Cinco de Mayo Delightfulness

Mexican Food is a definite favorite of mine, but there can also be LOTS of red flags that pop up all over the place when trying to eat healthy and Mexican simultaneously. Here are some Mexican recipes that will make celebrating healthy and delicious!

Crock Pot Chicken Chalupas
2 8oz cans pinto beans
1 large onion chopped
3 cloves garlic, crushed
24 ounces of canned chopped chilies
1 1/2 TBS chili powder
4 lbs boneless skinless chicken breast
1 1/2 teaspoon oregano
1 1/2 tablespoon salt
1 1/2 tablespoon cumin

Place beans, chicken and all other ingredients in crock pot. Simmer covered until meat is fully cooked. Serve alone, in a tortilla (try the La Tortilla Factory brand), or over baked tortilla chips. Top with diced tomatoes, fresh cilantro, sliced avocado, salsa, and low fat sour cream. SO good!

Low Fat Corn Bread
1 cup all-purpose flour
1 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 egg whites
1 cup skim milk
1/4 cup unsweetened applesauce

In a bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine egg whites, milk and applesauce. Stir into dry ingredients just until moistened. Pour into a 9-in. square baking pan coated with nonstick cooking spray. Bake at 400 degrees F for 15-20 minutes or until a toothpick inserted near the center comes out clean. Serve warm.
Nutritional Info: One serving has 101 calories, 21 gm carbohydrate, 3 gm protein, trace fat, 1 gm fiber.

Mango Salsa
1 mango – peeled, seeded and chopped
1/4 cup finely chopped red bell pepper
1 green onion, chopped
2 tablespoons chopped cilantro
1 fresh jalapeno chile pepper, finely chopped
2 tablespoons lime juice
1 tablespoon lemon juice
In a medium bowl, mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, and lemon juice. Cover, and allow to sit at least 30 minutes before serving.

Happy Cinco de Mayo! OLE!!