Healthy Recipes to Keep You Fit and Fabulous

Archive for the ‘Mexican’ Category

Stuffed Poblano Peppers

On Saturday, Corey went up to Jacksonville to help his brother, Drew, move into a new apartment before his classes started back at UNF.  Since I had two huge final exams on Monday, I decided to stay behind so I could study.

I knew Corey and his parents would be exhausted after moving all day, so I thought it would be nice to make them a good dinner for when they arrived home.

I picked up some big poblano peppers earlier in the week, and since I got four of them, I thought this would be the perfect chance to use them up!

Stuffed Poblano Peppers

Servings: 4


4 large poblano peppers (sometimes they’re really small)

4 chicken cutlets, chopped into bite-size pieces

1/2 onion, chopped

4 plum tomatoes, seeded and chopped

8 oz. white mushrooms, chopped

1/2 cup 2% shredded cheese (I used Mexican Blend)

3 wedges Laughing Cow Queso Fresco Cheese (if you decide to skip

this ingredient, just add 1/4 cup more of the shredded cheese)

non-stick spray

1/2 teaspoon salt + pepper

1/2 teaspoon garlic powder

*You will also need a plastic bag*


Pre-heat broiler.

Place washed and dried peppers in a baking dish and put them under the broiler.

Keep them under until they are blackened and blistered.

Use tongs to flip each pepper onto the other side, and put them back under the broiler until that side is also black and blistered.  Note: Don’t be afraid to keep them under “too long”…all of the skin needs to be blackened so that the next steps will work.  It should take 10-15 minutes total.

Remove the dish from the oven and use the tongs to place each pepper inside the plastic bag.  Tie the bag shut tightly.  Lower the oven temperature to 350 degrees.

Allow the peppers to steam in the bag while you do the next steps.

Place a skillet over medium heat and spray with non-stick spray.  Add the onion and cook for 2 minutes before adding the mushrooms.

Cook until browned, about 6 minutes. Add the chicken.

Season with salt, pepper, and garlic powder.

Add the tomatoes after the chicken is no longer pink.

Let these cook for 2 minutes, then transfer the mixture to a bowl.

Stir in the Laughing Cow wedges, followed by the shredded cheese.

Mix until creamy and well combined and set aside.  Open the plastic bag with the peppers inside.  Use your fingers to peel the blistered skin away from the rest of the pepper (it should come off easily).

This is what they should look like when you finish peeling:

Next, you will need to remove the seeds and ribs of the inside of the pepper (also known as the spicy part!).  To do this, use a knife to gently make a slit down one side of the pepper.

Carefully grab the bunch of seeds at the top and pull downwards- this will loosen the roots that the seeds are attached by.  Use running water to help rid the inside of seeds.

When the peppers are all cleaned out, lay them back in the baking dish going opposite ways, with the slit facing up.

Use a spoon to carefully fill the peppers with your prepared mixture.

After each pepper is stuffed, sprinkle a little more cheese on top of each one, and place in the 350 degree oven for 25 minutes.

After 25 minutes, you will have beautiful, cheesy-yet-healthy, stuffed poblano peppers!

Taco Night


I started off Wednesday morning the best way possible- with BodyPump!  I got to the gym a little earlier than usual, so I had time to hop on the treadmill for 15 minutes for some running intervals before class.  After class was finished, I got back on the treadmill for another 10 minutes of intervals before calling it quits.


I made one of my favorites for breakfast.  A PB+Banana Sammy!

I topped a toasted whole wheat English muffin with peanut butter, banana slices, and a drizzle of honey for good measure 🙂 .


While watching TV (mainly the Casey Anthony trial) in the morning, I must have seen the same Subway commercial ten times.  It was advertising the new Turkey, Bacon and Avocado sub, and each time I watched, the more tasty it looked. I decided to save my 5 bucks and make my own healthy version at home!

I toasted a whole wheat sandwich thin and topped it with Dijon mustard and deli turkey.  I sliced an avocado and placed the slices on top of my sandwich.  Take that, Subway.

On the side, I had some baby carrots and a dill pickle spear.


