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Camino Mágico Recipes - DINNER
Shrimp and Avocado in Savory Broth
Serves: 4-6 - Prep Time: 20 min.
‘Calabacitas’ means "little squash" in Spanish. This is a traditional dish in the southwest and
especially New Mexico, which the Pueblo Indians taught to the Spanish. It is great as a side dish or a vegetarian taco filling.
Ingredients
1 teaspoon extra virgin olive oil
3 small zucchini or other summer squash, cut in chunks
1 large tomato, chopped
1 large onion, chopped
2 fresh green chili peppers, chopped (optional)
1 garlic clove, minced
1 (16 1/2 oz.) can of whole kernel corn
Queso fresco, crumbled (for garnish)
Preparation
1. In a large skillet, heat the olive oil and add the zucchini/squash, tomatoes, onion, peppers, and garlic. Heat slowly until all ingredients are hot and the squash and onions begin to be tender.
2. Add corn. Stir to incorporate.
3. Put lid on skillet and allow the vegetables to cook for an additional 5-10 minutes. Onions should be translucent.
4. Serve hot, sprinkle cheese on top.
Serves: 4 - Prep Time: 25 min.
This popular dish has made its way into restaurants all over the US. Seasoning with cumin, cilantro, and jalapeño give the meat a traditional Mexican taste.
Ingredients
1 lb of flank or skirt steak, sliced
1 large onion, peeled and sliced
2 green bell peppers, stemmed, seeded, and sliced
2 tablespoons of extra virgin olive oil
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 fresh jalapeño pepper, seeded, and sliced
1/4 cup fresh cilantro, coarsely chopped
Juice of 1 lime
8 corn tortillas
Preparation
1. In a bowl, combine 2 tablespoons olive oil, garlic, cumin, jalapeño peppers and salt. Mix well.
2. In a Ziploc bag, or container with lid, place the meat and add all the marinade mixture. Marinate for at least 1 hour; the longer the meat marinates the better the flavor.
3. Heat to high a large cast iron pan or griddle. Add a teaspoon of olive oil to the pan. Add the steak, frying on each side for 3-4 minutes or to desired doneness. Remove steak from pan and let sit for 5 minutes.
4. Reduce the pan heat to medium high. Add the onions and bell peppers. Cook, stirring frequently, for 5 minutes, until the onions are slightly translucent.
5. In a separate pan warm tortillas (or heat them using the microwave; simply place a damp cloth over tortillas and heat for 20 seconds).
6. On a serving platter, assemble the meat and vegetables.
7. Each person assembles his/her own fajita tacos to taste.
Shrimp and Avocado in Savory Broth
Serves: 4 - Prep Time: 25 min.
This soup is popular along the Gulf coast. The dried shrimp gives it a richer flavor but 
raw shrimp can be used as well. This soup is usually eaten with corn tortillas or tostadas.
Ingredients
3 1/2 ounces dried shrimp or 25 medium fresh shrimp (cleaned and deveined)
2 carrots, diced in 1/2 inch pieces
5 medium potatoes, peeled and cubed into 1/2 inch pieces
2 bay leaves or laurel leaves
1 Serrano peppers, chopped
1/2 bunch cilantro, chopped
2 avocados, cubed
lime wedges
salt, to taste
Preparation
1. If using dried shrimp – clean (remove shell ) and rinse the dried shrimp under running water. If using fresh shrimp – clean and devein the shrimp.
2. In a soup pot or dutch oven, bring 7 cups of water to a boil. Add the dried or raw shrimp, carrots, and potatoes, and cook for 10 minutes.
3. Reduce heat and add the bay leaves and Serrano pepper; simmer for an additional 10 minutes.
4. Remove the bay leaves, ladle into soup bowl and top with avocado cubes, lime juice, and cilantro.
Black Beans and Rice with Salad
Serves: 4-6 - Prep Time: 10 min.
This is a quick meal that is packed with protein and vitamins. Shortcuts, such as using canned beans and ready-made salad, help reduce the time it takes to prepare the meal.
Ingredients
1 tablespoon extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon cumin
salt and pepper, to taste
1/3 cup fresh cilantro, coarsely chopped
1 (15 oz) can of reduced-sodium black beans, drained and rinsed
1 (7 oz) can of corn, drained
1/4 cup chopped onion
2 tomatoes, seeded and chopped
1 bag of ready salad mix, any leaves
1 bag of instant brown (or white) rice
Preparation
1. Prepare rice by following the direction on the package.
2. Combine olive oil, vinegar, cumin, salt and pepper in a small bowl. Set aside.
3. Combine beans, corn, onion, and tomato. Drizzle the dressing over the bean mixture. Stir together gently to avoid breaking the beans.
4. Arrange a handful of salad on a plate and spoon bean mixture on top. Serve the rice on the side.
Serves: 12 - Prep Time: (Prep time = 30 min; Cook time = 8 hours)
A slow cooker recipe for a hot, comforting chili packed with beans and spicy flavors. The recipe requires a slow cooker.
