Mexican-Style Baked Fish

1/3 cup sour cream
1 tablespoon lemon juice
1/2 teaspoon chili powder
1 pound orange roughy or red snapper fillets
1 1/4 cups crushed corn chips
2 tablespoons butter or margarine, melted
Avocado slices (optional)
Tomato slices (optional)

Combine sour cream, lemon juice and chili powder. Dip fillets in this mixture and dredge in corn chips, coating well. Place fillets in a lightly greased 13 x 9-inch baking dish. Drizzle with butter. Bake at 450 degrees F for 12 to 15 minutes or until fish flakes easily when tested with a fork.

If desired, serve with avocado and tomato slices.

Serves 4.

Black Bean Tortilla Melt

Recipe Ingredients:

1 (15-oz) can Black Beans rinsed and drained
1/2 tsp. Lawry's® Taco Seasoning Mix
6 (6-inch) Mission® Corn Tortillas
1/4 cup Fresh Cilantro minced
1 Lime cut into wedges
1 (4-oz.) can Green Chiles chopped and undrained
1 cup Cheddar or Monterey Jack Cheese shredded
Salsa as desired
Recipe Instructions:

1. Preheat oven to 450°F. Cut lime into 6 wedges. Mash beans. Add taco seasoning stirring well. Spread about 3 Tbsp. of the bean mixture on each tortilla. Sprinkle with cilantro, and squeeze 1 lime wedge over each. Top each tortilla with 2 Tbsp. green chilies and 3 tbsp. cheese. Bake tortillas at 450°F for 3 to 5 minutes or until cheese melts. Serve with fresh salsa.

Enjoy this delicious black bean tortilla melt Mexican recipe!
Type of recipe: Vegetarian
Preparation Time (min): 25
Cook Time (min): 5
Prep Tool: Oven

Traditional Mexican Chicken Enchiladas Recipe

Ingredients -

12 corn tortillas
3 cooked chicken breast halves, no bones or skin, shredded
½ cup chopped green onions
½ cup chopped fresh cilantro
2 cups chicken broth
1 cup sour cream
¾ cup minced onion
12 oz shredded cheddar cheese
4 oz chopped green chilies
¼ cup butter
¼ cup all purpose flour
Vegetable oil for frying

Preparation:


Preheat the oven to 375ºF. Heat 2 tablespoons of oil in a large frying pan over a medium high heat, and then fry the tortillas on 5 seconds per side until they are pliable. Do them individually and add more oil as required. Drain the tortillas on paper towels and keep them warm.

Divide the chicken, onion (not green onion) and 10 oz of the cheese between the tortillas. Roll them up and place in a greased baking pan, seam side down. Melt the butter in a pan over a medium heat. Add the flour and whisk until it begins to boil. Add the broth, stirring continuously.

Add the chilies and sour cream. Stir occasionally and do not let the mixture boil. Pour this mixture over the enchiladas when hot and thick. Bake the Mexican chicken enchiladas for 20 minutes then top with the rest of the cheese and bake for a further 5 minutes. Use the green onions and cilantro to garnish them.

Serves 6

Golden Baked Halibut

Ingredients

1 1/2 lb halibut, snapper or cod
-fillets
1 seasoned bread crumbs
1/2 c mayonnaise
1 1/2 ts freshly squeezed lemon juice
1/2 c sour cream or plain lowfat
-yogurt
1 ea egg white, beaten stiff
1/4 c green onion, chopped
1/4 c sliced almonds
1 ds paprika

Instructions

Preparation : Dip fillets into seasoned bread crumbs. Place in shallow
baking dish; set aside. Combine mayonnaise with lemon juice. Add sour
cream, blend well. Gently fold in egg white. Sprinkle fish with onion.
Spoon mayonnaise mixture over top. Sprinkle with almonds and
paprika. Bake at 400 degrees for 20 to 25 minutes or until fish is
opaque and flakes easily. Serves 4 to 6.

Crab with Green Rice

Ingredients

1 cup (rounded) long grain white rice
3 1/2 cups canned tomatillos
1 large bunch cilantro
1 onion (white is best, yellow is OK), chopped
3 poblano chiles, or Anaheim chiles, seeded and chopped
3 garlic cloves
3 tablespoons olive oil
1 1/4 pounds lump crab meat
1 1/4 cups fish stock
1/4 cup dry white wine
salt
sliced scallions (green onions) for garnish

Directions

Put the rice in a heatproof bowl, pour in boiling water to cover and let stand for 20 minutes. Drain thoroughly.

Put the tomatillos in a food processor or blender and process until smooth. Chop half the cilantro and add to the tomatillo puree with the onion, chiles and garlic. Process again until smooth.

