mexican chicken and rice bake.
It’s 5 o’clock.
Your kids are screaming.
The phone is ringing.
Your toddler is eating dirt he found in the indoor plant you thought would be perfect for the house, before you had small children. Read more
Posts tagged ‘mexican’
Sep 29
4 Comments
savory mexican cheesecake.
The good news is that, per serving, this appetizer is a little over $1. The bad news is that there are 16 servings. Yikes…not quite as frugal as I was hoping but whenever I make it everyone asks for the recipe so there’s that… Read more
chocolate chipotle tart with a shortbread crust.
This was a contribution to my company’s (an internet marketing agency) fiesta-inspired pot luck last weekend. I’m glad I still get invited to these work things, even though I went from full time to part time to even parter-time (I’m totally going to make that a real phrase). But I’m kinda having this fling with a co-worker (my husband)…so they let me come along to extra curricular events. Read more
strawberry, feta and toasted almond salad.
Whenever we’re invited anywhere, I mean to a friend’s house for dinner or some occasion where we are requested to bring part of the meal, it’s inevitable that I’m asked to bring dessert or salad.
I’m the dessert and salad girl. Read more
mexican chopped salad.
I’ve been on a huge salad kick lately for the following reasons:
1. It’s stinkin’ hot and who wants to sweat like a pig while stirring risotto over the blazing stove OR have to stick your face in the oven to check that your salmon is properly cooking, while your air conditioning is working on overdrive?
2. Salads just make me feel good – they’re like my way of earning the Trader Joes Coffee Bean Blast ice cream I enjoy with great regularity. Read more
green chile chicken enchiladas.
Last week enchiladas sounded good.
I had some extra tomatillo salsa which is what originally inspired this recipe, and where a lot of other recipes call for sour cream I used greek yogurt, my new favorite go-to ingredient for instant and guilt-free creaminess. Read more
chipotle black bean soup.
Happy Sunday!
Wondering what to make tonight for dinner? Well if you’ve got about 25 minutes and some black beans, I’m about to hook you up.
Step 1: Saute up some onion.
Step 2: Throw in garlic, chipotles, cumin and cilantro.
Step 3: Finish it off with black beans, salsa and lime juice and simmer 20 minutes. Then, voila!, dinner is served.
Chipotle Black Bean Soup
(serves 4)
What You’ll Need:
1 tablespoon extra virgin olive oil ($.08 at $.08/tablespoon)
1 onion, chopped ($.33 at $.99/lb)
1 cloves garlic, chopped ($.03 at $.03/clove)
1/4 cup cilantro, chopped ($.13 at $.50 per bunch)
1 teaspoon. diced canned chipotle chiles (optional)… ($.14 at $1.29/2 oz)
1 tablespoon cumin (trace)
2 15 ounce cans black beans ($1.78 at $.89/can)
Juice of 1 lime ($.30 per)
1/2 jar of your favorite salsa ($1.00 at $1.99 per jar)
Greek yogurt, cilantro, sour cream, avocado
Instructions
In a large pan saute onion in olive oil until lightly browned. Add garlic, cilantro, chipotle chiles and cumin and cook 1-2 minutes until fragrant. Add black beans, salsa and lime juice and simmer 15-20 minutes.
Serve with greek yogurt, sour cream, cilantro or avocado on top.
TOTAL: $3.22 or $.81 per serving. Serve with southwest-inspired side salad and cornbread and you’re likely still around $1.50 per serving.
Nutrition:
302 calories per serving
4 grams of fat
45 carbs
13 grams protein
10 grams fiber
weekend chile rellenos.
This is a breakfast recipe.
Or a brunch recipe.
Wait, actually you could serve it for lunch or dinner too.
And dessert (just kidding…that would be gross).
For the 4 of you who read this blog regularly, you know that I’m a big fan of subbing breakfast for lunch or dinner on occasion, and here’s why:
1. Breakfast usually includes carbs and eggs, really a match made in heaven.
2. Breakfast is often way easier to whip up.
3. Breakfast is typically cheaper than dinner, which means you can then go on a hot date to a splurgy restaurant with your husband, guilt-free.
I love ordering chile rellenos when we go out because really what’s not to love with all that bready/cheesy/deep fried goodness? But we can’t do that all the time so I make this recipe to satisfy my love for chile rellenos without falling off the eating-well wagon.
Just stack up your tortillas, chiles, cheese and egg mixture and pop in the oven. And you can get everything ready ahead of time (even the night before if you’re serving for breakfast or brunch) so you can have a nice, leisurely morning…or if you live at our house and you still get up at 6:15 on Saturday mornings, well it’s just one less thing to think about.
Weekend (or Weeknight) Chile Rellenos
(serves eight)
What You’ll Need:
2 small cans diced chiles ($1.58 at $.79 per can)
1 cup shredded jack cheese ($2.50 at $4.99/lb)
4 corn tortillas, shredded ($.33 at $.99/dozen)
4 eggs ($.48 at $.12 per egg)
2 cups milk ($.82 at $3.29/half gallon)
salt and pepper
1/2 tsp. paprika (trace)
1/2 tsp. cayenne (trace)
Instructions:
Preheat oven to 350.
In a medium bowl whisk together eggs, milk, salt, pepper, paprika and cayenne.
Shred 2 tortillas and place in the bottom of a 9×13. Yes, they won’t cover the whole bottom. Then layer on top 1 can of chiles and half the cheese. Pour half of the egg mixture on top. Layer again with tortillas, chiles and cheese and finally top with the egg mixture.
Bake for 40-50 minutes until eggs are set.
Slice into squares and top with extra cheese, cilantro, avocado, etc.
If serving for breakfast, you can serve some wonderful coffee cake or muffins on the side.
If serving for dinner, perhaps top with chicken and serve with a salad.
TOTAL: $5.72 or $.72 per serving.
Nutrition:
184 calories per serving
12 grams of fat
9 carbs
12 grams protein
1 gram of fiber
