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    You are in: Home / Cookbooks / Mexican, Tex-Mex and Cal-Mex
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    11 recipes in

    Mexican, Tex-Mex and Cal-Mex

    There was a recent discussion on the boards about lower fat Mexican recipes. As a result, I decided to start this collection and share it with others who love south of the boarder flavors but try and keep healthy eating in mind.

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    Yesterday was my turn to bring snacks to my Cuban salsa class -- the dance that is. After scanning dozens of recipes, I couldn't find what I wanted so I created this one. After watching my classmates tip the bowl, I decided it was worth posting. While the ingredients are familiar, the ratio of tomatoes, beans and corn is quite different from the dozens already here. So easy, its a crowd pleaser.

    Recipe #114956

    You know the John Wayne Chile Relleno casserole? The rich, eggy, cheesy one that everyone always loves? Well - it's yummy but it's fattening! Here's a delicious lower fat variation that yields a similar casserole with no guilt! Utilizes reduced fat cheese, sour cream and egg substitute for pretty darn good results!

    Recipe #26380

    15 Reviews |  By PaulaG

    I was reading the intro of this recipe and realized that yes, now I have tried it and even posted a picture so I decided to update. This is an easy recipe that is heart healthy. The recipe was in an issue of Diabetic Cooking.

    Recipe #89834

    I got this recipe from my friend Shelly. I made a few modifications for my family and now it's one of our favorite dinners. It is very low point friendly (if you're on Weight Watchers) and high in taste. We have enjoyed it year round.

    Recipe #117037

    5 Reviews |  By Elmotoo

    A discovery for the World Tour 2005. This is another Patricia Wriedt recipe. Epazote is an herb that you may or may not have access to. As I understand it, if you don't have it, just leave it out. There's some very interesting reading about Epazote if you Google it. Happy cooking!

    Recipe #139206

    This recipe was inspired by Vicki in AZ's soup and came about as a result of a goof. Added a tad too much chipotle while preparing that dish and had find a way to tame the heat. The results were so good I decided to post it.

    Recipe #111587

    I love this as a light dinner. I usually serve it with steamed brown rice, steamed tortillas. You could sprinkle it with cheese, but I don't. You can also add some grilled chicken or shrimp if you like

    Recipe #65673

    From WW Slim Ways Mexican Cookbook. You'll need to start making this 2 days before serving. It is customarily baked in banana leaves, which lend a distinctive flavor, but foil works fine.

    Recipe #123308

    From WW Slim Ways Mexican.

    Recipe #123369

    From WW Slim Ways Mexican. This is 6 points for chicken thighs and 5 points if you use chicken breasts.

    Recipe #123309

    I got this from Epicurious. I have made it several times and fall in love with it all over again each time. You can certainly use some shortcuts to reduce your time and effort. For example I have roasted a whole chicken the day before, used that meat and used canned chicken broth. I also like this using the pumpkin seeds without grinding them.

    Recipe #114379


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