Salad-Mexican Black Bean and Corn Salad

Food, FoOD, FOOD, that is what I think about. Just posting another Mexican recipe in the spirit of Cinco de Mayo today. This Mexican Black Bean and Corn Salad claims only to have 117 calories per serving. It was also in my newspaper.

MEXICAN BLACK BEAN AND CORN SALAD

2 cans (15 ounce)black soybeans, drained and rinsed

2 cups frozen corn kernels, thawed

1 large red pepper, chopped

1/2 cup chopped red onion

1 cup chopped green onions

1 jalapeno pepper, minced

2 tomatoes, chopped

2/3 cup chopped cliantro, optional

Juice from 2 limes (about 1/4 cup)

1 1/2 teaspoon minced garlic

1 1/2 teaspoon cumin

1 teaspoon salt

1 tablespoon soybean oil

Combine the first 8 ingredients in a large bowl. Make dressing with lime juice, garlic, cumin, salt and soybean oil; combine well. Pour over salad ingredients and toss lightly to combine. Chill several hours before serving. This makes about 8 cups with 117 calories per serving.

Salad-Guacamole Salad

I am on a roll with Mexican food today. Here's another from the newspaper that sounds just too good to overlook. Have you ever put Guacamole in a baked potato? I have and it is yummy!

GUACAMOLE SALAD

2 large ripe avocados

1 teaspoon lemon juice

1 medium tomato

2 green onions with tops

2 tablespoons low-fat mayonnaise

1 tablespoon skim milk

Cut avocados in half and remove pits. Peel and place in a blender container. Sprinkle with lemon juice. Add tomato and onion. Process on low speed until mixture is smooth. Transfer to a small bowl. Mix mayonnaise and milk in a small cup until smooth. Carefully pour over guacamole salad and spread evenly to edges to seal. This helps guacamole from turning brown. Cover with plastic and chill. When ready to serve, stir in mayonnaise mixture. Makes about 6 servings.

Garnish-Pico de Gallo

I thought since I am exploring for Mexican recipes I might as well add this one to the list for Cinco de Mayo. It was also in the newspaper.

PICO DE GALLO

3 large tomatoes

4 fresh jalapenos

1 medium onion

1 large green pepper

2 cloves garlic, crushed

1 bunch cilantro

2 tablespoons cider vinegar

1 lime

Finely chop tomatoes, jalapenos, onion, bell pepper, garlic and cilantro. Place in a glass bowl and mix well. Add vinegar and juice from lime. Stir well and cover. Chill one hour before serving.

Yields about 2 cups.

Main Dish-Veggie Fajitas

I am dashing around looking for Cinco de Mayo recipes. This is another one from my newspaper. It sounds good to me since I am dieting most of the time. Don't tell anyone, but I am not doing without totally. I think that is the best thing to do, don't you?

VEGGIE FAJITAS

1/2 cup water

1/4 cup lemon juice

2 cloves garlic, crushed

1 tablespoon soy sauce

1/2 teaspoon oregano

1/2 teaspoon cumin powder

1 teaspoon honey

1/4 teaspoon Tabasco sauce

1 large onion, peeled and sliced into wedges

1 green pepper, seeded and sliced into rings

1 red bell pepper, seeded and sliced

1 cup cauliflower florets

1 cup broccoli tops

1 zucchini, sliced thick

1 tablespoon olive oil

Mix water, lemon juice, garlic, soy sauce, spices, honey and Tabasco together in a large covered bowl. Add prepared vegetables and marinade for 1 hour in refrigerator. In a large skillet, heat oil and saute drained vegetables until crisp tender. Serve with warm whole wheat tortillas, and top with shredded lettuce, chopped tomatoes, sour cream and salsa.

Serves 6

Main Dish-Whole Wheat Tortillas

Here's another recipe from the newspaper. Since Cinco de Mayo is drawing near the paper has many Mexican recipes. I am going to post as many as I can and maybe some more tomorrow, so check back if you are interested in gathering more Mexican recipes.

WHOLE WHEAT TORTILLAS

1 1/2 cups whole wheat pastry flour

1/2 teaspoon baking powder

1/8 teaspoon salt

2 tablespoons olive oil

2 cups ice water

In mixing bowl combine flour, baking powder and salt. Stir until mixed well. Drizzle oil over flour mixture and stir. Slowly add ice water until a soft dough is formed. Shape into 2-inch balls and place on lightly oiled cookie sheet. Cover with plastic wrap and chill for one hour or until you are ready to make tortillas. Heat an un-oiled heavy griddle over medium heat. While griddle is heating, roll out some tortillas. On a floured board roll each ball as thin as possible while forming a six-to eight-inch circle. Cook each tortilla about thirty seconds to one minute on each side. They should puff slightly when done. These should not become brown or crisp. Yield: 1 dozen

Main Dish-E-Z Enchilada Casserole

I bet everyone will want enchiladas after Christmas, before Christmas, or even on Christmas Eve. Here's an easy recipe that I found to share with you.

