Avocado Burger Sauce

This simple recipe makes use of my Veggie Sauce Base and creates a sauce that will completely remind you of what it was like to eat (MD's) fast food burgers with those little reconstituted onions.

Approximately 35 calories per ounce

In a food chopper, blend all ingredients:

1 Small Avocado (approximately 5 ounces)
1/3 Recipe Veggie Sauce Base
2 TBS Liquid Yellow Mustard
1-2 tsp. Smoked Paprika (optional)
1/2 tsp. Salt

I use this on precooked pork, turkey, hardboiled eggs, baked potatoes, tuna, crackers, and toast. All I can say is, if you like the flavor of (MD's) fast food burgers, you'll like this.

©Susan Marie May

Comments

Veggie Sauce Base (Fast Food Burger Taste)

As I was searching for ways to use avocados, I decided to attempt to come up with something that tasted like mayonnaise. I knew mayo was sweet and sour, but I didn't want to add granulated sugar, so I chanced it and decided on the bread and butter pickles I had in the refrigerator. While I was in there, I decided to grab olives and pepperoncinis. The next time I made this, I used dill pickles with no ill effect and less calories, so that's what the recipe lists below. This recipe makes enough for 3 avocados, so I mix up the recipe and reserve two parts to use later. Approximately 76 calories per 1/3 recipe In a food chopper, chop up 2 Bell Peppers (any color available) 1 Medium Onion 20 Manzanilla Stuffed Olives 6 Pepperoncini Peppers 3 oz. Dill Pickles Use in other recipes such as avocado burger sauce (link coming), or enjoy with a spoon! ©Susan Marie May

Minimalist Dessert: Mock Chocolate Cheesecake

I called this a "minimalist dessert" because I served it up in the skin of that which it was made from - a nice, ripe avocado. :) I tweaked my avocado pudding recipe a little and found that when you eat it with a serving cottage cheese it can really sooth a cheesecake craving! Plus eating an avocado (...the fat in it...) tends to tame my cravings for several hours which is an added bonus. For the pudding - Carefully remove the avocado from the skin by cutting it in half, twisting it apart, squeezing a little to loosen it, then with a spoon, scoop it free. In a small food processor grind up 1 Ripe Avocado 1 Ripe Banana 2 TBS Cocoa 1/4 Cup Powdered Sugar A splash of water Serve by loading each skin 1/2 with cottage cheese and 1/2 with the pudding. The cottage cheese I use is 4% and has 110 calories per 1/2 cup. The pudding has approximately 520 calories per recipe (enough for 4 avocado half-skins), each dessert in the picture below contains approximately

Mexican Food Pork Loin

I always keep precooked pork loin frozen in 3 oz servings for protein in a pinch. This simple and quick recipe is great when you're in the mood for Mexican food. 366 calories per serving, makes two, so invite a friend! Dice 1 onion and chop fresh cloves of garlic and saute them in 1 TBS olive oil . Add to that: 6 oz Precooked Pork Loin, Diced 1/2 tsp. Red Pepper Seeds 1/2 tsp. Salt 1 tsp. Cumin 1 tsp. Oregano 1 tsp. Cilantro Leaf 1 TBS Chili Powder Mix and heat until pork is heated through. Divide into two portions and top each with 1 oz shredded mozzarella cheese and microwave each 30 seconds to melt the cheese. ©Susan Marie May

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