I can honestly say that I do not know anyone who does not love Mexican food. It is so spicy, savory and festive. You can turn up the heat on it, or tame it a bit. But, you can also pack on a lot of extra pounds, if you’re not careful with the ingredients. I have a new love for Mexican Food, since moving to The Valley of the Sun, but I make sure I skimp on the calories without sacrificing flavor. Here are some of my Fiesta Favorites from my Fitness Answer Meal Plan:
BEEF ENCHILADAS
1 8 oz. Pkg. Of Ground Beef
4 Small Low-Carb Whole Wheat Tortillas
½ Cup Green Peppers
¼ Cup Chopped Black Olives
1 8-oz. jar of crushed tomatoes
1 Jar of Salsa
¼ Cup of Monterrey Jack Cheese
Pre-heat oven to 350 degrees. Brown ground beef in medium skillet. Add in Green peppers, black olives and crushed tomatoes. Fill tortilla shells with meat mixture
Fold shell tightly, sealing off all four corners and place in baking pan. Pour salsa on top and bake in pre-heated oven for about 20 minutes.
Makes 2 servings
Serve with mixed greens and 2 tbs. Of Lime Avocado dressing
½ of Avocado
1 tablespoon Lime Juice
1 tablespoon White Wine Vinegar 2 teaspoons
¼ Cup of Greek or plain yogurt
Salt and Pepper
CHICKEN FAJITAS W/ FAT FREE SOUR CREAM AND LITE CHEESE ON A WHOLE WHEAT PITA
• (4) 6oz. Chicken Breasts, diced
• 2 tbsp. Of olive oil
• 1 bunch of cilantro, cleaned and trimmed
• ½ Cup of sliced red bell peppers
• ½ Small, yellow, Spanish onion diced
• ¼ cup of Monterrey Jack Cheese
• Greek Yogurt
• 4 Small Low-CarbWhole Wheat Tortillas
• Salsa
In large skillet stir-fry chicken in olive oil until tender, cover and set aside. Add onions, peppers and cilantro. Fill each pita with chicken and pepper/onion mixture. Garnish with a dollop of Greek yogurt and salsa.
4 servings
Serve with side salad with balsamic vinaigrette
FAJITA SALAD
• 6oz. Chicken Breasts, diced
• 1 tbsp. Of olive oil
• 1 bunch of cilantro, cleaned and trimmed
• ¼ Cup of sliced red bell peppers
• ¼ Small, yellow, Spanish onion diced
• ¼ cup of Monterrey Jack Cheese
• 1 small avocado peeled, cored and sliced
• Greek Yogurt
• 2 Cups of Romaine Lettuce
• Salsa
In large skillet stir-fry chicken in olive oil until tender, cover and set aside. Add onions, peppers and cilantro. Pour over bowl of romaine. Add in cheese and avocado. Garnish with a dollop of Greek yogurt and salsa.
Joanne Sgro is a Television Fitness Expert, Certified Personal Trainer and Sport Nutritionist. She is Certified in Pilates, Pre-natal/Post-Partum, Yoga and Senior Fitness. She specializes in Weight Loss, Post-Rehab and Post Cancer Training. Joanne's fitness plans and recipes are available globally on her website www.fitnessanswer.com. She resides in the Phoenix, AZ area with her fiancé, where she runs her personal training business, Fitness Answer, LLC.