Steak fajita stuffed avocados

Save Carbs By Stuffing Fajitas Into Avocados!Craving fajitas but going low-carb this week? Skip the tortillas and have your favorite Mexican dish in an avocado instead!

Avocados aren't just for guacamole or for topping your salad, they make perfect bowls for your favorite dishes! These steak fajita stuffed avocados are the perfect answer to your Mexican craving, and are completely gluten-free and very low carb!

Steak fajita stuffed avocados

Serves 8

Ingredients: 4 avocados4 tablespoons lemon juice, divided2-1/2 tablespoons cilantro2 tablespoons fajita seasoning, divided1 tablespoon olive oilAbout 3/4 cup arugula1 pound skirt steak1 medium red bell pepper, sliced2 jalapeños, sliced and seeded1 medium onionSalt and pepperDirections:

In a large zip-closed bag, place steak. Add cilantro, fajita seasoning (1 tablespoon) and salt and pepper. Place in the fridge and marinade for an hour.Cut each avocado in half and remove the seed. Scoop out the insides and place in a large bowl. Add lemon juice and salt and pepper. Smash to make guacamole and set aside.In a grill pan over medium heat, add steak. Cook for about 5-6 minutes for a medium-rare steak. Slice in thin slices and set aside. Add peppers, jalapeños, onions and the remaining 1 tablespoon of fajita seasoning to the grill pan and cook until soft with grill marks, about 4 minutes.Fill avocado shells 2/3 full with the guacamole. Scoop about 2 tablespoons of arugula over the guacamole. Add peppers, onions, jalapeños and steak to the top of the arugula. Garnish with cilantro and serve immediately.

More easy avocado recipes

Creamy avocado daiquri recipe
Meatless Monday: Avocado egg salad recipe
Cactus fries with avocado dipping sauce

Trending now Fitness dance classes worth trying

This ain't your
mama's Jazzercise

With the sun shining, the smoothies flowing and a cool breeze floating in off the Pacific Ocean, the scene was set for a fabulously fit day.

And that it was!

Jamba Juice's 2013 FiTrends Expo in Santa Monica, California, offered a series of fitness experiences, one after the other. With big-name brands like CrossFit and Blogilates taking part in the action, the surprising trend that began to surface was the popularity of dance.

Now, it's no secret that Zumba has taken the world by storm, and that barre-style classes have developed a cult-like following, but it's clear that there's a growing trend toward a variety of dance-style fitness classes that go well above and beyond your standard gym class offerings.

Bokwa

For the choreography-challenged — and even the hearing impaired! — Bokwa offers a truly fun dance style that involves the "writing" of letters and numbers with your feet. Easy to learn and even easier to follow, Bokwa instructors encourage you to spice things up and add a little of your own flavor to the dance as you become more comfortable with the movements.

Best for: Anyone looking for easy-to-learn choreography and loud, upbeat music.

Bonus: Bokwa really is a great option for the hearing impaired, as each step is initiated by an American Sign Language symbol. Once you get the steps down, there's really no need to hear what the instructor is saying!

Broadway Bodies

Currently offering classes in New York and Los Angeles, Broadway Bodies is like Glee in real life. From classic show tunes to Beyonce's greatest hits, each song will bring out your inner drama queen as you sashay, shimmy and spin across the stage... er, aerobics studio.

Best for: Anyone who fancies herself a Rachel Berry... or even a Sue Sylvester.

Beware: The class was developed by an actual Broadway performer and choreographer, so while the choreography isn't hard, it's not super-simple, either. If you're not an ex-dancer, expect it to take a couple classes to get used to.

LaBlast

More of a Dancing with the Stars fanatic than a Glee fan? You're in luck! LaBlast was developed by Louis van Amstel, world dance champion and Dancing with the Stars fan favorite, as a way to bring ballroom dancing (sans partner) straight into the fitness studio. You'll mix a little Lindy Hop and salsa with disco and the hustle as you swing your hips into shape.

Best for: Those with fast feet and a lot of confidence!

Bonus: While the class is offered in studios around the country, if you're worried about keeping up, you can try it at home with a LaBlast DVD.

Piloxing

Okay, so technically Piloxing is what it sounds like — Pilates mixed with boxing — but in reality, there's a lot of dance involved, too! This hard-hitting, fast-paced class is definitely a break away from traditional kickboxing, and you'll be having so much fun with the dance-inspired boxing moves (yes, that's a thing) that you'll barely notice how much you're sweating.

Best for: Anyone who loves to work hard!

Beware: Your legs will shake and your core will burn — most exercises are full-body movements combined with muscle isolations. It will make you sore!

