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Camino Mágico Recipes - LUNCH
Serves: 6 - P rep Time: 1 hour 30 minutes
This is a classic dish of Spain and Latin America, with many ways to prepare it. By substituting brown rice for
white rice, this recipe gets a nutritious bonus. This is an easy, stove-top, one pan dish, great for family meals.
Ingredients
2 1/2 to 3 lb. boneless skinless chicken breast, cut up
2 tablespoons canola oil or extra virgin olive oil
1 ½ cups brown (or white) rice
1 cup chopped onion
2 garlic cloves, minced
3 cups low-sodium chicken broth
1 (14 oz.) can (no salt added) diced tomatoes, undrained
1 teaspoon salt
1/4 teaspoon pepper
1 cup peas and corn (you can use fresh, frozen, or canned)
Preparation
1. In a 12-inch skillet, brown chicken in hot oil for about 15 minutes
2. Remove chicken from pan. With the remaining drippings in the pan cook rice, onions, garlic until the rice browns and the onions are translucent
3. Add chicken broth, undrained tomatoes, salt and pepper. Bring to boil, stir well.
4. Arrange chicken on top of rice mixture. Cover and reduce heat. Simmer for 45-50 minutes or until rice is tender
5. Add peas and corn; cover and cook for an additional 15 minutes
Serves: 6 - Prep Time: 10-15 min.
An easy and healthy alternative to a traditional pepperoni pizza.
Ingredients
1 teaspoon dried oregano
1/4 teaspoon garlic powder
3 teaspoon extra virgin olive oil
6, 8-inch whole grain flour tortillas
3/4 cup shredded low-fat mozzarella cheese
1 package (6-oz) cooked turkey breast, sliced
1 small green or red bell pepper, diced
1 small tomato, diced and seeded
Salt and pepper to taste
Dried chili pepper flakes (optional)
Preparation
1. Pre-heat oven to 400 degrees F.
2. In a small bowl, combine the oregano, garlic powder, salt/pepper and olive oil.
3. Lightly brush both sides of each tortilla with oil mixture
4. Top each tortilla with 2 tablespoons of cheese
5. Sprinkle equal amounts of turkey, green pepper and tomatoes over tortillas
6. Place directly on rack in middle of over, bake for 5-8 minutes or until crisp.
Serves: 6 - Prep Time: 1 hour
Potatoes are always a hit with kids and adults alike. This salad is a tasty and spicy Mediterranean-inspired dish that is a great addition to any meal.
Ingredients
1/2 lb potatoes (any kind)
3 tablespoons olive oil
1/2 cup olives, sliced (any kind)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small red onion, sliced
2 garlic cloves, minced
Salt/pepper, to taste
Ground cumin, to taste
Paprika, to taste
Preparation
1. Preheat oven to 425 degrees F. Spray large roasting pan with non-stick spray or for easier cleaning, line the roasting pan with foil and then spray with non-stick spray.
2. Cut potatoes into 1 1/2 inch chunks, place in pan. Toss with 1 tablespoon oil. Bake for 10 minutes.
3. Add peppers and onions to pan. Drizzle remaining 2 tablespoons of olive oil over vegetables; sprinkle with garlic, salt/pepper, cumin, and paprika. Toss well to coat.
4. Return to oven and bake for 20 minutes longer or until vegetables are brown and tender, stirring once.
5. Transfer to a serving bowl and serve warm.
Serves: 6 - Prep Time: 15 min
‘Nopalito’ is the Spanish word for cactus. The term ‘nopalitos’ refers to the cactus pads once they are cut up and prepared for eating. The cactus was a staple food in Mesoamerica, and by the Aztec and Maya people, since pre-Columbian times.
Ingredients
1/2 jar of nopalitos
1/2 onion, finely diced
2 tomatoes, diced
1/4 bunch of cilantro/parsley, minced
1 tbs. lime juice
2 tbs. red vinegar
1 avocado, cubed
2 serrano peppers, diced
1/4 lb. fresh cheese (queso fresco)
Salt/pepper, to taste
Preparation
1. Place nopalitos in large dish. Season with salt and pepper.
2. Add onion, cilantro/parsley, tomatoes, Serrano peppers, vinegar and lime.
3. Mix well and top with avocado cubes and cheese.
Serves: 4 - Prep Time: 20 minutes
Shrimp Tacos are a great option when you want to eat a lighter meal. By adding chipotle chili, 
this recipe has an incredible depth of flavor and a yummy kick. It is sure to become a family favorite.
Ingredients
1 tablespoon extra virgin olive oil
1 teaspoon chipotle pepper
1 teaspoon salt
1 lb shrimp (medium, about 20), peeled and deveined
8 corn tortillas
2 avocados, diced
1/2 bunch of cilantro, coarsely chopped
2 limes, cut into wedges
Preparation
1. Mix the olive oil, chipotle pepper, and salt in a large bowl. Add the shrimp and toss to coat.
2. Heat a stovetop or outdoor grill to medium-high. Grill the shrimp until translucent, about 1 ½ to 2 minutes on each side.
3. In a separate pan, grill tortillas until slightly charred and pliable, about 20 seconds per side. Alternatively, wrap in damp paper towel and heat in a microwave.
4. Assemble the tacos by taking the tortilla and filling it with shrimp. Top with cilantro, avocado, and lime juice. Salt to taste.
Serves: 3 - Prep Time: 5 minutes
This smoothie is enlivened by a splash of cranberry juice.
Ingredients
2 cups frozen unsweetened whole strawberries
1 cup plain fat free yogurt
1/2 cup light cranberry juice
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
Preparation
1. In a blender, combine all ingredients.
2. Blend until smooth.
3. Serve chilled