I have a quick easy recipe for Pico de Gallo. I make it all the time and my family loves it. It calls for
2. Red onion
5. A literal pinch of salt and pepper.
I grill some chicken on my George Foreman and eat it with that in addition to a nice salad.
You an also use the pico de gallo as a base and add it to cracked wheat for a nice tabouli. Just add a bit of fresh mint and lemon.
I sure hope that helps a little bit.
I love Eating Well recipes, and they have a great site with healthy latin choices. Here is the link www.eatingwell.com/recipes_menus/collections/healthy_hispanic_recipes
I have some recipes…email me at [email protected] and I’ll share them with you. Kids tested and husband approved! Quick and easy!
I have one recipe for You – “Potato Tacos”:
2 russet potatoes 1/2 can chopped green chilis, undrained
1 onion, chopped 2 tablespoons flour
3 cloves garlic, minced 4 large taco shells
1 tablespoon olive oil 1/2 Big Batch Guacamole
1/2 teaspoon salt 1 cup shredded Chedder cheese
1/8 teaspoon pepper
1 can evaporated milk
1.Preheat oven to 450 F.Scrub potatoes and cut into 1-inch pieces, including some of the skin on each piece. Combine in roasting pan with onion and garlic. Drizzle with olive oil and sprinkle with salt and pepper and toss to coat. Roast for 30 minutes, than turn vegetables with a spatula and roast for 15-20 minutes longer until potatoes are tender and browned.
2.When potatoes are done, combine evaporated milk, undrained chilis, and flour in a large saucepan. Bring to a boil over high heat, then reduce heat to low and simmer for 5 minutes or until mixture begin to thicken.
3.Stir in potato mixture until coated.Heat taco shells in the oven until crisp, about 3-4 minutes. Make tacos with potato mixture, guacamole, and cheese.
I borrow this recipe from the Linda Larsen book “The $7 a meal cookbook”.
I will hope You enjoy this recipe.Bon appetite!