Authentic Mexican Fiesta: Pico De Gallo, Guacamole, & Chicken Tacos

There is nothing like a true, authentic Mexican fiesta, but we all know how unhealthy they can be.  We were determined to revise some of our favorite Mexican dishes and change them into a healthy, delicious meal.  These revised dishes are so fresh and filled with so much delicious flavor!  These dishes are so incredibly easy to make, so do not be afraid to take on this Mexican fiesta!  Everyone will be saying "muy delicioso!" 

Pico De Gallo

Ingredients: 
10-12 plum tomatoes, seeded and chopped
1 small red onion, chopped
Large handful of cilantro, chopped
2 limes
Kosher salt and fresh ground pepper to taste

Directions:
Seed and chop tomatoes and place in bowl.  Chop red onion and cilantro and add to bowl.  Squeeze two limes into the bowl and salt and pepper to taste.  Stir together and let flavors sit in fridge to marry.  Serve whenever! See, so simple!



Guacamole with Chips

Ingredients:

5 avocados, pitted and peeled

1 small red onion, chopped

3 garlic cloves, minced

Large handful of cilantro, chopped

2 limes

Kosher salt and fresh ground pepper to taste

Tortilla Chips (Our favorite chips, if available, are La Favorita Tortilla Chips.  They are the lowest cal and fat chips that we have found.  They are salty and delicious- just like the restaurants! :))

Directions:

Remove peel and pit from avocados and put avocado meat into a bowl.  Mash together with a fork or masher, until slightly smooth but still chunky.  Add chopped red onion, minced garlic cloves, cilantro and 2 limes juiced to the avocados.  Mix and combine thoroughly.  Add salt and pepper to your liking.  Enjoy with chips!  

Chicken Tacos 

Ingredients:

4 boneless chicken breasts or rotisserie chicken

2 cans of fat free and sodium free chicken broth

5 chipotle peppers in adobo sauce (You will a can in these in the Mexican aisle of your grocery store) 

4 cups cilantro, chopped

6 garlic cloves, slightly chopped

2 cups of low fat orange juice (Tropicana has a great one)

2 tsp cumin

1 1/2 TBS worcestershire sauce

Kosher salt and fresh ground pepper to taste

Flour tortilla (We use Low fat La Favorita Flour Tortillas! Love that brand!)

Guacamole, from above

Low fat shredded cheddar cheese

Pico De Gallo, from above

Directions:

Place chicken breasts in a single layer in large saucepan or dutch oven.  Cover with chicken broth until chicken are completely submerged in broth.  (You may not use all of the broth.)  Bring to a boil, then put heat to low and simmer for 10 minutes with lid slightly covering the pan or dutch oven.  After ten minutes, turn off heat and let chicken sit for another 10-15 minutes, or until cooked through.  Once cool, take chicken out of broth and shred.  If you are using a rotisserie chicken, just shred white meat and disregard poaching directions above.  In a blender, combine chipotle peppers, cilantro, garlic, orange juice, cumin, and worcestershire and blend or pulse together until smooth.  Add salt and pepper to taste. Pour the mixture into a separate saucepan or dutch oven, and add shredded chicken.  Heat over low heat until chicken is warm.  If desired, heat a tortilla in a pan until crisp.  Once crisped, add a thin layer of guacamole to the tortilla.  Sprinkle cheddar cheese over guacamole and add desired amount of chicken.  Top with pico de gallo!  Enjoy!  Yum!   

Oreo Balls

Everyone that I know, loves a good Oreo.  Oreo balls take Oreos to a whole new level -- just ask anyone who has had one.  These little truffle treats are just so divine!  We will not lie, we have had full fat Oreo balls plenty of times, but we decided to try to revise the normal full fat recipe by cutting the fat in half but keeping all of the flavor.  No one would ever know that these are lower fat version because they are just as delicious.  Making these sweet treats with Meagan Feldhaus and Ashley Grossaint was so much fun and it just goes to show how easy and fun these treats are to make!

Ingredients:

1 bag low fat Oreo cookies

1 16 oz. container non-fat or reduced fat cream cheese (We used fat free)

1 bag milk chocolate chips 

1 bag white chocolate chips

Directions:

Let cream cheese come to room temperature.  Put Oreos in a plastic bag and crush into fine pieces.  (You will probably need to crush in two batches.)  Put crushed Oreos in a large bowl with softened cream cheese.  Blend together with mixer until well combined.  Once combined, form and roll small balls about an inch in diameter and place on a lined cookie sheet with wax paper.  When all balls are formed, freeze for 20 minutes.  While freezing, melt chocolate chips either in a double broiler or in the microwave.  (The microwave is the easiest.  If the white chocolate does not melt smoothly, add a small amount of shortening to the chocolate, about 1/4 tsp.)  Take balls out of freezer and dip each ball individually into the chocolate.  This is easiest when done with two forks.  Make sure each ball is coated evenly with chocolate and place back on lined cookie sheet.  When all of the balls are covered in chocolate, freeze again until chocolate hardens.  Enjoy and indulge! :) 

*To decorate sprinkle the balls with your favorite sprinkles immediately after dipped in chocolate.  Drizzling with the opposite color of chocolate is also fun, as well as, just leaving them plain.   

