Fat To Skinny
General Category => General Discussion => Topic started by: Sunshine on May 29, 2014, 10:36:00 AM
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Gosh do I LOVE Mexican. We went out with friends - and here's how I ordered (without making a scene) …
- I asked for a grilled chicken breast - plain, so sugar or wheat products added. Then I asked for it to be topped with melted cheese. And to go with it - a side salad with lettuce, 2 small avocado slices and some grated cheese and taco sauce (not salsa, since I find taco sauce more often has 0 or fewer carbs) and sour cream (which I used to make a dressing). It was filling and incredibly delicious! And they didn't up charge for the special request - bonus! And I passed on the chips, salsa and cocktails and didn't miss any of it. Every small victory helps!!
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Hi, Sunshine! :)
Growing up with it, I love Mexican food!
But it's a bit of a challenge to order FTS-friendly.
Kudos to you for meeting the challenge.
That was a tasty victory, Sunshine! :) :) :)
Tony
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Sounds yummy!! Great job ordering. :)
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I love Mexican as well :) we have Enchiladas and blck soy beans Mexican style often...heck had em 2 nights ago :)
Chicken Enchilada with Sour Cream and Guacamole
INGREDIENTS
1 cup left over cooked chicken meat
1 cup enchilada sauce (low sugar)
1 cup grated cheddar cheese
ripe chopped tomato for garnish
small piece purple cabbage for garnish
¼ cup finely chopped onion
2 la tortilla tortillas
salt & pepper to taste
½ cup sour cream
½ cup guacamole
Preheat your oven to 375 degrees. In a mixing bowl combine 1 cup of cooked chopped chicken or gound beef, ½ cup of enchilada sauce, ¼ cup finely chopped onion, ½ cup of grated cheddar cheese and salt and pepper to taste, mix well.
Spread 1 tablespoon of enchilada sauce each into two baking dishes. Split the ingredients into two separate servings and place in the center of two tortillas. Roll up the tortillas and place seam side down in your baking dishes. Spread a tablespoon of sauce over each enchilada and sprinkle a ¼ cup of shredded cheddar cheese over the top of each. Bake for 20-25 minutes.
Remove from oven and drop a generous dollop of sour cream, then guacamole on top. Garnish with a piece of fresh tomato and a piece of purple cabbage. Serve with a green salad.
TIP - Cook this recipe in individual baking dishes, prepare extras, and freeze uncooked inside individual bake wear for a fast easy meal.
Guacamole
INGREDIENTS
1 ripe avocados (ripe melon soft when squeezed)
¼ cup minced purple onion
1 tablespoons cilantro leaves, finely chopped
½ tablespoon of fresh lime or lemon juice
1 minced serrano chilies, remove stems and seeds.
¼ teaspoon coarse salt
a few grinds of freshly grated black pepper
¼ cup chopped ripe plum tomato (optional)
Cutting an avocado is easy if you know how. Place your Avocado on your cutting board. Using a sharp knife cut the fruit from the top to the bottom. You’ll notice the knife is stopped in the center. That’s because a big seed is stopping the knife. Turn the Avocado over and repeat the same cut, top to bottom allowing the knife to be stopped by the seed. Make sure you’ve cut all the way through the fruit above and below the seed. Now the only thing keeping the two halves together is the seed. Take the Avocado in hand, one side with one hand, the other side with your opposite hand. Twist the fruit halves in opposite directions until they separate. You’ll notice one half still has the seed in place, simply scoop it out with a spoon. Scoop out all the fruit and place into a mixing bowl. Mash the fruit with a fork until fairly smooth. Add the minced onion, cilantro, citrus juice, salt, pepper and mix well. Slowly add your minced chili’s until desired heat is achieved. If desired mix in your chopped plum tomatoes just prior to serving.
TIP – Guacamole does not keep well, it oxidizes and browns on top. To avoid this spray a little lemon or lime juice on top and cover with plastic wrap until ready to serve. Only make as much as you’ll use in one recipe. I have found several good prepackaged Guacamole’s in stores that have a longer shelf life.
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Guess what I will be making soon ? ;)
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Yeah, me too!!
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Me, three!!! ;D ;D ;D
Tony
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Oh my a Mexican recipe, I copied & pasted into note pad & printed!
Going to make this but will dip the tortillas in enchilada sauce and top with sauce. Will also use green onion.. Yum!
I like a simple avocado sauce where it is spicy yet you can still taste the avocado. I think this one will work. Guacamole with sour cream in it masks the avocado taste, so I don't like that in it, so glad this recipe doesn't have it.
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Mexican is really easy actually. Here's a simple lunch for you :)
Mexi Suffed Avocado
serves 2
Ingredients
1 large Florida Avocado
1 cup ground beef
1/2 teaspoon cumin, chili powder, onion powder and garlic powder
salt and cayenne pepper to taste
1 teaspoon lime or lemon juice
2 tablespoons sour cream
Directions
1- cut the avocado in half and remove the seed
2- rub lime juice all over the flesh, salt and pepper the fruit then plate the fruit.
3- cook the ground beef with all the spices till cooked through, taste and adjust spices as required
4- stuff avocado halves andtop with sour cream
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I've made many lunches just like that recipe, but without sour cream. Mary doesn't care for sour cream in her Mexican dishes, but I love it, just not in guacamole.
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Recipe looks delish!! Have a bday party tonight and it's Mexican!!
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Happy Birthday! A nice queso dip is good too with veggies ;)
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Queso dip with veggies, yum, I might even be able to get Mary to try it!
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Happy Birthday, Sunshine!!! :) :) :) :) :)
Tony
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Hope your birthday on Tuesday was wonderful!
(http://www.punjabigraphics.com/images/21/happy-birthday.jpg)