Reading List: Goat Meat On Menus, A New Mexican Food Show & Bloody Mary Time
In this week’s nutrition news: The negative effects of fortified foods, a new Mexican cooking show and goat meat is what’s for dinner.
Archive for "mexican"
Spotlight Recipe: Chicken Tacos with Charred Tomatoes
Growing up in Texas, I developed a taste for tacos at a young age. But I’m pretty picky about my Mexican food, and I haven’t found anything to satisfy my cravings since moving north of the Red River for college. When this recipe came through my inbox from Food Network’s Recipe of the Day newsletter, I knew I had to try it. Fresh tomato salsa and lean chicken replace the loads of cheese that fatten up the average taco. Best of all, you can adjust the level of spice to suit your taste. (I like it hot!)
Spotlight Recipe: Five-Layer Mexican Dip
Pep up your next fiesta with this dip made with a bunch of healthy trimmings — beans, cheese, corn, tomatoes, avocados and a touch of spice. With a half-cup of dip per 140 calorie serving, you’ll be able to indulge without much worry. Offer a colorful display of veggies or baked tortilla chips for dipping. If you — or your guests — need the real deal, remember 15 tortilla chips (about an ounce) is our recommended maximum serving.
A Spicy, Low-Cal Cinco de Mayo Menu
Sure, my family lives in Connecticut, but May 5 has a special significance in our house — we just love Mexican food. Some Mexican dishes — especially the Americanized versions — can be cheese and fat overloads. Create a mid-week fiesta full of bold and spicy flavors, without the calorie worry.
Order This, Not That: Chipotle
This quick-service joint has been around for years, but Dana and I only recently tested it out. We’d heard they use free-range animal meat and fresher ingredients. We didn’t realize those would come in gigantic portions! That said, here are our tips for eating healthier (and greener) at Chipotle.
Healthier Dining Out: Mexican
Jonesing for some fajitas, enchiladas and a sweet margarita? Typical Mexican — and Tex-Mex — restaurants have a lot of flavorful menu choices, but they’re not always the lightest delights. Check out these tips before heading out to your favorite Mexican joint.
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On Katie’s Healthy Bites: An Irish-Inspired Salmon & Potato Dinner, julo said:I made cream braised cabbage. But instead of using a lot of cream, I only used about 1-2 tablespoons, and added another tablespoon of horseradish. And that was for a whole head of cabbage. I got that creamy texture, and a great punch of flavor! And it goes great along side my mustard roasted potatoes!
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