As I’ve mentioned before, I am definitely a creature of habit when it comes to meals.  I know what I like, and I’m OK with that!  I have a feeling when Corey and I have a family one day, we will definitely be the family that has certain nights of the week dedicated to the same meal.  For example, Taco Night!  Who wouldn’t look forward to that each week?  Well, it was taco night for us on Wednesday, and we let one of Old El Paso’s Soft Taco Dinner Kit take care of the details.  I generally like to buy my own taco shells so that I can get whole wheat, but I decided regular shells wouldn’t kill me.

I cooked some ground turkey meat with a packet of taco seasoning, and then got busy chopping up tomatoes, red onion, and lettuce for toppings.

We each had a salad to start, topped with lettuce, onion and diced mango.

I filled up two shells for myself, with all the toppings- tomatoes with red onion, lettuce, a little shredded cheddar cheese, salsa, and a small dollop of sour cream.

I love taco night!

Do you have certain nights of the week that you eat the same meal? 




Healthy Enchilada Casserole + Wedding Dress Shopping

Last week, my mom and sister both drove to Orlando to visit!  We had big plans for Tuesday- it was time to find my wedding dress!

When they both arrived on Monday, we spent some time catching up, and then I got busy on dinner.  I decided to make a recipe that I knew is a crowd pleaser- my Healthy Enchilada Casserole!

Healthy Enchilada Casserole

Servings: 9


6 whole wheat tortillas, cut into triangles

2 cups low-fat shredded cheddar cheese (or Mexican blend)

1 can reduced-sodium black beans

1 can Vegetarian Refried Beans

1 can Mild Rotel Tomatoes

1 can Diced Tomatoes

1 can Low-Salt Corn

1 can Enchilada Sauce

1 rotisserie chicken, meat removed and shredded OR

4 cooked chicken breasts, finely chopped


Preheat oven to 350 degrees.

In a baking dish, spread 1/4 cup of the Enchilada Sauce in the bottom.

After cutting the tortillas into triangles, make a single layer of them on top of the sauce.

Using the back of a spoon, spread each slice with a small amount of refried beans, using 1/3 of the can.  (It does not need to cover each piece completely)

Next, combine the black beans, corn, and both cans of tomatoes in a mixing bowl.  Use a spoon to spread about 1/3 of the mixture on top of the tortillas and refried beans.  Top with 1/3 of the shredded chicken, and then a 1/3 cup of shredded cheese.  Pour 1/4 cup of the enchilada sauce over everything, and then repeat these steps (starting with the tortillas) until you have 3 layers.  Sprinkle an extra layer of cheese on top of the last layer.

Place in the oven to bake for 30 minutes.  For the last 2 minutes, turn on the broiler.  Remove from the oven, and cut into squares using a spatula.  Serve with hot sauce, salsa, or fat-free sour cream!


Later on, my party animal of a sister managed to convince me to go out with her and Corey’s brother, Drew, and his friends, to one of the bars down by UCF.  I agreed, and left my responsible fiance at home in bed, since he had work the next morning.

My friend Daniel came with us, so I wasn’t the oldest person in the place.  Wait…he’s younger than me, so…yes, I was.

We had fun, but Lauren was not a happy camper when I woke her up bright and early for a day of shopping!  Muahahahaaa…

I don’t want to reveal too much about my dress, because I do plan to explain everything about it in full detail after the big reveal, also known as…our wedding!

Let’s just say that the day was a success.  My bridal consultant said I was the fastest bride she’s ever had!

Here’s a little teaser to hold you over for the next 5 months:


2 Great Salad Recipes: Greek and Taco


I can so easily get out of the routine of working out, and it sucks!  I took Sunday off, as I normally do, but then, Monday and Tuesday came and went, and I hadn’t done a darn thing.  I was determined to make it to the gym on Wednesday, and I did.  I completed 20 minutes on the elliptical, followed by 25 minutes of running intervals on the treadmill.


Tuesday was a big day for my brain- I had to take a 3-hour nursing school entrance test, and then go straight to a 4-hour class!  I knew I needed a filling breakfast, so I turned to trusty oatmeal to do the trick.

I microwaved the oats with a 1/3 cup almond milk, and then stirred in a tablespoon of peanut butter.

Yesterday, I pretty much repeated the same meal, except that I used a packet of Quaker Weight Control Oatmeal in Maple Brown Sugar.


After finishing my entrance test, I had a short break before my class started, so I headed over to Publix to grab a sandwich.  I ordered Boar’s Head Turkey on whole wheat, with honey mustard, lettuce, tomato, pickles and banana peppers.


