glad I looked over this today! Was trying to make tostadas without frying the tortilla the other day and couldn't get them crispy! Plus, there were a lot of other ideas! i LOVE mexican and italian food!
MMMMMMMmmmmmm, Mexican Food. We love it. Refried beans, black beans, salsas, different chips to try, oh oh oh the cheeses you can top everything with. Add fresh grilled veggies and some seasoned steak, pork or chicken and maybe some brown rice and you have a great meal. Chipotle is a great place to get fresh Mexican food your way.
We are picky about where we go and what we eat. I can't believe I used to eat Taco Bell all the time as a teenager.
One favorite at home is an over easy egg, black beans, pepperjack cheese and some salsa! YUM!
I love Mexican food but often will make a taco salad at home using lean beef or chicken, low fat shredded cheese (in moderation), lots of greens, and two kinds of beans - pinto and black beans with lots of salsa. I usually have some avocado too but skip the sour cream. Or else we use fake sour cream substitute and mix with salsa. Then I sprinkle some tortilla chips (unsalted) that I've broken up witha rolling pin. It gives a nice crunch but goes so much further.
If I do go out for a wet burrito I make sure I bring a friend who will split it with me.
Hubby and I went to our favorite Mexican restaurant last evening. We limited ourselves to 1 bowl of chips (we shared) and we each had a chicken fajita quesadilla - hold the sour cream and guacamole! It was FABULOUS!!!!
Pounds lost: 5.5
Fitness Minutes: (256,577) Posts: 8,618 7/26/10 11:20 P
We love Mexican at our house. We have been searching out recipes that are lower in calaroies and we find a lot of them. We love the Rick Bayless show and Hubby got his cookbook. There is a lot of healthy everyday foods in this book
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current weight: 144.0
Fitness Minutes: (27,014) Posts: 13,506 7/26/10 9:02 P
I enjoy Mexican food, too. One of my favorites is chalupas. I take 2 corn tortillas and spray with Pam. Put on foil and bake on a foil lined cookie sheet at 475 degrees for 5-6 minutes. Spread with 1/4 cup fat free refried beans, top with fat free shredded cheese, diced tomatoes, diced onions, and sshredded lettuce. Can also ad some salsa if you like. Very yummy.
The first step in getting somewhere is by deciding not to stay where you're at.
I love Mexican food, too. But, I never buy commercial Mexican food any longer, too much fat and sodium, too many calories--I fix it myself. So many recipes you can modify to fit your particular diet, e.g, low-fat, low-sodium. I do use taco shells though, but only a non-fat, whole wheat taco. Low- and non-fat cheeses, too. You can use canned beans, but always rinse them really well and use ground turkey, shredded chicken, grilled fish, etc. instead of beef. Spices are very important to the flavor of Mexican foods, so don't be afraid to add more spice (to your taste) than the recipe actually calls for and/or to "spice it up" by adding minced peppers or pepper flakes.
The happiest people don't necessarily have the best of everything; they just make the most of everything that comes their way. --Unknown
There are two rescues from the miseries of life--Music and Cats. --Albert Schweitzer
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Fitness Minutes: (63,017) Posts: 16,850 7/26/10 1:42 P
Trader Joe's, Your local produce/whole foods type grocer and we even found at Costco this week. It is really versatile. I've been using it quite a lot lately and sort of subbing it for the main ingredient in pasta type salads.
You might want to try this. Quinoa is a very healthy grain (or seed?) protein + and you still get the Mexican flavor.
Chili Quinoa salad
One cup dried quinoa - cooked via package directions with broth (not water) (please don't forget to rinse well or you will be disappointed) Heat one can of drained, rinsed black beans with two cups store-bought or homemade salsa. Add a tsp or two of cumin, hot paprika, or chili powder (or all of the above... totally to taste). Add heated salsa mixture to cooked quinoa and stir in 3-4 chopped green onions and 2-3 cups fresh spinach until wilted.
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