Guacamole with Mashed White Beans

Guacamole is one of my favorite snacks.  It's also a great side or topping for just about any Mexican-inspired main dish, and is full of healthy fats, nutrients, and - thanks to the addition of white beans in this recipe - even more fiber and a good dose of iron.  A lot of people might balk at the idea of adding mashed white beans to a perfectly good guacamole recipe.  But what I've surprisingly found, after making it this way for several years now, is that I actually miss the addition of white beans whenever I have it elsewhere.  Shocking, right?  Well, it sure was to me.

But maybe you're still wondering, why add the white beans if you can't even taste them? 

Over the past several years I've learned more and more about the health benefits of including beans as part of your regular diet, and this is by far one of my favorite ways to include them.  White beans are a good source of iron, low in calories and sugar, but high in dietary fibery and protein, which may help control hunger, curb weight gain, and moderate peak blood sugar (source: livestrong.com).  Sounds good to me...especially that part about curbing weight gain.  Can't hurt, right? :)

I’ve made this guacamole for friends and guests many times, never mentioning the healthy addition of white beans, and no one has ever suspected a thing.  They always devour every last speck of it, so I'm taking that as a good sign.  Even my young toddler devoured it as part of his lunch the other day…by the SPOONFUL.

I should note that this recipe works great as a base recipe.  For example, if you’re like my husband and don’t like tomatoes, leave them out or cut back a bit.  Same for the onions.  Or if you just don't like red onion, use white onion.  If you like a little kick, don’t forget to add the jalapeno.  If you’re nervous about adding a whole can of white beans, then only add a ½ cup or even a ¼ cup...and then try adding more next time when you realize it doesn’t change the taste.  I'll admit, that's what I did at first...shhh.

Guacamole with Mashed White Beans
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Ingredients

2 ripe avocados

1 (15 oz.) can white beans (“Great Northern Beans”)

½ cup tomato, diced (plum tomatoes are my favorite for guacamole)

¼ cup red onion, finely chopped

Handful of fresh cilantro, roughly chopped

Pinch of salt (optional)

*Optional add-in:  1 jalapeno pepper, finely chopped

Directions

1.     Rinse and drain the white beans.  In a medium sized bowl, mash the white beans until smooth using the tines of a fork (or potato masher). 

2.     Scoop out the flesh of the 2 avocados and mash until combined with the white beans.  If you like your guacamole a little chunky, don’t mash until completely smooth.  Leave some chunks of avocado in the mix.

3.     Mix in the tomato, onion, (jalapeno if using), and cilantro.  Add a pinch of salt if desired, and serve with tortilla chips.

Peanut Butter and Bacon Canapes

This recipe is one I probably never would have thought to try, but once again, my bacon-centric husband pulled out a keeper. 

See, he had eaten incredibly healthy for a whole week straight (pat on the back hubs!) in preparation for a short health physical, and naturally, he thought his reward should include bacon.  After a quick browse through his beloved Bacon cookbook, he decided on this savory treat, and I'm so glad he did.  Even I (who has been getting a little tired of the usual fried bacon with breakfast every weekend) devoured more than my fair share of this treat.  The peanut butter mixture has a slight tang to it that pairs just perfectly with the crispy bacon and toasted bread.  It'd be a perfect addition to the spread at your next get-together for that little something unexpected.

We ate these as part of a late brunch (okay, they were pretty much the "whole meal" for my husband), but they're meant to be served as an appetizer.  Either way, I'm confident any bacon lover will be smiling after biting into this treat, no matter how you serve it. 

And now you know another reason why I'm always eating Green Smoothies during the week...  

Everything in moderation!

Peanut Butter and Bacon Canapes

Ingredients

• 6 slices maple bacon, cut into 1 1/2 inch pieces
• 1/2 cup smooth peanut butter
• 4 scallions (white parts only), minced
• 1 Tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 3 Tablespoons mayonnaise
• 1 teaspoon light brown sugar
• 9 slices whole-grain bread, crusts removed

Directions

1. Preheat oven to 400 degrees.
2. In a large skillet set over medium heat, fry the bacon pieces until almost crisp.  Remove from pan and drain on paper towels.
3. Mix together the peanut butter, scallions, lemon juice, Worcestershire sauce, 1 Tablespoon of the mayonnaise, and brown sugar in a small bowl until well-combined.
4. Use the remaining 2 Tablespoons mayonnaise and spread a light layer over the bread slices.  Then top with a layer of the peanut butter mixture, divided evenly amongst the 9 slices.  Cut the slices into quarters and arrange on a baking sheet.  Place the crisped bacon pieces on top of each canape and bake until the bacon is fully crisped, about 10 minutes.  Serve hot or at room temperature.

Notes:  The original recipe called for double the lemon juice and double the worcestershire sauce listed here, but I felt those flavors were a bit overpowering in the peanut butter mixture and therefore cut back.

*Slightly adapted from The Bacon Cookbook.

Salsa Cheese Dip

This simple concoction has been my go to chip-n-dip for several years now.  It's easy, appeals to most all palates, and can become quite addicting.  For that reason, it's become pretty much "required" at every family function in the past few years.  It's perfect as a chip-n-dip appetizer, or, if you're my husband, it makes the perfect snack (and sometimes meal) while watching sports.  Whenever I don't know what to bring to a potluck or last minute shindig, this is what I bring.  

Salsa Cheese Dip

Ingredients 

• 1 cup salsa


• 1 1/2 cups shredded cheese (taco, mexican, or cheddar are great)


• 1 (8 oz.) package cream cheese, softened


• 1 cup sour cream


• Tortilla chips

Directions

1. In a medium-sized bowl, cream together the softened cream cheese and sour cream using a hand mixer.


2. Add the salsa and cheese and mix well. (You can just mix with a spoon here if you prefer.)


3. Serve immediately with your favorite tortilla chips or refrigerate for later.

Note:  I've always served this dip cold, but I imagine it'd probably be just as great heated and served warm.