Healthy Recipes and Ideas for Cinco de Mayo
Theo and I love Mexican food and Cinco de Mayo just gives us another excuse to whip up a fun Mexican meal and a fresh batch of margaritas. As if we need an excuse! It's also a great time to take advantage of the local produce that’s popping up in our area of the world. This month we're finding asparagus, onions, peas, lettuces, spinach and tomatoes among other items.
Whether you’re planning a Cinco de Mayo party or want to celebrate with a simple festive dinner, here are a few creative ideas to include the local bounty. Dress up grilled asparagus with fresh pico de gallo (chopped tomatoes, onions, avocado, jalapeno and lime juice) and Cotija cheese*. Try spinach enchiladas for a fresh meatless alternative. Or lighten up with our favorite healthy and satisfying Baked Chicken Chimichangas recipe, a great alternative to the traditionally fried favorite. They're so flavorful that you'll never miss the fat from frying!
*Cotija [Ko-tee-hah] is a Mexican-style grated cheese cow's milk cheese similar to Parmesan. Both Parmesan and Romano cheeses are suitable substitutes.
BAKED CHICKEN CHIMICHANGAS
2 1/2 cups cooked shredded chicken breast
1 cup reduced fat Mexican Blend Cheese
1 bunch scallions, chopped
1 tsp dried oregano
1 tsp ground cumin
1 clove garlic, minced
4.5 oz chopped green chiles
16 oz fat free refried beans
6, 8” tortillas
Cooking Spray
Salsa
Avocado
Cilantro, chopped, for garnish (optional)
Preheat oven to 425. Combine all ingredients through chiles. Divide refried beans evenly among tortillas and spread down the middle. Top each tortilla with an even amount of chicken mixture. Fold up the bottom third then fold in the sides and roll the tortilla up. Place chimichangas, seam side down on baking sheet sprayed with non-stick spray. Lightly spray the tops of the chimichangas with non-stick spray. Bake 10-15 minutes or until heated through and beginning to brown. Serve topped with salsa, fresh avocado slices and chopped cilantro.
Tip: To prepare chimichangas in advance, wrap each individually with plastic or parchment and freeze in gallon-size freezer bag. Defrost before baking. The chimis will look soggy but don't worry. They will still crisp up when baked.
Adapted from Cooking Light Roast Chicken Chimichanga recipe.
Top 5 Menu Planning Tips for the Perfect Summer Party
It’s party time - graduation parties, pool parties, and just for the heck of it Summer Fun parties! If the thought of planning and cooking for a crowd puts you in a panic or has you breaking a sweat that has nothing to do with the temperature outside then follow these simple tips.
1. Keep it simple - Plan your menu by thinking about the season, choosing simple recipes that can be prepared in advance and that have 5 or less ingredients. A couple of appetizers, a grilled main and a few simple summer salads are sure to please on a warm night.
2. Know your quantities - No need to stress about how much food to get. Follow this simple guide to take the guesswork out of quantities.
3. Make ahead - Make as much as possible ahead of time to avoid spending the whole party in the kitchen while trying to entertain. Most dips, spreads, and even some salads and desserts can be made at least 1 day in advance. Creating a mis-en-place for each recipe will also help you prepare with ease and avoid last minute trips to the store for missing ingredients.
4. Self-Serve Bar - Just because you freed yourself from the kitchen doesn't mean you should get stuck behind the bar. Prepare one or two cocktails in a pitcher and set it out with beer, wine and soft drinks for guests to help themselves.
5. Hire a Professional - If you enjoy entertaining but cooking just isn't your thing then leave why not leave it to us? Contact us now to book your date then get ready to kick back and enjoy the party.
