Mexican Tacos & Rice

Taco/Burrito Filling
90 gm mushroom finely diced
30 gm tomato
30 gm V-8 Spicy
10 gm onion
1 tsp taco seasoning
1 tbsp butter
saute onion & tomato in oil (add serrano pepper & cilantro if desired) Increase heat to high. Add mushrooms, tossing constantly for 3-5 minutes. Add V-8 and seasoning, lower heat. Simmer for a few minutes. Add butter. Serve with lo-pro cheese, lettuce, tomato, salsa, avocado & sour cream (if allowed)

Mexican Rice
10 gm onion
50 gm lo-pro rice uncooked
30 gm V-8 Spicy
150 gm water
1/2 tsp seasoning
Saute onion in butter till translucent. Add rice, saute another 3 minutes. Add water & V-8, bring to boil. Cover & lower to a simmer. Cook for 5 minutes, add seasoning, cook another 5-10 minutes till water is absorbed & rice is tender.

Mexican Fajita Kabobs

Mexican Fajita Kebabs Recipe
If you like fajitas, you'll love these kebabs flavored with cumin, cilantro, garlic, and lime marinade. Serve over rice with tortillas, salsa, guacamole for condiments. Plan ahead for marination time.
INGREDIENTS:
3/4 cup olive oil
1/2 cup balsamic vinegar
1/4 cup fresh lime juice
3/4 tsp ground cumin
1-1/2 tsp dried oregano, crushed
4 cloves garlic, pressed or finely minced
1/4 cup fresh cilantro, roughly chopped
1 serrano chile pepper, sliced into thin rings (optional)
1 red bell pepper (sweet capsicum), cut into 2-inch chunks
1 green or yellow bell pepper (sweet capsicum), cut into 2-inch chunks
1 medium sweet onion, cut into 2-inch chunks
2 pounds (1-1/2 inches thick) top round London broil beef steak, cut into 2-inch chunks (OBVIOUSLY MAKE SOME w/o London Broil for PKU'ers)
Tortillas, fresh salsa, guacamole, and sour cream for condiments
Additional fresh cilantro for garnish
PREPARATION:
In a large heavy freezer bag, combine the olive oil, balsamic vinegar, lime juice, cumin, oregano, garlic, and cilantro. Add the chile pepper, bell peppers, sweet onion, and London broil to the marinade.

Surprise! It's Pumpkin Enchiladas

Surprise, It's Pumpkin! Enchiladas
*You'll need to calculate the phe/protein based on what ingredients you use, use meltable lo pro cheese*

PER SERVING (1 enchilada): This wacky-sounding recipe was born after we accidentally used leftover pumpkin in place of refried beans. But it tasted FANTASTIC, so we perfected it, and now we're passing it on!
Ingredients: 2 medium-large corn tortillas (like Mission Super Size)
3/4 cup enchilada sauce, divided
2/3 cup canned pure pumpkin
1/3 cup chopped onion
1/4 cup shredded lo pro cheddar cheese
1 slice lo pro cheddar cheese, halved
1 1/2 tbsp. taco sauce
1 tsp. dry taco seasoning mix
Optional: salt, black pepper, chopped scallions
Directions: Preheat oven to 400 degrees. Bring a pan sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a medium bowl. Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season to taste with salt and pepper. Set aside. Spray a small baking dish with nonstick spray and set aside. Warm tortillas slightly in the microwave. Lay tortillas flat on a clean, dry surface. Spread 2 tbsp. enchilada sauce onto each one. Place a half-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas. Wrap tortillas up tightly and place them in the baking dish with the seam sides down. Cover with remaining 1/2 cup enchilada sauce. Bake in the oven for about 8 minutes, until enchiladas are hot. Carefully remove dish from the oven, and sprinkle enchiladas with shredded cheese. Return to the oven and bake for another 5 minutes, or until the cheese has melted. Plate those babies and, if you like, top with scallions. Enjoy! MAKES 2 SERVINGS