This issue "Cinco De Mayo" 05-02-201

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Cheesy Jalapeno Popper Stuffed Chicken
2. Cowboy Bean Fritters
3. Horchata [Non-Alcoholic drink]
4. Margarita Pie in a Glass
5. Mexican Fish Tacos
6. Overstuffed Chicken Burritos
7. Party Margarita Cake
8. Taco Potato Salad
9. Turkey Tortilla Casserole
1. Cheesy Jalapeno Popper Stuffed Chicken

By: Gina Homolka from Skinnytaste

If you enjoy those little jalapeno poppers as appetizers, you're going to fall off your chair for this Cheesy Jalapeno Popper Stuffed Chicken recipe — one that will take the same favorite flavors you love in appetizer poppers and use them in a main dish. Score! This recipe is absolutely perfect for a Cinco de Mayo dinner, game night meal, or just for fun. This is a great weeknight meal that can be prepared in under 30 minutes. This is one 30 minute meal your family will never forget ... and you won't want to either. Enjoy! 

Servings: 4 • Serving Size: 2 stuffed breasts • Old Points: 9 pt • Points+: 9 pts 
Calories: 371 • Fat: 17.5 g • Protein: 42.7 g • Carb: 11 g • Fiber: 1.5 g • Sugar: 0.6 g
Sodium: 355.8 mg (without salt)

2 slices center cut bacon, cooked and crumbled
3 jalape๑os, chopped (remove seeds for milder)
3 oz 1/3 less fat cream cheese, softened
4 oz reduced fat shredded cheddar jack (Sargento)
2 tbsp chopped scallions
8 thin sliced skinless chicken breast cutlets, 3 oz each
1/2 cup Italian seasoned whole wheat breadcrumbs
1 1/2 juicy limes, juice of
1 tbsp olive oil
salt and fresh pepper
olive oil non-stick spray

Lay chicken cutlets on a working surface and spread 2 tbsp of cream cheese mixture on each cutlet. Loosely roll each one, secure the ends with toothpicks to prevent the cheese from oozing out.

Place breadcrumbs in a bowl; in a second bowl combine olive oil, lime juice, salt and pepper.

Dip chicken in lime-oil mixture, then in breadcrumbs and place seam side down on a baking dish. Repeat with the remaining chicken. When finished, lightly spray the top of the chicken with oil spray.

Bake 22-25 minutes, serve immediately.

Read more at 
2. Cowboy Bean Fritters

Who knew that egg whites, black beans and salsa would go together so well? Fry up a batch of our Cowboy Bean Fritters and round up the gang -- it's feeding time!

Serves: 20, 3 per serving

Cooking Time: 20 min

What You'll Need:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon cumin
2 teaspoons salt
1/2 teaspoon black pepper
4 egg whites, lightly beaten
1 cup salsa
2 (16-ounce) cans black beans, rinsed and drained
1 tablespoon canola or vegetable oil, plus extra if needed

What To Do:
In a large bowl, combine flour, baking powder, cumin, salt, and pepper. Add egg whites and salsa; mix well, then stir in black beans.
In a large skillet over medium-high heat, heat 1 tablespoon oil. Pour 1 teaspoon batter per fritter into skillet, cooking several fritters at one time, but not overcrowding them. Cook 1 minute, then turn fritters and slightly flatten with a spatula; cook 1 to 2 additional minutes, or until browned on both sides. Repeat with remaining batter, adding more oil as needed.
Remove to a paper towel-lined platter; serve immediately.

