The Healthier Nacho

• 1 Tbsp. chili powder
• 1 tsp. onion powder
• 1 tsp. paprika
• 1 tsp. garlic powder
• ½-1 tsp. ground chipotle powder
• ½ tsp. cumin
• ½ tsp. salt
• ¼ cup ketchup
• ¾ cup water
• 1.3 lb. Shady Brook Farms ground turkey, 99% lean
• 1 medium sized diced sweet onion
• 1 can fat free refried beans, 16 oz.
• 1 jar pickled jalapeño slices
• 1 bag Utz Baked Tortilla chips
• 1 (8 oz.) pkg. Sargento 4 Cheese Mexican reduced fat cheese

In a small bowl mix together first 7 ingredients. In a 2-cup measuring cup put ketchup, water and spice powders. Whisk together and set aside.

Brown ground turkey and onion in a medium nonstick skillet sprayed with cooking oil and cook over medium heat. When meat is no longer pink and is cooked through add spice mixture to meat while stirring well until all meat is coated. Add refried beans and simmer uncovered for 5 minutes. Preheat oven to 450º at this time if you are going to bake them.

You need to decide whether or not you would like to bake or microwave them.
• Option #1: Bake at 450º on a cookie sheet for about 8 minutes or until cheese is melted.
• Option #2: Microwave on plate until cheese is melted, my microwave took 60 seconds.

Now that you have decided whether or not you want to microwave or bake, prepare the munchies. Place chips in a single layer on a plate or cookie sheet without any gaps and a spoonful of the turkey/bean mixture onto each chip then top with grated cheese and some jalapeños.

You may make the turkey/bean mixture aday ahead if you wish, just heat mixture up before preparing Nachos. Also you may add additional toppings such as sliced black olives, freshly chopped green onion, fat free sour cream, etc.

Fiesta Chicken Casserole

I love spicy and this one will warm you up from the inside out. No spice wimps are allowed to try this one, i.e., no cry babies. This version is lower in fat, but big in taste. It's a double win when spice and low fat come together so deliciously. The cool fall days will soon be here for you to enjoy this one.

Fiesta Chicken Casserole 

• About 4 cups leftover diced chicken
• 1 4 oz. can diced green chiles
• 1 16 oz. can black beans, drained & rinsed
• 1 14.5 oz. can salsa style fire roasted diced tomatoes
• 1/2 cup hot salsa
• 1 Tbsp. Chili powder
• 1 tsp. onion powder
• 1 tsp. paprika
• 1 tsp. garlic powder
• 1 tsp. ground chipotle powder
• 1/2 tsp. cumin
• 8 flour tortillas, 6 inch size
• cooking spray

Topping

• 1 2.25 oz. can sliced black olives, drained
• 1 jar sliced pickled jalapenos, only using desired amount
• Sargento 4 cheese Mexican reduced fat cheese, 8 oz.
• Utz baked Tostitos, 2 cups crushed

Preheat oven to 350 degrees. Spray a large nonstick skillet with cooking spray and add first 11 ingredients. Simmer over medium heat for about 5-10 minutes. Meanwhile spray a 9x13 inch Pyrex dish with cooking spray, then evenly cover bottom and side with tortillas, overlapping slightly.

After simmering the chicken mixture, spread evenly over tortillas. Top mixture in following order: crushed Tostitos, cheese, olives and jalapenos. Bake at 350 degrees for 35 minutes. Enjoy!

Tex Mex Eggs

I feel sorry for the poor people out there who do not enjoy spicy food, but no cry babies allowed. I have loved spicy food for as long as I can remember. Also, my taste buds crave some excitement around here. This one is light, done-right, too. So fool those fat cells into singing, while keeping it low in fat. I keep thinking that a few slices of canadian bacon or crispy bacon on the side would be great for the meat mongers as well. With or without meat this is a real treat for the taste buds. Enjoy!

