(Photo from Give Them Something Better)

Submitted by  Caroline H.

Comments:  This is a hit anytime we take it to a party and our family loves it.  It’s similar to guacamole, but with chickpeas added.  You could probably also use Great Northern White Beans instead of chickpeas.  I have put the recipe I have used below; here is a link to the recipe for the photo above although I have not tried that recipe.

Here is the recipe I have always used:


1 large, ripe avocado, mashed
1 large tomato, diced
1 cup cooked garbanzo beans
1/4 cup fat-free mayonnaise
1 teaspoon onion, finely chopped
1 teaspoon lemon juice
2 Tablespoons Picante sauce
salt or vegetable seasoning to taste

Mash beans slightly and add remaining ingredients.  Mix well.  Serve with sliced veggies or crackers.

Originally found in Country Beans by Rita Bingham.


Here is one way I used the avocados from our last order

(Photo from WholeLiving.com)

Chocolate Pudding

Submitted by:  Caroline H.

Comments:  My entire family loved this and had no idea they were eating avocados!  My husband took some to work and his coworkers all had the same reaction.  My kids (6 and 3 years old) loved it too.  Everyone preferred eating it on top of strawberries and pretzel sticks.  It has a very rich chocolatey taste, similar to dark chocolate, so I may try a little less cocoa next time.

Original recipe found here at WholeLiving.com.

Photo from AllRecipes.com

Butternut Squash Soup II

Submitted by Caroline H.

Comments:  Even our 5 year old loved this.  I used a 1 1/2 pound butternut squash and omitted the celery and salt.  I also baked the squash first as some of the commenters on AllRecipes suggest, but may not do that every time.  I had a serving with a dollop of sour cream and without and both were delicious.

Originally found here at AllRecipes.com

Photo from AllRecipes.com

Chinese Chicken Fried Rice II

Submitted by Caroline H.

Comments:  My family really likes this fried rice and I love how easy and forgiving it is.  This week I used one chicken breast and then loaded it up with veggies including yellow squash, onions, bell peppers, peas, diced tomatoes (added at the end), etc.  It is good made as vegetarian fried rice as well.  Enjoy!

Originally found here at AllRecipes.com

Photo from DealstoMeals.com

Beef and Broccoli Stir Fry

Submitted by Caroline H.

Comments:  This is what I am making tonight.  We had it a few weeks ago and it’s delicious.  I used about 2 pounds of broccoli instead of only one and only about one pound of meat instead of two.  🙂  It was great; we all loved it.  I think I’ll use 3/4 teaspoons of red pepper flakes this time since it was a bit spicy with 1 teaspoon.

UPDATE:  I have made this over and over; it’d delicious.  I usually make it omitting the meat completely and just use extra veggies, yellow squash is good in this.

Originally found here at DealstoMeals.com.

Submitted by Gina F.

Comments:  One thing I love to do when I find great deals on soon-to-be-expiring apples and pears is to make homemade pear sauce or applesauce in the crock pot. You could also do it on the stove, but I’ve found that dumping everything in the crock pot and then leaving it is easier for me right now.

Originally found at MoneySavingMom.com


Homemade Crock Pot Apple Sauce

1. Wash and peel fruit.
2. Core and chop.
3. Dump chopped fruit in the crock pot and pour a about one cup of water over and sprinkle generously with cinnamon.
4. Let this simmer for a few hours until the fruit is very soft.
5. Drain off excess liquid, if any and mash with a potato masher or blend in a blender or food processor.

You can store this in the refrigerator in an airtight container for at least a week. It makes a delicious and healthful addition to any meal!

Submitted by Gina F.

Originally found in Deceptively Delicious.


Couscous with Yellow Squash and Carrot

1/2 cup reduced-fat low-sodium chicken broth
1 cup regular or whole-wheat couscous
1/2 cup yellow squash puree
1/4 cup carrot puree
2 tablespoons butter
1 tablespoon grated Parmesan
1 clove garlic, minced (optional)
1/2 teaspoon salt
1/4 teaspoon pepper

1. Bring the broth to a boil in a medium saucepan.
2. Turn off the heat, stir in the couscous, squash puree, carrot puree, margarine, Parmesan, garlic, salt, and pepper. Cover and let stand for 6 to 7 minutes, until all the liquid is absorbed and the couscous is soft.