10 ounces lean ground turkey breast                                        4 cups reduced sodium chicken broth
1 slice stale whole wheat bread, torn into pea sized pieces     1 (9 oz) package frozen green beans
4 scallions, chopped                                                                   1 (10 oz) can diced tomatoes
½ teaspoon chili powder                                                            1 (4.5 oz) can green chiles
1/4 teaspoon ground cumin                                                        1 cup frozen corn kernels
4 teaspoons canola or corn oil                                                   1 cup frozen peas
2 corn tortillas, torn into bite size pieces                                  4 tablespoon chopped cilantro
1 garlic glove, minced

1. Combine the turkey, bread pieces, 3 tablespoons of the scallions, chili powder and cumin in a medium bowl.  Shape mixture into 16 meatballs.

2. Heat 2 teaspoons of the oil in a nonstick soup pot or Dutch oven over medium high heat.  Add the meatballs, cook, turning frequently until browned, about 8 minutes.  Transfer to a heatproof plate.

3. Return the pot to the heat and swirl in the remaining 2 teaspoons of oil.  Add the remaining scallions, the tortilla pieces and garlic.  Cook until scallions are translucent and the tortillas are lightly browned, about 3 minutes.

4. Return the meatballs to the pot and add the broth, green beans, tomatoes, green chiles, corn and peas.  Simmer until the vegetables are cooked through, about 10 minutes.  Sprinkle with cilantro just before serving.

Makes 4 servings (about 1 ½ cups)

Per Serving:  Calories-289  Fat-9 grams Saturated Fat-2 g Cholesterol-42 mg Sodium-794 mg  Carbohydrates-28 g Fiber-5 g   Protein-26 g   Calcium-107 mg
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Arroz con Pollo (Rice with Chicken)
This was one of Sergeant Mendoza's many favorite dishes.  This version is also leaner than the original.

4 teaspoons olive oil                                       1 (14 oz) can stewed tomatoes
1 ½ pounds chicken parts                               ½ cup low-sodium chicken broth
1 teaspoon paprika                                         2/3 cup uncooked white rice
1/4 teaspoon salt                                             1 tablespoon capers, rinsed and drained
freshly ground black pepper                           ½ teaspoon dried oregano leaves
1 green bell pepper, seeded and chopped      1/4 teaspoon saffron
1 celery stalk, chopped                                   1 bay leaf
1 red onion, chopped                                       1 cup thawed frozen green peas
2 garlic cloves, minced                                    1 cup chopped roasted red peppers

1. Preheat oven to 350 F.  Heat a large nonstick skillet.  Swirl in the oil, then add the chicken.  Sprinkle with the paprika, salt and pepper; cook, turning frequently, until browned, about 8-10 minutes.  Transfer the chicken to a shallow 2 quart casserole dish.

2, In the skillet, combine the bell pepper, celery, onion and garlic.  Cook, stirring frequently until softened, about 4-5 minutes. Stir in the tomatoes, broth and 2 tablespoons of water.  Bring to a boil.

3. Remove from heat, stir in the rice, capers, oregano, saffron, bay leaf, peas and roasted red peppers.  Add to chicken in casserole dish.  Cover and bake until liquid is absorbed, about 15 minutes.  Discard bay leaf before serving.

Makes 4 servings (1 ½ cups)

Per Serving: Calories-333   Fat-6 grams   Saturated Fat-1 g   Cholesterol-49 mg   Sodium-635 mg   Carbohydrates-43 g   Fiber 6 g   Protein-26 g   Calcium-94 mg
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screen capture from "Zorro:  The Legend Begins"

Chicken Empanadas
Alcalde de Soto once accused Mendoza of being a 'chicken' empanada

2 cups flour                                              2 ½ cups cooked chicken, finely chopped
2 teaspoons baking powder                    1 teaspoon chili powder
1 teaspoon salt                                        2 tablespoons salsa (mild, medium, or hot, your choice)
½ cup butter or margarine, softened      1 egg or 1/4 egg substitute
1 cup cold water

1. In mixing bowl, combine flour, baking powder, & salt.  Using a pastry cutter or fingers, working butter into mixture.  Add the cold water, then knead mixture until it forms dough.

2. Divide the dough into 12 small balls.  On a lightly floured or cornmealed surface, roll each ball into a circle.

3. Mix together the chicken, chili powder, salsa, & egg in a bowl.  Put 2 tablespoons of chicken mixture on oe half of each circle.  Fold circle over and crimp edges together to seal empanadas.

