Pinterest-Inspired Avocado Spinach Egg Salad

So, I originally saw this post on Pinterest, and was immediately intrigued...  Avacado?  I adore it.  Egg Salad?  There are few foods that take me back to childhood like it!  Put them together?  BRILLIANT!  And, no mayonnaise?  AMAZING!  So, all credit to the original at We Are Not Martha - I hope I have sufficiently expressed how much I love this idea!

Avocado Spinach Egg Salad


Ingredients
6 hard-boiled eggs
2 medium avocados
2 Tbsp reduced fat sour cream
1 rib celery, finely chopped
1 c fresh spinach, torn into pieces with stems removed
1 1/2 Tbsp fresh cilantro, chopped
1 tsp red pepper flakes
Juice from 1/2 lime
Salt & Pepper, to taste

Instructions
Step 1 - read the original post at We Are Not Martha.  For starters, she gives pictures throughout the entire process, but I was so tickled by her description of her husband's expanding palate that I almost spit out my water...  OK, on to the salad...

Peel 6 hard boiled eggs and add to a large mixing bowl.  Use a fork or potato masher to mash them up.

Cut the avocados in half around the large, central seed (pit?  I don't know...), and twist the two halves apart.  Using a knife to dig deep into the pit (seed?  I don't know...) with one good whack, twist the knife to remove the seedpit (there - that works.).  Remove the avocado from the skin and add to the bowl of eggs.  Mash the avocado into the eggs.

Add the sour cream, celery, cilantro, red pepper flakes, lime juice, and salt and pepper and mix all together very well...  Fold in the spinach, and you are finished.

I broke this up into 8 servings, because I plan to eat it on those teeny tiny little tortillas I have clearly become obsessed with...  At this portion size, they are 4 Weight Watchers Plus Points prior to putting on the 1 point tortilla...  So, 5 points each!

The Best Chicken Tacos I've Ever Made

And, as insane as it is...  I got the base of this recipe from the Weight Watchers website.  I'm not kidding.  I am pretty sure I uncovered the secret that makes these tacos AMAZING, but the base of this came straight from the Weight Watchers website (which they credit to Hungry Girl, but I'll be darned if I can find it on her site...).

Baja Taco Blitz - EXTRA BAM


Ingredients
Nonstick Cooking Spray
1/2 medium onion, sliced thin
1/2 medium red bell pepper, sliced thin
2 (4 oz) boneless, skinless chicken breasts, cut into strips
6 Mission Extra Thin Yellow Corn Tortillas (This is key.  They are tiny and amazing, and only 2 points.  If you get any other kind, only 4 for two people.)
1 tsp chili powder
Salt & Pepper, to taste
1/4 avocado, sliced or cubed
1 c chopped romaine lettuce
4 Tbsp fat free shredded cheddar cheese
2 tsp Sriracha Chili Sauce (This is key. I warn you, however, that I love spicy... You may want to skip it if you don't.)
4 Tbsp fat free salsa
1 Tbsp fresh cilantro, chopped

Instructions
Heat a medium skillet on the stove top over medium heat.  Remove from heat long enough to coat with cooking spray, and return to heat.  Add the sliced onions and peppers, and allow to soften some but keep their crisp (about 2 minutes).  Remove the onions and peppers from the skillet, and place the chicken strips into the same pan.  Sprinkle chicken with chili powder, and add salt & pepper to taste.  Cook chicken over medium heat about 5 minutes.  Turn heat to low, and add the vegetables back to the pan.

Meanwhile, wrap your tortillas in damp paper towels and place in the microwave.  When the chicken is about a minute from being done, start the tortillas for one minute in the microwave on high heat.  It steams them nicely without being too much extra work.

Divide the chicken, onion, red pepper, avocado, romaine, cheddar cheese among the corn tortillas.  Top with Sriracha, salsa, and cilantro.  Serves 2.

(Total of 6 points before tortillas.  The Mission Extra Thin ones I specify have 1 point per tortilla.  They make the whole thing send me back to Costa Rica in my mind...  :))