Mexican Recipes (Most Popular)
This is a reduced sodium version of the original popular Slow-Cooker Salsa Chicken recipe.
I used chicken thighs because they have a lot of flavor and not much more fat than the breast if you remove the skin. I also use fresh salsa instead of jarred - tastes like summer all year!
This is an authentic Mexican Salsa that can be used for chips or food.
It's also great for vegetarians.
The Cilantro is usually one bunch (the computer doesn't have that option) finely chopped. You can use Jalapeno peppers or you can use the hotter Chile Manzano.
Delicious hot meal with a mexican flare that is high in protein low in fat. Add or delete as you wish for more spicy or less spicy. I used to use sirloin hamburger but now turkey
Easy and needs no dressing, I like to put a little salsa on top.
1 serving = 2 cups prepared
From a Taste of Home magazine, Southwest flavors get an unexpected spin from cream cheese and shrimp in this quick and easy weeknight favorite.
the chicken burrito bowl we get int he famous fast food restaurant Chipotle. I am adding this because i eat it quite often and it is convenient to track this way
This is the best cornbread you will ever have! It makes a 13x9 pan----extra moist! Use the jalapeños in the jar and chop (about 1/2 cup chopped). Use whatever your favorite unseasoned cornbread kit is. If you use Jiffy Mix, omit the sugar.
This is a great dish for these cold winter nights. Serve with cornbread and hnoey butter for a real treat.