Cinco de Mayo

It's Cinco de Mayo. So, in honor of that, I'm posting Mexican recipes. Today's six Mexican recipes include Light Sour Cream Chicken Enchiladas and Turkey Tostadas. Enjoy!

MEXICAN TURKEY FRITTATA

Recipe Yield: Makes 9 servings

Source: Jennie-O

View online at https://diabeticgourmet.com/diabetic-recipes/mexican-turkey-frittata.

Ingredients

1 (16-ounce) package JENNIE-O Extra Lean Ground Turkey Breast

1/4 teaspoon cumin

1 tablespoon vegetable oil

1 green bell pepper, chopped

2 cups sliced small mushrooms

1 tablespoon chipotle peppers in adobo sauce, finely chopped

3 cups egg substitute or 12 eggs

1/2 cup milk

1/4 cup chopped fresh cilantro

1 cup shredded low-fat Mexican blend cheese

1/3 cup sliced green onions

Directions

Heat oven to 350F.

Mist 8 x 8-inch baking dish with cooking spray.

Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.

Sprinkle with cumin; stir to mix.

In large skillet over medium-high heat, add oil, green pepper, mushrooms and chipotle peppers.

Cook 5 minutes, stirring occasionally, until mushrooms are cooked.

In large bowl, whisk eggs, milk and cilantro until well mixed.

Stir in turkey, cheese, mushroom mixture and green onions.

Spoon mixture into baking dish.

Bake 30 to 40 minutes or until set. Always cook to an internal temperature of 165F.

Notes:

This flavorful egg and turkey frittata recipe will wake up your taste buds.

Nutritional Information Per Serving: Calories: 170; Fat: 6 g; Saturated Fat: 3 g; Sodium: 300 mg; Cholesterol: 40 mg; Protein: 24 g; Carbohydrates: 4 g; Sugars: 3 g

MEXICAN MEATBALL KABOBS

Recipe Yield: Yield Makes 30 servings, 2 skewers each

View this online at https://diabeticgourmet.com/diabetic-recipes/mexican-meatball-kabobs.

Ingredients

Nonstick cooking spray

3 pounds lean ground beef

2 cups quick oats

1 can (12 fluid ounces) Nestle’s Carnation Evaporated Milk

2 large eggs

1/2 cup ketchup

2 packets (1.25 ounces each) taco seasoning mix

1 teaspoon ground black pepper

3 large bell peppers (any color), cut into 60, 1-inch pieces

60 4-inch wooden skewers

Salsa and sour cream (optional)

Directions

Preheat oven to 350F. Foil-line 3 baking sheets and spray with nonstick cooking spray.

Combine ground beef, oats, evaporated milk, eggs, ketchup, taco seasoning and black pepper in large bowl until just mixed. Form mixture into 120, 1-inch meatballs. Place on prepared baking sheets.

Bake for 15 to 20 minutes or until no longer pink in center. Drain on paper towels, if needed.

Thread two meatballs and one piece of pepper on each skewer. Place on large serving platter. Serve with salsa and sour cream.

Nutritional Information Per Serving: Calories: 110; Fat: 1.5 g; Saturated Fat: 1.5 g; Fiber: 1 g; Sodium: 260 mg; Cholesterol: 40 mg; Protein: 11 g; Carbohydrates: 8 g; Sugars: 3 g

LIGHT SOUR CREAM CHICKEN ENCHILADAS

Recipe Yield: Servings: 6 (2 Enchiladas each)

Source: Cooking Healthy and Fast

Book Title: Cooking Healthy and Fast

View this online at https://diabeticgourmet.com/diabetic-recipes/light-sour-cream-chicken-enchiladas.

Ingredients

1 (8oz) container light sour cream

1 (8oz) container nonfat plain yogurt

1 (10-3/4oz) can cream of chicken soup with 1/3 less salt

1 (4oz) can diced green chilies

12 (6-7 inch) white corn or flour tortillas

1 Cup (4oz) shredded reduced-fat Cheddar cheese

1-1/2 Cups chopped cooked chicken

1/4 Cup sliced green onions

Directions

Heat oven to 350F degrees. Spray a 13x9-inch (3 Qt) baking dish with nonstick cooking spray. In med. bowl, combine sour cream, yogurt, soup and chilies; mix well. Spoon bout 3 Tbsp sour cream mixture down center of each tortilla. Reserve 1/4 cup Cheddar cheese; sprinkle each tortilla with remaining cheese, chicken and onions. Roll tortillas and place in spray-coated dish, seam side down. Spoon remaining sour cream mixture over tortillas. Cover with foil and bake for 25 to 30 minutes, or until hot and bubbly. Remove foil; sprinkle with reserved 1/4 cup cheese. Return to oven & bake, uncovered, an additional 5 minutes or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes, if desired.