Tex Mex Eggs

• 1/2 cup diced sweet onion
• 3/4 cup diced Roma tomato
• 1 4 oz. can diced mild green chiles
• 1 16 oz. container of Egg Beaters
• 1 egg, beaten
• 1/4 cup fat free milk
• salt & pepper to taste
• 1 cup Utz baked tortilla chips, crumbled
• 4 slices of Sargento reduced fat pepper cheese slices
• Pickled jalapeno slices from jar for garnish
• Pam cooking spray

Spray a nonstick 12 inch skillet with Pam and heat on medium heat. Add onion and stir occasionally until it just starts to brown. Meanwhile, in a large bowl, mix together tomato, green chiles, Egg Beaters, egg, milk, salt, pepper, and cheese broke into bite size pieces. After onion is cooked spray the skillet one more time with cooking spray and add egg mixture and tortilla chips, mixing well. Stirring with a soft spatula and cook just like scrambled eggs. Once eggs are set and thoroughly cooked serve immediately with jalapeno slices. Serves 6. 

If you would like add some meat to this dish I suggest some ham or crispy bacon, cooked in the eggs or on the side.

Blackened Fish Tacos

Chilly weather does not stop us from using the grill, it's a year round event for us. Talk about a quick and easy meal that is delicious, it does not get any better than this. I like my fish tacos seared, not fried. Also you may replace the Tilapia loins with another mild white fish filet if you want to. The best fish taco recipe is right here in front of you so please enjoy it.

Blackened Fish Tacos

• 3 tilapia loins
• 3 tortillas, about 10 inch size
• Smart balance margarine
• Sargento's reduced fat grated cheddar cheese
• fat free sour cream
• romaine lettuce, chopped
• jalapeno slices, pickled in jar
• Cholula hot sauce, original
• blackened seasoning

You will need a gas grill with a side burner and a 12 inch cast iron skillet with a lid for this recipe. Preheat skillet on high for 5 minutes. Meanwhile generously sprinkle the Tilapia with the blackened seasoning and wash and chop romaine.

After skillet is preheated melt 2 heaping Tbsp. of margarine into skillet and add fish after it is melted. Sear fish on both sides over high heat for 2 1/2 minutes per side. Remove from skillet to platter.

I like one fish filet per tortilla but my Stud Muffin is a heartier eater then I and likes to eat two filets per tortilla. Flatten fish filet out off to one side with a spatula to spread over half of tortilla, then sprinkle with some cheese on top. Fold over in half and microwave it for 30-50 seconds to warm up the tortilla and melt the cheese.

Serve immediately and my preferred toppings are sour cream, lettuce, jalapenos and hot sauce. Also I like to serve this with my red beans and rice recipe. If you want to cook for a crowd just heat up the grill on medium/ low and place a large pyrex dish inside of grill. This will keep fish warm while you are blackening the rest of the filets. Repeat directions for remaining fish, never cooking more the three per skillet at a time.

I buy my Tilapia loins at Costco in the frozen fish section. Place them in refrigerator the night before to thaw or soak in sink in cold water for about 30 minutes or until thawed. These are great because you can have plenty of fresh tasting filets for a quick and easy dinner.

I find the La Tortilla Factory Tortillas at my local Giant or Weis stores in front of the deli section. I like the traditional flavor the best that is made with extra virgin olive oil. I love the fact that they are only 90 calories, 3 g of fat and 13 g of fiber.

Chicken & Cheese Enchilada

Fall is here and so is the damp chilly weather and this is the best time to make food to warm you up. What I love about this recipe is that it is high in fiber and low in fat, but you would never know it when you taste it. So trick those fat cells into singing. May your fat cells sing.