Nutritional InformationExchanges/Food Choices, 1-1/2 Starch

Calories 115, Calories from Fat 10, Total Fat 1.0g, Saturated Fat 0.1g, Trans Fat 0.0g, Cholesterol 0mg, Sodium 350mg, Potassium 210mg, Total Carbohydrate 20g, Dietary Fiber 5g, Sugars 2g, Protein 6g, Phosphorus 90 mg

Add some extra excitement when serving by putting out bowls of salsa and reduced-fat sour cream for dipping. 
This recipe is featured in our brand new diabetic-friendly cookbook HELLO TASTE, GOODBYE GUILT! You can purchase the new book here

Read more at 
3. Horchata

Total Time:  6 hr 15 min
Prep  15 min
Inactive  6 hr 0 min
Yield: 4 servings
Level: Easy

1 cup uncooked long grain white rice
1 quart warm water
1/2 cup whole milk
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon ground cinnamon
1/4 cup sugar
Whole cinnamon sticks, optional, for serving

In a blender, combine the rice and warm water. Blend for 1 to 2 minutes until the rice breaks up but does not form a powder. Let the rice mixture stand in the refrigerator for 6 hours or up to overnight.

Strain the rice mixture into a container through a fine-mesh sieve or several layers of cheesecloth to remove the rice solids.

Pour the rice water into a blender and add the milk, vanilla and almond extracts, cinnamon, and sugar. Blend for 1 minute until well combined and smooth. Serve the horchata over ice with cinnamon sticks as stirrers.

Read more at:
4. Margarita Pie in a Glass

This easy-as-pie dessert will make you the toast of the town at your next fiesta. Our Margarita Pie In A Glass looks as decadent as it tastes!

Serves: 4

Preparation Time: 15 min

Chilling Time: 30 min

What You'll Need:
1 cup pretzels
1/4 cup sugar
2 tablespoons butter, softened
1 (14-ounce) can sweetened condensed milk
1/2 cup lime juice
3 tablespoons lime-flavored gelatin
1 (8-ounce) container frozen whipped topping, thawed and divided
1 teaspoon lime zest

What To Do:
In a food processor, pulse pretzels, sugar and butter until crumbly. Reserve 2 tablespoons for garnish. Place equal amounts of crumb mixture into 4 margarita glasses. 
In a large bowl, combine sweetened condensed milk, lime juice and gelatin, stir until well blended. Reserve 1/4 cup of whipped topping and stir remaining topping into lime mixture. 
Spoon equal amounts of lime mixture over crumbs. Garnish each glass with reserved whipped topping, crumb mixture and lime zest. Freeze at least 30 minutes before serving.

Read more at 
5. Mexican Fish Tacos

What better way to celebrate blue skies and warmer weather than with the sun-drenched fiesta flavors of Mexico?! Reel 'em in with this recipe for fish tacos and let the tasty Cinco de Mayo festivities begin!

Serves: 6

Cooking Time: 4 min

What You'll Need:
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped fresh cilantro
1 (1.25-ounce) package taco seasoning mix, divided
2 tablespoons vegetable oil
1 pound cod or other white-fleshed fish, cut into 1-inch pieces
1 (12-count) package taco shells, warmed
2 cups shredded lettuce
2 tomatoes, chopped

What To Do:
In a small bowl, combine the sour cream, mayonnaise, cilantro, and 2 tablespoons taco seasoning; mix well and set aside.
In a medium bowl, mix the oil and remaining taco seasoning. Add the fish and stir gently to coat.
Pour the fish into a large skillet and cook over medium heat for 4 to 5 minutes, or until it flakes easily.
Place the fish in the taco shells then top with lettuce, tomatoes, and sour cream topping.

Read more at 
6. Overstuffed Chicken Burritos

Make mealtime a fiesta when you bake up a batch of our hearty Overstuffed Chicken Burritos. We even share the easy secret to rolling up your tortillas so they'll be foolproof burritos!

Serves: 6

Cooking Time: 45 min

What You'll Need:
2 cups cooked yellow rice
1 1/2 cups diced cooked chicken
1 (15-ounce) can black beans, drained and rinsed
1 cup corn
1 cup shredded Mexican cheese blend
1 1/2 cups salsa
2 teaspoons cumin
1 tablespoon chopped fresh cilantro
6 (10-inch) spinach flour tortillas (or your favorite flavor)

What To Do: 

Preheat oven to 375 degrees F. Coat a baking sheet with cooking spray.
In a large bowl, combine all ingredients except tortillas; mix well. Spoon chicken mixture evenly onto center of each tortilla. Fold the bottom of tortilla over filling and pull back gently. Fold right side over followed by left side and roll up, forming an envelope. Place each burrito seam-side down on prepared baking sheet; cover with foil.
Bake 45 to 50 minutes, or until heated through.

