Cooker’s Pot

You’ll Need:

3 avocados, peeled and pitted
3 green tomatoes
4 fresh tomatillos, husks removed
3 cloves garlic, peeled
2 jalapeno peppers, seeded and halved
5 sprigs fresh cilantro
1 1/2 cups sour cream
salt to taste

Procedure:

Place tomatoes, tomatillos, garlic, and jalapenos in a saucepan, and add enough water to cover. Bring to a boil, and cook for 15 minutes, or until vegetables are tender. Remove from heat, drain, and allow to cool. Place avocados, the cooked vegetables, sour cream, and cilantro in a blender or food processor, and blend until smooth. Season to taste with salt. Cover, and refrigerate until ready to serve.

You’ll Need:

2 cups cooked black beans or 1 can
1/4 medium onion
minced garlic (to taste)
4 cups of steamed rice
2 teaspoons of black pepper

Procedure:

Bring the black beans to a simmer in their own juices. Use fresh garlic and slice it very fine so it nearly dissappears when you add it to the beans with the pepper. After abouit five minutes, add the onions. When serving use twice as much rice as beans and about a third as much lettuce, all wrapped in a flour tortilla.

You’ll Need:

1 can or equiv fresh pinto beans
1 can (or equiv amount of fresh) black beans
1 can garbanzo beans (chickpeas)
2+ cloves of garlic
Saltfree seasoning/spice (We used a lemony ‘Sunny Spain’ mix we have)
Approx. a cup of roasted veggies (we used red and green peppers, zucchini,
and yellow squash)
Cayenne pepper to taste

Procedure:

1. Combine all beans in sauce pan and cook for an hour or until soft. (Add about a cup or more of water to cook beans).
2. Cut up roasted veggies, and add to beans. Use mixer and mix everything together until it looks like refried beans. Add spices and simmer for 20 minutes or so. Serve with fixings in tortillas (we used whole wheat, home made).

You’ll Need:

Amounts are per quesadilla
1/8 cup Shredded non fat cheese (eg Healthy Choice Mozzarella)
1/4 cup rinsed canned beans (eg Romano or pinto beans)
5 thin jalopeno pepper rings (fresh or pickled)
1 tbs chopped fresh cilantro (corriander)
1 tbs grainy french mustard
* Chile powder or ground cumin can be added for extra flavor.
2 corn tortillas (FF)

Procedure:

Spread mustard on tortilla and top with beans, cheese, jalopeno and corriander and top tortilla. ‘Fry’ in nonstick pan (maybe with a quick squirt of *** spray) or bake on non stick pan at 400F turning once. Both sides should look toasty and golden and the cheese should be melted. Serve with chopped tomato, onion, cucumber, lettuce and salsa. These are really filling! However, my dearest (a very fit cyclist) is able to consume 7 or 8 of them at a sitting so I usually make them several at a time in the oven. I also use this mixture as a pizza topping, adding chopped peppers, grated carrot, onions and tomatoes. Really yummy! (I’ve converted many friends to grated carrot pizzas…) kwlacto lacto

You’ll Need:

/2 cup frozen whole-kernel corn, thawed
2 tbs thinly sliced green onion (I used extra)
1/4 tsp ground cumin
1 16 oz. can fat-free refried beans
8 (8-inch) fat-free flour tortillas
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeno peppers (I
used Kraft Fat-Free cheddar)
Vegetable cooking spray
1/2 cup nonfat sour cream
Cilantro sprigs (optional)
Jalapeno peppers (optional)

Procedure:

Combine first 4 ingredients in a medium bowl, and stir well. Spread about 1/2 cup bean mixture over each of 4 tortillas, and top each with 3 tablespoons cheese and remaining tortillas. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add 1 quesadilla, and cook 3 minutes on each side or until golden. Remove quesadilla from skillet; set aside, and keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges. Serve warm with sour cream. Garnish with cilantro springs and jalapeno peppers, if desired.

Yield: 4 servings (serving size: 4 wedges and 2 tbs. sour cream).

You’ll Need:

1 1/2 cups beef; shredded cooked
1 1/2 cup sharp cheese; shredded
1/2 cup onion; chopped
1 cup cream of mushroom soup
1 cup tomato soup
10 oz enchilada sauce; mild
12 corn tortillas

Procedure:

Combine beef, onion and 1/2 cup cheese:set aside. Combine soups and sauce. Dip tortillas in hot oil a few seconds on each side to soften. Top each with a heaping tablespoon beef mixture, roll up and place seam side down in 13×9″ baking dish. Pour sauce over and top with 1 cup cheese. Bake at 350 for 1/2 hour.

