Free low calorie recipes!
Very easy and tasty side dish that can be served alongside tacos, enchiladas and taco lasagna.
Salsa Rice recipe – 101 calories
Ingredients:
1/2 cup long grain rice
1 cup chunky salsa
1 cup water
Preparation:
1. In a small saucepan, mix the rice, salsa and water.
2. Bring to a boil, cover the saucepan with a lid and reduce the heat to low.
3. Simmer, stirring a few times, for about 20-25 minutes (until the rice is tender).
Jalapeno-Lime Chicken recipe – 162 calories
Ingredients:
1 lb boneless skinless chicken breast halves
1 jalapeno pepper, seeded and diced
1 tablespoon lime juice
1 teaspoon lime zest
1 tablespoon olive oil
2-3 cloves garlic, peeled and minced
1 teaspoon ground cumin
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
sliced black olives, for garnish (optional)
1 sliced jalapeno pepper, for garnish (optional)
Preparation:
1. Combine the diced jalapeno pepper, lime juice, lime zest, olive oil, minced garlic, cumin, salt and pepper in a resealable plastic bag.
2. Place the chicken in the bag and press to remove the excess air; seal tightly.
3. Turn the bag over several times in order to coat the chicken with the marinade mixture.
4. Chill for at least 30 minutes (or overnight).
5. Preheat the grill or oven broiler to medium-high heat.
6. Place the chicken on the grill or in the broiler pan.
7. Cook for about 12-15 minutes (or until the chicken is no longer pink and the juices run clear when pierced with a fork), turning twice to get grill marks.
8. Garnish with black olives and jalapeno slices if desired.
Jicama Chili Sticks recipe – 23 calories
Ingredients:
1 1/2 lbs jicama
1 teaspoon chili powder
1 lime, to squeeze on the jicama
Preparation:
1. Peel the jicama and cut into pieces about 3″ x 1/2″ x 1/2″.
2. Arrange the jicama on a paper towel and sprinkle with lime juice.
3. Sprinkle with chili powder.
4. Arrange on a platter and serve ice cold.
Roasted Serrano Salsa recipe – 46 calories
Ingredients:
6 serrano chilies
1 lb tomato, finely diced
1/4 cup orange juice
2 tablespoons red onions, minced
2 tablespoons cilantro, diced
2 tablespoons yellow bell peppers, diced
1 tablespoon rice vinegar
1/2 teaspoon sugar
1/2 teaspoon salt
Preparation:
1. In a cast iron skillet over medium-high heat, cook the serrano peppers until blackened.
2. Remove half of the blackened skin and discard.
3. Chop the chilies and combine them with the remaining ingredients.
4. Let stand 1 hour.
5. Cover and refrigerate until ready to serve.
Mexican Cashews recipe – 85 calories
Ingredients:
2 1/2 cups cashews
1 egg white
1 teaspoon chili powder
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground ginger
2 teaspoons salt
2 teaspoons sugar
vegetable oil cooking spray
Preparation:
1. Preheat the oven to 300 degrees F (150 degrees C).
2. Line a baking sheet with foil and spray with some vegetable oil cooking spray.
3. In a medium bowl, whip the egg white with a few drops of water until frothy.
4. Add the cashew nuts to the egg white and toss to mix.
5. Use a slotted spoon to transfer the cashews to a clean large bowl.
6. In a small bowl, mix the spices together and then sprinkle on top of the cashews; toss to coat.
7. Spread the cashew mixture in one layer on the baking sheet.
8. Bake for about 25-35 minutes (or until the cashews are crisp and browned), shaking or stirring once to make sure they toast evenly.
9. Transfer the cashews to another cool flat surface to cool and crisp.
