The Freshman Cook: October 2010

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I created this recipe for one reason and I love it. I love sandwiches. I love mayo on them. Now that I have high blood pressure,  mayo is no longer an option. I love avocados. I love them in any form. They are fantastic for fighting high blood pressure. So this recipe is my answer for a sandwich spread that is good and good for me.
Southwest Sandwich Spread
1/4 cup diced tomato
1/4 cup diced onions 1/2 cup sour cream 1 medium avocado 1/2 teaspoon garlic powder Dice your tomato and your onion. Mix it into the sour cream. Cut the avocado into the mix. You can just scoop it out of the skin if you want. You are going to mash it up, so it does not have to be pretty. Add the garlic powder. Mix everything together. Use a fork. It makes it easier to incorporate the avocado evenly. Make sure you put the sauce in the refrigerator for at least two hours. This gives time for the flavors to meld together.

Now, this is how I use this spread. But you can use it for lots of things. It could be used for wraps, or with soft tacos. You could also add ingredients to spice it up or give it a different taste. Red peppers come to mind. Or what about jalapenos, YUM! 

I use it for the spread on chicken sandwiches.  I grill a chicken breast in a pan with pepper and garlic powder seasoning. Then I pull it apart from itself, and make a sandwich. I use Sargento baby swiss cheese. It is delicious and 1 piece only has 40 grams of sodium. I also put the sandwich on whole wheat bread. It is delicious, and the sauce makes it feel like a wonderful treat. 

Try this the next time you are making a sandwich or if you are looking for something different to wrap in your wrap. Let me know what different ingredients you add. The sky’s the limit!

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