Best non-dance trend

After sweating through three hours of workouts, the final FiTrend of the day was quite possibly the best. Venus Williams and her trainer, Samantha Monus, led participants through a tennis-inspired workout. With lots of sliding, lunging and crossbody arm-swinging, it was the perfect training solution for the amateur athlete.

Best for: The athlete, former athlete or athlete wannabe.

Bummer: There's not an official class out yet! Williams and Monus alluded to something in the works, but you'll just have to wait and see.

More fitness trends

13 Workouts to try in 2013
Ways to change up your gym routine
Moksha: A new kind of hot yoga

Image credit: Jamba Juice

Sausage, cheese sun-dried tomato pasta recipe

A simple Italian dinner

Sometimes simple is best when it comes to dinner. This pasta dish is easy to make but has huge flavor from sausage, sun-dried tomatoes, fennel and aged cheese.

A quick and easy recipe that can be whipped up in no time is essential for busy nights. Change things up by using different flavors of sausage and whatever aged cheese you have on hand.

Sausage, cheese & sun-dried tomato pasta recipe

Serves 4

Ingredients:12 ounces short pasta (like campanelle or fusilli)3 sausages1/2 cup grated cheese (like aged cheddar or Gruyere)1 teaspoon fennel seeds1 tablespoon finely chopped sun-dried tomatoes4 - 6 tablespoons extra-virgin olive oilSaltPepperDirections:

Boil a large pot of water for the pasta. When the water boils, liberally salt water, then add the pasta. Cook until al dente, according to package directions. Remove pasta from water, reserving water for later use.Meanwhile, prepare the sausages. Poke holes in the sausages with the tip of a knife. Grill on a griddle until all sides are brown. Once cooked, chop into small pieces.Transfer chopped sausages to a large bowl. Add sun-dried tomatoes, fennel seeds and cooked pasta. Mix together. If the pasta seems dry, ladle in a small amount of pasta water.Drizzle pasta with extra-virgin olive oil until the pasta is coated well. Mix in the cheese. Season with salt and pepper, if needed.

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6 Tasty tomato recipes

Garden Tomato
RecipesTomato season is in full swing, so it's time to break out your best tomato recipes. Don't get stuck with another boring salad! Instead, take a bite out of these creative and delicious tomato recipes.

1. Garden Tomato Salsa recipe

Tomato salsa in a jar pales in comparison to the bright flavors of this garden fresh tomato salsa recipe. And ripe tomatoes off the vine are simply a start. If you're growing herbs and peppers, you've got yourself one tasty way – with many variations – to harvest your garden.

The most basic tomato salsa recipe is a simple dice of tomatoes, jalapeno, cilantro, lime juice and salt. But you can add a variety of sweet or hot peppers, stir in some fresh ginger, or substitute mint or even basil for the cilantro. Let your garden fresh picks be your inspiration.

Garden Tomato Salsa Recipe

 

2. Stuffed Tomato Bites recipe

Cherry tomatoes grace the tomato plant like an abundance of ornaments on a Christmas tree. You can saute them, eat them fresh in salads, or, for an elegant change, stuff them for a first course or party appetizer.

Fill cherry tomato halves with herbed cream cheese or quinoa salad or pipe them full with a saffron aioli. Fittingly called tomato poppers, you'll love popping them in your mouth for the rest of the summer.

Bacon Stuffed Tomato Poppers Recipe

 

3. Sun-Dried Tomato recipe

A glut of tomatoes is a welcome boon when you know how to dry tomatoes for use during the rest of the year when tomatoes aren't in season.

If you don't have a dehydrator, dry tomatoes in the sun. Slice tomatoes in half, place on a clean screen in the hot sun, lightly sprinkle with salt, and tent with a piece of cheesecloth. Keep them in the sun during the day and bring them in at night.

Expect drying to take four days to over a week; tomatoes are properly dried when they are no longer moist (but aren't crispy).

Store sun-dried tomatoes in a jar with olive oil and herbs, if desired. Keep refrigerated.

White Bean Sun-Dried Tomato Hummus Recipe

 

4. Heirloom Tomato Pie recipe

Heirloom tomatoes are a summer garden treasure, boasting bold tomato flavors and an array of eye-catching colors.

Whether you slice them fresh for a tomato plate or include them in more complex tomato recipes, heirloom tomatoes bring a tasty bite of history to your meal. They are especially mouthwatering paired with cheese and herbs enrobed in a custard and served as a savory pie.

Heirloom Tomato Pie Recipe

 

5. Green Tomato Soup Recipe

If you can't wait for your tomatoes to turn their expected red color for your favorite tomato recipes, pluck them from the plant while they are green. The culinary uses for these unripe fruits go well-beyond the classic fried green tomatoes.