Chicken & Cheese Enchilada

• 2 Tbsp. extra virgin olive oil
• 1 med. sweet onion, diced
• 2-3 jalapeno peppers, diced
• 1 Tbsp. chopped garlic, from jar
• 1/2 cup fresh cilantro, chopped
• 3 (10 oz.) cans Campbell's 98% fat free cream of chicken soup
• 1 (4 oz.) can chopped mild green chiles
• 1 (16 oz.) container fat free sour cream
• 2 (12.5 oz.) cans of chicken breast packed in water or 3 cups cooked chopped chicken
• 6 (10 inch) flour tortillas
• 1 (8 oz.) bag grated reduced fat Sargento's Mexican style cheese
• cooking spray

Preheat oven to 350 degrees. In a large 12 inch nonstick skillet over medium heat add olive oil. Then sauté onion, jalapenos, garlic and cilantro for about 5 minutes.

Meanwhile mix together soup, green chiles, and sour cream, mix well. Add to above mixture and cover and heat over med/low heat to simmer for 10 minutes. Open and drain canned chicken if using this and crumble with fingers to break up large chunks. 

Add 3 cups of the  soup mixture to chicken and add the cheese as well. Reserving the rest of the soup mixture for the next step. Spread out tortillas on counter and evenly divide chicken mixture between the tortillas, about 2/3 cups each plus a little more.

Spray a 10 x 13 inch pyrex dish with cooking spray and roll up tortillas and place into baking dish. Spread the remaining soup mixture on top of enchiladas and bake at 350 degrees for 35 minutes. Enjoy!

Taco Seasoning Mix

Well, I don't know about you, but I find that packaged taco seasoning is simply awful. It's way too salty, and not spicy enough. It is so simple to throw together a few spices to make your own, and this recipe blows away the prepackaged stuff. You can control the salt and spice amount as well. Also I have found that you can get away with 99% lean ground turkey with this recipe. Top with your favorite taco toppings and everyone will be impressed. Or you may choose to make a Taco Salad with it. How cool is that? 

Taco Seasoning Mix

• 1 Tbsp. chili powder
• 1 tsp. onion powder
• 1 tsp. paprika
• 1 tsp. garlic powder
• ½-1 tsp. ground chipotle powder
• ½ tsp. cumin
• ½ tsp. salt
• ¼ cup ketchup
• ¾ cup water
• 1.3 lb. ground turkey or ground beef

In a small bowl mix together first 7 ingredients. In a 2 cup measuring cup put ketchup, water and spice powders. Whisk together and set aside.

Brown ground beef or ground turkey in skillet. When meat is no longer pink and is cooked through, drain off fat. Place back onto stovetop. Add spice mixture to meat, stirring well until all meat is coated. Bring to a boil, then lower heat to a simmer and cook uncovered for 5 minutes. Serve with soft or hard taco shells of your choice.

I find that the store-bought seasoning packs are not seasoned enough and they are too salty. This tastes better and is much cheaper, too. I always use 1 tsp. of chipotle powder, we like it on the spicy side.

Black Bean and Rice Soup

Cold winter days make me think of hearty warm soups to warm you up from the inside. I go from craving Italian, Asian, Mexican and American foods. This week my cravings pulled me towards Mexican flavors. I love it when a hearty soup like this just happens to be healthy for you too. So follow this recipe for a great warm you up satisfying meal that is ready in 90 minutes, after just a little prep. Don't forget the garnishes. Enjoy!

Black Bean and Rice Soup

• 3 (29 oz.) cans Goya black beans, undrained
• 1 (10 oz.) can Rotel original diced tomatoes & green chiles
• 1 (4 oz.) can diced green chiles
• 1 large sweet onion diced, about 2 cups
• 1 large green bell pepper diced, about 2 cups
• 1 tsp. cumin
• 1 tsp. garlic powder
• 1 Tbsp. chili powder
• ½ tsp. cayenne pepper
• 2 cups chicken stock or 2 cups hot water blended with 1 Tbsp. chicken base
• ½ cup long grain brown rice
• Garnish; crushed tortilla chips, grated cheese and cilantro

In a food processor or blender whirl 1 can of the black beans until pureed. Then add to a large soup pot over medium heat. Add remaining ingredients to soup pot, except for the rice. Bring ingredients to a boil, then stir in rice and bring to a boil again. Cover and lower to a simmer for 90 minutes, stirring occasionally making sure rice does not stick to the bottom of the soup pot.

