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New York Times Veggie Burgers
* 1 can black beans, rinsed and drained
* 1 can tomatoes with zesty mild chilies, drained
* 1 garlic clove, minced or pressed, or 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 2 green onions, chopped
* 1 cup chopped carrots
* 1 cup parsley or cilantro
* 2 cups quick rolled oats
* 8 whole grain buns
* Fresh veggie toppings and healthy condiments
Preheat oven to 450º.
Process the first seven ingredients using an immersion or a regular blender or food processor.
Remove contents into a large bowl and stir in the oats.
Form into patties, place on a sprayed baking sheet, and bake for 8 minutes.
Turn oven up to broil and cook for 2 more minutes, until the tops are nicely browned.
Toast the buns and pile on your favorite toppings.
Guacamole
* 3 Haas avocados, halved, seeded and peeled
* 1 lime, juiced
* 1/2 teaspoon kosher salt
* 1/2 teaspoon ground cumin
* 1/2 teaspoon cayenne
* 1/2 medium onion, diced
* 2 Roma tomatoes, seeded and diced
* 1 tablespoon chopped cilantro
* 1 clove garlic, minced
Directions
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
Put these two together, Mel. You won't regret it. GOOD LUCK! 
Edit: Ooh, throw these in there too.
Sweet Potato Fries
* 2 sweet potatoes with skins on, scrubbed and sliced into strips
Preheat oven to 450º
Place the potato slices on a sprayed baking sheet and cover with aluminum foil.
Cook for 30–40 minutes, turning once.
Remove the foil after 20 minutes to allow the slices to brown.
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Set Archive | TA DJ Challenge
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