E-Z ENCHILADA CASSEROLE

1 large can of chili

1 can cream of chicken soup

1 lb grated cheese

1 c. chopped onions

1 pkg. of tortillas

Mix and heat the can of chili and cream of chicken soup (DO NOT ADD WATER). Dip the tortillas in this mixture and add onions and cheese. Then roll up and place in casserole. Repeat until all tortillas are used. Then pour chili mixture over tortillas and sprinkle any cheese or onions over and heat until cheese is melted.

Main Dish-Beef Enchilada Casserole

This is another recipe from my make and take meal classes. I also think it would be great for a party because it serves 10. It is also nice to have on hand in the freezer to cook after a hard day at work.

BEEF ENCHILADA CASSEROLE

2 lbs. extra lean ground beef, browned and drained

1 can cream of mushroom soup

1 can fiesta nacho cheese soup

1 (8 oz) jar taco sauce

1 (10oz) can enchilada sauce

1 pkg (12 ct) corn tortillas (torn in fourths)

1 cup shredded cheddar cheese

Combine first 5 ingredients. Layer 1/2 tortillas, 1/2 meat mixture in 13x9 dish. Repeat layers. Top with shredded cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serves 10

I have also divided this, put in sprayed tins, and placed each tin in a freezer ziplock bag with most of the air removed. I cooled it in the refrigerator before putting them in the freezer.

Main Dish -Mexican Chicken

Today I have found many clippings that I saved from the newspaper. This would be a great one for a Christmas party bring a dish occasion. This recipe is a little different from the other main dish recipe that I posted earlier.

MEXICAN CHICKEN

1/2 sticks margarine

2 (5-ounce) cans chunk breast of chicken

1 can enchilada sauce

1 can chopped green chilies

1 cup Monterrey Jack cheese

2 cans cream of chicken soup

1 medium sack of Doritos, broken into bite-size pieces

1 large onion

Saute onion with chicken pieces. Add all other ingredients and pour into casserole dish. Bake at 325 degrees for 20 minutes. Add more grated cheese on top and bake again until melted.

Main Dish -Chicken Dorito Pie

Chicken Dorito Pie is a favorite. I know that some of my friends serve it on Christmas eve or Christmas day instead of the usual menu. I may have it one day this week if the weather continues to stay the way it is now.

CHICKEN DORITO PIE

1 large pkg. Doritos

1 chicken, boned and cooked

grated cheese

1 can Cream of Mushroom soup

1 can Cream of Chicken or Celery soup

1 1/2-2 soup cans of water

1 small can chopped mild chili peppers

4 tblsp chopped onion

1/4 tsp tobasco sauce (optional)

1/2 tsp chili powder (optional)

black pepper

Mix together soups, water, chili peppers, onions, tobasco sauce, chili powder and black pepper.

Crumble Doritos in 9x13 pan, and cover with chicken. Pour soup mixture over this, top with cheese and bake about 45 minutes at 350 degrees until bubbly.

Main Dish-Paula Deen's Mexican Chicken

After all this turkey and dressing it's about time for a change. This Paula Deen Mexican Chicken dish looks like it has my name on it for tomorrow's meal.

MEXICAN CHICKEN

One 10 3/4 -ounce can cream of chicken soup

One 10 3/4-ounce can Cheddar cheese soup

One 10 3/4-ounce can cream of mushroom soup

One 10-ounce can Ro-Tel tomatoes

1 whole chicken, cooked, boned, and chopped, or 4 cups leftover cooked chicken(I wonder how leftover turkey would be?)

One 11 1/2-ounce package flour tortillas

2 cups shredded Cheddar cheese

In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken. In a greased 13x9-inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake at 350 degrees for 30 minutes.

Main Dish -Spanish Chicken Casserole

Sharing recipes is like sharing a treasure we've discovered. I have known some that have their recipe secrets. At times I even hold back on secrets to give certain dishes a special touch. Today I have discovered a casserole that a friend shared with me many years ago.

SPANISH CHICKEN CASSEROLE

Sauce:

Mix and heat together-

2 cans Cheddar Cheese Soup

1 can Cream of Mushroom Soup

1 can Rotel Tomatoes

Sauteed onion & green pepper(desired amount)

Baked or boiled chicken (deboned)

Layer sauce and doritoes in a baking dish

Bake at 350 degrees for 30-45 minutes

*******This same sauce is also good for chicken spaghetti.