As summer begins to wind down, the back to school frenzy is ramping up (perhaps it already has?); classroom supplies, new clothes and a transition from late nights to an earlier rise and time for quick pick-me up meals – This school year try using
using Mexican avocados to keep your kids happy and full.
DAIRY-FREE MANGO AVOCADO SMOOTHIE
1 fully ripened avocado from Mexico, halved, pitted and peeled
2 cups frozen mango cubes (not thawed)
1 cup orange juice
In jar of blender or food processor, combine avocado, mango, juice and 1 cup water; whirl until smooth. Divide among chilled glasses.
Yield: 4 portions (about 4 cups)
Short on time? Wrapped in a warm flour tortilla, filled with a ham and cheese scramble and freshly sliced avocados, this Avocado Breakfast Wrap is the perfect grab-and-go meal
AVOCADO BREAKFAST BURRITO
6 large eggs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon butter
4 (8-inch) flour tortillas, warmed*
4 slices ham (about 4 ounces)
4 slices sharp cheddar cheese (about 4 ounces)
1 fully-ripened avocado from Mexico, halved, pitted, peeled and sliced
1/4 cup salsa
In bowl, beat eggs with salt and pepper. In large skillet over medium heat, melt butter; add eggs; cook and stir until set. On each tortilla place one slice each of ham and cheese; top with eggs, avocado slices and salsa, dividing evenly. Roll up and serve immediately.
YIELD: 4 portions
*To warm tortillas: Place tortillas on a plate; cover with a dampened paper towel. Microwave on high until warm, about 1 minute. Discard paper towel; wrap tortillas in cloth napkin to keep warm.
Who says mac and cheese can’t be green? This kid-friendly Avocado Mac and Cheese combines avocados, peas and white cheddar cheese to make an instant lunchbox favorite
AVOCADO MAC AND CHEESE
8 ounces wagon wheel pasta
3/4 cup skim milk
1 fully ripened avocado from Mexico, halved, pitted, peeled and diced
1/2 cup thawed frozen peas
3/4 cup diced sharp white cheddar cheese (about 4 ounces)
1-1/2 teaspoons lemon juice
1/2 teaspoon salt
In large sauce pot, cook pasta in salted water according to package directions. Meanwhile, in small saucepan heat milk until hot; remove from heat, set aside. Reserve 1/2 cup of the avocado for later use. When pasta is almost cooked, in blender, combine remaining avocado, the peas, cheese and lemon juice; gradually add hot milk; blend until smooth. Drain pasta; return to sauce pot. Stir in cheese sauce; add remaining 1/2 cup diced avocado; toss gently.
Yield: about 5-1/2 cups
For picking and storage tips of Mexican avocados, please visit avocadosfrommexico.com.