Tuesday’s dinner was simple.  I quickly cooked a package of whole wheat gnocchi in boiling water, and then tossed it with 1/2 cup marinara sauce.

On the side, we had a Greek Chopped Salad.  This is one of my favorites.

Greek Chopped Salad

Servings: 4-6


3 heads Romaine lettuce, chopped

3 large tomatoes, seeded and diced

1/2 red onion, finely chopped

3/4 cup feta cheese

10 kalamata olives, pitted and chopped (optional ingredient)

1 cucumber, finely chopped (optional ingredient)

For the dressing:

1/3 cup red wine vinegar

1/3 cup Extra Virgin Olive Oil

2 tablespoons Dijon mustard

Whisk together in a bowl with a pinch of salt and pepper.


After all ingredients are chopped, throw in a large bowl, top with dressing and feta cheese, and mix together.


Last night, we had another great salad- Taco Salad!

This is a great solution for dinner when you want to feed a lot of people for cheap.  Plus, if you do it build-your-own style, it’s a huge time-saver.  There are tons of variations for this meal- just pick your favorites!

Taco Salad

Select Base: chopped Romaine, shredded iceburg, brown rice

Select Protein: ground turkey, lean ground beef, shredded rotisserie chicken, CrockPot pulled pork.  Cook meat with 1/2 packet of taco seasoning.

Select Beans: black, pinto, garbanzo

Select Veggies: diced tomatoes, chopped onion, cilantro, corn (use all of them!)

Select Fats: (use only one, or a combination, but do so sparingly) reduced-fat sour cream, shredded cheddar cheese, avocado slices

Select Dressing: I like to use salsa from a jar, but you could use any regular salad dressing you like!


Place each ingredient in it’s own bowl, and set up a build-your-own-salad bar!

Back to Shchool…Back to Shchool…

Every time I embark on a new “first day of school”, I can’t help but sing to myself…

Back to shchool, back to shchool, to prove to Dad that I’m not a fool. I got my lunch packed up, my boots tied tight, I hope I don’t get in a fight…” 

I started my last nursing pre-requisite class yesterday, and let me tell ya…this is gonna be a looong six weeks.  I’m still getting used to my new schedule, so please forgive the lack of posts thus far!

Let’s recap some yummy meals…


On Sunday, I made a batch of Fiber One pancakes, topped with fresh strawberries and sugar-free syrup.  I noticed some bacon in the fridge that looked like it needed someone to eat it, so I volunteered.

On Sunday, my little sister, Lauren, was driving back up to Tallahassee for school from Ft. Lauderdale.  She stayed the night at our house, and I took her to breakfast at Einstein’s the next morning.

I went with a whole wheat bagel thin topped with eggwhites, turkey sausage and a slice of cheese.


Yesterday’s lunch was a little something I like to call, grab-whatever-you-see-and-stuff-it-in-a-pita.

I heated up some leftover roasted broccoli and put it in my pita, followed by deli turkey and a drizzle of balsamic vinaigrette.  Not the best tasting thing I’ve ever created, but it worked for the time crunch I was under!


Our dinner last night was a mini fiesta!  Corey grilled some sliced chicken breasts and 1 large onion, all mixed in taco seasoning, while I prepared some brown rice and taco toppings.

I had two soft tacos topped with avocado slices, salsa and a little cheese.  I also topped my brown rice with salsa and cheese, for extra flava.  I love me some Mexican food!

Stay tuned tomorrow- I’ll be revealing pictures from me and Corey’s engagement photoshoot!  

Pork Tacos

I’m seriously gonna need to get an intravenous supply of coffee going if I’m expected to stay awake through my class tonight.  I haven’t stopped going since 5:15 this morning!  But, I’ll fill ya in on that tomorrow.

Work Out

I started my day yesterday with spin class!  I really like the instructor of the class I’ve been going to, but I must say, “adult” spin classes are a little too “laid back” for my liking- at least, when compared to the ones I used to take at my college’s gym.  Don’t worry- I definitely still get extremely sweaty, which always makes me feel like I did something right.


I came home and made a lovely little yogurt bowl.

I topped a cup of Chobani 0% Plain Greek Yogurt with a sliced banana, a chopped pear, some Splenda, and 1/4 cup of Kashi 7 Whole Grain Puffs cereal, for crunch.


