Category Archives: Mexican

Corn and Avocado Salad

Using just citrus means the dressing on this salad is nice and light. So even though you have higher cal avocados and corn, the salad is still a good side dish coming in at just 133 calories per serving. The avocado is what really makes this special – the creaminess blends so nicely with the corn and tomato !

Corn and Avocado Salad
Corn and Avocado Salad

4 servings
133 calories per serving

1 small 8.5 ounce can corn
2 pints grape tomatoes, halved
1 avocado, diced
1 T fresh lemon juice
1 T fresh lime juice
1 T oil
Salt and pepper to taste

Mix all ingredients. Serve alongside many different dishes to bring a little spark and flavor – This is great next to chicken, fish, sandwiches, etc.

Easy Pork Carnitas

This is another great authentic recipe that cooks all day in the crock pot – it turns out a fantastically tender and juicy meat that is easily shredded and tastes great with a bit of lime and avocado.

Easy Pork Carnitas
Easy Pork Carnitas

4 servings
208 calories per serving

1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon crumbled dried oregano
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 ½ lb. boneless pork shoulder roast
2 bay leaves
2 cups chicken broth
1 lime cut into wedges

Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Rub spice mix into the pork.. Place the bay leaves in the bottom of a slow cooker and add the broth then put the pork on top. Cover and cook on low about 10 hours, turning half way through. Remove and let cool then use 2 forks to shred the meat. Use the left over liquid to moisten the meat. Plate and squirt each portion with a bit of lime just before serving. I like to serve this on a flour tortilla with some avocado slices (not included in calorie count above – add 210 calories for a flour tortilla and 2 -3 slices avocado)

Lunch Nachos

Sometimes you are just in the mood for ‘junk food’ for lunch. This junk food favorite gets pretty healthy when you bake your own chips and add healthy toppings. So go for it !!

Lunch Nachos
Lunch Nachos

6 servings
344 calories per serving

12 6 inch corn tortillas, quartered
Pam
1 T oil
2 t ground cumin
1 ½ t chili powder
2 garlic cloves, minced
30 oz. pinto beans, undrained
1 c crumbled queso fresco or shredded low fat cheddar cheese
1 c chunky salsa
1 c diced avocado
6 T chopped cilantro
Salt to taste

Preheat oven to 425 degrees. Spray a baking sheet with Pam. Sprinkle tortilla quarters with salt and ½ t chili powder and bake 8 minutes or until crisp. Work in batches. Heat oil and add cumin, 1 t chili powder and garlic and cook 30 seconds. Add pinto beans and bring to a boil stirring frequently. Lower heat and simmer 10 minutes then partially mash beans. Place 8 chips per plate and spoon bean mix over the chops. Top with cheese and microwave 30 seconds to melt cheese. Add salsa and avocado and garnish with cilantro.

Poblano Grilled Cheese

Looking for something a little spicy and a little different? This will definitely perk up your lunch ! The poblano pepper makes a great grilled sandwich – coupled with the bean and salsa mash, you barely want anything else – even the cheese becomes secondary (and that is often IMPOSSIBLE).

Poblano Grilled Cheese
Poblano Grilled Cheese

4 servings
305 calories per serving

4 poblano peppers
14 oz. can pinto beans
3 T salsa
1/8 t salt
½ c shredded low fat Cheddar cheese
2 T low fat plain yogurt
2 T chopped cilantro
8 slices 45 calorie per slice whole wheat bread
ICBINB Spray

Place peppers in a glass bowl, cover with plastic wrap and microwave 4 minutes to soften. Let sit covered until cool. Mix beans with salsa and salt and mash most of them to form a paste. Mix cheese with yogurt and cilantro. Heat a Panini maker or indoor grill with a press. Spread the bean mix on 4 slices of bread and then top with the cheese mix. Split the peppers in half and remove the seeds then place peppers over the cheese and finish the sandwich. Spray both sides of the sandwiches with 5-6 squirts of ICBINB spray. Grill until golden brown.

BBQ Burritos (Pressure Cooker)

Using a pressure cooker to cook the meat means you get a super, super tender shredded meat which is just perfect for a steak burrito. This is an exceptionally good meal. Serve with some avocado slices, no fat sour cream and salsa for even more flavor.

BBQ Burritos
BBQ Burritos

6 servings
350 calories per serving

1 lb. London broil or other lean sirloin steak
6 flour tortillas (80 calorie Smart and Delicious)
1 c shredded low fat cheddar cheese
1 medium onion, chopped
1 medium tomato, chopped
1 medium avocado, chopped
¾ c barbecue sauce
Pam

Marinade – mix together
1 5.5 oz. can spicy V-8 juice
2 T lime juice
1 T oil
½ t salt
¼ t black pepper
½ t ground cumin
½ t chili powder

Pierce beef with a fork several times. Mix marinade and place in a zip loc – add the beef and coat well and then refrigerate 8-24 hours. Pressure cook mat for 1 hours. (you can also crock pot this for 8-10 hours). Let rest 5 minutes and then using 2 forks, shred the meat. Mix in a bit of the left over juices. Preheat oven to 450 degrees (don’t mistakenly set it on BROIL like I did and then burn the holy heck out of your first batch! Thanks for help with the recon mission, Lisa ! LOL) Microwave tortillas 30 seconds or so to warm them slightly. Place beef, cheese, onion, and tomato in each wrap and fold all four sides. Place folded side down in a baking pan sprayed with Pam. Brush with barbecue sauce and bake 4-6 minutes. Serve with a slice of avocado on the top. Optionally add sour cream and salsa for even more flavor.

