~ Delicious Mexican Weekend ~

Cinco de Mayo commemorates Mexico’s unexpected victory over the French at the Battle of Puebla on May 5th, 1862. And May 5th every year, the city of Puebla celebrates the occasion with a huge parade. 

If you go, expect floats, food, dancing, music, locals dressed as Mexican and French soldiers reenacting the war.

In the United States, they experience Cinco de Mayo a little bit differently. It’s a day to celebrate the vibrancy of Mexican-American culture, and a big part of the way they celebrate is through the food!

The rich flavours, spices, and sauces of Mexican and Mexican-inspired cuisine Americans enjoy have evolved through the years.  Here are a couple of my favourite Mexican recipes that are healthy and delicious!!!  Dinner, Dessert and snack all right here!  Enjoy some Mexican this weekend!

CHICKEN ENCALADAS

You will need:

• 1 Cup low-sodium organic chicken broth
• 1 tsp unflavored gelatin (preferably from grass-fed cows)
• 1 Tbsp olive oil
• 1 cup chopped onion (approx. 11⁄3 medium onions)
• 1/2 medium jalapeño, seeds and veins removed, chopped (optional)
• 4 cloves garlic, finely chopped
• 1/2 tsp. sea salt (or Himalayan salt)
• 2 Tbsp. FIXATE Taco Seasoning
• (see separate recipe for FIXATE Taco Seasoning)
• 1 cup all-natural tomato puree
• 2 tbsp cornstarch (preferably GMO-free) + 2 Tbsp. water (combine to make a slurry)
• 4 cooked shredded chicken breast (6-inch) corn tortillas
• 1/2 cup shredded cheddar-jack cheese

To Make:

1. Sprinkle broth with gelatin. Set aside.
2. Heat oil in medium nonstick skillet over medium-high heat until fragrant.
3. Add onion and jalapeño (if desired); cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.
4. Add garlic; cook, stirring frequently, for 1 minute.
5. Add salt, taco seasoning, tomato puree, and broth. Bring to a boil, stirring frequently. Reduce heat to medium-low; gently boil, stirring occasionally, for 5 minutes.
6. Add cornstarch slurry; cook, stirring frequently, for 1 minute, or until thickened.
7. Combine 2⁄3 cup sauce with chicken in a medium bowl; mix well. Set aside. Preheat oven to 425o F.
8. Place 2⁄3 cup sauce in the bottom of 9 x 9-inch casserole pan. Set aside. Heat medium skillet over medium-high heat.
9. Cook tortillas for 10 seconds on each side. Set aside.
10. Place 1⁄2 Red container of chicken and sauce mixture (11⁄2 oz.) on each tortilla; roll.
11. Place each rolled tortilla, seam-side down, in prepared pan. Top with remaining sauce. Sprinkle each tortilla with 1⁄2 blue container cheddar-jack cheese (approx. 2 Tbsp.).
12. Bake for 10 to 12 minutes, or until cheese is melted and sauce is bubbling. Enjoy! 

GUACAMOLE

GF V VG PF

You will need:

• 2 cups mashed ripe avocado (approx. 2 large)
• 3/4 cup seeded, chopped Roma tomatoes (approx. 2 medium)
• 1/2 cup chopped onion (approx. 3⁄4 medium onion)
• 1 tbsp. finely grated lime peel (lime zest) (approx. 2 limes)
• 1/2 cup fresh lime juice (approx. 2 limes)
• 1/4 cup finely chopped fresh cilantro 
• 1/2 tsp sea salt (or Himalayan salt) 
• 1/4 tsp. ground black pepper 
• 1 tbsp extra-virgin olive oil
• 2 tbsp seeded, chopped jalapeño (approx. 1 medium) (optional) 

To Make:

1. Combine avocado, tomatoes, onion, lime peel, lime juice, cilantro, salt, pepper, oil, and jalapeño (if desired) in a medium bowl; mix well.
2. Serve immediately, or refrigerate, covered tightly, a few hours to let the flavors meld
3. COOK’S NOTE: To keep your guac bright green while storing, press a piece of plastic wrap directly over the top with all air bubbles squeezed out. Since avocados turn brown when exposed to the air, removing the air removes the process of browning!
4. TIP: For a chunkier guacamole, mash avocados with a potato masher or the back of a fork. For a smoother guacamole, use a food processor.

