Tag Archives: avocado

Tex-Mex Waffle Nachos

Tex-Mex Waffle Nachos

Sweet, crispy waffles mixed with the savory flavors of nachos is a combination you really don’t want to miss out on. This fun and unique recipe is one of our favorites and we’re sure it will be one of yours as well.

Watch the video recipe here and get the weekly ad here.

Prep: 20 minutes  • Bake/Cook: 15 minutes  • Serves: 6

Ingredients:

  • 4 slices Buckley Farms™ Thick Cut Sliced Bacon, chopped
  • 6 frozen Food Club® Homestyle Waffles, cut into wedges
  • ¾ cup Food Club® Finely Shredded Cheddar Jack Cheese
  • 4 Food Club® Grade AA Large Eggs
  • ¼ teaspoon Food Club® Coarse Pure Sea Salt
  • ¼ teaspoon Food Club® Black Pepper
  • 1 tablespoon Food Club® Sweet Cream Unsalted Butter
  • 1 avocado, peeled, pitted and mashed
  • ¼ small red onion, finely chopped
  • ½ cup Food Club® Medium Chunky Salsa
  • 3 tablespoons chopped fresh cilantro
  • Hot sauce (optional)

Recipe:

  1. Preheat oven to 425°. Line rimmed baking pan with parchment paper.
  2. In small skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate, cool and crumble.
  3. Arrange waffles on prepared pan; sprinkle with cheese. Bake 5 minutes or until cheese melts.
  4. In large bowl, whisk eggs, salt and pepper. In large, nonstick skillet, melt butter over medium heat; add egg mixture and cook 5 minutes or to desired doneness, stirring occasionally.
  5. Serve waffles topped with eggs, bacon, avocado, onion, salsa, cilantro and hot sauce, if desired.

Nutrition:

Approximate nutritional values per serving (1 topped waffle): 304 Calories, 20g Fat (7g Saturated), 154mg Cholesterol, 693mg Sodium, 18g Carbohydrates, 3g Fiber, 3g Sugars, 11g Protein

Tex-Mex Waffle Nachos

Tex-Mex Waffle Nachos

Sweet, crispy waffles mixed with the savory flavors of nachos is a combination you really don’t want to miss out on. This fun and unique recipe is one of our favorites and we’re sure it will be one of yours as well.

Watch the video recipe here and get the weekly ad here.

Prep: 20 minutes • Bake/Cook: 15 minutes  • Serves: 6

Ingredients:

  • 4 slices Buckley Farms™ Thick Cut Sliced Bacon, chopped
  • 6 frozen Food Club® Homestyle Waffles, cut into wedges
  • ¾ cup Food Club® Finely Shredded Cheddar Jack Cheese
  • 4 Food Club® Grade AA Large Eggs
  • ¼ teaspoon Food Club® Coarse Pure Sea Salt
  • ¼ teaspoon Food Club® Black Pepper
  • 1 tablespoon Food Club® Sweet Cream Unsalted Butter
  • 1 avocado, peeled, pitted and mashed
  • ¼ small red onion, finely chopped
  • ½ cup Food Club® Medium Chunky Salsa
  • 3 tablespoons chopped fresh cilantro
  • Hot sauce (optional)

Recipe:

  1. Preheat oven to 425°. Line rimmed baking pan with parchment paper.
  2. In small skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate, cool and crumble.
  3. Arrange waffles on prepared pan; sprinkle with cheese. Bake 5 minutes or until cheese melts.
  4. In large bowl, whisk eggs, salt and pepper. In large, nonstick skillet, melt butter over medium heat; add egg mixture and cook 5 minutes or to desired doneness, stirring occasionally.
  5. Serve waffles topped with eggs, bacon, avocado, onion, salsa, cilantro and hot sauce, if desired.

Nutrition:

Approximate nutritional values per serving (1 topped waffle): 304 Calories, 20g Fat (7g Saturated), 154mg Cholesterol, 693mg Sodium, 18g Carbohydrates, 3g Fiber, 3g Sugars, 11g Protein

Tex-Mex Waffle Nachos

Tex-Mex Waffle Nachos

Tex-Mex Waffle Nachos

Sweet, crispy waffles mixed with the savory flavors of nachos is a combination you really don’t want to miss out on. This fun and unique recipe is one of our favorites and we’re sure it will be one of yours as well.

Watch the video recipe here and get the weekly ad here.

