Chard Quesadilla with Goat Cheese

2 bunches chard
Olive oil
Goat cheese (let sit out a bit to warm up)
Cumin
Shredded cheese of choice (I use a light Mexican blend)
24  corn tortillas
Tomatillo salsa
Light sour cream

Wash chard well and give it a quick spin. Chop the stems and keep them separate. Chop the leaves. Heat oil in a skillet. Cook stems first until they start to soften. Add the leaves in batches and cook down until soft. Take off heat. Add cumin to goat cheese and mix well. Place tortillas on baking sheets. Spread goat cheese on 12 tortillas; add chard and a little shredded cheese. Place the other 12 tortillas on top. Bake in a 350 degree oven. Keep flipping the quesadilla and swap baking sheets once in a while from bottom and top racks. Cook until they are crisp. Cut into quarters. Serve with salsa and light sour cream.

By: K2


Chicken, Cauliflower Rice and Green Salsa Bowl

Rotisserie chicken (remove skin) or TJ's prepared Balsamic/Rosemary Chicken breasts (they had fairly low sodium), shredded
1 large head of cauliflower
1-2 T extra-virgin olive oil
1.5 t ground cumin
Black beans (optional)
salt and fresh-ground black pepper to taste
Chopped avocado
Lime
Grated light Mexican cheese (used Cabot light jalapeno cheddar)
Light sour cream
Green salsa

Chop the cauliflower into small pieces; place into food processor and buzz with steel blade until the cauliflower is finely chopped, about the size of large grains of rice (this will take several batches).

Heat the olive oil in a large frying pan over medium-high heat.  Add cumin and cook about 30 seconds, then add the chopped cauliflower and cook, stirring often, until cauliflower is cooked through and barely starting to brown. If using, heat black beans in microwave and add them into cauliflower.

To serve, place cauliflower rice/black bean mixture in the bottom of a flat bowl followed with chicken.  Add garnishes as desired: chopped avocado, grated cheese, sour cream, and salsa.

By: K2


Vegetarian Enchilada Casserole

1 dozen corn tortillas
1 small can diced green chilies (hot)
Green or red salsa (low salt)
1 can pinto beans, drained (low salt)
1 small can sliced olives
1 carton low fat cottage cheese
Light shredded cheese (Mexican blend)
1 onion, chopped
1-2 zucchini, chopped
1 carton of mushrooms, chopped
1-2 t dried epazote (or oregano)

Add some olive oil to a pan and heat. Sauté vegetables until soft.

Mix together the beans, chilies, olives, vegetables, cottage cheese and epazote.

Dredge the tortilla in the salsa. Place half in bottom of an oiled casserole dish. Place half of veg mixture on top. Dredge the second half of tortilla in salsa and lay on top followed by rest of veg mix. Top with shredded cheese. Bake in 350 degree oven for about 30-40 minutes.


Creamy Mexican Turkey Soup

1 T canola or vegetable oil (used olive oil)
1 large carrot, peeled and chopped
1 stalk celery, chopped
1 cup chopped yellow onion (used Trader Joe's mirepoix for carrot/celery/onion)
2 cloves garlic, minced
3 cups chicken or turkey stock or broth (used T.J. turkey gravy; 2 C + 1 C water to cut salt)
1 can diced green chilies, drained
2 cups 1% milk (used non-fat soy)
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 cups shredded turkey
3/4 cup corn, fresh or frozen (used 1.5 C)
3 T chopped fresh cilantro
1 cup light Mexican blend shredded cheese (original used Monterey Jack)
Added: lime juice

In a large stockpot, heat oil over medium-high heat. Add vegetables and garlic and sauté for 5 minutes. Add broth and bring to a boil. Reduce heat to medium-low and simmer, covered, for about 10 minutes. Add chiles.

In a bowl, whisk together milk, flour, salt, chili powder and cumin. Increase heat to high and whisk milk mixture into soup. Stir until thick and bubbly, about five minutes. Reduce heat to low. Add turkey, corn, cilantro and lime (original added cheese at this point and stirred until melted but I sprinkled cheese on top after placed in bowls) heat and soup is hot, 5 to 10 minutes.

From: Recipe Girl

Chicken and Kale Tostada (or Tacos)

3 free-range, no hormones added, chicken breasts
1 lime
Garlic
1 or 2 tablespoon olive oil
Kale (I used Trader Joe's pre-chopped in a bag)
Jar of salsa verde
12 corn tortillas baked in oven until crisp
Queso fresco or cotija
Greek yogurt (0-fat) or light sour cream
Hot sauce

Poach the chicken breasts in water with lime juice (I used ½ lime) and a few garlic cloves cut into large slices. When cooked through let cool. When cooled shred the chicken breasts and set aside.

Heat the olive oil in a large pan. When hot add the kale and stir. When the kale starts to wilt a bit add a little water to start steaming it (add more if needed to prevent scorching). When close to done add the salsa verde and shredded chicken and heat through. Take off the heat.

Spoon chicken and kale onto a baked tortilla; (I have not had good luck with making soft tacos but that would be a good option as well). Sprinkle with cheese of choice. Spoon on some Greek yogurt and sprinkle with hot sauce.