PINA COLADA YOGURT AND FRUIT SALAD

FOR PIÑA COLADA YOGURT

• 1 1/2 cups reduced-fat (2%) plain Greek yogurt
• 1 tsp pure coconut extract 
• 1/2 cup crushed pineapple, in juice

FOR FRUIT SALAD:

• 1/2 cup unsweetened shredded coconut 
• 1 stalk lemongrass (optional)
• 1 cup of 1⁄2-inch cubed pineapple 
• 1 cup of 1⁄2-inch cubed papaya
• 1 cup of 1⁄2-inch cubed mango
• 1 cup of 1⁄2-inch cubed honeydew melon 

1. Combine yogurt, extract, and pineapple in a medium bowl; mix well. Set aside.
2. Heat a large skillet over medium heat.
3. Add coconut; cook, tossing frequently, for 4 to 5 minutes, or until coconut is golden brown. Remove from pan immediately, so that it doesn’t scorch. Set aside.
4. Remove woody stem and tough root end of lemongrass (if desired). Peel off outside layer leaving only the tender internal shoot. Slice into rounds, as thin as you can make them. Set aside.
5. Combine pineapple, papaya, mango, and honeydew in a large mixing bowl; toss gently to blend.
6. Garnish with coconut and lemongrass, and serve with a side of Piña Colada Yogurt (1⁄2 cup each).

KALE CHIP NACHOS

You will need:

• Parchment paper Nonstick cooking spray
• 4 cups raw kale, stems and ribs removed and discarded, leaves cut into 1-inch pieces
• 1 tbsp olive oil
• 1 dash sea salt (or Himalayan salt)
• 12 oz. raw extra-lean ground beef
• 1 tbsp Fixate taco seasoning
• 1 tbsp olive oil
• 1/4 tsp sea salt (or Himalayan salt)
• 2 medium Roma tomatoes, seeds removed, chopped12 oz. raw extra-lean ground beef
• 1/2 cup chopped onion1 tbsp FIXATE Taco Seasoning
• 1 cup canned black beans, drained, rinsed
• 1/2 cup shredded cheddar cheese
• 1 tbsp fresh lime juice (juice of 1⁄2 medium lime)
• 1/4 cup chopped fresh cilantro

To Make:

1.  Preheat oven to 400o F.
2. Cut a sheet of parchment paper into four equal squares. Lay parchment
3. paper squares on a large baking sheet; lightly coat with spray. Set aside.
4. Combine kale, oil, and salt in a large bowl; toss gently to blend
5. Evenly arrange kale, in a single layer, on each parchment paper square
6. Bake for 15 to 18 minutes, turning halfway through, or until dry and crispy. Set aside.
7. Combine ground beef and taco seasoning in a large mixing bowl; mix with clean hands until just blended. 
8. Cook’s Note: Try not to overmix as that will make the meat tough; knead just enough to combine ingredients into a uniform, homogenous mixture
9. Heat oil in large skillet over medium-high heat; swirling to coat pan
10. Add ground beef mixture and salt; cook, stirring frequently, for 6 to 8 minutes, or until lightly browned and cooked through. Drain and discard any excess fat.
11. Top kale chips evenly with ground beef mixture, tomato, onion, black beans, and cheese.
12. Bake for 3 to 5 minutes, or until everything is warm and melty.
13. Carefully transfer each parchment sheet to a serving plate. Drizzle evenly with lime juice and garnish with cilantro; enjoy!

TIP:  Kale chips can be more fragile than tortilla chips, so you might want to enjoy these nachos with a fork.

VARIATION:  Substitute ground chicken breast or 93% lean ground turkey for ground beef.