Red Beans & Rice

Red Beans & Rice is a versatile dish. I sometimes eat them as a side with my Blackened Fish Tacos, as a bowl of beans for lunch, or even as a Burrito. Either way you can't go wrong, and the flavor of this dish is perfect. My goodness I thought our good friend Jim was going to lick the bowl clean after he was done. He's spent most of his life in California and he gets really good Hispanic food there. So it was a very nice compliment when he raved about my beans & rice. Preparation is so easy too. Enjoy!

Red Beans & Rice

• 1 cup long grain brown rice
• 3 (15 oz.) cans Goya, Red Beans in Sauce
• 1 (7 oz.) can Goya, Chipotle Peppers in Adobo Sauce

Cook rice according to package directions. About 5 minutes before rice is fully cooked, in a large pot add red beans and one or two diced chipotle peppers, because they tend to vary in size. Bring to a simmer, when rice is fully cooked add to beans and mix together well. Simmer for 5 minutes. Serve immediately. Enjoy!

You will have leftover chipotles. I like to freeze them individually in small ziploc snack bags for later use. I pull then out one at a time as I need them for recipes. The brown rice is healthier than the white rice and it goes well in this recipe. This is so simple and it has the best flavor. You will find Goya products in the ethnic isle.

If you have leftover beans and rice it will make a delicious burrito, all you need is a tortilla and some cheese. It's really good to eat cold too.

Sangrita

Happy Cinco de Mayo!!!

Sangrita not to be confused with Sangria, Sangrita is something completely different, and there are many different recipes to make Sangrita. Some use tomato juice and others use orange juice as a base. I like to make an orange juice based Sangrita. It is an excellent, non-alcoholic chaser to sip with tequila. Yes, good tequila is meant to be sipped, not chugged. So throw away the tools (salt & lemon) and sip Sangrita and tequila together. I recommend a 100% Agave Tequila. It is your preference as to whether you want a Blanco, Reposado or an Anejo tequila. I personally prefer the Reposados. This recipe has been Stud Muffin approved many times. Happy Cinco de Mayo!!! Enjoy!!!

Sangrita

• 2 dried ancho Chiles, cleaned & soaked
• 1 Tbsp. finely chopped onion
• 2 cups orange juice
• 1 Tbsp. Grenadine
• juice of one lime

Soak chiles in hot water for about 10-15 minutes. Remove stem and seeds and cut into pieces with kitchen scissors. Add to a food processor with remaining ingredients. Whirl until it is mixed well and you see the pepper pieces are tiny. Then strain through a wire mesh strainer. Chill juice overnight.

Enjoy as a chaser, following a sip of your favorite tequila.

Baked Stuffed Poblano Peppers

The flavor and mild heat of the pepper is a perfect blend with the cheese and chicken. They are so tasty it will be hard to eat just one. Truly an ethnic treasure here, enjoy!!! In the pic to the right, one pepper has more cheese than the other, serve it either way and they will taste great.

• 8 large poblano peppers
• 1 (12.5 oz.) can chicken breast packed in water, drained
• 1 (4.5 oz.) can chopped green chiles
• 1 cup medium or hot salsa
• 1 (8oz) pkg. of Mexican style grated cheese, reduced fat
• 1 large brown paper lunch size bag
• 8 toothpicks
• cooking spray
• sour cream, optional garnish

Place all eight peppers on a baking sheet and broil sides until bubbly and blackened. Turn peppers every few minutes until blackened all around, being careful not to get burned. Then remove from broiler and place peppers in brown paper bag and fold close. Let sit for 15 minutes to cool down and steam will loosen skin. Then remove from bag and peel off skin, also removing seeds and stems, cutting pepper open and lay open flat.

