Recipes

Camino Mágico Recipes

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-------------------------------Breakfast Section-----------------------------

 

Sunrise Burrito

4 Servings

 

Ingredients:

4 whole wheat tortillas, warmed

8 eggs whole

Salt to taste (optional)

Pepper to taste (optional)

Vegetable cooking spray

4 slices fully cooked bacon microwaved to crispy then small chopped

4 tablespoons grated cheddar cheese

 

Preparation:

In a small bowl; whisk eggs with salt & pepper (optional), to evenly combine. 

2. To make 1 burrito: heat non-stick sauté pan over high heat.

3. Spray pan with vegetable spray; add equivalent of 2 whole eggs to pan. Soft scramble eggs, taking approximately 30-45 seconds.

4. Add 1 Tbsp. chopped bacon (equals 1 strip bacon chopped) and 1 Tbsp. grated cheddar cheese to the eggs and stir to combine, melting the cheese. 

5. Spoon hot egg mixture into the center of a warmed tortilla; roll burrito style and serve. Repeat steps 2-5 for remaining 3 tortillas. 

Hint: Garnish with chopped green onion and red pepper to add flavor and color.

 

Strawberry Banana Smoothie

2 Servings

 

Ingredients:

1 large ripe banana, sliced

5 packets granulated sugar substitute

1/2 cup reduced fat milk

1 1/4 cups frozen unsweetened strawberries

 

Preparation:

1. Combine all ingredients in the jar of a blender. Blend on medium speed until smooth.

2. Pour into glasses and serve.

 

Note: Serving Size: 1 (8 fl oz) drink

 

Spanish Tortilla

4 Servings

 

Ingredients:

1 1/3 pounds unpeeled potatoes, such as roundd reds or long whites (about 4 medium), cut into 1/8 inch thick slices

1/4 cup olive oil

1 large onion, thinly sliced

4 large eggs

1/2 tsp salt

1/4 tsp freshly ground black pepper

Several drops hot red pepper sauce

Chopped fresh parsley or chives, for sprinkling (optional)

 

Preparation:

1. Put the potatoes into a large saucepan with enough salted water to cover. Bring to a boil over high heat. Reduce the heat; cover and simmer for 8 miuntes or until the potatoes are tender. Drain well.


2. Meanwhile, heat half of the oil in a large nonstick skillet over medium heat. Add the onoin and saute for 6 to 8 minutes, or until soft and golden; remove from heat. Beat the eggs, salt, black pepper and hot pepper sauce in a large bowl. Add the onion and potatoes to the eggs, tossing until mixed well. (Its OK if some of the potato slices break.)


3. Preheat the broiler. Heat the remaining oil in the sme skillet over medium-high heat. Spread the potato mixture evenly and press it down lightly. Reduce the heat to medium and cook for about 4 minutes, or until bottom is golden brown, shaking the pan back and forth once or twice. Place the skillet under the broiler. (If the skillet handle is not ovenproof, wrap it in triple thickness of aluminum foil before placing it in the oven.) Broil 4 to 5 inches from the heat for 2 to 3 minutes or until the eggs are set. Watch carefully! Slide the tortilla onto a serving plate and sprinkle with parsley. Cut the tortilla into wedges and serve hot or warm.

 

 

 

--------------------------------Lunch Section-------------------------------

 

Baked Rice Salsa

8 Servings

 

Ingredients

1 tablespoon oil

1 medium onion, coarsely chopped
1 cup coarsely chopped carrots
4 1/2 cups) chicken broth
2 cups frozen corn
2 cups uncooked rice
1 jar (16-ounce) salsa casera

 

Preparation:

Heat oven to 350°F. Lightly grease a 2-quart non-reactive baking dish. In large skillet or saucepan, over medium-high heat, heat oil. Add onions and carrots. Cook 2 minutes or until crisply-tender, stirring frequently. Add broth and bring mixture to a boil. Stir in corn. Combine rice and salsa in baking dish. Carefully pour in broth mixture and stir. Cover with foil and place baking dish on a baking sheet. Bake 30 minutes or until liquid is absorbed. Fluff mixture before serving.

