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Old 09-26-2003, 09:49 AM   #1
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Sherrie's Mexican Recipes ***Add Yours*** (Photos)

Sherrie's Pico Di Gallo



2 cup fresh Roma tomato (seeded & diced small)
1 cup yellow onion (diced small)
1/4 cup jalapenos (diced small)
1 tsp fresh cilantro Leaves (diced small)
1 tsp fresh lemon juice
1 tsp salt

6 servings: 3.7 carbs each serving Nutritional Information

Calories 24
Fat: .3 11%
Sat: 0 1%
Poly: .16 4%
Mono: 0 1%
Carbs: 5.3 74%
Fiber: 1.6 0%
Protein: .83 16%
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Old 09-26-2003, 09:51 AM   #2
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Sherrie's Guacamole



4 cups fresh Hass Avocados (seeded & mashed coarsely)
1 cup of Sherrie's Pico Di Gallo
1 tsp salt

24.48 total carbs 8 servings: 3.06 carbs each serving
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Old 09-26-2003, 09:52 AM   #3
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Sherrie's Carnitas



1 pork butt (about 7 lbs)
1 1/2 qts. water (or whatever amount it takes to cover meat)

1 large onion, quartered
1 tablespoon cumin seed
1 tablespoon coriander seed
2 bay leaves
2 teaspoons of Mexican oregano (regular Oregano will do, but use Mexican if you can find it)
1 bottle of beer
Salt/Pepper

Cut pork butt in large chunks take off most of the fat, but leave just a little as it adds flavor. Add remainder of ingredients plus 2 quarts of water, or enough to cover the pork. Cover the pan and bring to boil on high heat. Reduce heat and simmer until meat pulls apart easily with fork (2-3 hours).

Remove pork from broth with slotted spoon. Let stand until cool. Place in a non stick pan with a little shortening and cook until lightly browned and sizzling! Serve

Serve with Sherrie's Pico Di Gallo & Sherrie's Fiery Tomatillo Salsa and a nice shredded lettuce with your guacamole.

Carbs: Negliable, if any, since you don't serve any of the items that the meat simmers in.
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Old 09-26-2003, 09:53 AM   #4
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Fajita Rub



8 tbsp Garlic Powder
8 tbsp Black Pepper
8 tbsp Mexican Chili Powder
8 tbsp salt
Mix and store in air tight container. Rub a small amount of meats for fajitas...a little goes a long way. This mix comes from our local Mexican restaurant.

37.04 carbs .86 carbs per tbsp
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Old 09-26-2003, 09:54 AM   #5
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Sherrie's Fiery Tomatillo Salsa

8 oz can Tomatillos
6 dried red chili peppers

Combine the 1st two ingredients in a food processor or blender to puree into tiny pieces, it will turn a pretty reddish color. Then add mixture in a serving bowl with the remaining ingredients.

1/2 cup yellow onion (diced small)
2 tsp fresh cilantro Leaves (diced small)
2 cloves garlic (diced small)
1/2 tsp ground cumin
1 tsp. Lime juice
salt to taste

This is really hot, but it's so good on any meat! We love it on grilled hamburgers!

17.9 carbs total approx 1 carb per tbsp
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Old 09-26-2003, 10:16 AM   #6
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FAJITA SALAD
Boneless chicken breasts
Fajita marinade (I use Figaro Fabulosa Fajitas Marinade - 1/2 bottle will marinate 4-6 breasts)
Sliced or chopped green, red, and/or yellow peppers
Sliced or chopped onions
Shredded or chopped iceberg lettuce
Shredded cheese
Mexican hot sauce - see my fresh salsa recipe
Sour cream
Guacamole (optional)

Marinate the chicken several hours or overnight; drain marinade. Grill just until done; don't overcook. Meanwhile, saute the peppers and onions in oil until desired tenderness (I like mine a little browned); season with salt to taste. To serve, arrange a bed of lettuce on each plate. Thinly slice the chicken breasts and divide among the plates. Top with cheese, then some of the sauteed peppers and onions. Add salsa, sour cream and guacamole, if desired. Toss all together.

I didn't include any counts for this because it can vary according to appetite and taste. Use your best judgement, but there will be approximately 8-10 carbs per serving. This is so good I could eat it every day, especially with my homemade salsa.

Note: You could also use beef fajita meat for this salad.
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Old 09-26-2003, 10:17 AM   #7
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TACO SALAD
1 pound hamburger
1 batch Seasoning for Tacos
24 ounces lettuce, chopped
1 small tomato, diced (3 ounces)
6 ounces shredded cheese
6 tablespoons sour cream
Salsa

Brown the hamburger; drain off fat. Stir in the seasoning mix, Taco Bell taco sauce and water, if desired. Divide all ingredients among 6 large plates.

