Just ask me to go to my happy place, and I’ll say if you serve me a Mexican inspired dish, I’m there.
The versatility of Mexican spices – chiles, cumin, garlic, cayenne, and oregano work with almost any vegetable or meat you pair them with.
Spice up veggies and I’ll bet your family will eat them up.
Turn beans into a creamy soup for a hearty lunch.
Turn seafood into a delectable seafood taco.
Or roast a chicken and serve it up with a refreshing mango salsa.
I admit none of the dishes above are authentic Mexican cuisine, but they come in a close second and meet my requirements for a calorie-friendly meal.
This easy sauté uses store bought convenience to create it’s spicy Mexican feel. The grocery store up the street sells pico de gallo for pennies. I don’t have to chop a single vegetable, but you could easily swap the pico for a chunky salsa if your store isn’t as generous.
As I said, this isn’t classic Mexican fare, but it’s certainly tasty, and I skip the chips and salsa I’d devour if I were at my favorite Mexican restaurant.
Can’t beat that!
- 1 pound chicken breasts, cubed
- 1 tablespoon olive oil
- 1 medium zucchini, cubed
- 2 cups salsa, chunky variety
- 1 ½ cups black beans, cooked
- ½ juiced lime
- 1 ½ cups corn , frozen
- 2 cups quinoa, cooked
- 1 cup chili sauce
- hot sauce, to taste
- Heat a large non-stick skillet over medium heat with olive oil. Add chicken and cook for 5 - 8 minutes until chicken is cooked through.
- Add remaining ingredients except hot sauce, and cook for another 3 - 5 minutes to heat ingredients through.
- Season with hot sauce and salt and pepper to taste.
Weight Watchers PointsPlus 6
Saturated fatty acids: 0.74g
Monounsaturated fatty acids: 1.82g
Polyunsaturated fatty acids: 0.75g
Total fat: 3.31g
Calories from fat: 29
Carbohydrate, by difference: 34.56g
Total dietary fiber: 7.82g
Total lipid (fat): 4.89g
Total sugars: 5.98g
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