Great Scott! It’s Greek Guacamole!


In my quest to find yummy recipes that I can take on the go, I ran across this guacamole recipe packed with lots of the “good” fats. It was super easy to make, and it is perfect for pita chips, tortilla chips, and even vegetables. As I already keep my food on ice in my travel cooler, adding a Tupperware container of this awesome dip will be easy to do! I plan on pairing it with sliced zucchini and carrots for my travels. I will be able to get in several serving of veggies a day with this dip, plus a lot of those monounsaturated fats, vitamin B-6, vitamin C, and potassium that avocados provide. All with very little sugar and calories! On a side note, I did not have fresh dill handy, so I substituted with fresh cilantro, and it tasted perfectly great! Also, I did use the plain, nonfat yogurt that the recipe suggests, however I’m sure you could use the plain 2% also. You’re calorie count will be different though. Also, I used the fresh salsa that you find in the produce section of your favorite grocery store. If you love avocados and yogurt, you will definitely love this recipe! Enjoy!

Greek Yogurt Guacamole

Ingredients (8 servings)

  • 4 ripe, Fresh California Avocados, seeded and peeled
  • 4 tsp.fresh lemon juice
  • 1 tsp.fresh dill, chopped
  • ½ Tbsp.garlic salt
  • 3 Tbsp. medium-hot salsa
  • 1 cup nonfat plain Greek yogurt


  1. In a large bowl, coarsely mash avocados, leaving some chunks.
  2. Add remaining ingredients and mix to blend.

Serving Suggestions: Serve with crispy potato chips, shrimp chips, veggies, pita chips, tortilla chips


Get Out Your Slow Cooker!

With the fall season upon us, a slow cooker can be your best friend! After having a busy Saturday morning and afternoon, we were glad to come home to dinner already cooked.

I found a recipe this week that looked easy peasy and used ingredients straight out of the cupboard! I thought I’d share the recipe with you today. I did make a few adjustments. For example, with about an hour left to cook, I added a diced onion, a diced green pepper, and a can of drained pineapple chunks to add a touch more flavor. Also, after the chicken was done cooking, I took the chicken out of the cooker and added a little bit of cornstarch to the sauce to thicken it up a bit. Then I put the chicken back in with the sauce. I didn’t have any dried basil in my pantry – oh, the horror! – so I substituted for fresh chopped basil from my plant. I also used just over three pounds of chicken thighs without increasing the sauce ingredients. There was still plenty of sauce for all that chicken!

I served the chicken over jasmine rice and a side of steamed garlic broccoli.

To make this a more healthy recipe I eliminated the rice part for my personal serving because honestly, it’s just not that good for you. My boys like rice way too much to take it off their plates! Also, the recipe calls for soy sauce. To make the recipe a little better for us, I substituted the soy sauce for one part low sodium soy sauce and one part coconut aminos. I also used my own homemade ketchup instead of store bought ketchup to reduce the amount of sugar and preservatives in the sauce.


Honey Garlic Chicken Thighs

4 skinless, boneless chicken thighs
1/2 cup soy sauce
1/2 cup ketchup
1/3 cup honey
3 cloves garlic, minced
1 teaspoon dried basil
Lay chicken thighs into the bottom of a 4-quart slow cooker.
Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.
Cook on Low for 6 hours.