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Here’s how to make "the whole enchilada" -- quick n’ healthy style! |
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Here’s how to make "the whole enchilada" -- quick n’ healthy style! |
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You don’t have to fly to Cancun for spicy Mexican fixin’s. Stock up on the following, and turn your kitchen into a cantina tonight:
Fill ‘er up...with beans, beef or chicken. To keep fat content low in fiesta fare, choose chicken breast or lean ground beef marked "select." Even better, opt for fat-free beans like canned red kidneys. Or when you want a quick meal, fill taco shells with Hormel Turkey Chili with beans.
Chips off the old block. Taco shells and tortillas work well with most any Tex-Mex filling. Or you can top low-fat tortilla chips with tomatoes, lettuce, Cheddar and spiced meat or beans. Tops in taste = Baked Tostitos tortilla chips.
Do the salsa. Salsa is loaded with flavor and free of fat. For a flavorful nacho-topper with a bit more substance, try Pinto Bean Dip.
Same Staples, Different Dishes
Most Mexican meals are made of the same essentials: spiced meat or beans, cheese, veggies and tortillas. Here are two simple recipes that put these standard ingredients to good use:
lTo make meatless Quesadillas, fill flour tortillas with ¾ cup canned chick-peas (drained) and 1 cup jarred roasted sweet red peppers. Top with Cheddar and bake at 350º until light brown, about 8 minutes.
lTo make Mexican Lasagna, spread salsa in the bottom of a casserole, then layer the following: soft flour tortillas, cooked chicken breast or lean ground beef, drained canned kidney beans, mixed veggies (thawed frozen, canned or fresh) and salsa. Repeat the layering if desired. Top with shredded Cheddar cheese, cover and bake for 15 minutes. Uncover and bake 7 minutes more.
Mini Menu Appetizer |
Light n’ Easy Quesadillas (Makes 6 servings) ¾ lb. Chicken tenders, julienned ¾ c chopped fresh mushrooms or 1 cup canned 6 flour tortillas ½ c chopped black olives ¼ c chopped scallions ¾ c grated low-fat Monterey Jack cheese 1½ c salsa Coat a nonstick skillet with nonstick spray. Sauté chicken and mushrooms until chicken is no longer pink. Layer half of each tortilla with the chicken mixture, olives, scallions and cheese. Fold tortillas in half, place on baking sheet, and bake at 350º until light brown, about 8 minutes. Serve with salsa. |
| To make Tropical Fruit Salad: Buy canned, or create a fresh fruit salad by stopping in the produce department. | To make Honey-Vanilla Frozen Yogurt: Top a scoop of low-fat vanilla frozen yogurt with a drizzling of honey and a bit of brown sugar. |
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