Heat the oil in a large saucepan. Add the rice and fry over medium heat for 5 minutes, until all the oil has been absorbed. Stir occasionally to prevent the rice form sticking

Stir in the tomatillos mixture with the crabmeat, stock and wine. Cover and cook over low heat for about 20 minutes or until all the liquid has been absorbed. Stir occasionally and add a little more liquid if the rice starts to stick to the pan. Add salt as required, then spoon into a dish and garnish with the remaining cilantro and the sliced scallions.

Tortilla Soup

Ingredients

2 tablespoons olive oil
1 large onion, chopped (1 cup)
2 cloves garlic, minced
1 teaspoon ground cumin
6 cups Swanson� Chicken Broth (regular, Natural Goodness� or Certified Organic)
1 can (28 oz.) diced tomatoes
1 canned chipotle pepper in adobo sauce*, minced
7 corn tortillas (6")
2 cups vegetable oil
2 tablespoons chopped fresh cilantro leaves
1 avocado, peeled, pitted and cut into cubes (about 1 cup)
3 medium green onions, sliced (about 1/3 cup)
Lime juice


Directions

1. Heat the oil in a 4-quart saucepot over medium-high heat. Add the onions, garlic and cumin and cook for 5 minutes or until the onion is tender.

2. Add the broth, tomatoes and chipotle pepper. Heat to a boil. Reduce the heat to low.

3. Tear 5 of the tortillas into pieces. Add the tortillas to the saucepot and cook for 25 minutes.

4. While the soup is cooking, prepare the fried tortilla strips: Cut the remaining tortillas in half, then crosswise into 1/4-inch strips. Heat the oil in an 8-inch skillet over medium heat until hot. Add the tortillas and cook for 1 to 2 minutes or until golden. Remove with a slotted spoon and drain on paper towels. Season as desired.

5. Pour half of the broth mixture into an electric blender container or food processor work bowl. Cover and blend until smooth. Repeat with the remaining broth mixture. Return to the pot and stir in the cilantro. Season to taste.

6. Divide the soup among 8 serving bowls. Top each bowl of soup with tortilla strips, avocado, green onion and a splash of lime juice.

TIP: *Chipotle chili peppers in adobo sauce are sold in cans and may be found in the Mexican or ethnic food section of grocery stores.

Servings 6

Kiwi Kooler Punch

3 kiwifruit, divided
20 maraschino cherries
1 (1 liter) bottle club soda, chilled
1 (1 liter) bottle ginger ale, chilled
3 cups orange juice, chilled
1 pint vanilla ice cream

Peel and quarter 2 kiwifruit. Place kiwifruit and cherries in an electric blender. Blend on high speed until smooth. Pour into a punch bowl. Add club soda, ginger ale and orange juice. Mix well. Peel and slice remaining kiwifruit. Garnish punch with kiwifruit slices. Spoon ice cream into punch. Serve immediately.

Sopapilla Cheesecake Pie

Ingredients

2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon Mexican vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey

Directions

Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

Agua Fresca de Sandia (Fresh Watermelon Drink)

8 cups loosely-packed seeded watermelon chunks
1/4 cup packed fresh mint leaves
12 ounces sparkling water
Sugar
Ice cubes
Mint sprigs (for garnish)

In a blender, pur?e the watermelon in batches, adding the mint leaves to one of the batches. Pour the watermelon juice into a large pitcher. Stir in the sparkling water and taste. Add 1 tablespoon or more of sugar if needed. Chill for at least 1 hour. Pour over ice in tall glasses and garnish each glass with a mint sprig, if desired.

Variation
Substitute mangos or blood oranges for the watermelon.

Huevos Rancheros

4 corn tortillas
2 or 3 tablespoons canola or olive oil
4 eggs
Salt and pepper
1 cup red or green chile salsa
1/2 cup shredded white or longhorn cheese

Heat oil in a skillet large enough to hold a corn tortilla. Fry each tortilla tender-crisp, about 30 seconds per side. Drain each and keep warm in paper towels. Discard all but a trace of any remaining oil and reduce heat to warm. Have the shelled eggs ready to slip into pan without breaking yolks. Cook only until whites are set, seasoning with salt and pepper to taste. Quickly place 1 egg per tortilla and keep warm while quickly heating salsa in the same skillet. Pour salsa over eggs. Top with cheese, which will melt as eggs are served.

Serve with hot refried beans and a small mound of Chorizo (Mexican sausage).

Mexican Hot Carrots

"I'm from Southern California. You can not find a restaurant that does not have these hot carrots. Being on the east coast now, I have had to come up with my own version to duplicate the hot carrots of home."

