Mexican Made Easy and Healthy


April 15th is a day we welcome in our home; being married to a CPA this day marks the end of a busy time of the year. It is also an opportunity to begin a season of healthier eating as life begins to take on a slower pace. My family loves Mexican food so we celebrate the end of Tax season with a Mexican Fiesta. This year we will be enjoying several recipes from the new Best Loved Healthy Recipes Cookbook. With this must have cookbook I am finding new ways to enjoy all of favorite foods. The highlights of this year’s menu will be a Lime Cilantro Hummus and the Chili Tortilla Bake.

Enjoy this fun dip with crackers or veggies or on your favorite sandwich or burger. To make it smoother, add a bit more olive oil. If you prefer a more rustic texture, decrease the oil a little. —Kimberly Grusendorf, Medina, Ohio

Enjoy this fun dip with crackers or veggies or on your favorite sandwich or burger. To make it smoother, add a bit more olive oil. If you prefer a more rustic texture, decrease the oil a little. —Kimberly Grusendorf, Medina, Ohio

The Lime Cilantro Hummus is so easy to prepare and adds an opportunity sneak fresh veggies into the menu for some delicious dipping.
INGREDIENTS

  • 2 cans garbanzo beans or chickpeas, rinsed and drained
  • 1 cup coarsely chopped cilantro leaves
  • 1/2 cup lime juice
  • 1/4 cup water
  • 3 tablespoons olive oil
  • 4 garlic cloves, halved
  • 1-1/2 teaspoons grated lime peel
  • 1 teaspoon garlic salt
  • 1/2 teaspoon cayenne pepper
  • Assorted fresh vegetables or crackers

DIRECTIONS:  In a food processor, combine garbanzo beans, cilantro, lime juice, water, oil, garlic, lime peel, garlic salt and cayenne; cover and process until blended. Serve with vegetables or crackers.

“Young and old alike enjoy this dish. I’ll sometimes assemble it the night before.” With only 20 minutes of prep, this quick-to-fix oven entree is ideal for weeknight dining. —Celine Weldy, Cave Creek, Arizona

“Young and old alike enjoy this dish. I’ll sometimes assemble it the night before.” With only 20 minutes of prep, this quick-to-fix oven entree is ideal for weeknight dining. —Celine Weldy, Cave Creek, Arizona

The Chili Tortilla Bake is a welcome comfort food and with whole wheat tortillas and black beans the flavor is fabulous. It is a dish that brings the whole family to the dinner table.
INGREDIENTS

  • 1 pound of extra-lean ground beef (95% lean)
  • 2 cans(8 oz each) no-salt-added tomato sauce
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 can (4 oz) chopped green chilies
  • 2 tablespoons dried minced onion
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 6 whole wheat tortillas (8 inches)
  • 1 cup (4 oz) shredded reduced-fat cheddar cheese

DIRECTIONS:  In a large skillet, cook beef over medium heat until no longer pink. Stir in the tomato sauce, beans, corn, green chilies, onion, chili powder, cumin, garlic powder and oregano; heat through.  In an 11-in. x 7-in. baking dish coated with cooking spray, layer half of the tortillas, beef mixture and cheese. Repeat layers. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

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