 

Chicken Club Wrap

4 Servings

 

Ingredients:

4 whole wheat tortillas

4 tablespoons light mayonnaise

8 slices oven roasted deli style chicken breast thinly sliced

1 garden tomato large size, thinly sliced into 8 slices

1 red onion small size, thinly sliced & separated into rings (simply pull the slices apart into rings)

1/2 cup iceberg lettuce, shredded prepared

1/2 avocado whole, fresh, peeled, pitted, sliced lengthwise into 8 thin strips(save the other ½ of the avocado for additional uses)

4 strips bacon fully cooked, microwave to crispy

 

Preparation:

1. Evenly spread 1 tablespoon of mayonnaise over each tortilla, covering each tortilla in a thin layer.


 

2. To build 1 wrap: place 2 slices of chicken breast, overlapping each other, on the center of the wrap. Top chicken with 2 slices of tomatoes. Top tomatoes with 2 thin onion rings. Top onions with 1/8 cup lettuce. Top lettuce with 2 slices of avocado. Top avocadoes with 1 strip of bacon to complete the wrap.


 

3. Fold in the left and right sides of the wrap towards the center, leaving a gap in the center.


 

4. Using both hands, roll the bottom edge of the tortilla (facing you) from the bottom to the top into a burrito shape.

 

5. Slice the wrap in half, on a slight bias (angle) and serve.

 

6. Repeat steps 2-5 for each of the other 3 wraps and enjoy.

 

Three Bean Salad

 

Ingredients:

1 cup canned black soybeans, rinsed and drained
One 10½-ounce can chickpeas, rinsed and drained
1 cup frozen cut green beans, defrosted
½ cup finely chopped red onion
Freshly ground black pepper

Dressing:
2 tbsp distilled white vinegar
2 tbsp sugar
1 tbsp coarse mustard
½ tsp salt
1 tsp soy oil

 

Preparation:

1. Combine the soybeans, chickpeas, green beans, and onion in a bowl.

2. To make the dressing, whisk the vinegar with the sugar, mustard, and salt until the sugar dissolves. Whisk in the oil.

3. Pour the dressing over the beans and mix to combine. Season to taste with freshly ground black pepper.

4. If possible, let the salad sit for 30 minutes before serving to allow the flavors to meld. (It will keep for up to 3 days, tightly covered and refrigerated. Bring to room temperature before serving.

 

 

---------------------------------Dinner Section-------------------------------

 

Bow Tie Pasta with Chickpeas

 

Ingredients:

1 package (bow tie pasta)

2 cans chickpeas

3 tablespoons olive oil

1 / 2 cup tomato puree

2 cloves garlic

1 / 2 teaspoon oregano

2 quarts chicken broth

Salt to taste

 

Preparation:

1. In a pan, sauté olive oil, garlic, oregano, and tomato puree for 5 minutes.

Add 1 1/2 cans of garbanzo beans with their juice and 1 1/2 quarts chicken broth, you release the Hervo add the pasta and cook for as long as the package indicates.

2. In the meantime, blend the remainder of the chickpeas with the ½ liter of remaining chicken broth.

3. Remove the soup from heat once the immediate cooked, add the chickpea puree, mix and serve hot

 

Pork Quesadillas

Servings: 6-8

 

Ingredients:

8 flour tortillas

1/4 kg cooked pork loin, shredded
2 chorizos, 3 to 6 ounces
1 potato, peeled/cooked and cubed
1 tomato
1 onion, chopped
1 clove garlic, chopped
2 jalapeno chiles, chopped
Your favorite cheese

1 teaspoon butter

Preparation:

Roast and peel tomato. Process in blender with onion and garlic. Sauté chorizos and pork loin. Add cubed potatoes, and chiles. Add tomato mixture and heat through. Fill flour tortillas with meat and cheese. Fold and sauté in butter until cheese melts.