INGREDIENTS (Nutrition)

* 6 carrots, peeled and sliced
* 1 (16 ounce) jar sliced jalapeno peppers, with liquid
* 2 onions, thinly sliced
* 1 cup vinegar

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DIRECTIONS

1. Place the carrots in a saucepan with enough water to cover and cook over medium heat until nearly boiling, 7 to 10 minutes. Immediately drain the carrots and set aside to cool.

2. Divide the cooled carrots into two 1-quart glass jars. Alternate layers of onion and jalapeno peppers atop the carrots until the jars are full.

3. Mix the liquid from the jalapeno peppers and the vinegar in a saucepan; bring the mixture to a rolling boil. Remove from heat and pour the liquid into the jars until full. Seal the jars with lids. Place the jars in the refrigerator until cold, at least 8 hours.

Tangy Green Guacamole

Makes 3 generous cups

* 3 large ripe avocados, preferably the pebbly-skin Hass variety
* 1 cup Frontera Tomatillo Salsa
* 1/4 cup chopped fresh cilantro, plus a few sprigs for garnish
* 1/2 teaspoon sea salt

Remove the little nub of stem that is still usually lodged at the top of each avocado. Cut each avocado in half by slicing straight down through that spot where the stem was attached, until you reach the pit, then rotating the knife all the way around the pit. Twist the two halves apart, then scoop out the pits. With a spoon, scoop out the soft flesh from the skins, collecting it in a large bowl as you go. Coarsely mash with the spoon (or you can use an old-fashioned potato masher or large fork).

Gently stir the salsa into the avocado mixture, along with the cilantro. Taste and season with salt. Garnish with cilantro sprigs. Serve with tortilla chips, or sliced cucumber, radish and jícama.

Seafood Enchiladas

"These crab and shrimp stuffed enchiladas taste like the ones served at a popular Mexican restaurant in my area. My husband just loves them. After sprinkling the cheese over the enchiladas before baking, you can also garnish with tomatoes, cilantro, olive slices, or whatever other garnish you enjoy."

INGREDIENTS (Nutrition)

* 1 onion, chopped
* 1 tablespoon butter
* 1/2 pound fresh crabmeat
* 1/4 pound shrimp - peeled, deveined and coarsely chopped
* 8 ounces Colby cheese
* 6 (10 inch) flour tortillas
* 1 cup half-and-half cream
* 1/2 cup sour cream
* 1/4 cup butter, melted
* 1 1/2 teaspoons dried parsley
* 1/2 teaspoon garlic salt

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What to Drink?
Wine Chardonnay
Cocktail Don Julio Margarita Legendario
Chilled Non-Alcoholic Cherry Limeade I
Click here to find out more!
DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.

3. In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.

4. Bake in preheated oven for 30 minutes.

Chicken and Mushrooms recipe - 189 calories

A few years ago I had a revelation: chicken and mushrooms go extremely well together. Since then, I’ve tried many recipes using these two main ingredients, and this one is one of my favorites (another really nice one is the creamy chicken and mushroom soup recipe).

If you prepare this, don’t forget to leave a comment and let me know if you liked it!

Chicken and Mushrooms recipe - 189 calories

Ingredients:
4 small boneless chicken breasts
2 1/2 cups sliced mushrooms
1 tablespoon minced onion flakes
1/2 cup chopped red or green pepper
1 dash garlic powder
2 teaspoons honey
1/4 cup soy sauce


Preparation:

1. Preheat the oven to 350 degrees F.
2. Place the chicken breasts in a 9×13 baking dish.
3. Sprinkle the chicken with the onion flakes.
4. In a small bowl, combine the honey, soy sauce, and garlic powder; pour the mixture evenly over the chicken.
5. Cover and bake for about 30 minutes.
6. Spread the mushrooms and red or green peppers evenly over the chicken and continue to bake, covered, for about 20 more minutes (or until the mushrooms are tender).

Servings: 4

Nutritional information for one serving:

Calories: 189
Calories from fat: 74
Total fat: 8.3g
Cholesterol: 55mg
Sodium: 1063mg
Total carbs: 7.3g
Fiber: 1g
Protein: 21.7g
Weight Watchers points: 4

Mexican Pizza

Ingredients:

• 1 Cup shredded cooked chicken
• 1 Cup salsa
• 1 Cup reduced fat Jack cheese
• 1/2 Cup frozen sweet corn, thawed
• 1/2 Cup canned black beans

How to make Mexican Pizza:

• Place low fat whole-wheat flour tortillas on a large baking sheet.
• Smear 1/4-cup salsa over each one.
• Divide it and sprinkle the left over toppings, finishing with cheese.
• Now bake until cheese is melted.