A Healthy and Tasty Enchilada

After our big British feast this past weekend, and its piles of leftovers, we’ve been preparing meals a bit on the lighter side. We also decided to break from our usual state night dinner in honor of Cinco de Mayo and cook another new recipe from Mexico. Mr. N was very excited about this because Mexico was his first choice at the start of this adventure. He’s a big fan. So for our fiesta we tried a recipe from Parents Magazine from March 2010. It’s a low-cal take on a traditional Mexican favorite – the enchilada. These Gooey Enchiladasreportedly lost 131 calories, 14 grams of fat and 400 mg of sodium from a standard Enchilada recipe.

Dad started by heating the oil in a large skillet to cook the onions and garlic. After about 7 minutes he added the fire-roasted tomatoes, coriander, cumin, oregano and pepper; and in a separate skillet he was browning the ground chicken and black beans. In the meantime, Miss A and I chopped up the cilantro which was added to the sauce. She was on a chopping kick this week. Continue reading

Amamos a los Maestros and Mexican Food

We love teachers! Amamos a los maestros! This week is Teacher Appreciation Week and in honor of the fabulous individuals that guide, teach and mentor Mr. N, we cooked up a few Mexican dishes for the PTA’s teacher appreciation lunch today. We also couldn’t pass up an opportunity to explore a few more Mexican recipes in honor of Cinco de Mayo. We once again consulted the book Mr. N gave me for Christmas, The “I Don’t Know How to Cook” Book Mexican by Linda Rodriguez for ideas.

As the primary appetizer we selected the Mexican Roll-up. It’s easy to serve whole, or sliced into appetizer-sized bites. The first step was to chop the jalapeno peppers and green onions. Then we combined all the ingredients, including cream cheese, spices and veggies, into a large skillet. Continue reading