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Quinoa & Black Bean stuffed Poblanos

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Makes 8 servings of 1/2 pepper stuffed: Nutrition per serving: WWpp+ 3
Calories 121.1 ~Total Fat 2.4 g~ Saturated Fat 0.8 g ~ Cholesterol 5.0 mg ~ Total Carbs 17.1 g ~ Dietary Fiber 3.9 g ~ Protein 6.6 g

Poblano peppers  are just a mild chili that goes great with any type of Mexican or Southwest cooking.  It makes a wonderful vegetarian side dish to accompany my chipotle chicken with mango avocado salsa...yum!!  If you are a vegetarian or participate in meatless Mondays, this dish is great as a meal.  The prep is quick & easy, so you can prep earlier in the week and just bake it off when you want.  It last for about 3 days prepped in the fridge.  So, all you have to do is after putting cheese on the top, cover and store in fridge for later in the week.   This is a great vegetarian dish that packs in the protein!  Enjoy &  Happy Eating!  🙂

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Skinny Chicken and Black Bean Enchiladas

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Are you looking to bring a little fun to your dinner table ?  Try these Skinny Chicken and Black Bean Enchiladas.  They are versatile…you could use any veggies, meat & beans you prefer.  I bake off 2 trays every time I make these because no one minds eating the leftovers later in the week.  If 2 trays is a bit much for your family you can save half of the meat/bean/veggie mixture and store it in the freezer for next time you want a quick meal.  Top the enchiladas off with garnishes of your choice!  Enjoy! 🙂  Read More…

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Chipotle Chicken with Mango Avocado Salsa

Are you looking for a refreshing meal?  Your search is over….Chipotle Chicken with Mango Avocado Salsa has become a Summertime favorite in my house.  The spicy, smokey and sweet flavors in this dish will dance in your mouth.  This chicken  makes my 3 year-old  son shake his booty.  I always know when he is enjoying his meal when he does his “booty shaking dance.”   Break the monotony of cooking and enjoy this quick, easy & refreshing dish with your friends and family 🙂 Click here for the Mango Avocado Salsa Recipe Read More…

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Shrimp and Mango Tacos

8 Servings of 1/4 cup of shrimp filing. Weight Watchers Points + 2 ~ Calories 82.3 ~ Fat 1.2 g ~ Carbs 11.2 g ~ Fiber 2.0 g ~ Protein 7.6 g *** Entire TACO 5 points!

Shrimp & Mango Tacos were inspired by my hubby.  I needed some inspiration to be creative with dinner and while texting my husband back & forth, I asked him to give me inspiration.  He said “make something with mangos and jalapenos”  So, this is what I came up with &  it was delish!  Mexican Food is really yummy but making it “figure friendly” is always a challenge.  The nutrition below is for the Shrimp & Mango mixture only.    I ONLY use La Tortilla factory low carb/high fiber tortillas since they are WW 1 pp+ .  I do realize that they are difficult to find….so this is why I only calculated the shrimp mixture.  My entire taco was 5 points, and I only ate one because it was so filling.  The leftovers tasted even better because all the flavors married together.  We had the leftovers about 3 days later and I added rainbow salad mixture to my taco for a little crunch.  Try out my easy homemade guacamole recipe to top off your taco!  ENJOY! Read More…

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Huevos Rancheros Cups

Makes 6 Huevos Rancheros Cups. Weight Watchers Points + 4 ~ Calories 163.4 ~ Fat 8.9 g ~ Carbohydrate 8.9 g ~ Fiber 4.5 g ~ Protein 13.7 g

Craving some Mexican for breakfast? So was I when I created these Huevos Rancheros Cups for breakfast. This dish is perfect for Sunday brunch. All the flavors compliment each other and reminded me of our vacation at the Riviera Maya…. Making them in the muffin tins ensure perfect portion control. Leftovers can be easily warmed in the microwave for a quick grab & go breakfast. A dish that looks fancy, but is super simple to put together.

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Churrasco Steak

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Makes 8 servings. Nutrition per 4 oz Steak: Weight Watchers Points + 4 ~ Calories 181.8 ~ Total Fat 8.4 g ~ Carbohydrate 0.7 g ~ Fiber 0.0 g ~ Protein 24.0 g

The way to my husband’s heart is definitely through his stomach…..and this steak is probably one of his all time favorites.   A great cut of  Skirt Steak is needed for this recipe.  I usually purchase this from Whole Foods and they trim it so there is barely any fat on the strip.   I serve this up with Cilantro Lime Rice,  Black Beans, Sweet Plantains and a side of Chimichurri sauce.  Leftovers of the steak were moist & I ate it as a steak sandwich at work the next day.

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