Chicken Fajita Quesadillas

These cook up quick and are just as good as any restaurant fajitas ! Without all the oil that restaurants use for extra flavor, these come in at only 250 calories per serving including the wrap :)

Chicken Fajita Quesadillas
Chicken Fajita Quesadillas

6 servings
250 calories per serving

1/2 lb. boneless skinless chicken breasts, cut into thin strips (Perdue Shortcuts work great here !)
3/4 c sliced onions
¾ c sliced green bell peppers
Salt and pepper to taste
½ t cumin
½ c salsa verde (or plain salsa works here too)
½ c black beans, drained and rinsed
6 whole wheat tortillas (fajita size)
1 ½ c shredded low fat cheddar cheese
Pam

Spray a skillet with Pam and cook onions and peppers 10 minutes (add hot water a tablespoon at a time if the onions start to dry out). Sprinkle with salt and pepper and mix then add chicken and cumin and cook another 5 minutes or until chicken is almost done (if you are using Perdue Shortcuts, cook just enough to warm chicken). Add salsa and beans and cook another 3 minutes.

Spoon mix onto one half of each wrap and sprinkle with cheese and fold. Spray a skillet with Pam and cook quesadillas a couple of minutes each side to brown them.

Here is a video that will show you how to fold up a fajita securely

Optionally serve with a bit of no fat sour cream on each.

Mexican Pork Stew (Crock Pot)

This turns out a dish much like pork carnitas, but with a bit more juice so you can enjoy it as a stew. Serve it piping hot and enjoy !

Mexican Pork Stew (Crock Pot)
Mexican Pork Stew (Crock Pot)

8 servings
252 calories per serving

3 lb. pork loin
1 1/2 c salsa verde
1 3/4 c chicken broth
1 medium onion, thinly sliced
1 t ground cumin
Salt and pepper to taste
14.5 oz. can diced tomatoes, drained well
1/2 c chopped fresh cilantro, divided
1/2 c low fat sour cream

Trim meat and cut into 2 inch chunks and place in crock pot; sprinkle with salt and pepper. In a saucepan mix salsa, broth, onion, cumin, salt and pepper and bring to a boil then pour it into the crock pot. Add tomatoes and mix. Cover and cool 6-7 hours or until meat is very tender. Transfer meat to a bowl and keep warm. Pour the sauce an veggies into a skillet and cook for 15-20 minutes to thicken sauce. Add in pork and ¼ c cilantro and heat through. Garnish each dish with sour cream and cilantro.

To make this without a crock pot, preheat oven to 350 degrees and place pork, salsa, broth, onion, cumin, salt, pepper, tomatoes and ¼ c cilantro in a large baking dish. Cover tightly with foil and bake 2 ½ hours. Uncover and bake 15 minutes. Garnish with sour cream and cilantro.

Black Beans and Chilies

Serve this nutritious bean based meal as a lunch with some cut up veggies on the side. Or serve as a dinner side next to Mexican flavored chicken or fish.

Black Beans and Chilies
Black Beans and Chilies

4 servings
210 calories per serving

1 t oil
2 scallions, thinly sliced
2 cloves garlic, minced
2 T chopped green chilies
2 14.5 oz cans black beans, rinsed and drained
2 c water
¼ c salsa
Salt and pepper to taste
4 t shredded low fat cheddar cheese

Heat oil and cook scallions and garlic 1-2 minutes then add chilies, beans and water and bring to a boil then reduce heat and simmer ½ hour. Stir in salsa and warm through then season with salt and pepper just before serving. Garnish each serving with 1 t shredded cheese.

Grilled Steaks with Chimichurri Sauce

Chimichurri sauce is a great condiment – super low cal, but bursting with flavor. Served atop this already super savory steak, you can’t go wrong.

Grilled Steaks with Chimichurri Sauce
Grilled Steaks with Chimichurri Sauce

6 servings
322 calories per serving

Meat and rub:
3 boneless beef chuck flat iron steaks, ¾ inch thick – use sirloin steaks
1 t Kosher salt
½ t garlic powder
½ t ground cumin
½ t chili powder
½ t pepper
¼ t cayenne pepper

Sauce:
1 c cilantro leaves
1 c flat leaf parsley
¼ c white vinegar
3 cloves garlic, minced
½ t Kosher salt
½ t red pepper flakes
¼ c olive oil

Place meat on a baking pan. Mix together the meat rub spices and sprinkle on both sides of the meat then rub it in and cover with plastic and chill 1 hour.

Mix the chimichurri ingredients other than the oil in a blender or food processor then slowly add oil as mixture is blending. Heat grill and cook meat 5-6 minutes each side or until desired doneness. Serve with sauce.

Avocados from Mexico – the World’s Finest !

The folks at Avocados From Mexico have just launched a new recipes section on their site “Recipes From Avocado Lovers” to give foodies who love avocados, the opportunity to upload their favorite avocado recipes, download ringtones, wallpapers and other fun items to show their avocado love and discover other fan favorite avocado recipes.



Avocados are such a favorite of mine. As well as providing MUFAs in your diet they add soooo much flavor to any dish. Here is one of my favorite recipes – it highlights all the creamy goodness of avocados.

Avocado Tacos

Avocado Tacos
Avocado Tacos

6 servings
290 calories per serving

12 6 inch tortillas
3 avocados, mashed
1/4 t garlic salt
¾ c chopped cilantro
Pepper to taste
A few drops of Tabasco sauce
12 tomato slices
Lime juice

Mix avocados, garlic, pepper, Tabasco and cilantro. Spread the mixture in each tortilla and add 2 tomato slices. Squirt with lime, fold and eat.

Check out “Recipes From Avocado Lovers” today and get some great ideas for this perfect food !

 

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