Nutritional Information Per Serving: Calories: 358; Fat: 9 g; Sodium: 590 mg; Cholesterol: 63 mg; Carbohydrates: 35 g

Diabetic Exchanges: 3 Lean Meat, 2 Bread/Starch, 1/2 Milk, 1 Fat

MEXICAN CHICKEN SOUP

Yield: 10 servings. Serving Size: 1-1/2 cups. May be viewed online at http://diabeticgourmet.com/recipes/html/1206.shtml

Ingredients

1 Tbsp canola oil

2 cloves garlic, minced

1 medium onion, sliced

4 celery stalks, sliced

1/8 tsp ground black pepper

2 tsp cumin

1 tsp red pepper flakes

8 cups low-sodium chicken stock

2/3 cup lentils

1 can (19 oz) tomatoes, chopped

3 medium carrots, thinly sliced

2 lbs cooked chicken, cubed

1 small zucchini, thinly sliced

1 cup frozen peas

1 small avocado, peeled and sliced

Directions

In Dutch oven, heat canola oil. Add garlic, onion and celery. Sauté until vegetables are tender. Season with black pepper, cumin and red pepper flakes.

Add chicken stock, lentils, tomatoes and carrots. Simmer, covered, 30 minutes, or until carrots are tender.

Add chicken, zucchini and peas.

Cover and simmer 10 to 15 minutes longer, or until vegetables are tender. Garnish with avocado slices.

Nutritional Information Per Serving: Calories: 250; Protein: 33 g; Fat: 6 g; Sodium: 280 mg; Cholesterol: 75 mg; Saturated Fat: 1.5 g; Dietary Fiber: 5 g; Carbohydrates: 14 g

SMOKY MEXICAN STIR FRY

This recipe begins, “The dual smoky flavors of bacon and chipotle chile (smoked jalapeno) liven up this quick and healthful stir-fry with pork tenderloin. The contrasts in temperature and texture – a hot savory stir-fry over cool crunchy lettuce – is a treat for the palate.”

Recipe Yield: Yield: Serves 4.

Source: NPB

Recipe and image appear courtesy of the National Pork Board.

View online at https://diabeticgourmet.com/diabetic-recipes/smoky-mexican-stir-fry.

Ingredients<

1 small pork tenderloin, (about 12 oz.)

4 slices bacon, diced

1 chipotle chile, (drained, if canned in adobo sauce; rehydrated in warm water if dried), chopped*

1 tablespoon vegetable oil

1 teaspoon ground cumin

1 teaspoon dried oregano

2 cloves garlic, crushed

1 red bell pepper, OR green, cut into thin strips

1 small onion, cut in half and thinly sliced

3 cups romaine lettuce, OR iceberg lettuce, coarsely chopped

Directions

Slice pork tenderloin in half lengthwise, and then cut crosswise thinly.

Toss pork, bacon and chipotle pieces together in small bowl, set aside.

Combine oil, cumin, oregano and garlic and heat in large nonstick skillet over medium-high heat. Add the bell pepper and onion, stir-fry 2-3 minutes or until crisp-tender. Remove and reserve.

In same skillet, stir-fry the pork, bacon and chile for 2-3 minutes, until pork is just done and bacon crisp.

Return the vegetables to the skillet and heat through. Serve over lettuce.

* Wear rubber gloves when handling hot chiles

Nutritional Information Per Serving: Calories: 210; Fat: 11 g; Saturated Fat: 3 g; Fiber: 2 g; Sodium: 150 mg; Cholesterol: 60 mg; Protein: 22 g; Carbohydrates: 6 g

TURKEY TOSTADAS

Yield: 4 servings

Source: UMass Extension Nutrition Education Program

Find this recipe at: http://diabeticgourmet.com/recipes/html/1139.shtml

Ingredients

2 cups cooked turkey (cut into bite-size pieces, or 2 cups ground turkey, browned in a skillet and drained)

2 tablespoons taco seasoning (chili)

1-1/2 cup water

4 corn tortillas

1/4 cup refried beans (low-fat or fat-free)

1/4 cup Cheddar or Monterey Jack cheese (shredded, low-fat)

1/2 cup tomatoes (chopped)

1/2 cup lettuce (shredded)

2 tablespoons onion (chopped)

1/2 cup taco sauce

plain yogurt (low-fat or fat-free optional)

guacamole (or mashed avacado optional)

Directions

Wash and prepare vegetables.

In a large skillet over medium heat, combine turkey, taco seasoning, and water.

Bring mixture to boil, reduce heat and simmer 5 minutes, stirring occasionally.

Place tortillas on a cooking sheet. Bake at 375 for 4-7 minutes or until tortillas are crispy.

Spread tortillas with a tablespoon of beans. Top with 1/4 meat mixture and cheese.

Return tortillas to oven to cook for 2-3 minutes or until cheese is melted.

Top with tomatoes, lettuce, onions and taco sauce. Garnish with yogurt and guacamole, if desired.

Nutritional Information Per Serving: Calories: 230; Calories from Fat: 35; Protein: 26 g; Fat: 4 g; Sodium: 420 mg; Cholesterol: 50 mg; Saturated Fat: 4 g; Dietary Fiber: 3 g; Carbohydrates: 20 g