Recipes

Nopal Salad (Prickly Pear Cactus Salad)

POINTS value per serving | 2 ?

Ingredients

• 1/2 medium white onion
• 1 tbsp fresh cilantro
• 2 avocados
• 2 medium tomatoes
• 1 fresh jalapeño or use jarred for mildness
• 1 jar nopales/nopalitos (cactus)
• Juice of 1 lime
• 3/4 cup Queso Añejo Enchilado (Parmesan is ok)

Instruction

Nopales are now found in the Mexican food aisle in most grocery stores.  If you see Goya, La Costena, Embasa or Dona Maria products you’ll for sure find these.

Drain and rinse nopales… the juices are usually a little gooey so this may take a few rinses.  Dice and combine the onions, tomatoes, avocados, jalapeños, and nopales. Sprinkle with chopped cilantro and lime juice. Add the cheese and mix through.

This can be served alone as a type of salad or is also really good as a dip with tortilla chips. Because of the colors, it’s become a staple for us at Christmas-time.

Meatloaf Cupcakes

POINTS value per serving | 2
Servings | 12

Ingredients

2 egg whites
1 cup water
1 pound uncooked lean ground beef (with 7% fat)
1 box Kraft Stove Top Savory Herb Stuffing

Instructions

Preheat oven to 350. Combine all ingredients and fill cupcake pan (12 regular sized cupcakes). Bake for 20 minutes or until browned.

Tacos de carne asada (Steak Tacos)

POINTS value per serving | 5
Servings | 6

Ingredients

• 1 medium white onion
• 1/2 cup fresh cilantro
• 1 garlic clove, peeled and roughly chopped
• 2 limes
• 3/4 cup Queso Añejo Enchilado
• 1/2 clove garlic (minced)
• 1 lb skirt or flank steak trimmed of extra fat
• olive oil spray
• salsa
• 6 medium whole wheat tortillas

Instructions

Grill Instructions: Marinate meat for about one hour with garlic, juice of 1 lime, 1/2 teaspoon salt and 1/2 sliced onion. Grill onion over open flame until blackened. Lightly oil steak and grill about 2 minutes. Cut steak into strips against the grain and sprinkle with juice of the other lime.

Stovetop Instructions: Cut steak into strips against the grain. Spray skillet with olive oil and sautee 1/2 sliced onion until brown. Add steak to pan and sprinkle with juice of the other lime. Allow to cook until fully browned.

Finely chop the other half of the onion and the cilantro, combine. Grate queso with a small grater, it crumbles into small pieces. Warm tortillas on grill or in microwave and fill with steak. Sprinkle with cilantro & onion mix, salsa and 2 tbsp of cheese.

Alternatives:
- Traditional meat from a Mexican grocer is called arrachera, they will trim and tenderize for you if you ask
- If you can’t find this cheese, parmesan or shredded mozzarella can be substituted with a small change in flavor/points (2 tbsp Queso Añejo Enchilado = .5 pt)

Chicken Tacos

POINTS value per serving | 4
Servings | 8

Ingredients

• 2 sprays olive oil cooking spray
• 1 pound uncooked boneless, skinless chicken breast (cut into strips)
• 1/3 cup chili powder
• 1/2 tbsp ground cumin
• 1/2 onion (sliced)
• 1/2 clove garlic (minced)
• 2 sprigs cilantro leaves (chopped)
• 8 medium whole wheat tortillas
• 2 cups shredded fat-free cheddar cheese
• 1/2 head lettuce (cut)
• 1 cup tomatoes (chopped)
• 1 cup reduced-fat sour cream
• 1 cup salsa

Instructions

Spray skillet with olive oil. Add chicken, onion, cilantro and garlic to skillet. Cook on medium heat for about 5-7 minutes until most of the pink is gone. Add cumin and chili powder. Stir well, reduce heat to low and cover for another 5-10 minutes. Once cooked, shred the chicken with a fork or keep in strips for more of a fajita-style.

Heat the tortillas and load up with the chicken, sour cream, salsa, tomatoes, lettuce and cheese. Should make 8 medium tacos if you don’t overload on the chicken.

Toppings in my grandmother’s style:

1 tbsp Queso añejo enchilado
1 tbsp chopped cilantro and 1 tbsp chopped onion combined
1 tbsp salsa verde