Because green tomatoes tend to be a bit bitter, they won't be your first choice for raw salads, but they become a palatable ingredient when they are cooked. Green tomatoes can star as an integral ingredient in tomato recipes like jams, chutneys, salsas and even soups.

Green Tomato and Squash Soup Recipe

 

6. Roasted Tomatoes recipe

Roasting tomatoes until they delicately caramelize and break down gives them delicious depth and increases their versatility in the kitchen. You can toss roasted tomatoes with herbs and feta for a succulent side dish, turn them into a rich tomato sauce for pasta, or make a roasted version of tomato jam.

To roast: Preheat oven to 375 degrees F, toss halved tomatoes with olive oil and seasonings, and cook on a rimmed baking sheet for 30 to 45 minutes (depending on the size and type of tomatoes) or until tomatoes shrink and the skin becomes lightly browned.

Chicken and Roasted Tomato Salad Recipe

 

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Tonight's Dinner Grilled lamb chops with Manischewitz glaze recipe

Manischewitz Wine
Isn't Just For DrinkingManischewitz is that brand you always see in the ethnic food aisle reserved for special Jewish holidays. But you don't need to save the wine for a special event. It makes a delicious glaze any day of the week.

As a Jew, I've been around the Manischewitz brand my whole life. For every special holiday, I've had something from the brand whether it be gefilte fish, matzo or, of course, the wine. No matter what the holiday, there always seems to be a bottle of it sitting on the table. I am not a fan. In fact, I've never been a fan. I hate the flavor, it's just too sweet. So, while I don't like to drink the wine, turns out it makes a pretty darn good glaze. And while I'm sure it's delicious over all types of meat, Food & Wine magazine's suggestion to put it over lamb chops not only brought a smile to my face, it actually made me enjoy lamb.

Grilled lamb chops with Manischewitz glaze

Serves 4

Ingredients:12 rib lamb chopsSalt and pepper to taste1-1/2 cups Manischewitz concord grape wine2 tablespoons grape jelly2 tablespoons red wine vinegarDirections:

Preheat the grill to 450 degrees F. Season the chops with salt and pepper and grill for about 10 minutes for medium-rare, turning once.While the chops cook, boil the wine in a saucepan over high heat until reduced to a half cup, about 15 minutes. Stir in the jelly and simmer for one minute. Remove from the heat, stir in the vinegar and set aside.When the chops are done, genereously brush them with the wine glaze and serve.

More Tonight's Dinner recipes >>Other wine recipes

Beef in wine sauce
Chorizo poached in red wine
White wine and basil marinated antipasto

Decadent desserts using yogurt

National Yogurt DayEnjoy a
decadent treat!

Celebrate National Yogurt Day on Feb. 6 by serving up a few delightful desserts made with creamy yogurt!

Say yes to yogurt

The benefits of yogurt are numerous (a great source of calcium, protein and probiotics for digestive health), and you can't beat its taste and convenience as a favorite grab-and-go food. Once in a while, it's fun to switch things up with your favorite food and create dessert with it!

What will you do to celebrate National Yogurt Day on Feb. 6? Instead of simply popping the top to your favorite breakfast brand, make a dreamy dessert with Liberté Yogurt. Liberté is a yogurt brand that has made its way to the United States via Montréal.

Delight in dessert

Liberté boasts two creamy artisan varieties, Méditerraneé, which is rich and thick and available in several fruit flavors, and its 0% fat Greek-style yogurt, which also comes in several fruit flavors as well as plain. Yogurt can be versatile, and we can prove it with these two decadent desserts! For something different, serve yogurt for dessert. You can go back to breakfast tomorrow!

Blueberry martini cordials

Recipe courtesy of Liberté Yogurt

Yields 18 cordials

Ingredients:1 (6 ounce) container Liberté Méditerraneé blueberry yogurt1/4 cup vanilla flavored vodka (optional)18 chocolate cordial cups18 blueberriesToothpicksMint sprigs for garnishPowdered sugar for garnishDirections:

In small bowl, mix yogurt and vodka until well blended.Spoon the yogurt mixture into the cordial cups.Place the blueberries onto toothpicks, and place in the cups.Garnish each with a mint sprig and sprinkle of powdered sugar.

