Avocado and Crab Salad

Back in March, Danimal and I traveled with his sister and her husband to Georgia. My in-laws spent the month renting a cute house on a fabulous island on the coast of Georgia. We had a fabulous couple of days exploring the area and walking the beach. My sister-in-law and I made dinner for everyone one night and wanted to use some of the local products. We had hoped to make it to the fish market but it turned out to be closed. The local supermarket turned out to be our only option... so we weren't able to use the locally caught fish.... but still had a fabulous dinner!

This recipe is so simple and easy... and soooooooooooo good! I can't wait to make it again. Crab and avocado really compliment each other and together, they make a perfect appetizer.

Here are two of my favorite pictures from our trip:






Avocado & Crab Salad
Gina's WW Recipe

1 medium Hass avocado
4 oz lumb crab meat
2 tbsp chopped red onion
1 lime, juiced
1 tbsp chopped cilantro
1 tsp olive oil
salt and pepper

In a medium bowl, combine onion, lime juice, olive oil, cilantro salt and pepper. Add crab meat and toss well.

Cut avocado open, remove pit and spoon out avocado. Cut into large chunks and add to crab. Mix carefully, not to mash the avocado. Spoon back into avocado shells and enjoy!

Serves 2

A Bit of Spice

I've been adopted! I'm participating in "Adopt a Blogger #4" where an experienced blogger adoptes a newbie (aka ME!) for a few months and knowledge, mentoring and friendships form. I'm so thrilled to be adopted by Jessica from My Baking Heart. Her blog is fabulous and I can't wait to see what happens over the next few months. Check her out!

I learned a lesson with this meal... organization is helpful! A few weeks ago, I mapped out our meals for the week and made a shopping list. The day I decided to make General Tsao's Chicken, I looked up the recipe before I left work to make sure I had everything I needed... in the middle of making this dish, I couldn't figure out where some of the ingredients fit in. Turns out, I have several versions of this recipe saved (Martha Stewart & Weight Watchers)... the recipe turned out really well but next time, I need to make note of which recipe I am using (or at least that there may be different versions) so that I don't have wasted ingredients.

The dish was a bit too spicy for me but Danimal really enjoyed it.

General Tsao's Chicken
adapted from Weight Watchers

3/4 cup(s) canned chicken broth, reduced-sodium
1 1/2 Tbsp cornstarch
2 Tbsp brown sugar
2 Tbsp low-sodium soy sauce
1 Tbsp white wine vinegar
1/2 tsp ground ginger
2 tsp peanut oil
2 medium scallion(s), chopped
2 medium garlic clove(s), minced
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 pound(s) uncooked boneless, skinless chicken breast, cut into 2-inch pieces
2 cups brown rice, cooked


Directions
In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.

Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.

Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.