Makes 6 servings (5.5 carbs each)

This is an all-time favorite and I make it often. Guacamole is great with this, but be sure to count the additional carbs.
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Old 09-26-2003, 10:18 AM   #8
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GREEN ENCHILADA CHICKEN
4 boneless chicken breasts, pounded flat
2 teaspoons Seasoning for Tacos
4 ounces shredded Monterey jack cheese
1/2 cup sour cream
7 ounce can Green Mexican Sauce (I used La Costeña brand)
4 ounce can chopped green chiles

Sprinkle each side of the chicken breasts with 1/4 teaspoon of the seasoning. Heat oil in a large skillet; saute the chicken until just done. Don't overcook. Place in a greased 9 x 13" baking pan. Mix sour cream, green sauce and chiles in a medium bowl; pour over the chicken. Cook in microwave on MEDIUM until hot and bubbly. Top each piece with 1/4 of the cheese and return to microwave until cheese is melted.

Makes 4 servings (6.5 carbs each)

I called this Green Enchilada Chicken because the sauce is based on a green enchilada recipe I've made for many years. The original sauce has chicken broth and is thickened with flour. I omitted the broth as it would make this too thin without any thickening.
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Old 09-26-2003, 10:19 AM   #9
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JALAPEÑO CHICKEN
3 boneless chicken breasts
1 teaspoon Seasoning for Tacos
7 ounce can whole pickled jalapeños (6 peppers)
3 one-ounce slices Monterey jack cheese

Season the chicken with the taco seasoning; grill or pan fry until done. Place chicken on a baking sheet. Slit jalapeños lengthwise and open flat. Scrape out seeds and membranes. Arrange them on top of the chicken. You'll need 2 per breast. Cover jalapeños with a slice of cheese. Bake at 350º for about 10 minutes, until the cheese is melted.

Makes 3 servings (2.5 carbs each)

This is my low carb version of a chicken dish my husband ordered at a restaurant. The taste is very similar, but doesn't have the breading of the original. I may try using sliced jalapeños next time instead of whole ones.
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Old 09-26-2003, 10:19 AM   #10
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SALSA CHICKEN
4 boneless chicken breasts
2 teaspoons Seasoning for Tacos
1 cup salsa
1/2 cup sour cream
4 ounces shredded Monterey jack cheese

Sprinkle both sides of chicken with taco seasoning. Pan fry or grill chicken. Place in a greased baking pan. Mix salsa and sour cream; pour over chicken. Bake at 350º for about 20 minutes or microwave on MEDIUM until hot and bubbly. Top with cheese and cook until cheese melts.

Makes 4 servings (8 carbs each)

I'd wanted to make Green Enchilada Chicken once, but realized that I didn't have any of the green sauce on hand. I did have some salsa and came up with this idea and everyone liked it.

Last edited by LindaSue; 10-21-2003 at 06:43 AM..
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Old 09-26-2003, 10:20 AM   #11
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ENCHILADA BAKE
Crust:
4 ounces cream cheese, softened
3 eggs
1/3 cup heavy cream
1/2 teaspoon low carb taco seasoning
8 ounces shredded cheddar

Beat or whisk the cream cheese and eggs until smooth. Add the cream and seasoning; mix well. Stir in cheese; mix well. Grease a 9 x 13" baking dish; spread the cheese mixture evenly over the bottom. Bake at 375º, 25-30 minutes. Let stand 5 minutes before adding the topping.

Topping:
1 pound hamburger
3 teaspoons low carb taco seasoning
8 1/2 ounce jar enchilada sauce
4 ounce can chopped green chiles
8 ounces shredded cheddar

Brown the hamburger; drain fat. Stir in the seasoning, enchilada sauce and chiles. Spread over the crust. Top with cheese. Reduce oven to 350º and bake another 20 minutes or so until hot and bubbly. Serve with the toppings of your choice (add additional carbs).

Makes 8-12 servings (8 servings - 5.5 carbs each) (12 servings - 4 carbs each)
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Old 09-26-2003, 10:20 AM   #12
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TACO BAKE
Crust:
4 ounces cream cheese, softened
3 eggs
1/3 cup heavy cream
1/2 teaspoon Seasoning for Tacos
8 ounces shredded cheddar

Beat the cream cheese and eggs until smooth. Add the cream and seasoning. Grease a 9 x 13" baking dish; spread the cheese over the bottom. Pour in the egg mixture as evenly as possible. Bake at 375º, 25-30 minutes. Let stand 5 minutes before adding the topping.

