Preheat oven to 450 F. Line a baking sheet with foil and place a wire rack on the sheet. Set aside.
Slice avocados lengthwise - for three avocados, you'll get 20-22 fries.
Set up three bowls in an "assembly line" (prepare your best Laverne and Shirley routine). In the first bowl, place the ½ cup of flour and add a pinch of salt and a few grinds of black pepper.
Crack the eggs into the middle bowl and beat lightly.
In the last bowl, combine the panko and melted butter and mix with your fingers to coat. Add garlic powder, onion powder, paprika, salt, and pepper and stir to combine.
Dredge each avocado slice through the flour, and then the beaten egg. Coat thoroughly with the panko and place on the wire rack. Spray lightly with cooking spray.
Bake for 20-25 minutes, until panko is lightly browned. Cool for about ten minutes and serve with dipping sauce of choice.
Notes To veganize - instead of the eggs, puree 6 oz silken tofu with 2 Tbsp non-dairy milk, OR for a more flavor-packed option, stir together 2 Tbsp dijon mustard, 2 Tbsp maple syrup, 1 Tbsp soy sauce and 1 Tbsp Vegenaise. If you don't have a wire rack to bake the fries on, it is completely fine to bake them on parchment paper or greased aluminum foil - just turn them halfway through baking.
1 medium sweet onion, about 1/2 pound, peeled and sliced
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon prepared mustard
1 cup mayonnaise
salt and pepper to taste
3 medium zucchini, unpeeled, cut into 3"-long stick
1 tablespoon salt
1 cup coarse, dry bread crumbs (e.g., panko)
scant 1/2 cup freshly grated Parmesan cheese
1 tablespoon Pizza Seasoning or mixed Italian herbs
olive oil spray
1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten
To make the dip: Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions.
Once the onions are a medium brown, remove from the heat and add the vinegar.
Place the onions and vinegar into a small food processor. Add the honey and mustard, and process or blend until smooth.
Add the mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered, until ready to serve.
To make the zucchini sticks: Place the zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry.
Combine the Panko, Parmesan, and pizza seasoning; set aside.
Preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil.
Dredge sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet.
Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.
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Dump all ingredients into a crockpot and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.
For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and/or sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, quesadillas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 1/2 cups Green Giant™ Steamers™ frozen mixed vegetables
1 tablespoon butter
1/2 medium yellow onion, chopped
1/2 lb lean (at least 80%) ground beef
1/3 cup beef broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 bag (24 oz) refrigerated mashed potatoes, heated as directed on bag (about 3 cups)
Heat oven to 400°F.
Unroll pie crusts. Roll each crust to 12 inches in diameter. Using 4-inch round cutter, cut 6 rounds from each crust. Firmly press each round in bottom and up side of each of 12 ungreased regular-size muffin cups. Bake 7 to 10 minutes or until lightly browned. Remove from oven. Reduce heat to 350°F.
In small microwavable bowl, microwave frozen vegetables and 2 teaspoons water tightly covered with plastic wrap on High 3 minutes; set aside.
In 8-inch nonstick skillet, heat butter over medium heat until melted and hot. Add onion to skillet; cook, stirring frequently, until onions are translucent, 3 to 5 minutes. Add beef to skillet; cook 5 to 7 minutes longer, stirring to break up any large pieces; drain. Add broth, salt and pepper. Cook 3 to 5 minutes longer or until mixture is hot and liquid is absorbed. Stir in vegetables.
Fill each muffin cup with 1/4 cup beef mixture. Top each pie with about 1/4 cup of the warm mashed potatoes. Bake at 350°F 25 to 30 minutes or until crusts are golden brown and mashed potatoes are lightly browned. Let stand 10 minutes in pan before serving. Run knife around outside of each pie to loosen before removing.