Prep: 20 minutes  • Bake/Cook: 15 minutes  • Serves: 6

Ingredients:

  • 4 slices Buckley Farms™ Thick Cut Sliced Bacon, chopped
  • 6 frozen Food Club® Homestyle Waffles, cut into wedges
  • ¾ cup Food Club® Finely Shredded Cheddar Jack Cheese
  • 4 Food Club® Grade AA Large Eggs
  • ¼ teaspoon Food Club® Coarse Pure Sea Salt
  • ¼ teaspoon Food Club® Black Pepper
  • 1 tablespoon Food Club® Sweet Cream Unsalted Butter
  • 1 avocado, peeled, pitted and mashed
  • ¼ small red onion, finely chopped
  • ½ cup Food Club® Medium Chunky Salsa
  • 3 tablespoons chopped fresh cilantro
  • Hot sauce (optional)

Recipe:

  1. Preheat oven to 425°. Line rimmed baking pan with parchment paper.
  2. In small skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate, cool and crumble.
  3. Arrange waffles on prepared pan; sprinkle with cheese. Bake 5 minutes or until cheese melts.
  4. In large bowl, whisk eggs, salt and pepper. In large, nonstick skillet, melt butter over medium heat; add egg mixture and cook 5 minutes or to desired doneness, stirring occasionally.
  5. Serve waffles topped with eggs, bacon, avocado, onion, salsa, cilantro and hot sauce, if desired.

Nutrition:

Approximate nutritional values per serving (1 topped waffle): 304 Calories, 20g Fat (7g Saturated), 154mg Cholesterol, 693mg Sodium, 18g Carbohydrates, 3g Fiber, 3g Sugars, 11g Protein

Tex-Mex Waffle Nachos

Tex-Mex Waffle Nachos

Tex-Mex Waffle Nachos

Sweet, crispy waffles mixed with the savory flavors of nachos is a combination you really don’t want to miss out on. This fun and unique recipe is one of our favorites and we’re sure it will be one of yours as well.

Watch the video recipe here and get the weekly ad here.

Prep: 20 minutes •  Bake/Cook: 15 minutes  •  Serves: 6

Ingredients:

  • 4 slices Buckley Farms™ Thick Cut Sliced Bacon, chopped
  • 6 frozen Food Club® Homestyle Waffles, cut into wedges
  • ¾ cup Food Club® Finely Shredded Cheddar Jack Cheese
  • 4 Food Club® Grade AA Large Eggs
  • ¼ teaspoon Food Club® Coarse Pure Sea Salt
  • ¼ teaspoon Food Club® Black Pepper
  • 1 tablespoon Food Club® Sweet Cream Unsalted Butter
  • 1 avocado, peeled, pitted and mashed
  • ¼ small red onion, finely chopped
  • ½ cup Food Club® Medium Chunky Salsa
  • 3 tablespoons chopped fresh cilantro
  • Hot sauce (optional)

Recipe:

  1. Preheat oven to 425°. Line rimmed baking pan with parchment paper.
  2. In small skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate, cool and crumble.
  3. Arrange waffles on prepared pan; sprinkle with cheese. Bake 5 minutes or until cheese melts.
  4. In large bowl, whisk eggs, salt and pepper. In large, nonstick skillet, melt butter over medium heat; add egg mixture and cook 5 minutes or to desired doneness, stirring occasionally.
  5. Serve waffles topped with eggs, bacon, avocado, onion, salsa, cilantro and hot sauce, if desired.

Nutrition:

Approximate nutritional values per serving (1 topped waffle): 304 Calories, 20g Fat (7g Saturated), 154mg Cholesterol, 693mg Sodium, 18g Carbohydrates, 3g Fiber, 3g Sugars, 11g Protein

Tex-Mex Waffle Nachos

Tex-Mex Waffle Nachos

Tex-Mex Waffle Nachos

Sweet, crispy waffles mixed with the savory flavors of nachos is a combination you really don’t want to miss out on. This fun and unique recipe is one of our favorites and we’re sure it will be one of yours as well.

Watch the video recipe here and get the weekly ad here.

