Tag Archives: mexican

Rice and Beans

May 31, 2012 admin Leave a comment

Can you say YUMMY?!?!?! This is such a great QUICK and EASY recipe, yet the results taste like you’ve been in the kitchen for hours. This is an ample serving. You could easily just have half a serving for a side and still have room in your calories for some fish or chicken on the side.

4 servings
400 calories per serving

1 ½ c chopped green peppers
3 cloves garlic, minced
1 T oil
14.5 oz. can diced tomatoes with green chilies
15 oz. can black beans, drained and rinsed
1 ¼ c water
2 c Minute brown rice
¼ c cilantro chopped
1 c low far shredded cheese (cheddar, Colby or Monterey Jack)

In a large skillet on high heat, heat the oil and cook the peppers and garlic 2 minutes then add tomatoes, beans and water. Bring to a boil and stir in rice and reduce heat to medium low. Cover and simmer 5 minutes then remove from heat and stir in cilantro and top with cheese. Let stand 5 minutes, covered.

Dinner, Kid Friendly, Mexican, Turkey

Taco Pie

May 23, 2012 admin Leave a comment

Whip this up in a flash – save and bake later or bake right away for a super Mexican inspired dinner. Serve with some sliced avocado for a special treat.

6 servings
296 calories per serving

1 lb. extra lean ground turkey
2 t dried onion
1 Tbsp. taco seasoning (more if you like your meat zesty and flavorful)
14.5 oz. can diced tomatoes, drained well
12 oz. frozen corn, thawed and drained
4 La Tortilla Factory low carb tortilla wraps (only 80 calories each!)
1 c low fat shredded cheddar cheese
1/4 c light sour cream

Preheat oven to 375 degrees. Brown meat with dried onions and taco seasoning then add tomatoes and corn and cook 5 minutes. Spoon 1 1/2 c of the mix into a 2 quart square or round casserole dish. Spread out and then top with 2 tortillas. Add the rest of the meat mix and 1/2 c of cheese. Add 2 more tortillas and the rest of the cheese and cover and bake 25 minutes. Uncover and bake an additional 5 minutes.

Lunch, Mexican, Snacks, Uncategorized

Black Bean Dip with Avocado

May 9, 2012 admin Leave a comment

This is such a great snack – and it even makes a great, filling lunch when you pair it with Triscuits.

4 servings
270 calories per serving

1 can black beans, drained, rinsed, and mashed
1 c chopped avocado
1 c shredded low fat mozzarella cheese
4 c baby carrots for dipping

Place the beans in 4 bowls and coarsely mash. Stir in cheese and avocado. Serve carrots alongside. Add 100 calories worth of Triscuits or your favorite cracker to make it a little more filling and meal sized instead of snack sized.

And here is a video teaching you how to use an avocado slicer so you can make perfect slices for all your meals !

Appetizers, Beef, Kid Friendly, Mexican

Mexican Meatballs

April 29, 2012 admin Leave a comment

A great appetizer – easy to make, smothered in heavenly salsa verde, easy to keep warm in a crock pot, and good to the last bite.

12 servings
159 calories per serving (4 meatballs)

1 1/4 c salsa verde
1 1/2 lb. lean ground beef
1 egg
3/4 c finely crushed tortilla chips
1/2 c minced green onions
Pam

Preheat oven to 350 degrees. Mix 3/4 c salsa verde, beef, tortilla chips and onions. Make into 48 meatballs and place on a cookie sheet sprayed with Pam. Bake 15 minutes or until done. Serve with the rest of the salsa verde. Once baked, I usually place in a crock pot and cover with the rest of the salsa verde and this becomes a great party dish that can be kept on low heat to keep warm.

Lunch, Mexican, Vegetables, Videos

Vegetable Burritos

April 20, 2012 admin Leave a comment

This is one of those recipes where you just don’t miss the meat – not one bit ! Roasting the veggies first gives them a great flavor, then you add chili powder, then you add rice simmered with chipotle for the smoky flavor and then you add CHEESE ! This is a satisfying, perfect lunch.

4 servings
380 calories per serving

Salt and pepper to taste
1 1/3 c water
½ c brown rice
1 T minced canned chipotle in adobo sauce
4 bell peppers cut into thin strips
4 medium carrots thinly sliced
1 T oil
1 T chili powder
6 oz. fresh spinach leaves thinly sliced
4 10 inch burritos
¾ c low fat shredded Monterey Jack cheese
½ c salsa (optional)

Preheat oven to 450 degrees. Bring water to a boil and add rice and 1 t salt along with the diced chipotle. Cover and cook 45 minutes then remove from heat and let stand 15 minutes. Toss pepper, carrots, oil and chili powder in a baking pan and roast about ½ hour then add spinach and toss. Warm tortillas and add rice, cheese and veggies and wrap. Serve with salsa.