My midday meal came in the form of leftovers, thanks to Baked Spinach Ziti from Monday night.

This was even better the second time around!

Before I left for class last night, I got started on dinner.  I bought a lean pork roast from the store, and I decided to turn it into pork tacos!

I simply placed the roast in the slow cooker with:

  • 1 large onion, sliced
  • 1 1/2 cups chicken broth
  • 1 can enchilada sauce
  • 1/2 packet Taco Seasoning

That’s it!  I gave it a stir, put on the lid and let it cook for 7 hours on Low.

When I got home from class, all I had to do was pull the meat using two forks.

I drained the liquid from the meat and placed what I was planning to use into a separate container.

To make the tacos, I heated up some whole wheat tortillas in the microwave for about 15 seconds.  Then I placed a portion of the meat down the center and topped it with Roasted Garlic Salsa from the store, a drizzle of Green Sauce, and a few avocado slices.

I’m pretty sure there has never been a more simple weeknight recipe than this one.

Ash Wednesday and Turkey Enchiladas

Going on trips is always fun, but it does kind of mess with your routine.  We drove home really early this morning, and ended up going right back to sleep when we got home.  After catching up on some sleep, we woke up to an invitation from Corey’s mom to go to lunch at an Italian restaurant that she and I absolutely love.  Anytime she’s craving it, she calls us up and says, “Will you guys go eat red sauce with me?” I’m always on board for that!

Our impromptu nap resulted in me skipping breakfast, which is something I try to never do.  But, sometimes it happens!


We hopped in the car and headed to the restaurant, which is called Adriatico Trattoria.

I always order the same thing, which just happens to be my favorite meal of all time- Eggplant Parmesan!

Sea of Red Sauce!

This dish is to die for.  Although it is certainly not a health food, this particular Eggplant Parmesan is much lighter than other restaurant-versions, because Adriatico lightly cooks it in olive oil, and then bakes it, as opposed to frying.  Their marinara sauce is so amazing that we always order extra sides of it with our meals!  I had every intention of taking half of my lunch home, but somehow…my plate was practically licked clean.  See what happens when you skip breakfast?!

After lunch, we went to Corey’s parents house and hung out for a little while.  Corey’s mom brought out a small treat for us to try:


A yummy chocolate fudge mini cake from Whole Foods!  I like to consider everything that comes from Whole Foods to be healthy, so let me just live in my dream world where this cake is calorie free, just for today 😉 .

We brought Bella over to the house with us so she could play with Corey’s family dog, Zoe, while we went to lunch.  What I’m about to show you is mildly disturbing.  You’ve been warned.

Is it normal that every time we take Bella to Corey’s parents house, she runs immediately into the living room, drags this giant stuffed dog into the middle of the floor, and starts doing this:

Caught in the act!

I had to stealthily sneak the camera over the edge of the couch to get this picture, because if she knows we’re looking at her, she stops and then slumps away in embarrassment.  She’s a GIRL dog for crying out loud! Where did I go wrong?!

After lunch, we came home and hung out for a while before getting ready and going to church.  We don’t normally go to church on Wednesdays, but today is Ash Wednesday, which marks the beginning of Lent- the days leading up to Easter.

I thought that I had been to such a service before, but apparently, I haven’t, because I was surprised by what took place.  Our pastor gave a great sermon regarding the meaning of Ash Wednesday, and then we were called to the front to have ashes placed on our foreheads in the shape of a cross, to mark our commitment to Christianity.  It was a really interesting experience, and I feel that I have a much better understanding of the meaning of Lent.  This brings me to my announcement…

It is a tradition during Lent to give up something in your personal life that you enjoy, in order to focus on your commitment to God.  I have tried to give up things in the past, but I have never successfully stuck to it, which is not good!  I am determined to stick to it this time, and I have decided to give up…drum roll please…

Bye Bye!


After my dad told me that this was what he was giving up for Lent, I started thinking about it and realized that it would be a great thing for me to give up, too.  I really don’t drink during the week, but, seeing that we are in college, drinking is kind of the thing to do on the weekends.  Not anymore!  You can just call me Sober Sally for the next 40 days!  Woo hoo!


I decided to make an old favorite with a twist, and ended up with a baking dish full of Turkey Enchiladas!

