eats that feel like cheats |
oil-less, butter-less, low-calorie, and delicious! home cooking that makes even the fanciest take-out look bad |
Ran out of huaraches one day so I improvised. Whip up some Chorizo-spiced potatoes and use it as a topping for these tasty huarache-style arepas. Load it with your choice of tomato, lettuce, onion, cilantro, and your favorite salsa. You'll never have to leave your own kitchen to get restaurant-quality mexican food!
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Always looking for a good reason to use lima beans and garbanzos-try this Mexican dish featuring tender calabacitas and poblano peppers (don't worry, it's not spicy.)
One of the greatest parts of eating a chorizo-stuffed poblano pepper is getting to drink the chorizo-flavored broth leftover once the poblano is done. Skip the poblano and enjoy this inspired recipe-a rich stew filled with veggies, sausage, and beans, like a beautiful, low-calorie chili you never knew you needed.
Boiled until tender, these calabacitas swim in a delicious simple tomato broth, flavorizing a wonderfully melted center of fat-free Kraft cheese. Just like mom's, but gorgeously healthy-no guilt repeats (though you might have trouble fitting it in!)
Lighten up this traditional mexican dish by substituting chicken for pork, and using water-based veggies and fruits to build a satisfyingly crunchy, hearty, and spicy stew. A perfect complement when paired with a higher-calorie complement such as a simple light sandwich.
One of many common mexican dishes that I had no appreciation for as a child but found myself craving weeks ago. After a visit to my bestie's home in which she loaded her plate with this and a beautiful side of cumin-spiced refried beans, I knew I had to give this dish a shot. Glad I did since this is so easy and quick to make-it makes the best use of the usual round-up of mexican spices. It's customizable too-usually made with steak only, you can substitute for your favorite meat/protein (I added the shrimp because who doesn't love grilled shrimp?) as well as substitute the peppers for your favorite kind (my best friend uses spicy red jalapenos for extra kick, I'd rather use sweet red bell because of that beautiful flavor once it's roasted.) By weighing and portioning off the meat/protein from the start, you can choose to make this a side (make the meat to veggie ratio off-kilter and eat only about 1oz of meat) so it's under 100 calories or tip the scale and eat a higher portion to make it a full meal, complete with beans and rice. Either way, you really can't go wrong!
Determined to match the deliciousness of traditional chiles rellenos without the fat, I ended up with this definite upgrade instead. This baby is so addictive that I ended up making it for two weeks straight despite the extra effort and time to have them lunch-ready. They're worth it, and so are you! So go ahead and treat yo' self.
Chiles Rellenos are one of those lesser-known dishes hidden somewhere on your restaurant menu. This dish features poblano peppers that have been roasted until the skin is soft, stuffed with cheese (some will add meat), battered and fried then added and later plated together with a tomato broth/sauce. Utterly delicious but a bit scary to someone who has long-since omitted flour-based recipes and natural eggs from her diet. See Mom's recipe below then keep reading to find my tests, trials, and variations.
Mom's Recipe for Chiles Rellenos: Roast poblanos then peel roasted skin once slightly cooled. Stuffed poblanos with chihuahua cheese. Set two bowls: one egg and one flour. Coat poblanos in flour then egg. Fry battered poblanos. Add to tomato broth/sauce (featured in earlier post). Many of these recipes will feature a tomato-based sauce that paired with cumin and garlic become a mexican-food essential-completely versatile, quick and easy. Make sure to keep your pantry fully stocked with cans of tomato sauce and you'll be good to go.
Mom's Recipe for Tomato Sauce/Broth Base 1 Can Tomato Sauce 8oz 6 Cups Water Cumin, Garlic, and Salt to taste or start with 1/2 tsp each and adjust accordingly. I've found that you can't go wrong with using the tomato sauce liberally and adding a pinch or two of spices for single servings. Crunchy, delicious, and low-cal, tostadas are ideal when paired with seasoned meats-which shine through without the distraction of flour-y breads and thick tortillas. Tasty with a capital T.
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