Pumpkin Muffins

Who cares if it is Spring- pumpkin muffins are too good to only have in the Fall! These tasty muffins are so easy and so healthy.  With the addition of chocolate chips and yummy topping, these low fat muffins have all of the flavor of a good old fashioned muffin.  These are a family favorite and we guarantee that they will be a favorite of yours too!  Enjoy these muffins, without having to worry about getting a muffin top :)

Ingredients:

2 3/4 cup flour

1 cup granulated sugar

1 TBS baking powder

1 tsp baking soda

2 1/2 TBS cinnamon

1/2 tsp salt

1 1/2 cup canned pumpkin

3/4 cup fat free sour cream

1/4 cup applesauce

1 egg

1 egg white

1 tsp vanilla extract

1/3 cup non-fat milk

1 cup mini semi-sweet chocolate chips, optional

1/4 cup pecans, finely chopped, optional

Topping:

2 TBS granulated sugar

3 tsp brown sugar

1/4 tsp cinnamon

Directions:

Preheat oven to 375 F and spray 2 muffin tins with non-stick cooking spray.  In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt.  In another bowl, combine pumpkin, sour cream, applesauce, egg, egg white, vanilla, and non-fat milk.  Add the wet ingredients into the dry ingredients and stir just until combined.  Add chocolate chips and half of the chopped pecans and stir just until evenly dispersed in the batter.  Fill each muffin tin to the top.  In a small bowl, mix together the topping of sugar, brown sugar, and cinnamon.  Sprinkle each muffin with the remaining half of pecans and then top the pecans with the sugar topping.   This recipe will make about 17-18 muffins.  Bake for 25 minutes or until toothpick comes out clean.  Enjoy!

Faux Fried Ravioli

If you ever have had fried Ravioli, you know how absolutely delicious they are!  Fried Ravioli is one of our favorite meals to order at any Italian restaurant, although it may not be the healthiest.  This is why we had a sudden inspiration to put our own take on fried Rav's and try baking them instead! These are super easy to make and will trick anyone into thinking they are deep fried and the real thing!  (We think these are even better than the real thing!  And it is even better that they are healthier!) So delish!

Ingredients:
1 package of your favorite Ravioli (We love Costco's Spinach and Cheese Ravioli)
3/4 cup Italian bread crumbs
3/4 cup shredded Parmesan 
2 egg whites
Olive oil
1 jar of your favorite tomato sauce for dipping (We like Organic Muir Glen Tomato Basil Sauce- you may want 2 jars depending on how much dipping sauce you'd like) 


Directions:
Preheat the oven to 375 degrees and spray a baking sheet with non-stick cooking spray.  Bring a pot of water to a boil and add Raviolis.  Boil the Ravioli for about 5 minutes until slightly cooked but still firm or al dente.  While boiling, prepare two dishes for your dredging station.  In one bowl, add two egg whites and whip until frothy.  In the second bowl, combine the Italian bread crumbs and Parmesan.  Once Ravioli's are done, take off heat and carefully spoon them into a strainer.  Rinse under cool, slow running water just to slightly cool.  Take one Ravioli at a time and dip in egg whites.  Then thoroughly coat in bread crumb and cheese mixture and place on baking sheet.  Drizzle lightly with olive oil.  Cook in oven for 5 minutes and then turn on your broiler on high and broil until toasty and brown.  (While the Ravioli's are cooking, heat up the tomato sauce in a sauce pan.)  Eat and enjoy!! :)

Cookies N Cream Ice Cream Pie

Do you scream for ice cream!? We do!! This ice cream pie is absolutely divine.  It is deliciously rich and chocolatey so no one will know that this pie has half the fat as a normal pie.  Get ready for an super easy phenomenal ice cream pie that will make everyone beg for more!

Ingredients:

1 store bought chocolate cookie pie crust 

2 squares of unsweetened chocolate 

6 TBS water

1/2 cup sugar

1/4 tsp salt

3 TBS butter

1/4 tsp vanilla 

1 tub of Half The Fat Cookies N Cream Ice Cream (We like Dreyers!)

