepper.  Then I put in about 2/3 of the avocado.  Why only 2/3???  Well, I don’t think it was all the way ripe, so I left out the part that didn’t look ripe.  Blend until smooth.  THAT simple.  If you don’t have an immersion blender, you can totally use a regular blender or a food processor.

Just talking about it, makes me want more.  Hmmm…what can I eat now that I can dip in the leftovers???

I think next time, I may want to try to use a buttermilk based dressing with the avocado.  And make some southwestern egg rolls!!!  Yum…

Enjoy

Woohoo, something healthy(ish)

In an effort to try to clean up my eating a little bit, I decided to take the plunge and try to make those egg “muffin” thingies I see all over Facebook and Pinterest.  Now I have made some in the past, but they were mini ones with just egg and cheese for my tiny tot.  He ate some that day, but not any of the reheated leftovers, so I haven’t made any more since then.

But I eat leftovers so I made some for me.  And if he eats any of that…bonus!!!

I saw a friend post her bacon wrapped, sausage, egg muffins on Facebook and it inspired me.

So I had a log of Butterball Everyday Turkey Breakfast Sausage (forgive the lack of picture of that, I was in a rush) in the freezer that I thawed yesterday.  And this morning, I put it all together.

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I browned the turkey sausage in a pan on the stove (it’s pretty dry since there’s not as much fat as regular sausage, but I didn’t add any oil or anything cuz I didn’t want to add any fat).  I grated 2.5 ounces of Kraft Colby & Monterey Jack Cheese on the fine grater.  And I cracked 12 eggs into a pourable measuring cup, whisked, and added spices.  I chose onion and garlic powders, Creole seasoning, and red pepper.

I used my jumbo muffin pan because the small one just wasn’t big enough and boy am I glad I did.

I sprayed with cooking spray then divided up the turkey sausage into the bottom of each muffin cup.

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Then I divided up the grated cheese among the six.

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Next, poured the egg mixture over the top of each cup.

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WARNING…pour slowly.  Since the eggs are thick they fill the cup quickly but after they sit for a few seconds they settle into the sausage/cheese, then you can go back and fill more if needed.  This filled my jumbo tin to almost the top of the pan.

I baked them in a 375 degree oven for 25 minutes.  They probably would have been fine at 23 minutes as they were a little overdone for my liking.  But the finished product was still yummy.

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Next time I might try other combos with veggies and maybe different meats (ooh, even veggie meat).

I think I could probably make 12 regular size muffins with this, they were so huge!

I then entered my recipe into My Fitness Pal and these are the facts according to them:

(Like I said, there were 6 huge muffins)

for one muffin

~~~333 calories, 23g fat (what do you expect, it’s eggs and cheese), 30g protein~~~

You can obviously change it to suite your taste or dietary goals.

This would be delish with a green smoothie!  I consider it a good way to get protein, veggie, fruit in for breakfast.  But what do I know, I ain’t no dietary expert.  It just seems better than Eggos or toaster strudels.  haha

Have fun and Enjoy!

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