Peach and passion fruit pound cake parfait

Yields 1 parfait

Ingredients:1 (6 ounce) container Liberté Méditerraneé peach and passion fruit yogurt4-6 ounces cubed peaches (either jarred or fresh), plus one slice peach for garnish1 slice of pound cake, cubed1 teaspoon slivered almonds1 rosemary sprig for garnishDirections:

Use a clear glass, such as a martini glass, to serve this parfait. You will add two layers of each ingredient, with a final third layer of fewer ingredients. Layer as follows:Add 1/3 of the yogurt to the bottom of the glass topped with 1/3 of the peaches, a sprinkle of slivered almonds and 1/3 of the pound cake cubes.Add the second layer, just as the first.For the third layer you'll use less of all the ingredients, almost as a garnish. Use a dollop of the yogurt, a few slivered almonds, a few peaches and a few cubes of the pound cake.Garnish with a sprig of rosemary and a peach slice attached to the side of the glass.

Dig in to a yogurt dessert!

More about yogurt

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Green Goddess dip made with yogurt
Shrimp corn cakes with lemon-yogurt dressing

Once Upon A Time Enchantingly inspired recipes

Who Needs A Prince When You Have Food?When I was a little girl, I would close my eyes and wish that the fairy tales my mother told me before bed would come true. I'd wish that a prince on a giant white stallion would rescue me from my second floor bedroom and whisk me away into a magical forest. Although I've grown up some, the idea of living in a modern day fairy tale, like Emma Swan in ABC's Once Upon a Time, is very enticing. Since the probability of me being rescued from corporate America by a tall, dark and handsome prince is quite low, I'll create my own wonderland with these fairy tale foods!

Whether your fairy tales are more Happily Ever After or have a darker edge like those in NBC's haunting new series Grimm, try one of these recipes for a magical meal that will take your taste buds to an enchanting new world.

Jack's magic bean soup

Since it's too cold to plant your magic beans now, use them in a hearty soup! Lentils may not sprout wings, but this superfood is full of healthy, disease fighting antioxidants! Plus, who has the time to escape the paws of an evil giant these days?

Yields: About 7 (1 cup) servings

Ingredients:2 tablespoons olive oil1 onion, finely chopped2 garlic cloves, finely chopped2 tablespoons crushed red pepper1-1/2 cups canned diced tomatoes, not rinsed1-1/4 cups red lentils1 red bell pepper, chopped4 cups chicken stock (low-sodium)Salt and pepperSour cream (as garnish)Directions:

Heat oil in a large saucepan and add onion, cooking until browned and tender, about three minutes. Add garlic and bell pepper, fry another minute.Add tomatoes, lentils, chicken stock, red pepper and salt and pepper. Bring to a boil.Reduce heat and simmer for about 30 minutes, or until lentils have opened and are fully cooked. Add more salt and pepper to taste.Remove from heat and serve with a dollop of sour cream as garnish.

Hansel and Grettle's crispy oven fried chicken

Instead of traipsing through the forest with a can of breadcrumbs, use them to make deliciously crispy oven fried chicken! The result will be so good you'll find no need to disappear in the haunted trees nearby. Let the witch in the candy castle eat some other portly passersby.

Yields: 5 pieces of chicken

Ingredients:1 cup flavored Panko (Japanese breadcrumbs)5 chicken drumsticks1/4 cup low-fat buttermilk1 teaspoon Cajun seasoningSalt and pepperCooking sprayDirections:

Preheat oven to 400 degrees F. Grease a baking dish with cooking spray.Pour breadcrumbs onto a plate. In another bowl, pour buttermilk, salt, pepper and Cajun seasoning.One by one, dip the drumsticks into the buttermilk mixture and then liberally cover in breadcrumbs. Place onto the baking sheet.Once all chicken has been covered, bake for 60-65 minutes until chicken is fully cooked and crispy on the outside.

Snow White's poisoned apple cider

Unlike the poison apple in Snow White, this cocktail is incredibly delicious and only poisonous to children! I warn you, these are strong and may cause you to think the animals are talking to you or little dwarves are following you around.

Yields: 4 poison apples

Ingredients: About 2-1/2 cups apple cider (either store bought or prepared with this recipe)4 shots spiced rum, like Captain Morgan's (about 1 cup)4 large apples4 cinnamon sticksDirections:

Cut the top off the apples, set aside. Using an apple corer (or spoon), remove the insides of the apples, leaving about a 1/2 inch on the bottom (so it doesn't leak out).Mix together 3/4 cup of cider and 1 shot of rum (or gauge the amount depending on the apple's size).Pour mixture into the cored apples and serve with a fresh cinnamon stick.

Your happily ever after never seemed so close!

Watch: An edible house for a fairy tale feast!

Chef Heston Blumenthal comes up with ingenious ways of making building materials from edible things for this fairy tale dessert.

More fairy tale fun

Creating a fairytale tea party
Roasted fairy tale pumpkin cocktail
Once Upon a Time vs Grimm: What's the diff?