Prep: 20 minutes  •  Bake/Cook: 15 minutes  • Serves: 6

Ingredients:

  • 4 slices Buckley Farms™ Thick Cut Sliced Bacon, chopped
  • 6 frozen Food Club® Homestyle Waffles, cut into wedges
  • ¾ cup Food Club® Finely Shredded Cheddar Jack Cheese
  • 4 Food Club® Grade AA Large Eggs
  • ¼ teaspoon Food Club® Coarse Pure Sea Salt
  • ¼ teaspoon Food Club® Black Pepper
  • 1 tablespoon Food Club® Sweet Cream Unsalted Butter
  • 1 avocado, peeled, pitted and mashed
  • ¼ small red onion, finely chopped
  • ½ cup Food Club® Medium Chunky Salsa
  • 3 tablespoons chopped fresh cilantro
  • Hot sauce (optional)

Recipe:

  1. Preheat oven to 425°. Line rimmed baking pan with parchment paper.
  2. In small skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate, cool and crumble.
  3. Arrange waffles on prepared pan; sprinkle with cheese. Bake 5 minutes or until cheese melts.
  4. In large bowl, whisk eggs, salt and pepper. In large, nonstick skillet, melt butter over medium heat; add egg mixture and cook 5 minutes or to desired doneness, stirring occasionally.
  5. Serve waffles topped with eggs, bacon, avocado, onion, salsa, cilantro and hot sauce, if desired.

Nutrition:

Approximate nutritional values per serving (1 topped waffle): 304 Calories, 20g Fat (7g Saturated), 154mg Cholesterol, 693mg Sodium, 18g Carbohydrates, 3g Fiber, 3g Sugars, 11g Protein

shrimp and broccoli slaw stuffed avocados

Thai Peanut Avocados with Shrimp & Broccoli Slaw

shrimp and slaw stuffed avocados

Step up your avocado game with this Thai peanut concoction. Get large avocados on sale for 98¢ this week to make this recipe with a seafood and veggie filled twist!

Click here to see the full Weekly Ad!

Watch the full recipe video here.

Ingredients:

½ pound cooked 16-20 count tail-off peeled and deveined shrimp, thawed if necessary, chopped (about 1 cup)

¼ cup peanut sauce

3 tablespoons chopped red and/or yellow bell pepper

3 tablespoons chopped red onion

1 tablespoon chopped cilantro plus additional for garnish (optional)

1 bag (12 ounces) broccoli slaw

2 tablespoons fresh lime juice

2 tablespoons seasoned rice vinegar

2 large avocados

Instructions:

In medium bowl, toss shrimp, peanut sauce, pepper, onion and cilantro; cover and refrigerate 15 minutes. Makes about 1½ cups.

In large bowl, toss broccoli slaw, lime juice and vinegar; let stand 10 minutes. Makes about 4 cups.

Cut avocados in half; remove pits. Fill avocado halves with shrimp mixture; serve with slaw garnished with cilantro, if desired.

Chef Tip

Garnish stuffed avocados with toasted coconut flakes and/or chopped, dry roasted peanuts for additional crunch.

Approximate nutritional values per serving: 378 Calories, 24g Fat (4g Saturated), 82mg Cholesterol, 773mg Sodium, 32g Carbohydrates, 11g Fiber, 12g Sugars, 15g Protein

shrimp and broccoli slaw stuffed avocados

Thai Peanut Avocados with Shrimp & Broccoli Slaw

shrimp and slaw stuffed avocados

Step up your avocado game with this Thai peanut concoction. Get large avocados on sale for 98¢ this week to make this recipe with a seafood and veggie filled twist!

Click here to see the full Weekly Ad!

Watch the full recipe video here.

Ingredients:

½ pound cooked 16-20 count tail-off peeled and deveined shrimp, thawed if necessary, chopped (about 1 cup)

¼ cup peanut sauce

3 tablespoons chopped red and/or yellow bell pepper

3 tablespoons chopped red onion

1 tablespoon chopped cilantro plus additional for garnish (optional)

1 bag (12 ounces) broccoli slaw

2 tablespoons fresh lime juice

2 tablespoons seasoned rice vinegar

2 large avocados

Instructions:

In medium bowl, toss shrimp, peanut sauce, pepper, onion and cilantro; cover and refrigerate 15 minutes. Makes about 1½ cups.

In large bowl, toss broccoli slaw, lime juice and vinegar; let stand 10 minutes. Makes about 4 cups.

Cut avocados in half; remove pits. Fill avocado halves with shrimp mixture; serve with slaw garnished with cilantro, if desired.

Chef Tip

Garnish stuffed avocados with toasted coconut flakes and/or chopped, dry roasted peanuts for additional crunch.

Approximate nutritional values per serving: 378 Calories, 24g Fat (4g Saturated), 82mg Cholesterol, 773mg Sodium, 32g Carbohydrates, 11g Fiber, 12g Sugars, 15g Protein

shrimp and broccoli slaw stuffed avocados

Thai Peanut Avocados with Shrimp & Broccoli Slaw

shrimp and slaw stuffed avocados

Step up your avocado game with this Thai peanut concoction. Get large avocados on sale for 98¢ this week to make this recipe with a seafood and veggie filled twist!

