Since I moved to Texas when I was about 13 years old, I was told about this holiday everyone celebrated called Cinco de Mayo, and since I've been 18 err... 21... it has become one of my favorite fun Holidays to celebrate and a great reason to make some of my favorite Mexican Dishes and who could forget Margaritas!?
Cinco de Mayo is observed in the United States as a celebration of the Mexican heritage and pride; and to commemorate the cause of freedom and democracy during the first years of the American Civil War. In Puebla, Cinco de Mayo is celebrated for the unlikely victory they had over the French Forces in the Battle of Puebla on May 5, 1862. Contrary to many beliefs, it is not the Mexican Independance day, as that actually took place on September 16th. So, there's a little history there for ya!
So for tomorrow, in preparation to celebrate this awesome day, I found some great mexican-influenced healthified recipes that are super easy and fantastic to make for if you are attending a party, or just to make year-round if you are like me and LOVE mexican food!!
Although some Mexican foods can be a dieting disaster - creamy queso, jalapeno ranch, salty tortilla chips, frozen margs, there are simple recipes that you can make that are just as amazing, but guilt-free! Check out a few of these foods and drinks!
Ranch Guacamole
Ingredients
1 cupfrozen peas
1 ripe peeled avocado, seeded
1 lemon, juiced
1 chopped, seeded, tomato
1/2 cupfinely chopped red or sweet onion
1 jalapeño pepper, seeded and minced
2 to 3 minced garlic cloves
3 tablespoonschopped fresh cilantro
1/2 teaspoonsea salt
1/4 teaspoonfreshly ground black pepper
Preparation
1. Slightly thaw frozen peas at room temperature.
2. Place peas in a blender or food processor; process until smooth. Set aside.
3. Mash avocado with a fork or potato masher in a medium bowl. Add in the lemon juice, tomato, onion, jalapeño, garlic, and cilantro. Season with sea salt and black pepper. Add prepared peas and mix well.
4. Cover tightly and refrigerate for several hours. Serve with an array of fresh vegetables such as bell pepper strips, jicama, summer squash, and cherry tomatoes.
Variation: You can also use steamed broccoli florets, asparagus tips, or edamame in place of the peas.
Baja Fish Tacos
Ingredients
Cooking spray
3/4 poundmahi mahi or other firm white fish fillets
2 teaspoonsfajita seasoning
2 cupspresliced green cabbage (about 6 ounces)
1 tablespoonfresh lime juice
1/2 teaspoonsalt
3 tablespoonschopped fresh cilantro
8 (6-inch) corn tortillas
2 1/2 tablespoonsreduced-fat sour cream, divided (optional)
1/2 avocado, pitted and diced
Bottled salsa
Lime wedges
Preparation
1. Lightly spray grill rack with nonstick cooking spray, and preheat grill.
2. Sprinkle both sides of fish with fajita seasoning, gently pressing into flesh. Grill fish 3-4 minutes on each side or until fish flakes easily when tested with a fork. Flake into pieces with a fork; keep warm.
3. In a small bowl, mix together cabbage, lime juice, salt, and cilantro.
4. Wrap the tortillas in paper towels, and microwave 1 minute on HIGH or until they're warm.
5. Place taco ingredients on the table for assembly. Spread each tortilla with 1 teaspoon of sour cream, if desired, and top with fish, cabbage mixture, and avocado. Serve with salsa and lime wedges on the side.
Pome-Rita
No Mexican-themed party would be complete without a refreshing margarita!!Unfortunately though, some frozen margs can contain up to 400 sugary calories.
Instead, try this delicious low-cal version, which has less than 200 calories. And it's made with antioxidant-rich pomegranate juice! I tried pomegranate for the first time about two years ago... and I LOVE it! I am definitely makin some of these tomorrrow! Easy recipe too!
Ingredients:
1 1/2 ounces tequila
1/4 ounce orange liqueur, like Cointreau
1/2 ounce fresh lemon juice
1/2 ounce fresh lime juice
1 ounce pomegranate juice
Kosher salt for rim
Lime wedge for garnish (optional)
Directions:
1. Combine ingredients in a cocktail shaker filled with ice.
2. Shake vigorously.
3. Pour with ice into a salted wine glass.
4. Garnish with a lime wedge.
Skinny Taco Dip
Ingredients:
8 oz 1/3 less fat Philadelphia cream cheese
8 oz reduced fat sour cream
16 oz jar mild salsa
1 packet taco seasoning
2 cups iceberg lettuce, shredded
2 large tomatoes, diced
1 cup reduced fat shredded cheddar cheese
2.25 oz black olives,
In a large bowl combine cream cheese,
sour cream, salsa and taco seasoning and mix well with an electric mixer.
Spread on the bottom of a large shallow glass dish. Top with
shredded lettuce, tomatoes, shredded cheese and black olives. Serve with baked
tortilla chips. - *Huge hit at parties!*
One of my weight watchers recipes I made a few months back...
Bubble Up Enchiladas
Ingredients:
1 lb ground turkey
1 10oz can enchilada sauce
1 8oz can tomato sauce
1 can reduced fat refridgerated biscuits
1 1/4 low fat mexican cheese
(insert your fave veggies or extra ingred here)
Directions:
1. Preheat Oven to 350*
2. Brown turkey and drain if needed
3. Mix in a can of enchilada sauce/mix in tomato sauce
4. Cut refridgerated biscuits into fourths (I only used about half the can and it was just as good) and stir into the meat mixture (add any other veggies if you'd like)
5. Dump all of that yummyness into a greased casserole pan and bake for 25 minutes
6. Take out and top with the cheese, and bake for another 10 minutes.
7. Let stand for 5 minutes before serving, serving size 6-8
Add your fave toppings like salsa, chives, or light sour cream :)
Skinny Citrus Margarita Spritzer
Ingredients:
1 oz clear tequila
1/2 oz Contreau (or Grand Marnier)
1/4 cup fresh squeezed orange juice
1/2 lime (2 tbsp) fresh lime juice
1/4 cup club soda
Crushed Ice
Directions:
Combine the tequila, orange liquor, fresh squeezed orange juice, and
fresh squeezed lime juice. Pour into a glass with crushed ice and top
with seltzer.
Black Bean Soup
Click HERE for the recipe! (this one is long! lol)
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