Preheat oven to 350 degrees. In a large bowl place drained chicken breast and break up chicken chunks with fingers. Then add: salsa, green chiles, and cheese. Mix together well. Spray a 9 x 13 x 2 inch pyrex dish with cooking spray. Evenly divide chicken mixture between the peppers skewering them closed in the middle with a toothpick. Place in 350 degree oven and bake for 30 minutes. Remove and serve immediately with some beans or rice. Serve with optional sour cream.

I love the flavor combo of this chicken, cheese mixture with the peppers. It has just enough heat without being too spicy. If you are a wimp about spice you may stuff sweet bell peppers instead. Be bold and try it truly is not too hot. Enjoy!!!

Chicken Enchilada Dip

Super Bowl XLV is coming up next Sunday, and it promises to be an exciting game, pitting the Green Bay Packers, winners of the first two Super Bowls under the legendary Vince Lombardi, against the Pittsburgh Steelers, with already six super bowl wins under their belts. And if you're gonna watch the game, you're gonna need some snacks, and Chicken Enchilada Dip is just what the doctor ordered for Super Bowl XLV.

I love Chicken Enchiladas, so I made this dip recipe for a nice twist for the big game. I'll bet you can't eat just one bite.

• 8 oz. cream cheese, ⅓ less fat, softened
• 1 (10 ¾ oz.) can Campbell's cream of chicken soup, 98% fat free
• ½ cup plus 1/3 cup reduced fat grated cheddar cheese (made with 2% milk)
• 1 (4 oz.) can mild green chilies
• ¼ cup chopped fresh cilantro
• 1-2 fresh jalapenos diced fine
• ¼ tsp. garlic powder
• 2 spring onions, sliced thin, green tops too
• 1 (12.5 oz) can chicken breast packed in water
• Pam spray
• tortilla chips

In a large bowl mix together cream cheese and soup. Mix together well with a wire whisk. Then add green chilies, cilantro, jalapenos, spring onions, garlic powder, and ½ cup of the cheese and mix well.

Drain water from chicken and break meat up with your fingers so it is not in big chunks. Add meat to dip mixture and mix well. Spray a glass baking dish with Pam spray. Then add dip sprinkling ¼ cup of grated cheese on top.

Bake at 350 degrees for 30 minutes. Remove from oven and let sit for 5-10 minutes, it will be very hot. This dip thickens up as it cools down. This dip is so good you can't stop eating it. Enjoy!

Mango Salsa

• 2 ripe mangoes
• 3 jalapeno peppers (stems removed and deseeded)
• 1 Vidalia onion
• ½ cup of fresh cilantro
• 1 Tbsp. olive oil
• 1 sweet yellow pepper (stems removed and deseeded)
• juice of one lime

Process in food processor until smooth. Serve with tortilla chips or as topping over grilled tuna or mahi mahi.

Spicy Meatball Soup (Pillsbury Bake-Off 1994)

February 21, 1994 was a magical day in my life. I was selected to be 1 of 100 finalists to be at The Pillsbury Bake-Off in San Diego at The Hotel Del Coronado. On the day of the Bake-Off we were all a little nervous. I walked into the ballroom with 100 ovens all set up and my mini kitchen area fully stocked. It took them 2 weeks to set this up. Can you imagine supplying electricity for 100 ovens in one room? Then of course they had to have the temperature controlled as well. True professionals! They did not let the media in to talk to us until 30 minutes had passed. Smart on their part, I was able to start cooking and I was immediately at ease. By the time reporters came to interview me I was in my element. Alex Trebek was the host that year and he was very nice. 

So the next day the deal was that they would go through one category at a time, and if your name and recipe was called out you would stand up and that meant you won $2,000.00.  If they called your name the second time it meant you won $10,000.00. Well I almost passed out when they called my name out the first time. I was in total shock when I was called a second time. I won $10,000! I'm proud to say that I did not spend one penny on myself, but put it all into our sons college funds. 