You’ll Need:

1 pkg. (8 oz) Cream Cheese softened
1/2 cup Ricotta Cheese
1/4 cup Sugar
1 tsp. Orange Peel grated
6 Mission? Flour Tortillas
1/4 cup Apricot Preserves
1 large Egg beaten
2 Tbsp. Margarine or Butter softened
1 cup Apricots sliced
1 cup Apricot Basting Sauce (3/4 cup Apricot Jam + 1/4 Cup Water, heated)

Procedure:

1. Prepare apricot basting sauce; set aside.
2. Heat oven to 500 degrees F. Mix cream cheese, ricotta cheese, sugar, and orange peel thoroughly. Spoon about 1/4 cup of the mixture into the center of each tortilla then spread with 1 Tbsp of preserves. Fold one end of the tortilla up about 1-inch over mixture; fold in the right and left sides over the folded end and then fold the remaining side to overlap the others. Brush the edges with egg to seal. Brush each with margarine. Place seam sides down on an ungreased jelly roll pan, 15-1/2″” x 10-1/2″” x 1″”. Bake until chimichangas begin to brown and the filling is hot, 8 to 10 minutes. Serve with apricots and apricot basting sauce.

You’ll Need:

1 cup Hash brown potato mix with onion
2 cup hot Water
3/4 tsp. Salt
10 Mission? Burrito sized Flour Tortillas
10 Eggs beaten
1 lb. cooked, crumbled and drained pork Sausage
1/2 tsp. Salt
Pepper to taste
2 Tbsp. Butter
Salsa to taste

Procedure:

1. Combine hash browns, water, and 3/4 teaspoon salt; mix well. Let stand 15 minutes, uncovered. Drain hash browns.
2. Combine hash browns, eggs, sausage, 1/2 teaspoon salt, and pepper; mix well. Melt butter in a large skillet. Add egg mixture to skillet; cook over low heat, stirring gently, until eggs are done. Spoon egg mixture evenly into warm tortillas. Top with salsa if desired.

You’ll Need:

12 Eggs, lightly beaten
1/3 cup Milk
1 Onion, finely diced
1/2 bunch Cilantro, with stems removed and finely diced
2 Tomatoes,diced
4 Cloves garlic, minced
1 can Diced green chiles
1/4 to 1/2cup Diced Jalape?os
2 cups Jack cheese, grated
1/2 cup Butter or margarine

Procedure:

Place diced onion in microwave cooking dish. Cook on high for two minutes, or until onions are wilted. Mix with cilantro, tomatoes, garlic, diced green chiles and jalapenos. Add salt and pepper to taste. Microwave again on high for an additional minute, or until all ingredients are hot.Heat an omelette pan to medium heat. Melt one fourth of the butter or margarine to cover the bottom of the pan. Pour one fourth of the egg mixture into the pan and cook until lightly browned on bottom, about two minutes. Add one fourth of the onion, cilantro, tomato mixture and one fourth of the cheese. Cover pan and continue heating until cheese is melted. Fold omelette in half and serve immediately.

You’ll Need:

8 Mission Burrito size Flour Tortillas
1 peeled Avocado chopped
1/2 cup + 2 Tbsp. Lime Juice
1 1/2 lb. large, fresh, unpeeled Shrimp
1 lb. fresh Bay Scallops
2 tsp. Garlic minced
2 tsp. Olive Oil
1/4 cup Honey
1/2 cup fresh Cilantro chopped
2- 15 oz. cans rinsed Black Beans drained
1 Purple Onion chopped
1 1/3 cups whole kernel Corn cooked

Procedure:

1. Toss avocado with 2 tablespoons lime juice; set aside. Peel shrimp, and devein, if desired.
2. Saute shrimp, scallops and garlic in hot oil in a large skillet 5 minutes or until shrimp turn pink; cool.
3. Stir together 1/2 cup lime juice, honey, and cilantro in a large bowl.
4. Toss together honey mixture, avocado, seafood mixture, black beans, onion, and corn. Cover and chill 2 hours. Place evenly on tortillas; roll.

Enjoy this delicious Mexican recipe!