Mexican Butternut Squash Soup

RECIPES

Try serving this zesty soup with quesadillas.

Yield
4 servings (serving size: 1 3/4 cups)

Ingredients
2 teaspoons olive oil
2 cups cubed peeled butternut squash (about 3/4 pound)
2 cups chopped onion
1 cup chopped red bell pepper
1 cup chopped celery
1/2 cup sliced seeded poblano chile or 1 (4.5-ounce) can chopped green chiles
1 teaspoon dried oregano
1 teaspoon chili powder
4 cups FreshVegetable Broth or water
1 (15.5-ounce) can white hominy or whole-kernel corn, drained
1/4 cup fresh lime juice
2 tablespoons minced fresh cilantro

Preparation
Heat oil in a large Dutch oven over medium-high heat. Add squash and next 6 ingredients (squash through chili powder); sauté minutes. Add broth and hominy; bring to a boil. Reduce heat; simmer 35 minutes or until vegetables are tender. Stir in lime juice and cilantro.

Nutritional Information
Calories:161 (20% from fat)
Fat:3.5g (sat 0.5g,mono 1.9g,poly 0.8g)
Protein:3.8g
Carbohydrate:31.7g
Fiber:6g
Cholesterol:0.0mg
Iron:2.2mg
Sodium:389mg
Calcium:76mg

Mexican cooking@home
by cooking mania

Mexican Meatballs

RECIPE

Yield
Makes 4 servings

Ingredients
2 tablespoons olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, finely chopped
1 jalapeño, seeded and finely chopped
1 pound ground pork
1/2 cup dry bread crumbs
1 large egg
2 teaspoons kosher salt
1/4 teaspoon black pepper
1 teaspoon ground cumin
1 16-ounce jar salsa

Preparation
Heat oven to 400° F.

Heat 1 tablespoon of the oil in a large, preferably ovenproof skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and jalapeño and cook for 1 minute. Remove from heat; let cool.

In a large bowl, combine the pork, bread crumbs, egg, salt, pepper, cumin, and onion mixture. Shape into 12 meatballs.

Wipe out skillet, add the remaining oil, and heat over medium-high heat. Brown the meatballs on all sides, about 7 minutes total.

If not using an ovenproof skillet, transfer the meatballs to a baking dish. Pour the salsa over the top. Bake until cooked through, about 25 minutes.

Tip: If you're in the mood for soft tacos, set out corn or flour tortillas and shredded cheese with the meatballs. Otherwise simply serve them over rice.

Nutritional Information
Calories:471 (63% from fat)
Fat:33g (sat 11g)
Protein:2g
Carbohydrate:18g
Fiber:2g
Cholesterol:141mg

Mexican cooking@home
by cooking mania

Mexican Black Bean and Spinach Pizza

RECIPE

Yield
4 servings (serving size: 2 slices)

Ingredients
1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
1 (15-ounce) can black beans, rinsed and drained
2/3 cup chopped onion
1 teaspoon ground cumin
1 teaspoon chili powder
1 garlic clove, minced
1/2 cup bottled salsa
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
2 tablespoons chopped fresh cilantro
1/2 teaspoon hot sauce
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack cheese

Preparation
Preheat oven to 375°.

Place pizza crust on a baking sheet; bake at 375° for 5 minutes or until crisp.

Mash beans with a fork; combine beans and next 4 ingredients (beans through garlic) in medium bowl, stirring to combine. Spread bean mixture over crust, leaving a 1-inch border. Spoon salsa evenly over bean mixture; top with spinach and cilantro. Drizzle with hot sauce; sprinkle with cheeses. Bake at 375° for 15 minutes or until crust is lightly browned.

Nutritional Information
Calories:408 (27% from fat)
Fat:12.3g (sat 4.8g,mono 1.3g,poly 1.1g)
Protein:22.2g
Carbohydrate:51g
Fiber:8.3g
Cholesterol:23mg
Iron:5.5mg
Sodium:979mg
Calcium:488mg

Mexican cooking@home
by cooking mania

Mexican Bulgur Salad with Citrus-Jalapeño Vinaigrette

RECIPE

Yield
4 servings (serving size: 1 1/2 cups)

Ingredients
1 cup uncooked bulgur or cracked wheat
1 cup boiling water
1 1/2 cups diced zucchini
1 cup fresh corn kernels (about 2 ears)
3/4 cup (3 ounces) diced Monterey Jack cheese with jalapeño peppers
3 tablespoons minced fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
1/4 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons minced seeded jalapeño pepper
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground cumin
Lime wedges (optional)

Preparation
Combine the bulgur and boiling water in a large bowl. Cover; let stand 30 minutes or until liquid is absorbed. Add zucchini and next 4 ingredients (zucchini through beans); stir gently. Combine orange juice and next 5 ingredients (orange juice through cumin); stir with a whisk. Pour juice mixture over bulgur mixture; toss gently. Serve salad at room temperature or chilled. Garnish with lime wedges, if desired.

Nutritional Information
Calories:371 (28% from fat)
Fat:11.4g (sat 4.8g,mono 4.6g,poly 1.1g)
Protein:17.6g
Carbohydrate:55.1g
Fiber:11g
Cholesterol:17mg
Iron:3.2mg
Sodium:413mg
Calcium:207mg

Mexican cooking@home
by cooking mania

Mexican Eggs with Beans

RECIPE

Yield
4 Servings

Ingredients
3 tablespoons vegetable oil
1 small onion, chopped
2 (15 oz.) cans pinto beans, drained
1 1/3 cups shredded Cheddar
4 large flour tortillas
8 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
2 ripe plum tomatoes, diced in 1/4-inch pieces
1 cup jarred green salsa (salsa verde)

Preparation
Preheat oven to 350°F. Heat 1 Tbsp. oil in medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add pinto beans and mash coarsely with a potato masher or a fork. Remove from heat and stir in cheese. Keep warm.

Meanwhile, heat 1/2 Tbsp. oil in a nonstick, 12-inch skillet over medium heat. Add 1 tortilla and cook for 1 minute per side until heated through and pliable. Transfer to a foil-lined baking sheet. Spread one quarter of bean mixture on top of tortilla; keep warm in a 250°F oven. Repeat with remaining tortillas and bean mixture, adding another 1/2 Tbsp. oil to skillet as needed.

Add 1/2 Tbsp. oil to skillet and then add 4 eggs. Cook to your liking. Transfer 2 eggs onto each of 2 tortillas; season with salt and pepper and sprinkle diced tomato on top. Cook and serve 4 more eggs in same manner. Serve tortillas with salsa.

Nutritional Information
Calories:806
Fat:37g (sat 14g)
Protein:38g
Carbohydrate:80g
Fiber:13g
Cholesterol:469mg
Sodium:1mg

Mexican cooking@home
by cooking mania