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| SOUTHWEST FAVORITES |
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| Get ready for a treat cause not only are you going to find great taste but no guilt in the enjoyment of it. Practically all these recipes are lo-cal too without adjustments being made. |
| CLASSIC GUACAMOLE |
| Definately not a lo-cal one |
| You will need: 4 tblsps. finely chopped 1 Combine 2 tblsp onion, white onion(divid this) 1 tblsp cilantro,chilis 1 1/2 tblsp coarsely and garlic. grind by chopped cilantro(divide) hand until almost smooth 1 or 2 fresh serrano or (blender maybe used but jalapeno chilis,seeded, will become more watery finely chopped. then desired) 1/4 tsp. chopped garlic (optional but I like it) 2 Cut avocados length- 2 lg.,soft ripe avocados wise into halves & 1 med.very ripe tomato scoop out into bowl. boiling water Add chili mixture. 1 to 2 tsps lime juice Mash roughly with spoon 1/4 tsp salt or pot.masher leaving slightly chuncky 3.To loosen skin from tomato, place tomato in small saucepan of boing water 30-45 seconds. Rinse immediately under cold water. Peel; cut crosswise in half.Gently squeeze each half to remove and discard seeds. Chop tomato small bits(but not too fine) 4 Add tomato, lime juice.salt, and remaining 2 tblsp of onion and 1/2 tablsp of cilantro to avocado mixture. Mix well. Serve immediatly or store covered in refrigerator. |
| 1 med. tomato, finely chopped. 1/4 cup coarsely chopped cilantro. 2 tblsps finely chopped white onion. 1 fresh jalapeno chili, seeded, finely chopped. 1 tablsp lime fresh lime juice. Combine all ingredients, mixing well. Cover and let stand at room temperature 1-2 hours for flavors to to blend (I find that I have to double this for my family) |
| FRESH TOMATO SALSA |
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| GREEN RICE PILAF |
| You will need: Preparation Steps: 2 tblsps. veg. oil First turn on oven to 375 & let 1 cup of raw long-grained white rice that be preheating. Heat oil in (not converted) large skillet over med. heat. When 1/4 cup finely chopped white onion hot, add rice, cook and stir about 2 2 fresh poblano or Anaheim chilis, minutes or until rice turns opaque. roasted, peeled, seeded.deveined, Add white onions, cook and stir 1 chopped minute then stir in chilis, garlic, 6 thin green onions, thinly sliced salt and cumin for about 20 secs. 1 clove of garlic, minced Stir in broth. Bring to a boil over 1/4 tsp. ground cumin high heat, then reduce heat and 1 3/4 cup chicken broth cover. Simmer for about 15 min or 1 1/2 cups shredded queso Chihuahua until rice is tender. or Montery Jack cheese Remove skillet from heat. Add 1 cup cheese & chopped cilantro; toss lightly to mix. Transfer to a greased 1 1/2 quart bakinf dish. Top with remaining cheese. Bake uncovered or until rice is tender and chees topping is melted. |
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| CHEESE ENCHILADAS |
| yOU WILL NEED: Preparation: 1 package soft corn tortillas Pre heat oven at 325* 1 can of enchilada sauce on top of stove heat 1 12 oz pck Monterrey Jack a small amount of oil cheese(shred this) in a med.hot skillet. 1 12 oz pck shredded mild Pour can of sauce into cheddar cheese a bowl bigger around 1 small onion finely chopped then tortillia. Dip one 1/2 small head of lettuce at a time into sauce, cut or torn into bite size letting drain off over pieces bowl, then lay in hot 1 medium tomato cut into small grease in skillet about bite size pieces 5 secs on each side. 1 can of diced green chili peppers As soon as one is well drained (this is optional) out of skillet place it in a 9x12x3 pan, drizzle about 1 1/2 tbsp of the Monterrey Jack Cheese and 1/2 tbsp of the cheddar cheese down the middle, add about 1 tbsp of chopped onions, add same amount of diced green chilis if desired. Roll this up in tortillia shell, flipping fold side to the bottom, continue with the dip-fry-and stffing until the pan is full (about 8-10)Pour remaining sauce over these evenly, sprinkle top of enchiladas with more chopped onions, and cheese. Place in hot oven until cheese is melted and bubbly on top. After removing from oven cover with chopped lettuce and diced tomatoes. Serve immediately. |
| EASY-FIX SPAINISH RICE |
| You will need 1 1/2 cup of white long grained rice. (not minute rice) 1 can diced green chilis (drained) 1 small onion diced 1 12oz can of tomato sauce 1/2 tsp salt 1 tbsp chili powder 1/2 tsp ground cummin 1/4 tsp crushed red pepper 4-5 tblsp cooking oil 3 cups of hot water Heat a large deep skillet on medium high heat, add oil, then rice. Cook rice in oil, stirring often, until rice has turned a light golden brown. Add water, reduce heat and cover. Simmer until almost all of fluid is absorbed and rice is almost tender (about 15 min.) Add all other ingredients and continue to simmer until nearly all fluid is gone but not dry. A great compliment dish with the Cheese Enchiladas |
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| TACO STACK |
| you will need: Preperation: 2 lbs lean ground beef Brown beef, onions, and garlic 2 onions,chopped good (drain excess grease) 2 minced garlic pods add all other ingredients and 2 cans of tomato paste cook until well blended. 2 cans tomato sauce Do this in the morning as it 6 paste cans of water better reheated. 2 tsp of Accent Serve sauce over Fritos and 1 1/2 tsp chili powder top with shredded lettuce, 1 1/2 tsp ground cummin green onions and cheese.(ripe 3 tbsp brown sugar olives and cucumbers too if 1/4 tsp black pepper desired) 1/4 tsp cayenne pepper Place bowls of lettuce-green 1 cup of cooked rice onions-cheese-cucumbers-olives and taco shells on the table if you like and let your guest build their own. |
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