Mexican Light: (Hardcover) by Shulman, Martha Rose
Hardcover; Published 10/1/1996; 416 Pages; ISBN 9780553096316
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Cilantro and chiles, mole and salsa, succulent sweet shrimp and red snapper, zesty tacos, nachos, and quesadillas--no cuisine in the world is more fun than that of Mexico. In Mexican Light, first published in hardcover in 1996, Martha Rose Shulman takes the fat out of America's favorite good-time food, creating mouthwatering and healthy adaptations of Mexican classics. Mexican Light lets you eat all the irresistible foods from south of the border without any of the guilt.
Savor creamy Chipotle Dip; luscious Refried Black Beans with Plantain Pancakes; delicious Soft Tacos with Chicken, Corn, and Avocado; smoky Pan-Cooked Salmon Fillets with Tomatillo Salsa; and homey Green Hominy Stew with Chicken. Desserts include delectable fruits and ices, and traditional Mexican rice pudding and flan, adapted for lower fat content. Even snacks are healthier versions of our favorite indulgences: crisp nachos and toppings, soft tacos, green enchiladas, and fabulous quesadillas with wild mushrooms and smoked jalapenos.
Each recipe is accompanied by a complete nutritional breakdown, including calories, sodium, and fat. Mexican Light captures the essence of one of the world's greatest cuisines in healthful versions so good you'll never miss the fat!
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Salads are fast, quick, healthy, no-cook dishes that work perfectly as a lunch, dinner, side, main, first or last course. Another great thing about salads is their versatility: there's no rule book for what you can and can't put in. You can also adapt lots of your favorite dishes and turn them into salads: if you love Mexican food, try taco salad; if you love buffalo wings, try making a buffalo chicken salad. It's a good way to alleviate kitchen boredom.