It's the 5th of May!
I'm thinking we'll have Mexican food. Not that we need a reason, we love Mexican cuisine!
Appetizer- the old stand by recipe for Velveeta Cheese Dip. I add a can of cream of mushroom soup to make it a little thicker and creamier. (Add browned ground beef and you've got a meal.)
Here's an easy crockpot recipe. It's oh tan bunea!
Zesty Picante Chicken
4 boneless, skinless chicken breasts
16 oz jar picante sauce
15 oz can black beans, drained and rinsed
Place chicken in bottom of slow cooker. Add picante sauce. Spread black beans over top. Cook on low setting for 6-8 hrs or until juices run clear when chicken is pierced. Top with cheese, cover and heat until melted. Spoon into pre-heated soft tortilla shells and roll up.
I do not reinvent the wheel when it comes to Spanish rice. Both of these brands are easy to make and delicious.
The best refried beans come from a pot of fresh cooked pintos. Just mash them up. But if you don't have time, the ones in the can are just fine.
My family likes chalupas (tostados.) Spread refried beans on a toasted hard flat tortilla shell. Top with salsa, cheese, sour cream, lettuce, tomatoes and/or black olives. Delicioso!
For dessert, we need something cool and refreshing after all this spicy and rich food. How about key lime pie? Better yet, after all those calories, what about an almost fat free key lime pie?
This is one of my favorite recipes. I'm always asked to share it.
Low Fat Key Lime Pie
6 oz reduced fat graham cracker crust
14 oz can fat free sweetened condensed milk
8 oz fat free egg substitute
1/2 cup fresh lime juice from Key limes
8 oz fat free whipped topping
Preheat oven to 325. Combine all ingredients, except for whipped topping, and pour in crust. Bake about 15 minutes. Garnish with topping.
You will not believe how wonderful this pie is!
So go ahead...
Have yourself a little fiesta today!
Posting to Foodie Friday at Designs by Gollum
Besos y abrazos,