I mean, I don't know how many times I have to say it: I
live for Mexican food.
I was craving some On the Border this week (go figure)...but I refrained from indulging and instead of heading for the Border, I decided to try a new recipe from my new
Cooking Light Cookbook!
Honestly, it would be a travesty if I did not share these
simple new found recipes. I mean, they created a true fiesta in my mouth. And Mr. Ruby said, "Mmm, BABE!" at least 27 times.
Now, these recipes are nothing special. I mean, Samson and Sienna could probably follow the instructions (maybe even Mr. Ruby). But
so tasty I literally got sad when I had no more bites left.
*I'm a big advocate for taking a recipe and sort of making it your own. Therefore, I did not follow all directions completely. I'm more of an "eye-baller" than a "measurer". Hey, gotta add your own flavor somehow!
Mixed Greens w/ Lime Vinaigrette2 Tablespoons white wine vinegar1 tablespoon olive oil1/2 teaspoon grated lime rind1/4 teaspoon freshly ground black pepper1/8 teaspoon salt6 cups mixed baby greens1 peeled avocado, cut into 8 slices1 cup cherry tomatoes, halved1. Combine first 5 ingredients in a small bowl, stirring with a whisk.
2. Arrange greens on plate and top with avocado and tomato. Drizzle evenly with dressing.
Portobello & Black Bean Quesadillas 4 (8-ing) fat-free flour tortillas2 (4 1/2 inch) portobello caps, chopped2 tablespoons light balsalmic vinaigrette1 cup no-salt-added blackbeans, rinsed and drained1 (2 oz.) jar diced pimiento, drained1 cup (4 oz.) shredded reduced fat Mexican blend cheese1/4 cup thinly sliced green onionsSalsa (optional)Chopped fresh cilantro (optional)* I added Mexican-spiced grilled chicken pieces for extra protein! (As if this dish needed more protein...)
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms; saute 2 minutes or until tender. Add vinaigrette, beans, and pimiento; cook 1-2 minutes, stirring constantly, or until liquid evaporates. Mash bean mixture slightly with potato masher.
2. Spoon about 1/3 cup bean mixture onto each tortilla. Sprinkle with cheese and onions. Fold tortillas in half.
3. Wipe skillet with paper towels; heat over medium heat. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 2-3 minutes on each side or until cheese melts. Repeat with remaining quesadillas. Cut into 3 wedges.
4. Serva with salsa and cilantro.
Our mouths had such unbelievable fiestas, that they needed siestas afterward.
Thus, we did not tend to the aftermath of our mexi-mouth-fiestas for a couple of hours: