Category Archives: mexican

Creamy Cilantro-Lime Salad Dressing

By | Fast, Healthy, mexican, Quick, Salad, Salad Dressing | No Comments

This makes about a 3/4 cup of dressing.  We doubled the recipe and had plenty for four large salads and some leftovers. There are many of these recipes floating around out there. I really don’t like mayonnaise, wait, I hate it! so I needed a recipe that didn’t contain it. The results were a creamy, limey, cilantro goodness. A must try! This Cilantro Lime Salad Dressing will not disappoint. What you need: 1 cup of loosely packed, roughly chopped, cilantro (with stems removed) 1/2 cup plain Greek yogurt 3 Tbsp sour cream 3 Tbsp fresh lime juice (about 1 small lime) 1-2 cloves of garlic 1/4 cup of olive oil 1.5 tsp white vinegar 1/8 tsp salt What you do: Put all of the ingredients in a blender or food processor and pulse until smooth.  

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500 Calorie Enchiladas

By | Chicken, Dinner, easy, Healthy, mexican, Quick | No Comments

 I found this recipe in Cooking Light magazine. I was skeptical about how they would taste, being 500 calories (serving: 2 enchiladas) but, the ingredients seemed pretty straight forward, so I tried it. They were delicious!! My husband even liked them, and his didn’t contain and cheese. I liked this recipe because I had everything on hand in my pantry or refrigerator. What you need: 1 pound boneless, skinless, chicken breast 1 TBS chili powder 1-15oz can black beans (low sodium) rinsed and drained 1 cup frozen corn 1 cup salsa 8-8inch whole-wheat tortillas 1/2 cup shredded cheddar cheese (reduced fat) What you do: Preheat oven to 375 degrees. Cut chicken into small pieces. Place in a large pan, sprinkle with chili powder and cover with 1/2 cup of water. Bring to a boil, reduce heat to medium-low and simmer for 10 minutes. Chicken should be white in the middle….

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Lasagna Crock Pot Soup

By | Beef, CrockPot, Dinner, Fast, mexican, Pasta, Soup | No Comments

This slow cooker meal is comfort food at its best. It calls for dried herbs which you probably already have in your cupboard. Have you tried freeze-dried herbs yet? You can use those in this recipe also, they are delicious. You can use leftover ground beef in this recipe really easily as well. This lasagna slow cooker soup can be made on either low or high in your Crock Pot and both turn out great. What You Need: 1 28 oz. can of diced tomatoes 1 6 oz. can of tomato paste 3 cups of beef broth 1/2 lb. ground beef 4-5 cloves of garlic 1 Tbs dried parsley 1 Tbs dried basil 1/2 cup chopped onion 1 cup V8 juice (or any other vegetable juice) 1/4 tsp pepper 1/4 tsp salt 2 cups uncooked pasta shells ( I used big ones, you can use mini or small) 1 cup water Optional:…

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Slow Cooker Chicken Tostadas

By | Chicken, CrockPot, easy, mexican | No Comments

This chicken recipe is amazing. It is about as easy as it gets and the end result is flavorful. It shreds amazingly and can be used in a variety of dishes. I have done burritos, tacos, casseroles, and today TOSTADAS!  I love an easy CrockPot recipe that won’t heat up my whole house in the summer. CrockPot recipes are also good when I am at work all day and I can just set it and forget it. We favor chicken at our house so aside from The Best Pot Roast Ever recipe we cook a lot of chicken in our CrockPot. We ate these with a side of black beans. I usually get my black beans from a can, but one day I want to learn how to make them in a pressure cooker. Anyway, here is the CrockPot Chicken Tostadas recipe, Enjoy! What you need: 3-4 boneless and skinless…

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The Best Casserole Ever!

The Best Casserole Ever!

By | Beef, Casserole, Dinner, easy, Fast, mexican, Quick, Sunday Dinners | No Comments

Enchilada Casserole This casserole is the best ever! It is delicious and super versatile  The recipe below feeds 4-6, but it can easily be cut in half or double. You can easily omit ingredients or add more in and it has always been delicious. You can eat it as a taco salad, or you can do what we do and pair it with Fritos scoops corn chips and eat it more like a dip. I have used tortilla chips as well, and that was yummy too. It really is just a dump it in and good it kind of thing. I know that the picture is gross looking, What you need: 1 large can red enchilada sauce  (or 2 small cans) 2 can black beans, drained 1 cup frozen corn (I use sweet white corn) 1 small can diced green chilies, rinsed and drained 1 cup cheese (I did the Colby/Monterrey jack blend) 1/2 pound of…

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Delicious Black Beans (canned)

By | mexican, side dishes | No Comments

Delicious Black Beans (from a can) There are days when we don’t have much in the fridge to make for dinner – it is days like that that we eat beans and rice. I do like cooking dry black beans but they do take longer and more planning. This recipe works awesome for canned black beans.  What you need: 2 cans black beans  (you could do one can, but half the other ingredients) 1/2 small onion, chopped 1 clove garlic 1 tablespoon chopped fresh cilantro 1/4 tsp cumin 2 TBS water salt to taste What you do: Rinse and drain the cans of black beans.  Put the beans in a medium saucepan with the 2 TBS water. Add the onion, garlic, and cumin. Bring to a boil. Reduce heat to medium low.  Add cilantro and simmer for 5 minutes, serve. 

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