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    You are in: Home / Cookbooks / ZWT Mex Tex/Mex SW
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    15 recipes in

    ZWT Mex Tex/Mex SW

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    Per Eat Better America, "Streamline prep work with this peppy lime juice-and-honey mixture. . .use part of it to marinate the pork and the rest to dress the salad."

    Recipe #433047

    This is one of my mother-in-law's only recipes. So easy and absolutely yummy. . .but you have to eat it all in one setting as the leftovers don't heat up well. I have subbed lean ground turkey in the past and it is a bit more bland than the beef, so if you take that route, make sure you brown with the turkey with a clove of garlic and a couple tbsp diced onion.

    Recipe #224280

    The secret is the amaretto. We made 7 different versions of the same margarita to find the perfect flavors. . .it was a fun day to say the least! We juiced our own limes and oranges which I highly recommend.

    Recipe #358492

    Recipe from Mr. Food, today, "Avocados add a fancy touch to mealtime without breaking our budgets. Their rich, creamy flavor and versatility, combined with their healthy benefits makes them the perfect choice to bring home to enjoy in so many of our recipes." This is a great salad for a dinner party or BBQ, as you can make it ahead of tim and throw it in the fridge! The tequila is VERY faint in the background, so feel free to add an other tbsp if you like.

    Recipe #350073

    Stuffed green peppers are a great "make ahead and freeze" meal. So one day I had some leftover beans, corn and some yellow peppers in the fridge and decided to take a Southwest spin on the old fave. . .YUMMY! UPDATE: I made these using some leftover cooked chicken breast (cut in a dice) and they were even better than with the ground turkey!

    Recipe #220795

    Low calorie, fat free vegan recipe from Whole Foods; it is highly rated on their website. They suggest serving it atop grilled fish but I think it would also be great with chicken or pork tenderloin. You can make it up to 4 hours ahead of serving, just keep it in the refrigerator. I think mango and a splash of OJ would be a great addition to this recipe as well! NOTE: I just made this recipe and I added the OJ for a touch of sweetness and added a couple drops of jalapeno sauce for more kick. I also didn't care for the mint, so I changed that to optional. . .the basil was nice I thought.

    Recipe #377777

    A great summer time soup. 30 minute meal by Rachael Ray. I serve mine aside a wedge salad topped with blue cheese dressing. Fabulous! If you are looking to save a little time, simply place a dollop of salsa on the top and sprinkle with feta. NOTE: I made this today and I suggest that you use 2 large avocados in the soup itself (not just 1 as per the recipe). I also recommend that you just use 1 cup (more or less) to thin out the soup instead of crushing ice cubes (not sure why you do that when you put it in the fridge to chill anyway). Lastly, we LOVED the crumbled feta on the top (actually made the dish to be honest) so don't leave this step out.

    Recipe #379636

    A super FAST, vegan dip. . .perfect for a Super Bowl party! Recipe by Lisa Mouton as published in Penzey's Spices Winter 2010 catalog. UPDATE: I used this dip as the base for a layered Mexican dip with low fat sour cream, salsa, low fat cheese, and avocado and WOW was it fabulous!

    Recipe #407665

    Serve this dip with tortilla chips. This Mexican recipe is from Sounds wonderful and placed here for safe keeping.

    Recipe #429867

    Recipe from a Patron Tequila ad in Maxim Magazine, July 2010. We made all three from the ad yesterday (pomegranate, grapefruit and pineapple) and we all agreed this was the best. But then again, we all love grapefruit juice!

    Recipe #430397

    A pineapple margarita. . .and man is it good! Quite refreshing on a hot summer day. Recipe from a Patron Tequila ad in Maxim Magazine July 2010.

    Recipe #430398

    A delish and fast recipe using leftover chicken from Cooking Light August 2010. I really enjoyed these made with leftover turkey breast and I am sure chicken will be just as wonderful. They say, "Give average chicken quesadillas new life with sweet peaches and spicy cheese. For the kids, try Monterey Jack instead."

    Recipe #434916

    I was searching for a black bean burger with Southwestern flair and couldn't find the perfect recipe. . .so I devised my own this morning. I use black beans that I cook from dried in the crockpot which I spice up with cumin, a bay leaf, oregano, salt and pepper. If you like things spicy, feel free to use a hot salsa to add heat. If these break, feel free to throw them into a hard taco shell and add some tomato, cheese and sour cream for an excellent vegetarian taco!

    Recipe #452557

    This was a recommendation for a taco from Diana Sturgis in the Rachael Ray Magazine this month. They didn't give any amounts for ingredients, so I just made the recipe and came up with my own :) Feel free to make these burrito style with flour tortillas and simply top them with salsa.

    Recipe #462621

    Recipe revised from a version on Feel free to top this off with a dollop of guacamole and some sliced black olives to make it extra special

    Recipe #479188

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