Topping:
1 pound hamburger
3 teaspoons Seasoning for Tacos
1/4 cup tomato sauce, no sugar added
4 ounce can chopped green chiles
8 ounces shredded cheddar

Brown the hamburger; drain fat. Stir in the seasoning, tomato sauce and chiles. Spread over the crust. Top with cheese. Reduce oven to 350º and bake another 20 minutes or so until hot and bubbly. Serve with the toppings of your choice (add additional carbs).

Makes 8-12 servings (8 servings - 3.5 carbs each) (12 servings - 2.5 carbs each)
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Old 09-26-2003, 10:21 AM   #13
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CHILE RELLENO CASSEROLE
2 7-ounce cans whole green chiles, drained well
8 ounces pepper-jack cheese, shredded
3 eggs
3/4 cup heavy cream
1/2 teaspoon salt
4 ounces cheddar cheese, shredded

Grease an 8x8" baking pan. Slice each chile along one long side and open flat. Arrange half the chiles in the bottom of the baking pan, skin side down, in a single layer. Top with pepper-jack cheese. Arrange the remaining chiles over the cheese, skin side up. Beat eggs, cream and salt well. Pour evenly over chiles. Top with cheddar cheese. Bake at 350º for 35 minutes, until golden brown. Let stand 10 minutes before cutting.

Makes 6-9 servings (6 servings - 5 carbs each) (8 servings - 4 carbs each) (9 servings - 3.5 carbs each)

This was very good and much easier than stuffing the cheese into the chiles, but with pretty much the same flavor of the traditional method. If you don't care for hot food, you could use plain Monterey jack cheese instead of the pepper-jack.
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Old 09-26-2003, 10:22 AM   #14
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MEXICAN HOT SAUCE
1 jalapeño pepper, seeded and coarsely chopped
8 1/2 ounces (about 4 small roma or 2 medium) tomatoes, coarsely chopped
1 teaspoon white vinegar
1/4 teaspoon salt, or to taste
1 tablespoon cilantro, or to taste (optional)
1 tablespoon finely chopped onion

Put everything in a blender or food processor; puree until still somewhat chunky. Makes about 1 1/4 cups salsa (20 tablespoons).

1 tablespoon - .5 carb
2 tablespoons - 1.5 carbs
1/4 cup - 3 carbs

My mom got this recipe from a Mexican friend many years ago. A little garlic might be a nice addition. This has a very nice fresh flavor, similar to what you get in Mexican restaurants. A real treat after those over-cooked bottled salsas and only takes minutes to prepare.
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Old 09-26-2003, 10:23 AM   #15
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SEASONING FOR TACOS
1 teaspoon chili powder
3/4 teaspoon paprika
3/4 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon salt
3/8 teaspoon garlic powder
Pinch cayenne

Combine and add to 1 pound browned and drained hamburger. Add a little water, if desired. This will be drier than taco meat made with a commercial mix due to the lack of thickeners. It tastes just as good as the store bought kind and is a lot cheaper to make.

Makes enough for 1 pound hamburger (4.5 carbs for the whole batch) (4-6 servings - 1 carb each)

(A package of Taco Bell taco seasoning has 18 carbs and Old el Paso brand has 30 per package)

I mix up a bunch of this and put it in a small jar. I just measure out 4 teaspoons of the mixture per 1 pound of hamburger. See recipe below for a larger batch.

This recipe makes enough for about 6 batches of taco meat:

2 tablespoons chili powder
5 teaspoons paprika
4 1/2 teaspoons cumin
1 tablespoon onion powder
1 tablespoon salt
2 1/2 teaspoons garlic powder
1/8 teaspoon cayenne

Mix and store in a small jar. Mix well before measuring. Makes 24 teaspoons.

1 teaspoon - 1 carb
2 teaspoons - 2.5 carbs
3 teaspoons - 3.5 carbs
4 teaspoons - 4.5 carbs
5 teaspoons - 6 carbs
6 teaspoons - 7 carbs
8 teaspoons - 9.5 carbs

VARIATION: The last time I made meat for tacos, I added a tablespoon of Taco Bell restaurant-style sauce to it. It made it a bit more like it was made with a taco seasoning mix. It was juicer and held together better. The carbs in Taco Bell sauce are minimal, but be careful of the Ortega brand taco sauce. It has a lot of sugar in it.
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Old 09-26-2003, 08:51 PM   #16
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Uh.. LindaSue and Sherrielee, may I come and live with either of you, so you can feed me the beautiful and yummy looking food? LOL
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Old 09-27-2003, 07:04 AM   #17
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You've got me drooling...lol
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Old 09-27-2003, 10:32 AM   #18
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sadie_adriana, sure, if you'll clean my house!
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Old 09-27-2003, 10:59 AM   #19
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mmm....Mexican food....

