Mexican Recipes (Most Popular)

from Rick Bayless's Mexican Kitchen, p. 250-51

The soup is not only gluten-free but dairy free as well. It is creamy and delicious and makes for a great fall lunch. Vegetarians can use vegetable stock instead of chicken and if you are not a fan of heat, leave out the red pepper flakes.

I never measure anything when I cook, but these amounts are a pretty good guess. Add, delete, or modify amounts of spices to suit your taste.

Spicy fish dish that is easy to make!

A very tasty way to get a vegetable hit...use with anything. Chicken, eggs, corn chips, etc.

This is a light, fresh and exceptionally healthy salsa great with chips, tacos and even as a tasty topping to baked potatoes!

These are fairly healthy and highly flavorful chicken tacos.

A quick and easy way to add south of the border flavor to brown rice

This recipe has been in my family for several years and is loved wherever we bring it.

Started with a crock pot adventure gone wrong, turned into a pretty good tortilla/taco soup

My Aunt's recipe for Blonde Enchiladas

A bit on the creamy side, but can be eaten with a fork.

Guac for 2 from 1 fruit

nuts give it an extra crunch

Servings: 7
Serving Size: 4 oz.

This is a delicious way to make juicy,melt-in-your mouth chicken!

This is a recipe my mother in law taught me. I lightened it by using fat free Cream of Chicken soup and reduced fat sour cream.

Vegetarian and packed with protein! I threw this together with what I had in the fridge, and you could certainly improvise with what you have on hand. I think the tanginess of the goat cheese really made the dish.

Chile Rellenos is my favorite Mexican dish, but between the cheese and the deep frying it is SO bad for you. I start with a poblano pepper and stuff it full of healthy goodies for a fresh alternative. The cheese can be replaced with low-fat, and any veggies or protein you like can be substituted; just be sure that everything is chopped into small enough pieces to fit the pepper!
*note: poblanos have a bit of kick to them; it can vary greatly by the pepper, though.

Eggs are a great lean source of protein. Recent research suggests that an egg a day will NOT increase the risk of heart disease or stroke for healthy individuals. Eggs are an excellent source of high quality lean protein, containing only 75 calories, and are extremely rich in a variety of nutrients.
I love to eat my eggs (soft boiled or sunny side up) over a bowl of wheat bran or a pile or spinach. Sometime I wilt the spinach in the pan when the egg is almost done cooking. Eggs are great for breakfast, for lunch, even for dinner. Here is an extremely easy weekday recipe for a healthy scrambled egg burrito.

A spicy low-fat dish that will fill you up without weighing you down.