Turkey Enchiladas

Servings: 3-6


6 whole wheat tortillas

1 lb ground turkey

1 packet taco seasoning

2 cans mild or medium enchilada sauce

1 small can of chopped green chiles

1 onion, chopped

1/2 cup fat free shredded cheddar cheese

fat free sour cream, for topping


Preheat oven to 350 degrees.  Spray a skillet with cooking spray and add the chopped onion.  Cook until translucent, about 5 minutes.

Add the turkey meat and cook until browned, about 5 minutes.

Drain the oil from the meat, and then add the taco seasoning and 1/2 cup water and mix together.  Continue cooking for 2 minutes.

Add the can of green chiles to the meat and mix together.

Next, pour 1/2 of a can of enchilada sauce into the bottom of a baking dish.

One by one, fill each tortilla with a few spoonfuls of the meat mixture.  Fold the sides in like a burrito, and place seam side down in the baking dish.

Pour all of the remaining enchilada sauce all over the finished enchiladas.

Top each one with cheese.

Bake for 30 minutes, then serve topped with a dollop of sour cream.

I served our enchiladas with a side of roasted carrots.  Yes, carrots.  I have no idea why, but I was really craving cooked carrots!  They were a lovely compliment to our Mexican feast.

After dinner, I baked a batch of chocolate chip cookies for dessert.  Unfortunately, I wasn’t quite in the mood to create my healthy Whole Wheat ones, so these just came from a tube.  I also had a glass of almond milk!

Cooks + Almond Milk

Well, I’m going to go attempt to catch up on my missed sleep!  Have a great night!

Are you giving up anything for Lent?  If so, what did you decide to give up?


First of all, I apologize for going MIA for the last 24 hours!  After my afternoon post yesterday, things got pretty stressful!  Mainly because while I was galavanting around this weekend, I completely forgot that this week is MIDTERM week!  But we’ll get to that in a second.  When I left off, I said “see ya for dinner!” Well, when I wrote that, I was planning to return with a fabulous post detailing a new recipe.

Corey and I had a slight miscommunication…twice…about when and who was going to Publix yesterday- it was an emergency in my mind, since our fridge was naked from the previous week and weekend!  I’ll spare the gory details, but I didn’t make it to the store yesterday, and, as much as I had hoped to avoid it after last week’s heartburn, our Monday Night Tradition lived on for another week.  My dinner looked like this:

Pollo Tropical it was!  This time, I opted for a chicken salad.  The guy at the window didn’t give me dressing (of course) so I topped it with some BBQ sauce and Curry sauce that Corey gets with this TropiChop.

Fail #1.


Not only had I been banking on a great dinner recipe, I also had big plans to surprise Corey and make healthy pancakes for breakfast this morning, in honor of National Pancake Day!  After Miscommunication #2 about when to go to Publix this morning, by the time we got back, it was too late for me to make a fun breakfast.  I resorted to a bowl of Chobani 0% Vanilla Greek Yogurt, topped with a small banana, a few sliced strawberries, and a sprinkling of Splenda:

Not pancakes 😦

But still good!

This was actually quite a delicious combo that I will definitely be repeating, but since I was dead-set on pancakes for breakfast, this is still being named Fail #2.


Earlier today, I made a big bowl of tuna salad for the week.  I combined 2 packets of Starkist Chunk Light Tuna packed in water with 1 chopped medium carrot, 1 chopped celery stalk, 2 tablespoons of Hellman’s Light Mayo, and 1 tablespoon of yellow mustard.  I scooped a few spoonfuls onto a toasted Thomas’ 100% Whole Wheat Bagel Thin, topped it with a generous sprinkling of shredded cheddar cheese, and popped it in the microwave to create a healthy tuna melt!


Too melty!

Well, after the cheese didn’t melt when I put it in for 15 seconds, I added another 10.  Still not melted!  I added another 20 seconds.  In case you were wondering, microwaving tuna is really not OK.  It tasted like hot…fish.  I know tuna is fish, (or is it chicken? HA! I’ve been waiting for 6 years to be able to fit that quote into my life!)  The point is, it wasn’t good. I still ate it, but in the future, I will be using the oven to make tuna melts.

Fail #3.

