With this Sunday coming up being the 5th of May, that means its Cinco de Mayo. This Mexican holiday commemorates the victory of Mexican military over the French at the battle of Puebla during the Franco-Mexican War in 1862. This relatively little known holiday is a big day in Mexico and Mexican and Chicano communities. Over the past few years, since Mexican foods have become so popular here in the U.S., this little holiday has also gained importance and now provides a good reason/excuse for putting together a Mexican meal and perhaps having a party. Pinatas anyone?
The Mexican Chicken recipe produces an extremely tasty dish that is low in calories, fat, and carbohydrates. It can be served over rice, or wrapped in a tortilla, or simply eaten as is.
Along with it I served yellow rice, for those who can eat carbs, and a corn and black bean salad. The recipe for the salad is included here also.
I love this salad as it makes a great side dish, or appetizer served with chips. It can also be used as a topping on taco salads or served with grilled meats. Nutritionally, it is very low in saturated fat, and loaded with antioxidants. The carbohydrates that the beans and corn provide are complex carbs for the most part, and do not have an immediate impact on blood sugar. Use fresh sweet corn when it is in season, otherwise, frozen, thawed corn, or canned corn will work just fine also.
Servings: about 4
- 1 pound boneless chicken breasts
- 1 tsp. taco seasoning
- salt to taste
- 1/2 cup enchilada sauce
- 4 oz. shredded cheddar cheese
- 3 green onions, chopped
1. Preheat oven to 350*F. Grease or spray an 8-inch baking dish.
2. Sprinkle chicken on all sides with the taco seasoning.
Grill or pan sauté until just cooked. Remove from the pan or grill and cut into smaller bite-size pieces.
3. Place chicken in the prepared baking dish, sprinkle with salt if desired, and add enchilada sauce. Toss to coat with the sauce. Sprinkle cheese over the top.
4. Bake at 350* for 10 – 20 minutes until heated through and bubbly. Scatter green onions over the top.
Serve over rice or wrapped in a tortilla if desired. The yellow rice I served was Carolina brand packaged mix that only required water added before cooking.
Nutritional index: calories, 266, carb. 4 g. fat, 12 g.
SOURCE: genaw.com/low carb
SOUTHWESTERN BLACK BEAN SALAD
SERVINGS: about 6 – 8
- 15,5 oz. can black beans, rinsed and drained
- 9 oz, cooked corn, fresh or frozen (thawed if frozen)
- 1 medium tomato, chopped, or cherry tomatoes, halved
- 1/3 cup red onion, chopped
- 1 scallion, chopped
- 1 1/2 – 2 limes, juiced
- 1 Tbsp. olive oil
- 2 Tbsp. fresh cilantro, chopped ( or more to taste)
- salt and pepper to taste
- 1 medium avocado, diced
- 1 jalapeño, diced. (optional)
In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.
Squeeze fresh lime juice into the mixture (to taste) and olive oil. Marinate in the refrigerator for 30 minutes. Add avocado before serving.
Nutritional profile: Wt. Watcher Points+; 2 pt., calories: 79.5, fat: 3.5 g., Carb: 12 g. Sodium: 127mg.(with no added salt)