This is a delicious soup recipe and I have since decided that it tastes even better with black Beans instead of red kidney beans.

Meatballs

• 1 lb. lean ground beef, 93% lean
• 1/3 cup hot salsa
• 1/2 cup thinly sliced green onions with tops
• 2 tbsp. chopped fresh cilantro
• 1/2 to 1 tsp. salt
• 1 tsp. cumin
• 1 tsp. minced garlic
• 1 egg white

Soup

• 1 (28-oz.) can whole tomatoes, undrained, cut up
• 1 (15.5-oz.) can Green Giant or Joan of Arc Dark or Light Red Kidney Beans, drained
• 1 (11oz.) can Green Giant Niblets Golden Sweet Corn, drained
• 1 cup beef broth
• 2/3 cup hot salsa
• 2 tbsp. chopped fresh cilantro
• 1 cup chopped green bell pepper
• 1 tsp. cumin
• 1 tsp. chili powder
• 1/2 tsp. minced garlic

Toppings, if desired

• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped green onions with tops
• 1/4 cup dairy sour cream

In large bowl, combine ground beef and remaining meatball ingredients; mix well. Shape into 1-inch balls; place on cookie sheet.

Meanwhile in 5-quart Dutch oven or stockpot, combine corn and all soup ingredients. Bring to a boil over high heat. Reduce heat to low; carefully add raw (yes raw) meatballs. Simmer uncovered 45 to 60 minutes or until flavors blend and meat is no longer pink. Garnish individual servings with toppings. 6 (1 1/2-cup) servings.

I won $10,000 back in 1994 at the Pillsbury Bake-Off with this recipe. You may read more about my weekend of a lifetime by clicking on the Pillsbury Bake -Off link in the upper right had corner.

Chicken Quesadillas

Who has ever said that they don't have time to make dinner when they get home from work? I know there were times when I really did not feel like it as well. But sometimes you don't want to go out for dinner either. This was my solution for a quick and easy dinner, and it works well for lunch too. You can always make a couple of extra, and the leftovers microwave well. Fast food at home, but healthy and tasty.

Chicken Quesadillas:

• 4 tortillas, 10-inch round
• 1 lb. cooked chicken strips
• 1 8 oz. pkg. grated cheddar or mexican cheese blend, 1/3 less fat
• sliced jalapenos from jar
• fresh cilantro, chopped, about ¼ cup
• 3 spring onions, sliced thin, green tops too
• cooking spray
• Cholula Hot Sauce
• sour cream (fat free)
• dry seasoning of your choice

Place chicken strips on large plate and sprinkle with seasoning of your choice or you may leave plain. Microwave until heated through. Meanwhile, preheat a large nonstick 12-inch skillet over medium heat. On one half of tortilla add cheese, chicken, sliced jalapenos, cilantro and spring onions. Evenly divide ingredients over all 4 tortillas. Fold over top to form a half circle. Spray skillet with cooking oil and add 2 tortillas to skillet, turning over after about 2 minutes or until lightly browned. When other side is browned remove from skillet and serve on plate with sour cream and Cholula hot sauce. You are able to heat up 2 at a time, they cook quick. These may be made on top of a grill too. Preheat grill and follow same cooking directions. This is a quick and easy lunch or dinner. Serves 4. Enjoy!

My favorite brand tortillas are La Tortilla Factory wraps, they are made with extra virgin olive oil. They have 13 g dietary fiber, only 3 g fat and they are 90 calories. Some grocery stores carry them, you may also purchase them online. My favorite spice is Mexican Seasoning by The Spice Hunter, it is salt free as well. I found this in the organic section of my grocery store. It is a great way to use up leftover chicken. Or you can omit the chicken and just do cheese quesadillas. Try leftover beef or shrimp too.