I’m one of those people that will make the recipe off the back of the box – in this morning’s case, I followed the recipe off the back of the avocado bag and made some quite tasty Avocado Pumpkin Muffins. I didn’t have white whole-wheat flour so I used all-purpose – that’s it’s purpose, right? Any who, I’m glad I noticed the recipe had changed on the bag – it had been guacamole for quite some time. I had to bake these a little bit longer than the recipe stated and I added more pecans – 10? Really – this family needs way more than 10 spread across multiple muffins. I made 19 muffins – the two I ate were quite delicious! My husband ate three and had to stop himself from consuming more – our son ate bacon…
Dinner tonight was last night’s chicken dish turned into tortilla soup. I added an additional can of the red enchilada sauce and 16 ounces of chicken broth, let the soup simmer for about an hour and voila, we had tortilla soup. I set out tortilla chips, sour cream, diced avocado, cilantro, and green onions to garnish with and served the soup with cheese quesadillas. We both went back for seconds!