After an extremely stressful Anatomy test, I was so ready for a delicious dinner.  Side note: Did you know that there aren’t just names for all the bones in the body, there’s names for every crack, crevice, space, and tiny hole in EVERY bone?  Yeah, my mandible dropped, too, when I heard that.  Especially when I was told that I had to memorize all of them!  Never woke up in a cold sweat in the middle of the night due to an upcoming test until now!  But, I digress.

I was excited to finally use the George Foreman Quesadilla Maker that Corey’s mom got me for Christmas this year!

I decided to make vegetarian quesadillas, so I made a filling out of sliced mushrooms, black beans and diced tomatoes.  I sprinkled the mixture with paprika, chili powder, garlic powder, and cumin, cooked it over medium heat for about 5 minutes, and it was ready to go.  I picked up a new kind of tortilla today, mainly because the kind I normally buy would not have been big enough for our dilla-maker.  Unfortunately, I failed to notice that the label said “Whole Wheat and RYE”.  Rye + Mexican flavors do not mix.  Actually, I can’t think of anything that tastes good with rye, except a Reuben sandwich!

After one bite, Corey and I both dubbed this dinner Fail #4, and I decided to make something else.

I cooked a package of Buitoni Whole Wheat Cheese Tortellini, microwaved a bowl full of Bird’s Eye Frozen Broccoli Stir Fry Mixed Vegetables, tossed those together, and topped it with Publix Premium Four Cheese Marinara.

We both cleared our plates….but only out of pure starvation.  This was not a winner in our books, therefore, it is Fail #5.  I think it would have been better with a different sauce.

My ego is bruised, to say the least.

I guess sometimes it’s just not a good day in the kitchen!

I really wanted to give it one more shot and try out a recipe for Whole Wheat Chocolate Chip Cookies, but I’m just too exhausted.  Plus, I’m not in the mood for Fail #6!  I resorted to a handful of one ingredient, instead:


Well, time for another late night of studying.  I cannot wait until Thursday night!  SPRING BREAK!

What has been your worst “fail” in the kitchen?

Fiesta Night! Recipe: Spinach and Mushroom Enchiladas

Mexican food is definitely one of my favorite things in the world.  I think I inherited that trait from my mom, who had me convinced at a young age that we were Spanish, thanks to her impressive second-language speaking skills.  Corey also loves Mexican food, so one of our weekend rituals is visiting different local Mexican restaurants.  During the week, however, if the craving comes upon us, I like have a repertoire of our favorite Mexican dishes handy.  This week, we decided to try making vegetarian enchiladas.  One ingredient that I really think makes Mexican food extra delicious is Queso Blanco.  I found a package of it at our grocery store, and decided to try it out.  It’s really just a salty white cheese, but it melts perfectly in the enchiladas and adds great flavor.  Ariba!

Spinach and Mushroom Enchiladas

Servings: 3

(two enchiladas per person)


6 Whole Wheat Tortillas, 6-inches

1 package frozen spinach, microwaved and excess moisture squeezed out

8 oz. white mushrooms, sliced

6 oz. Queso Blanco, diced

2 cans Enchilada Sauce

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon Adobo

1 tablespoon EVOO

1/2 cup Mexican cheese, shredded (use Reduced Fat, if you can find it!)

salt and pepper, to taste


Preheat oven to 400 degrees.  Microwave frozen spinach according to package directions, then use a clean kitchen towel to squeeze out the moisture in the spinach.  Set aside.  In a skillet, heat 1 tablespoon EVOO over medium heat.

Add sliced mushrooms to pan.  Cook until brown and juices release, about 5 minutes.

Add cooked spinach to the mushrooms.  Stir well, until spinach is distributed evenly with the mushrooms.

Season with chili powder, cumin, Adobo, and salt and pepper.

Add diced Queso Blanco to the mixture, and mix until well combined.  Pour about a 1/4 cup of the Enchilada sauce on the bottom of the baking pan you are using to bake the enchiladas.  To assemble enchiladas: Lay one tortilla on a flat service.  Spoon the spinach, mushroom and queso mixture down the middle of the tortilla.  Fold sides in towards the middle, then place enchilada seam-side down in the pan, on top of the sauce.  Continue until you have 6 enchiladas in the pan.  Pour remaining sauce on top, until each one is fully covered in sauce (you may not  need to use 2 full cans).  Sprinkle Mexican cheese on top of each one.  Bake in oven for about 20 minutes, until bubbly and cheese is melted.  Serve with salsa and Fat Free sour cream.



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