Ingredients
2 lb stew beef, cubed into bite sized pieces
1 large onion
2 jalapeños
1 teaspoon mesquite flavored liquid smoke (optional)
2 garlic cloves, minced
1 (14.5 oz) can diced tomatoes
2 (15 oz) can chili flavored beans with jalapeños
1 (14.5 oz) can red kidney beans
1 (14.5 oz ) can tomato sauce
1/2 cup of Splenda® Brown Sugar Blend
Hot pepper sauce, to taste
Preparation
1. Combine beef, onions, jalapeños, liquid smoke and garlic in a slow cooker. Cook on low for 6 hours.
2. After 6 hours, add the tomatoes, chili beans, kidney beans, tomato sauce, brown sugar (Splenda or regular) to the beef. Add hot sauce if desired.
3. Cook for an additional 2 hours.
4. Garnish with diced jalapeños, diced onions, and cheese if desired.
Recipe provided by Splenda
Serves: 6-8 - Prep Time: 1 ¾ hr
This soup is made with store-bought broth and rotisserie chicken, which shortens the preparation time considerably. (If you usually make your soup from scratch, you may be surprised at how appealing this shortcut can be when you're rushed.)
Ingredients
1 (2 lb) rotisserie chicken (already cooked)
3 celery stalks
1 medium onion, quartered and left unpeeled
6 fresh cilantro sprigs + 2 tablespoons chopped for garnish
2 fresh oregano sprigs
1 bay leaf
10 cups reduced-sodium chicken broth (80 fl oz)
2 medium carrots, cubed
2 medium potatoes, peeled and cubed
1/2 cup rice (brown or white) rinsed
Preparation
1. Remove meat from chicken, reserving skin and bones. Coarsely chop 1 celery stalk and put in a 6- to 8-quart pot along with chicken bones and skin, onion, parsley sprigs, oregano sprigs, bay leaf, and chicken broth. Simmer, partially covered, 1 hour.
2. While broth is simmering, shred about half of chicken meat into 1-inch-long pieces (about 1/4 inch thick) to yield 1 1/2 cups meat, reserving remaining meat for another use. Cut remaining 2 celery stalks into 1/4-inch dice.
3. Pour chicken broth through a fine-mesh sieve into a large bowl, pressing hard on solids with back of a ladle and then discarding them. Skim fat from surface of broth.
4. Return strained broth to pot, then add carrots, potatoes, diced celery, and rice and simmer, partially covered, stirring occasionally, until vegetables are tender and rice is very soft, about 35 minutes. Stir in shredded chicken and chopped cilantro.
5. Serve hot. Warm corn tortillas optional.
Serves: 2 - Prep Time: 40 minutes
Fish is packed with omega-3 fatty 
acids that help your heart. It is recommended that you eat fish at least 2 times per week. This recipe for Caribbean Fish requires few ingredients and is very easy to clean up.
Ingredients
1 thick filet of snapper, sea bass, or halibut, about 1/2lb
3 tablespoons of extra virgin olive oil
Salt and pepper, to taste
1/2 cup white wine
1 1/2 cup of olives (kalamata or green olives)
2 teaspoons minced garlic
2 teaspoons fresh minced rosemary ( or 1 teaspoon dried)
Preparation
1. Preheat the oven to 350 degrees.
2. Line a baking dish with foil (for easy cleaning) and lightly sprinkle with 1 tablespoon olive oil.
3. Arrange fish filets in the dish and cover filets with remaining olive oil, garlic, rosemary, salt and pepper. Bake for 10 minutes, or until the fish is ½ done.
4. Take out the baking dish and pour the wine over the fish and scatter the sliced olives over and around the fish. Cover and bake for another 10 minutes or until fish is done (until the fish flakes apart).
5. Put the fish on a platter and spoon the pan juices and olives over the fish and serve.
Serves: 4 - Prep Time: 25 min.
Pasta is a healthy and much-loved Italian classic. But by adding a few Latin ingredients, this pasta is jazzed up and adds a little more tang! Whole grain pasta is a great way to incorporate more whole grains into your diet.
Ingredients
Dried pasta. Approximately 1 cup of cooked pasta per person
1 (16 oz.) can of ready made tomato sauce
1 serrano peppers, diced
1 chipotle pepper with adobo sauce (usually sold canned)
1/2 onion, finely chopped
2 garlic cloves, minced
1 carrot, finely chopped
1 celery stalk, finely chopped
1 bunch of basil, coarsely chopped
2 tablespoons of extra virgin olive oil
Salt and pepper to taste
Preparation
1. In a large pot, place 6-8 cups of water and add 1 tablespoon of salt. Bring to a boil, then add the pasta (see directions on the box of pasta for exact cooking time).
2. In the meantime, add 1 tablespoon of olive oil to a medium pot. Add the serrano pepper, onion, carrot, garlic, celery and salt and pepper. Cook until the onions are translucent.
3. Once vegetables are tender, add the ready made tomato sauce and the Chipotle in Adobo pepper. Mix well. Cover pot and keep mixture on stove until it begins to bubble slightly.
4. Once pasta is done, serve and cover with the tomato sauce. Garnish with a sprinkle of basil leaves.