We found microwaveable yellow rice to be really convenient, but any yellow rice will work just fine.
Try serving these with guacamole, salsa, and sour cream for a complete Mexican feast. Ole!
We recommend you start off this meal with our Avocado Tequila Salad -- they're think you really fussed!

Read more at  
7. Party Margarita Cake

Our Party Margarita Cake is like a Cinco de Mayo celebration in your mouth! The perfect combination of sweet and tart tastes just like a strawberry margarita in cake form.

Makes: 12

Cooking Time: 30 min

What You'll Need:
1 (18.5-ounce) package white cake mix
1 cup plus 1 tablespoon strawberry margarita or daiquiri mix, divided
1/3 cup vegetable oil
3 eggs
1 cup butter, softened
4 cups confectioners' sugar
2 teaspoons lime juice
 Coarse sugar for garnish
12 lime slices for garnish

What To Do:
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a large bowl with an electric mixer on low speed, beat cake mix, 1 cup margarita mix, oil, and eggs 1 to 2 minutes, or until well mixed. Pour batter into prepared baking dish.
Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Let cool completely.
Meanwhile, in a large bowl, beat butter, confectioners' sugar, remaining margarita mix and lime juice until smooth. Frost cake. Sprinkle coarse sugar on top, and garnish with lime slices.

NotesWe also recommend our Pink Lady Cake for another tasty option!

Read more at 
8. Taco Potato Salad

Potato salad lovers will rejoice in this novel twist on a favorite cold summer salad. Boasting a fiesta of flavors, our Taco Potato Salad is sure to be the talk of your patio party.

Serves: 6

Cooking Time: 20 min

What You'll Need:
3 pounds white potatoes
2 cups mayonnaise
1 (1.25-ounce) package taco seasoning mix
1 cup shredded Cheddar cheese
1/2 cup sliced scallions (green onions)
1 (2.25-ounce) can sliced black olives, drained
1 cup coarsely crushed ranch-flavored tortilla chips

What To Do:
Place potatoes in a large pot with enough water to cover them. Bring to a boil over high heat and cook 20 to 25 minutes, or until fork-tender. Drain and let cool.
In a medium bowl, combine mayonnaise and taco seasoning; mix well.
Cut cooled potatoes into chunks and place in a large bowl. Add mayonnaise mixture and remaining ingredients to potatoes and mix until thoroughly combined. Cover and refrigerate until ready to serve.

Read more at 
9. Turkey Tortilla Casserole

Perfect for a Cinco de Mayo fiesta, this Mexican chip casserole is a funky version of lasagna. Layer seasoned turkey, corn, cheese and tortilla chips for an all-in-one meal.

Cooking Time: 20 min

1 pound ground turkey
1 medium onion, chopped
1 clove garlic, minced
10 3/4 ounces can low-fat condensed cream of mushroom soup, undiluted
11 ounces can Mexicorn
4 ounces can green chilies, chopped
10 1/2 ounces tortilla chips
10 ounces can enchilada sauce
2 cups shredded low-fat colby jack cheese

In a skillet, cook turkey, onion, and garlic until meat is browned and onion is tender; drain. 
Add soup, corn, and chilies; mix well. In an ungreased shallow 3-quart baking dish, layer meat mixture, tortilla chips, and enchilada sauce; top with cheese. 
Bake, uncovered, at 350 degrees F for 8 - 10 minutes or until heated through.
NotesFor all the healthy Mexican recipes you would ever need, download the 40 Healthy Easy Mexican Recipes Free eCookbook

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