2 low fat Oreo cookies (Optional)

Directions:

To make the fudge, combine chocolate squares and water into a small sauce pan on low heat.  Once the chocolate has melted, add the sugar and salt and constantly stir until the sugar has dissolved.  Add the butter and vanilla and combine.  Pour the chocolate fudge sauce into the bottom of the pie and carefully spread all over the sides of the pie crust with a spatula so the pie bottom and sides are covered generously in fudge.  Freeze for 45 minutes.  Take out ice cream 20 minutes before the fudgey crust is frozen.  Gently spoon softened ice cream all over the top of the crust.  Put back in freezer until ready to serve.  Before slicing, if you would like, sprinkle 2 crushed up low fat Oreos on top of pie.  Enjoy! :)  

 

Peg & Chelsea's Salad Pizza

Peg and Chelsea are not only our second family, but amazing cooks!  Like us, they like to eat and cook healthy which is why this creation of theirs is featured on our blog.  This salad pizza is great for a lunch, an appetizer, or a dinner.  Everyone, even the men in your family, will love and enjoy this tasty treat!

Ingredients:

1 package of pizza dough (We get ours from the frozen section in our grocery store- we get whole wheat if they have it!)

5 plum tomatoes, chopped and seeded

1/2 red onion, thinly sliced

3/4 cup mozzarella cheese

2 garlic cloves, minced

3/4 cup balsamic vinegar 

1 bag romaine lettuce 

1 TBS olive oil 

Parmesan cheese-optional

Directions:

Preheat oven to 450 degrees F.  Follow instructions on package and thaw pizza dough.  Take a cookie sheet and spray with non-stick cooking spray.  Carefully spread apart the dough to cover the bottom of the cookie sheet.  (If you want a yummy thick crust, leave the edges thicker than the middle.)  Pour the olive oil in a small bowl.  Take a pastry brush and spread the dough with olive oil.  (You most likely will not use a full tablespoon.  You just want a light cover.)  Chop and seed the tomatoes into small chunks and spread over the dough.  Slice the onion and spread over the pizza, as well.  Bake for 15 minutes or until crust is slightly golden brown.  While the pizza is baking, mince garlic and combine with balsamic vinegar in small bowl.  Rinse and dry the bag of romaine lettuce and place in large bowl.  Pour as much of the vinegar and garlic mixture you would like over the lettuce.  Take pizza out and sprinkle mozzarella cheese evenly over the pizza.  Put back in the oven until the cheese is melted.   Once the cheese has melted, take out of the oven and slice the pizza into as many pieces as you would like.  Put a slice on a plate and scoop as much salad as you would like over the pizza.  If you would like, you can add shards or sprinkle Parmesan cheese on top of the salad pizza.  Enjoy! :) 

Lasagna Rolls

When you are craving Italian food, because we all do, this is a great, healthy recipe to turn to.  These lasagna rolls are fairly easy to make and packed with not only delicious flavor, but tons of nutrition.  You will please everyone with this cheesy little roll ups.  

Ingredients:
10-12 uncooked lasagna noodles
1-2 jars of your favorite tomato sauce
1/2 tsp of ground pepper
3/4 tsp salt
1 large egg
1 cup grated Parmesan
1 10 oz package of frozen spinach, thawed and drained
1 15 oz container of low fat ricotta cheese
2 cups of shredded part-skim mozzarella cheese

Directions:
Preheat the oven to 450 degrees F.  Boil the noodles until they are al dente (or not fully cooked).  Carefully drain so they do not break.  The noodles will be very fragile.  Lay out noodles on cookie sheet.  Spray a 13 x 9 baking dish with non-stick cooking spray.  Pour half of a jar of tomato sauce on the bottom of the baking dish.  In a bowl, mix together spinach, ricotta cheese, 1 cup of mozzarella, Parmesan, egg, salt, and pepper.  Combine all ingredients until they are well incorporated.  Spoon about 2 TBS of the cheese and spinach mixture on to each noodle and spread evenly over noodle.  Start and one end and roll the lasagna noodle up until it is in a roll-up form.  Put seam down into sauced baking dish.  Once all roll-ups are settled in the dish, cover with remaining tomato sauce.  (Add as much of the sauce as you would like, depending on how saucy you like it- we like it saucy!)  Then, sprinkle sauced noodles with remaining cup of mozzarella cheese.  Cover with tin foil and bake for 20 minutes.  Uncover the baking dish and bake for 15 more minutes.  If you want a crunchy top like ours, turn the broiler on for the remaining 3-5 minutes.  Enjoy!
*Adding meat to this recipe would be an awesome addition, but remember meat adds more fat and calories.  This meal is delicious without it! :)