Here a quick video on how to create a wrap so it does not leak

Dinner, FiberGourmet, Fish, Mexican, Pasta

Shrimp and Pasta with Creamy Chipotle Sauce

April 16, 2012 admin Leave a comment

This creamy sauce has a nice little kick from the chipotle pepper – you can kick it up as much as you want ! All the ingredients here mix to perfection and you end up with a winner dinner.

Shrimp and Pasta with Creamy Chipotle Sauce

4 servings
371 calories per serving

10 oz. FiberGourmet fettucine noodles (regular or flavored)
1 T oil
1 small onion, peeled and chopped
2 garlic cloves, minced
1 small bell pepper, sliced
14.5 oz. can diced tomatoes, drained well
1 canned chipotle pepper, minced, plus 1 teaspoon adobo sauce from the can
1/2 t cumin
1 lb. peeled and cleaned shrimp
2 t lemon juice
1 1/2 c fat free half and half
1/4 c chopped cilantro
Salt and pepper to taste

Cook pasta according to package instructions. Heat oil in a large Dutch oven and sauté onion 4-5 minutes. Stir in the garlic, peppers, tomatoes and cumin and sauté another 4-5 minutes. Add chipotle, shrimp, lemon and half and half and cook 5 minutes or until shrimp are done. Add salt and pepper and cilantro. Stir in pasta and mix well.

Beef, Dinner, Kid Friendly, Mexican

No Fuss Ropa Vieja (Pressure Cooker)

March 12, 2012 admin Leave a comment

Not quite authentic, but a great no fuss alternative to the awesomely delicious dish named Ropa Vieja. Serve next to rice or use as a filling in flour tortillas. This has WOW taste, great texture and is so, so satisfying.

10 servings
271 calories per serving

1 c beef broth
1/4 c sherry vinegar
2 stalks celery, thinly sliced
1 large onion, chopped
1 large green bell pepper, chopped
3 cloves garlic, minced
15 oz. can diced tomatoes, undrained
1 T ground cumin
Salt and pepper to taste
3 lb. flank steak, trimmed of fat, each steak cut into thirds
1/2 c cilantro, chopped
10 flour tortillas, heated in oven or microwave

Place beef in pot. Mix broth, vinegar, celery, onion, pepper, tomatoes and spices and pour over the beef. Cover and 1 1/2 hours on high pressure. Let naturally cool down. Place meat on a large platter and let cool 10 minutes then using 2 forks, shred it well. Place it back in the pot with the cilantro and let sit 10 minutes. Serve with tortillas.

Appetizers, Kid Friendly, Lunch, Mexican

No Guilt Cheese Quesadilla

February 11, 2012 admin Leave a comment

When you spread a Laughing Cow cheese wedge on a tortilla and replace the need for lots of regular high fat cheese, you end up with a lunch or appetizer that is not only packed with flavor, but it’s virtually no guilt !

2 servings
137 calories per serving

1 wedge Laughing Cow Light Queso Fresco & Chipotle cheese
2 flour tortillas (80 calories each)
1/3 c low fat shredded cheddar cheese
Pam

Spread the Laughing Cow cheese on the tortilla. Top with cheddar and fold. Spray pan with Pam and heat well. Add tortillas. Spray the sides of the tortillas facing up. Cook 2 minutes then flip and cook the other side 2 minutes.

Dinner, Kid Friendly, Mexican, Pasta, Sides

Chili Cheese Macs

February 3, 2012 admin Leave a comment

This recipe transforms regular mac and cheese into a Mexican flavored side dish that is great next to a lean piece of chicken or fish.

4 servings
290 calories per serving

7.25 oz. boxed Mac and Cheese dinner
1 c canned kidney beans, rinsed and drained
1 c canned diced tomatoes, drained
1 t chili powder
1/2 t cumin
salt and pepper to taste

Make the mac and cheese according to the package instructions using margarine and skim milk. Add the rest of the ingredients and heat through.

Dinner, Kid Friendly, Mexican, Pork

Zesty Mexican Pork Chops

January 16, 2012 admin Leave a comment

Cheesy, spicy without being hot, cheesy, filling, – oh, and did I say ‘cheesy’? 🙂 I don’t know what is better in this meal, the perfectly spiced pork chops with the cheesy sauce or the cheesy rice ! Why don’t you decide 🙂

4 servings
390 calories per serving

1 lb. boneless pork chops
2 t chili powder
1 1/2 t ground cumin
Salt and pepper to taste
1 t oil
3/4 c white rice, uncooked
1 3/4 c water
1/2 c chunky salsa
3 oz. Velveeta 2 % cheese, cut into cubes
2 T chopped parsley

Sprinkle meat with cumin, chili powder, salt and pepper. Heat oil in a skillet and cook chops 5 minutes or just until browned on both sides. Remove to a plate and cover to keep warm. Add rice to skillet and cook 1 minute then add water and bring to a boil. Cover and simmer 16 minutes or until liquid is absorbed. Stir in half of the salsa and half of the cheese and place the chops on top. Simmer 5 minutes. Melt the rest of the salsa and cheese together with the parsley in the microwave for 30 seconds then pour over meat and serve.