By: K2


Grilled Salmon Vera Cruz with Lemon-and-Thyme-Scented Salsa

1/4 cup extra-virgin olive oil (I used about 1T)
1 medium-sized onion, thinly sliced (cut in half and then slice)
4 cloves of garlic, finely chopped
7 cups diced (1/2 inch) ripe tomatoes
2 tablespoons chopped fresh thyme leaves (I only had dried and it was fine)
2 teaspoons finely grated lemon zest
1 cup pitted, roughly sliced green olives (used the kind without pimentos)
1/4 cup capers, drained and rinsed
3 pickled jalapeño peppers, stemmed, seeded and thinly sliced
Salt, to taste
6 salmon steaks (7 to 8 ounces each), about 1 inch thick

Prepare the sauce: Place oil in a saucepan over medium heat. Add the onion and cook, stirring, until just beginning to brown, about 5 minutes. Add the garlic and cook 1 minute more. Raise the heat to medium-high and add the tomatoes, chopped thyme, lemon zest, and half of the olives, capers, and peppers. Simmer briskly, stirring, for about 5 minutes to evaporate some of the liquid. Reduce the heat to medium-low, stir in 1 cup water and simmer for 15 minutes. Taste and season with salt. Cool.

Put some oil on salmon and sprinkle with salt. Cook salmon on grill or grill pan. Spoon the sauce over fish. I served with rice cooked with a bit of lemon juice and thyme.

From: Epicurious (recipe by Rick Bayless)

Makes 6 servings


Yucatan Open-Faced Sandwiches

Corn Tortilla
Refried beans (I used guacamole)
Shredded turkey (bought grilled chicken breasts at Whole Foods and shredded to save time)
Shredded lettuce
Tomatoes, chopped
Pickled jalapeno
Grated queso fresco cheese (I used Cotija, similar to Parmesan)

Spray tortilla with oil and bake in oven until crisp. Remove from oven and cool. Spread each tortilla with beans or guacamole; add the rest of the ingredients.

From: Healthy Latin Cooking
Original recipe (4 tortilla, 4 servings): Calories: 163, Fat:3.7


Cuban-Style Pork and Sweet Potato Slow Cooker Stew

This one comes in from ELC. Thanks!

1 large sweet potato(es), peeled and cut into 1/2-inch dice (about 1 lb)
1 pound lean pork loin, cut into 1-inch pieces
14 1/2 oz canned diced tomatoes, with green chiles
1 medium garlic clove(s), minced
1/4 cup orange juice
2 medium scallion(s), chopped (green parts only)
1/2 tsp table salt [I didn’t use]
1/4 tsp ground cumin
1/4 tsp black pepper
1 1/2 Tbsp fresh lime juice
2 Tbsp cilantro, fresh, chopped

Place potato, pork, tomatoes, garlic, orange juice, scallions, salt, cumin and pepper in a 4- to 5-quart slow cooker; cover and cook on low setting for 7 hours. Stir in lime juice and cilantro; cover slow cooker and cook for 5 minutes more. Yields about 1 1/2 cups per serving (including some cooking liquid.)

POINTS® Value: 5
Servings:  4


Peruvian Quinoa Stew

Tastes like chili sans beans.

1 C quinoa
2 C water
2 C chopped onions
2 garlic cloves, pressed
1-2 T oil
3 celery stalks, chopped
3-4 carrots, chopped
1 C cubed zucchini (I used yellow)
1 bell pepper, chopped
2 14.5 oz cans diced tomatoes
1 C veg stock
2+ t cumin
1+ t chili powder
1+ t coriander
pinch of cayenne (or more!)
2 t dried oregano
Salt
Pepper

Optional (use!)
Chopped cilantro
Grated light cheese

Using fine sieve, rinse quinoa well. Put in pot with water (or stock) and some salt, cook covered on medium for about 15 minutes. Set aside.

Sautee onions and garlic in oil for about 5 minutes. Add celary and carrots and cook for about 5 more minutes. Add bell pepper, zucchini, tomatoes and stock. Stir in spices. Simmer covered for 10-15 minutes. Stir in quinoa. Serve topped with cilantro and cheese. Yum!

From: Moosewood Restaurant Cooks at Home (modified some)
Servings: 4
Calories: 140
Fat: 4.7 g


Shrimp Tacos

Juice of one lime
1 t salt
Pepper
1-2 t fresh thyme
1-2 T chopped cilantro
1 pound shrimp, peeled, deveined, tails removed
2 T canola oil
Flour tortilla (Trader Joe's makes a lower carb/calories version)
1/2 C radish, shredded
1/2 C cabbage, shredded
1/2 C onion, finely diced
1/2 C cilantro, chopped
Avocado, sliced
Salsa

Make a marinade from first 6 ingredients and marinate shrimp in 'fridge.

Heat the oil in a saucepan, place the shrimp and the marinade in pan and cook for 1-2 minutes (until pink).

Spoon shrimp into a flour tortilla and add veggies and salsa as desired.