Cinco de Mayo

 

I know a lot of you will be celebrating Cinco de Mayo tomorrow, so I have posted a few ideas to make it a little healthier. Enjoy!

Starter:  Baked Chips w/Guacamole & Salsa

Entrée:  Chicken, Steak or Shrimp Fajitas

4 4-5oz Chicken Breasts, sliced into strips (or steak, or shrimp or a combo of your choice)

Cooking spray

¼ c. lime juice

Fajita spices of your choice

2 large green bell pepper

1 large red bell pepper

1 large sweet yellow onion, sliced thin

8 6” whole wheat tortillas

2 tab. Chopped cilantro

Suggested toppings: Reduced fat shredded cheddar cheese, salsa, guacamole, shredded lettuce, plain greek yogurt of reduced fat sour cream

Combine fresh lime juice and fajita spices in a bowl. Add chicken breasts that have been lightly pounded to tenderize. Coat breasts with juice mixture, cover and refrigerate for an hour.

Spray nonstick skillet with cooking oil spray and heat over medium high heat. Remove chicken from marinade (discard marinade). Add chicken to skillet and sauté chicken until cooked through. Remove chicken from skillet. Add more cooking spray if needed. Add onions and stir fry for 2 to 3 minutes, add peppers and continue to stir until lightly crisp and tender. Cover vegetables and chicken to keep warm. Sprinkle with chopped cilantro. Divide among four plates and serve with warmed flour tortillas.

Per Serving: 395 Calories
3g Fat (7.2% calories from fat)
59g Protein
30g Carbohydrate
12g Dietary Fiber
137mg Cholesterol
734mg Sodium

Original Margarita

*Bartender recipe (serves 1)*
riccooks.com

lime wedge

coarse salt

2½ oz white tequila

1½ oz fresh Mexican lime juice (or the juice of half a lemon and half a lime)

1 oz Cointreau

garnish: lime wedge

Rim a 6-oz stemmed glass with a wedge of lime and twirl it in coarse salt,

shaking off the excess. Shake the tequila, lime juice, and Cointreau in a

cocktail shaker with cracked ice and strain into glass. Garnish with a wedge

of lime.