Our own personal fiesta

Aaron and I had a delicious dinner last night. In our efforts to eat healthier, we've been going through older issues of Cooking Light. We've also been cutting down on meat because my cholesterol is a little high. This menu of huevos rancheros, fruit salad, and virgin margaritas fit the bill exactly, and was incredibly delicious to boot.

Huevos Rancheros with Queso Fresco

source: Cooking Light, January 2004
Ingredients:
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 (10-ounce) can red enchilada sauce
1/3 cup chopped fresh cilantro
1 tablespoon fresh lime juice
2 tablespoons water
1 (16-ounce) can pinto beans, rinsed and drained
Cooking spray
4 large eggs
4 (8-inch) fat-free flour tortillas
1 cup (4 ounces) crumbled queso fresco cheese

Combine the tomatoes and enchilada sauce in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Remove from heat; stir in cilantro and juice. Set aside.

Place water and beans in a microwave-safe bowl, and partially mash with a fork. Cover and microwave at HIGH 2 minutes or until hot.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggs; cook 1 minute on each side or until desired degree of doneness.

Warm tortillas according to package directions. Spread about 1/3 cup beans over each tortilla; top each tortilla with 1 egg. Spoon 1/2 cup sauce around each egg; sprinkle each serving with 1/4 cup cheese.

Yields 4 servings (serving size: 1 topped tortilla)

Fruit Salad
source: Cooking Light, January 2004

1 can pineapple, drained
1 can mandarin oranges, drained
2 Tbsp. powdered sugar
1/3 cup coconut

In a bowl, mix together fruit and powdered sugar. Sprinkle coconut over fruit mixture. Serve chilled.

Hope you enjoy!