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Sausage, Egg, & Cheese Breakfast Quesadillas

19 May

This recipe was delicious, and will definitely be a repeat in my house! We ate them for dinner, because my family is fond of breakfast for dinner. You could use turkey bacon, or ham if you prefer, and add any veggies you might like. Just try not to over-stuff or your quesadilla won’t close!

Ingredients:

– 4 low carb tortillas (60 cal each)
– 3 whole eggs
– 3 egg whites
– Salt and pepper
– 1/4 cup diced onion
– 8 oz cooked turkey sausage
– 12 TBSP 2% shredded cheddar cheese
– Non-stick cooking spray

Directions:

1. Coat a small-medium skillet in non-stick spray, and sautéed onions until translucent. Remove from pan.

2. Mix eggs, egg whites, salt and pepper. Re-spray same skillet with nonstick spray, and scramble eggs until cooked through.

3. On a pre-heated large skillet or griddle (heated to 375), spray a generous coating of nonstick spray. Place a tortilla on the hot surface.

4. Cover one half of tortilla with 1/4 of egg, onion, and sausage. Sprinkle 3 TBSP cheese over whole tortilla, slightly heavier on the side with no egg.

5. Fold cheese side of tortilla over egg side, and press with spatula to close tortilla.

6. Flip quesadilla and cook on each side until done.

7. Repeat with remaining ingredients.

 

Editors Note:  For that extra pop of flavor, serve with 2 tbsp of chunky salsa!

Makes 4 servings= 307 calories per serving

Appx 8 weight watcher points plus

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Homemade Taco Seasoning

18 May

So, the taco seasoning I usually use in an envelope, contains 120 calories per envelope!!! This taco seasoning, contains 40 calories in the same serving size. I don’t know what’s in that store bought stuff that makes it so caloric (spices are typically really low cal, right?) So, here’s my version, which is just as delicious, but lower in calories. I also like that i can control the ingredients to make it hotter, milder, or however I like it. This version is a little on the spicy side, but I wouldn’t call it quite “hot”.

 

This Recipe makes seasoning for 3 lbs of ground meat.

Ingredients:

 

  • 2 beef bullion cubes, crushed
  • 1 Tbsp chili powder
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp oregano
  • 1 tsp paprika
  • 1 Tbsp + 1 tsp cumin
  • 2 tsp black pepper
  • 1 Tbsp flour
  • 1/2 tsp cayenne
  • 1/2 tsp salt

 

Mix all ingredients together. Use 2 Tbsp seasoning for 1 lb of beef. After cooking beef, add 1/2 cup of water and 2 tbsp seasoning, and cook down until liquid has evaporated.

1/2 tbsp (4 oz of beef)= 10 cal per serving
0 weight watchers points plus

 

If you like this recipe, try it out with some of our other recipes!

Weight watchers Mexican Chicken

Nachos!

 

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Southwest chicken salad

6 Apr

Ingredients:

– 2 1/2 cups romaine lettuce
– 4 oz grilled chicken
– 1 tbsp diced fresh jalapeño
– 1/8 of an avocado, diced
– 3 tbsp chopped red onion
– 1/4 cup black beans
– 1 ear of corn
– 2 tbsp shredded 2% cheddar
– 5 cherry tomatoes, halved
– 3 tbs tortilla strips

For dressing:

– 1 1/2 tbsp lemon juice
– 1 tbsp olive oil
– black pepper

Directions:

1. Season chicken breast as desired and grill it until done.

2. Shuck and clean corn on the cob. Wrap tightly in plastic wrap and microwave 2 min. then wrap in foil and grill over high heat about 10 min, turning regularly. Once it’s got a nice charred/roasted look to it, remove and let cool.

3. Open a can of black beans and rinse thoroughly. Measure out 1/4 cup.

4. Cut corn off cob and mix 1/4 cup with beans.

5. Slice jalapeño, onion, tomato, and avocado.

6. Mix ingredients for dressing thoroughly together, and toss dressing with lettuce.

7. Arrange lettuce on a large plate. Top with onion, jalapeño, corn and black beans, cheese, and avocado.

8. Arrange chicken and tortilla strips on top of salad.

Makes 1 salad with dressing= 585 calories
Appx 14 weight watchers points plus

1 salad, no dressing= 490 calories
Appx 12 weight watchers points plus

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Pork Tacos

7 Jan

I made these today, and they arefar more yummy than I expected. They were very delicious on day 1, but we used the leftovers in another recipe the next night, and this pork was AWESOME on day 2. I will eat this 2 days in a row from now on. I might even make it a day ahead to begin with. Enjoy 🙂

