Mexican Dishes



Mexican Rice

3/4 cup imitation rice (dry)

1 clove fresh minced garlic

3/4 cup chopped white onion

1/2 cup chopped green pepper

2 Tblsp. tomato sauce

1/2 cup chopped tomato

1 Tblsp. vegetable oil

1 Tsp. onion powder

1/4 Tsp. paprika

1/2 Tsp. chili powder

2 Tsp. lime Juice

Cook the rice as directed on package. In a skillet saute the onion, pepper, garlic and spices in oil and lime juice until onion is tender. Add the rice & stir. add the tomato sauce and tomato and simmer for 3-5 minutes.

Recipe: 126mg (8.4 exchanges)

Makes 4 servings at 31.5 mg/serving (2.1 exchanges)



Mexican Pizza

One of our all time favorite recipes, with a twist!

1/2 recipe of your favorite bread dough (I use the "Best White Bread" recipe in the Low Protein Cookery by V. Schuett)

1 cup Enchillada sauce

1/2 cup sliced Mushrooms

1/2 cup chopped Green Pepper

1/2 cup chopped White Onion

20 medium Black Olives, sliced

3/4 cup grated low protein Cheddar Cheese

Pat the bread dough into a 14" pizza pan. Spread the enchillada sauce over the dough and top it with the vegetables and cheese. Bake at 350 degrees for 25-30 minutes.

Recipe: 334.5 mg (22.3 exchanges) (depending on the Bread Recipe you choose to use).

Makes 8 slices at 41.8 mg/slice (2.8 exchanges)



Enchillada Casserole

8 regular size Corn Tortillas

1 1/4 cup Enchillada Sauce

3 Tblsp Butter or Margarine

1/2 cup chopped White Onion

3/4 cup sliced Mushrooms

30 medium Black Olives, Sliced

1/2 cup chopped Green Pepper

1/2 cup grated Low Protein Cheddar Cheese

2 Tblsp chopped Green Onion

Saute the pepper, olives, mushrooms and white onions in the butter until the onions are slightly tender, about 6-7 minutes. Break four of the corn tortillas into quarters. Spread about 1 Tblsp of the enchillada sauce on the bottom of a 9" by 9" cake pan. Place one tortilla in the pan, and place one of the quartered tortillas in each of the four corners of the pan (so that most of the pan is covered by tortilla). Put 1/3 of the vegetable mixture in the pan and add about 1/4 of a cup of enchillada sauce on top. Add another layer of tortillas. Repeat this layering another two times until the vegetable mixture is gone and you have a layer of tortillas on top. Spread the remaining enchillada sauce over the top layer of tortillas. Sprinkle the cheddar cheese and green onions over the top. Cover with aluminum foil and bake at 350 degrees for 40 minutes.

Recipe: 606mg (40.4 exchanges)

Makes 9 servings at 67.3 mg/serving (4.5 exchanges)



Fajitas ****

1 cup Green Bell Pepper, sliced in 1/2 inch by 2 inch strips

1 cup Red Bell Pepper, sliced in 1/2 inch by 2 inch strips

3/4 cup Onion, sliced in 1/4 inch by 3 inch strips

1 cup sliced Mushrooms

1/3 cup chopped Fresh Cilantro

2 Tblsp Vegetable Oil

2 Tblsp Lime Juice

3/4 tsp Chili Powder

Saute all ingredients together until the Onions & Peppers are slightly tender, about 6-7 minutes.

Can be eaten with one or two of your favorite low protein tortillas (add appropriate phe amounts) but I like the fajitas plain just as well!

Recipe: ??

Makes 4 servings at ??

(I havent done the phe count for this recipe yet... hopefully it will come soon!!)

Great meal suggestion: 1 serving Fajitas with 1 Serving Mexican Rice and 1 Serving Pico de Gallo. Total phe = ...?? (coming soon!)



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