4. Bake in preheated oven at 400 Fahrenheit for 15 minutes on lightly sprayed cookie sheet.

Makes 12 servings

Sorry, no nutritional information!
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Huevos Rancheros in Tortilla Cups
Everyone's favorite breakfast!

4 6" ccrn tortillas                                                   3/4 teaspoon ground cumin
1 14 ounce can diced tomatoes                             3 tablespoons chopped cilantro
   with green pepper, celery & onion                    4 large eggs or 1 cup egg substitute
1 15 ounce can black beans, rinsed & drained    1/4 cup shredded reduced fat cheddar cheese
1/2 cup canned diced mild green chiles, drained
2 - 3 tablespoons mild pepper sauce

1. Place oven rack in the center of oven.  Preheat to 425° F.  Lightly spray both sides of the tortillas with nonstick cooking spray.  Place 4 inverted custard cups on a baking sheet then drape a tortilla over each cup.  Bake until the tortillas are crispy and lightly golden brown around the edges, about 10 minutes.  Remove tortillas and set them on a rack to cool.

2. Combine the diced tomatoes, beans, chiles, pepper sauce, cumin, & 2 tablespoons of the cilantro in an ovenproof skillet.  Bring to a boil over medium heat.  Reduce the heat to low and simmer about 4 minutes.  Break the eggs one at a time on top of the sauce, spacing them evenly apart.

3. Place the pan into the oven and bake until the eggs are almost set, about 6 - 8 minutes.  Sprinkle the cheese on top of the eggs and bake 1 minute until melted.

4. Place tortilla cups on serving plates and spoon the eggs & sauce into the cups.  Garnish with remaining tablespoon of cilantro and serve immediately.

Makes 4 servings

Per serving:  Calories - 289  Fat - 8 grams Saturated Fat - 3 grams  Cholesterol - 216 milligrams  Sodium - 840 milligrams  Carbohydrates - 40 grams Fiber - 8 grams Protein - 17 grams  Calcium - 200 milligrams

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Flan
Diego's favorite dessert - Victoria would make this especially for him

1/2 cup sugar
2 1/2 tablespoons water
4 eggs, separated
1 can condensed milk
1 can evaporated milk
1 cup milk
1/2 teaspoon vanilla

1. Preheat oven to 350°F.

2, In a saucepan, combine sugar & water and boil rapidly until a deep amber color. Pour the mixture in the bottom of a 9-inch glass or ceramic pie pan and coat sides. Let cool.

3. In a bowl, stir egg yolks and then add all the milks and vanilla. Mix batter well. In another bowl, whip egg whites until fluffy, not stiff. Fold whites into batter. Pour mixture into the caramelized sugar-coated pie dish.

4. Place dish in large roasting pan or baking pan. Add enough hot water to come halfway up sides of pie dish. Bake flan in water bath for 1 hour, until set in center. Let cool, then cover and chill overnight. (Can be made two days ahead. Keep chilled.)

5. To serve:  Allow flan to come to room temperature. Run a sharp knife around the edge to loosen. Place a serving plate that's slightly larger than the pie pan on top of the pie pan, and flip upside down. Gently remove the pie pan and cut the flan into wedges to serve.

Makes 8 to 10 servings.

Sorry - No nutritional information!
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Carne Asada (Roasted Meat)
Victoria made a special carne asada for Alcalde de Soto in the episode "Love Potion #9".  This version is cooked on a grill.

2 pounds flank steak                    4 cloves of garlic, crushed
12 flour or corn tortillas               1 medium onion, chopped
½ cup tequila                                1 teaspoon tabasco sauce
¼ cup fresh lime juice                  1 teaspoon black pepper
¼ cup fresh lemon juice               1 cup salsa
¼ cup fresh orange juice              1 cup guacamole

1.  Mix tequila, juices, garlic, onion, tabasco, & pepper in a medium bowl.

2..Put steak into a large resealable plastic bag and add mixture from bowl.  Refrigerate for at least 4 hours, turning bag over occasionally.

3.  Preheat grill.

4.  Place a few drops of water on each tortilla, stack then wrap in aluminum foil.  Place tortilla stack on grill.

5.  Remove steak from marinade, save marinade.  Place steak on grill.

6.  Turn steak and tortillas once during cooking.

7.   Brush steak with remaining marinade.

8.   Cook to favorite level of doneness.

9.   Cut steak into thin slices.  Divide steak slices and place on the 12 tortillas.

10.   Serve with salsa and guacamole.

 Makes 6 servings
Sorry - No nutritional information.
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More Recipes To Come:

Enchiladas

Tamales
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        screen capture from "Deceptive Heart"