Ingredients:
– 2 lbs pork roast
– diced onion
– 1 red pepper, chopped
– 1 can of verde enchilada sauce (or 1 1/2 cups salsa verde)
– 2 tbsp. lime juce
– 1 tsp cumin
– 1/2 tsp salt
– 1/4 tsp white pepper
– 2 tablespoons minced garlic
– 1/4 tsp dried basil
– splash of hot sauce (optional)
– 16 flour tortillas- soft taco size (90 calories each)

Directions:

1. Place the onion, pepper, salsa verde and lime juice into crockpot.
2. Add pork sirloin.
3. top with all listed spices.
4. Cover and cook on low for 6-8 hours (until meat shreds easily with a fork)
5. Shred pork with 2 forks.
6. Either use tongs to remove pork for tacos, or, I prefer to place the mixture in a skillet and cook on stovetop until extra juice evaporates. I think it gives better flavor.

TOP IT!

Here’s how I topped each taco.

lettuce
1 tbsp shredded cheddar
1 tbsp sauce (equal parts sour cream and salsa. delicious!)
1 tbsp sour cream

Editors Note: I actually only made 8 tacos with this, and saved the other half of the recipe for another dish the next night. Would make a great BBQ sandwich mixed with spicy bbq sauce. I used it in place of the beef in my nacho recipe from this site. Click here.

8 Servings (2 tacos each):
With Toppings: 470 Calories
Plain: 400 calories

pork taco 1
Pork filling

pork taco 2

Faux Fried Ice Cream

2 Dec

I found this recipe on www.skinnytaste.com and it’s so good. I was looking for something fun to do with the kids, and here you have it. It was good enough that I bought more ice cream to make this again in the future.

Ingredients:
– 3 cups of Edy’s double churn vanilla bean ice cream
– 2 cups of corn flakes cereal
– 3 tsp cinnamon

– 6 tsp honey
– 6 tbsp. lite Hershey’s syrup

Directions:

1. Scoop out 6 1/2 cup portions of vanilla ice cream. Round them into balls, and place on a baking sheet lined with wax or parchment paper. Place these in the freezer for 2 hours or until they are very hard.

2. Place cinnamon and cereal in the food processer and blend until well crushed. Place in a freezer size baggie.

3. Roll each individual scoop of ice cream in cereal mixture until completely coated.

4. Drizzle each scoop with 1 tsp of honey, and 1 tbsp. of hersey’s lite syrup.

5. You can add whipped topping, nuts, cherries, whatever you like here… I’d encourage you to explore. However, this is where my fried ice cream ended, so this is what my calories will be composed of. (actually I added a few slivered almonds not accounted for here)

6 Servings= 183 Calories per serving

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Weight Watchers Mexican Chicken

27 Nov

This is so easy, I was sure it wasn’t going to be good. Seems like it would be salty and overpowering, but it was really yummy. I really liked it with Spanish rice and a southwest slaw.

Ingredients:
– 1 1/3 lbs boneless chicken breast, cut into chunks
– 1 envelope taco seasoning*
– 1 cup salsa or picante sauce

Directions:

1. Place chicken chunks into a large ziplock baggie with taco seasoning. Shake until chicken is well coated.

2. Place chicken into a pan that has been sprayed with nonstick spray. I just used a small oval pan. I wouldn’t recommend anything larger than 9×9.

3. Bake at 375 for about 20 min. Pour Salsa over chicken and continue baking 10 more minutes.

As is: 4 servings= 247 Calories per serving

Approximately 6 weight watchers points plus per serving.

 

I think this is best If you top each serving with either 2 tablespoons shredded cheddar, or 2 tablespoons reduced fat sour cream or plain greek yogurt. DELICIOUS.

Editors note:  Shave off 20 calories per serving by using our homemade taco seasoning, instead of storebought!

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Crockpot Chicken Enchilada Soup

8 Oct

Ingredients:
-1 1/4 lb skinless, boneless chicken breast
– 1 can Rotel tomatoes with chiles
– 1 Can black beans
– 1 can chicken broth
– 1 can Red Enchilada sauce
– 1 Cup frozen Corn
– 1 can of diced green chiles
– 1 can 98% fat free cream of chicken soup
– 1/2 tbsp. salt
– 1 tsp ground cumin

Directions:
1. Mix all ingredients in a crock pot and cook on low for 8 hours.
2. remove chicken, shred, and return to pot.
3. Serve with garnish of: Greek yogurt (or sour cream), Shredded cheese, tortilla strips, jalapenos, black olives, green onion, etc.

Makes 8 (1 cup) servings: 211 Calories per Cup
with 2 tbsp. greek yogurt, 2 tbsp. 2% shredded cheddar, and 2 tbsp. tortilla strips: 315 Calories

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