Ooooo....LindaSue, your Jalapeno Chicken and Green Enchilada Chicken are SO very good!!! I swear, I could just make up the sauce for the green enchilada chicken and eat it by itself. So yummy!

I can't wait to try out some of the others that y'all posted! I have REALLY missed my Mexican food since starting this WOL.
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Old 09-27-2003, 03:56 PM   #20
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thank you so much for posting the recipes with pictures, I really appreciate being able to see what it's suposed to look like...

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Old 09-27-2003, 05:13 PM   #21
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Wow..Sherrielee and Linda..those pictures speak volumes..
Thanks ladies.
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Old 09-27-2003, 09:44 PM   #22
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Bless the bunch o' you! Mexican has defintely been absent from my diet, and I love it so much! Gonna work on my faux spanish rice, and cook up some of these delicious recipes!!

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Old 09-28-2003, 08:17 AM   #23
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This is the only mexican thingy that I make

Chicken Enchiladas


1/2 cup chopped onion
8 oz pkg. cream cheese
3/4 tsp.ground cumin
4 cups cooked shredded chickn
1/4 cup chopped pecans
12 LC tortillas
1 can cream of chix soup
1 16 oz carton of sour cream
1 cup whipping cream
2 cups cheddar cheese
sliced scallions and black olives for garnish

Saute the onion in butter till tender
combine chix and cream cheese add pecans and cumin some salt and pepper that is your filling
heat tortillas to make them easier to work with spoon some of the filling and place them seam side down in a 13/9/2 baking dish I use glass it is easier to see them bubbling forgot to say spray the pan with pam 1st.!!!
when they are all in the pan make your sauce
in a big bowl mix the soup,sour cream,whipping cream and about a cup of the cheddar cheese together pour on top of tortillas bake at 350 for 45 min. take out of the oven and top with the rest of the cheddar cheese return to oven till the cheese is melted and take out and garnish with the scallions and black olives.

Enjoy
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Old 09-30-2003, 10:55 AM   #24
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LindaSue - I made the chile relleno casserole. Wow! That was great, and now I have a couple lunches this week also. Thanks so much!
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Old 09-30-2003, 01:31 PM   #25
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HappyLC, did you have any trouble finding the whole canned chiles? Just after I discovered how yummy that chile relleno casserole is, I found out that Kroger doesn't carry whole chiles anymore. Luckily I grabbed the last 4 cans they had, which will make 2 batches. I have seen the tiny cans at other stores, but you'd need 4 cans to have enough. My husband loved the chile relleno too, so I'm going to have to find a source for large cans of chiles.
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Old 09-30-2003, 09:39 PM   #26
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That relleno recipe looks great. I can't wait to try it. Rellenos and green chili are my signature dish, or were before low-carb!

I've actually picked up the big cans of whole green chilis at Costco before. Since it's a casserole, couldn't you substitute sliced chilis? Or look for fresh anaheim chilis in your produce section and roast them at home. YUM. I'm lucky to have Mexican grocery stores in town that sell freshly roasted chilis right out front 4 days a week, for $1/lb. There is no better scent...
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Old 10-01-2003, 02:54 AM   #27
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y'all are just too, too much -- I'm going on a 10 day master cleanser and then I click on this link

but they good though

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Old 10-01-2003, 07:02 AM   #28
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LindaSue - I had to use four of the small cans. I'm going to check a Latin market and Sam's for a large can. I wouldn't mind doubling the recipe to have more leftovers. A small piece made a great side dish for my son last night when dinner was a little too skimpy for him. I'm looking forward to lunch today.
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Old 10-02-2003, 07:58 AM   #29
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LindaSue,
I can't wait to try your and Sherrie's recipes. Do you think your original green enchilada sauce would work with Xanthan gum as a thickener? I would love to try it.
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Old 10-02-2003, 09:58 AM   #30
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I don't know, Freckles, but I don't see why not, but then I've never used Xanthan gum. If you try it, let us all know how it turns out.

I should have mentioned what my original Green Enchilada sauce had in it. The original recipe didn't include chicken. It called for flour or corn tortillas to be filled with cheese and onions, then topped with the green chile sauce and baked until bubbly. Sorry if that's making anyone hungry for the high carb version, but it is very good.

The sauce had:
4 tablespoons butter
1/4 cup flour
2 cups chicken broth
1 cup sour cream
7 ounce can Green Mexican Sauce
4 ounce can chopped green chiles

It's prepared like a white sauce, but with broth instead of milk, using the first 3 ingredients. The rest of the stuff is added after the roux is thickened.

Last edited by LindaSue; 10-02-2003 at 10:04 AM..
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