 

 

Grilled Beef Potato Salad

6 Servings

 

Ingredients:

1 beef top round steak, cut 1 inch thick (about 1-1/2 pounds)

2 pounds medium unpeeled potatoes (about 2-1/2-inch diameter), such as yellow flesh or round reds

2 tsp ground cumin

Salt and pepper

1/2 cup chopped fresh cilantro

3/4 cup prepared white wine vinaigrette

2 cans (15 ounces each) black beans, rinsed, drained

 

Preparation:

1. Cut potatoes crosswise in half; place in microwave-safe dish with 1 cup water. Cover and microwave on HIGH 10 to 14 minutes or until almost tender, rearranging once. Immediately rinse under cold running water; drain well.


2. Meanwhile combine cumin and salt and pepper; press evenly onto beef steak. Place steak on grill over medium, ash-covered coals. Grill, uncovered, 16 to 18 minutes for medium rare doneness, turning occasionally. Remove; let stand 5 minutes.


3. About 5 minutes before steak is done, brush potatoes with some of the vinaigrette. Place on grid around steak. Grill 5 to 7 minutes or until golden brown, turning occasionally.


4. Carve steak into thin slices. Combine beef, potatoes, beans, cilantro and remaining vinaigrette in large bowl; toss gently. Serve immediately.

 

Lime Chicken with Colby-Jack Cheese

 

Ingredients:

Chicken Ingredients:
1/3 cup tequila*
1/3 cup lime juice
1 tablespoon sugar
1/2 teaspoon salt
1/4 cup vegetable oil
1/2 teaspoon fresh ground black pepper
6 chicken breasts, skinned, boned (about 5 ounces each)

Salsa Ingredients:
1 (14 ounce) can tomatoes seasoned with chilies
1 (15 ounce) can black beans
4 green onions, sliced thin
1/3 cup fresh cilantro, chopped
1 1/2 cups colby-jack cheese, cut into 1/3 inch cubes
Pinch of salt

*Substitute orange juice for tequila, if desired.

 

Preparation:

1. Combine tequila, lime juice, sugar, salt, oil and pepper in large bowl. Marinate chicken in mixture for at least 20 minutes or up to 3 hours. Sauté or grill chicken breasts on each side over medium-high heat until cooked through and lightly browned.

 

2. While chicken is cooking, prepare salsa by combining remaining ingredients in bowl; serve with chicken.

 

 

---------------------------------Snacks Section-------------------------------

 

Cinna-Raisin Rice Pudding

Serves: 8

 

Ingredients:

2 cups water

1/4 teaspoon salt

1 cup long grain rice

3 cups 2% reduced-fat milk

1/2 cup granulated no calorie sweetener

1/8 teaspoon ground cinnamon

1/4 cup raisins

1 1/2 teaspoons vanilla extract

 

Preparation:

1. Bring water to a boil in a heavy medium-sized saucepan. Stir in salt and rice. Cover, reduce heat and simmer until water is absorbed (about 12 minutes).

2. Add milk, granulated sweetener, cinnamon, and raisins. Cook, uncovered, over low heat, stirring occasionally, until most of the milk is absorbed (about 15 minutes). Remove from heat and stir in vanilla. Serve warm.

 

Note: Serving Size: 1/2 cup rice pudding

 

Watermelon Kiwi Smoothie

2 Servings

 

Ingredients:

2 cups seedless watermelon chunks

2 kiwis, peeled and chopped

2 cups vanilla yogurt

1 cup ice

 

Preparation:

Place all of the ingredients in a blender and puree until smooth. Pour into 2 glasses and garnish with a sprig of fresh mint. Makes about 4 cups.

 

 

 

 

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