Click here to see the full Weekly Ad!

Watch the full recipe video here.

Ingredients:

½ pound cooked 16-20 count tail-off peeled and deveined shrimp, thawed if necessary, chopped (about 1 cup)

¼ cup peanut sauce

3 tablespoons chopped red and/or yellow bell pepper

3 tablespoons chopped red onion

1 tablespoon chopped cilantro plus additional for garnish (optional)

1 bag (12 ounces) broccoli slaw

2 tablespoons fresh lime juice

2 tablespoons seasoned rice vinegar

2 large avocados

Instructions:

In medium bowl, toss shrimp, peanut sauce, pepper, onion and cilantro; cover and refrigerate 15 minutes. Makes about 1½ cups.

In large bowl, toss broccoli slaw, lime juice and vinegar; let stand 10 minutes. Makes about 4 cups.

Cut avocados in half; remove pits. Fill avocado halves with shrimp mixture; serve with slaw garnished with cilantro, if desired.

Chef Tip

Garnish stuffed avocados with toasted coconut flakes and/or chopped, dry roasted peanuts for additional crunch.

Approximate nutritional values per serving: 378 Calories, 24g Fat (4g Saturated), 82mg Cholesterol, 773mg Sodium, 32g Carbohydrates, 11g Fiber, 12g Sugars, 15g Protein

shrimp and broccoli slaw stuffed avocados

Thai Peanut Avocados with Shrimp & Broccoli Slaw

shrimp and slaw stuffed avocados

Step up your avocado game with this Thai peanut concoction. Get large avocados on sale for 98¢ this week to make this recipe with a seafood and veggie filled twist!

Click here to see the full Weekly Ad!

Watch the full recipe video here.

Ingredients:

½ pound cooked 16-20 count tail-off peeled and deveined shrimp, thawed if necessary, chopped (about 1 cup)

¼ cup peanut sauce

3 tablespoons chopped red and/or yellow bell pepper

3 tablespoons chopped red onion

1 tablespoon chopped cilantro plus additional for garnish (optional)

1 bag (12 ounces) broccoli slaw

2 tablespoons fresh lime juice

2 tablespoons seasoned rice vinegar

2 large avocados

Instructions:

In medium bowl, toss shrimp, peanut sauce, pepper, onion and cilantro; cover and refrigerate 15 minutes. Makes about 1½ cups.

In large bowl, toss broccoli slaw, lime juice and vinegar; let stand 10 minutes. Makes about 4 cups.

Cut avocados in half; remove pits. Fill avocado halves with shrimp mixture; serve with slaw garnished with cilantro, if desired.

Chef Tip

Garnish stuffed avocados with toasted coconut flakes and/or chopped, dry roasted peanuts for additional crunch.

Approximate nutritional values per serving: 378 Calories, 24g Fat (4g Saturated), 82mg Cholesterol, 773mg Sodium, 32g Carbohydrates, 11g Fiber, 12g Sugars, 15g Protein

shrimp and broccoli slaw stuffed avocados

Thai Peanut Avocados with Shrimp & Broccoli Slaw

shrimp and slaw stuffed avocados

Step up your avocado game with this Thai peanut concoction. Get large avocados on sale for 98¢ this week to make this recipe with a seafood and veggie filled twist!

Click here to see the full Weekly Ad!

Watch the full recipe video here.

Ingredients:

½ pound cooked 16-20 count tail-off peeled and deveined shrimp, thawed if necessary, chopped (about 1 cup)

¼ cup peanut sauce

3 tablespoons chopped red and/or yellow bell pepper

3 tablespoons chopped red onion

1 tablespoon chopped cilantro plus additional for garnish (optional)

1 bag (12 ounces) broccoli slaw

2 tablespoons fresh lime juice

2 tablespoons seasoned rice vinegar

2 large avocados

Instructions:

In medium bowl, toss shrimp, peanut sauce, pepper, onion and cilantro; cover and refrigerate 15 minutes. Makes about 1½ cups.

In large bowl, toss broccoli slaw, lime juice and vinegar; let stand 10 minutes. Makes about 4 cups.

Cut avocados in half; remove pits. Fill avocado halves with shrimp mixture; serve with slaw garnished with cilantro, if desired.

Chef Tip

Garnish stuffed avocados with toasted coconut flakes and/or chopped, dry roasted peanuts for additional crunch.

Approximate nutritional values per serving: 378 Calories, 24g Fat (4g Saturated), 82mg Cholesterol, 773mg Sodium, 32g Carbohydrates, 11g Fiber, 12g Sugars, 15g Protein