All the spice

Topeka Capital-Journal, The, Nov 13, 2002 by Linda Laird Capital-Journal

without the fat

Photographs by NICK KRUG/The Capital-Journal

Oakland resident Stacey Meier always has loved Mexican food, but she didn't like the high fat content. Meier has taken a lighter approach to a variety of traditional Mexican recipes, so she can enjoy her favorite foods without the guilt.

Meier's main course on Mexican night includes her Enchilada Casserole, Mexican Rice and Stuffed Jalapenos.

Some nights Meier will top off her dinner with a nice Key Lime Pie.

By Linda Laird

The Capital-Journal

Stacey Meier and her husband, Chris, always have loved Mexican food for its rich flavors and spice.

"After we were married, we both gained some weight, then I became pregnant," she said. "Our son Hunter is 4 1/2 months now, and I'm still trying to lose some of the baby fat."

Meier said she wanted to continue to prepare their favorite foods, so she altered the recipes to cut the fat.

One of her favorite Mexican dishes is enchiladas, but she said she wanted to make it easier.

Her Enchilada Casserole mixes the flavors without the work.

She reduces the fat by using extra lean meat and runs hot water over the browned meat to cut the fat even more. Low-fat cheese cuts fat content, too.

Veggie Cheese Melt is a dip she created when they had a last- minute party invitation.

"I included spinach because I like spinach in hot dip," she said.

She said her family loves guacamole. The addition of fat-free mayonnaise makes the consistency smoother, even if chunky is the way you like it.

Many of her recipes called for oil for cooking or browning, but she now uses cooking spray and reduced-fat broth in her recipes.

Fat-free cheeses and crushed Corn Flakes add to the taste of the Stuffed Jalapeno Poppers. She said she uses cilantro rather than oregano in the cheese mixture.

"We just like that better," she said.

Meier's husband loves cheesecake.

"This is my version of cheesecake, and it looks pretty with a swirl and tastes good, but is within limits," she said.

She said her husband prefers cherry but that any fruit filling on top will work.

Her Key Lime Pie is simple and fast. It calls for chilling, but she places it in the freezer to shorten the chill time, if she is in a rush.

Meier is finishing up her bachelor's degree in history at The University of Kansas. Her husband is a service technician at Blue Dot.

Linda Laird may be reached

at 295-1296 or by e-mail at llaird@cjonline.com

Enchilada Casserole

2 pounds ground beef, browned 10 corn tortillas 2 15-ounce cans enchilada sauce 1 15-ounce can peas 1 14.5- ounce canned potatoes, diced 1 12-ounce bag shredded cheddar cheese, divided 1 tablespoon chili powder 1 tablespoon cumin Combine beef, 8 ounces of cheese, peas, potatoes, cumin and chili powder. Spray a 9x13-inch casserole dish with nonstick cooking spray. Layer the tortillas, sauce and beef mixture, repeating 3 times. Top with remaining cheese. Cover with foil. Bake at 350 degrees for 30 minutes. Uncover foil, and bake for an additional 5 minutes or until cheese is browned on top.

Chili Con Carne

2 pounds shredded beef or pork 2 14.5-ounce cans crushed tomatoes 1 8-ounce can tomato sauce 2 tablespoons lemon juice 2 tablespoons chopped garlic 1/2 onion, chopped 1/ 2 cup sliced jalapenos (in the jar) Blend tomatoes, tomato sauce, lemon juice, garlic, onion and jalapenos in blender until smooth. Heat beef or pork in skillet. Add tomato mixture to skillet until heated through.

Mexican Rice

1 cup rice 1 14-ounce can reduced fat chicken broth 1 tablespoon garlic 1 8-ounce can tomato sauce 1/4 cup chopped onion Nonstick cooking spray Salt to taste Spray skillet with nonstick cooking spray. Add rice, stirring constantly over medium to high heat until rice is slightly browned. At the same time in a separate pot, bring chicken broth to a boil. Once chicken broth is boiling, add to rice in skillet. Add onion, garlic and tomato sauce. Reduce heat to simmer. Simmer for 20 minutes or until rice is tender.

Guacamole

2 avocados, peeled and seeded 1/2 of a tomato, chopped 2 tablespoons chopped onion

1 tablespoon fat free mayo 1 tablespoon lemon juice 1 1/2 teaspoon chili powder Place all ingredients in blender. Blend until desired consistency.

Veggie Cheese Melt

12 ounces shredded Monterey Jack cheese 1 7-ounce can green chiles 1/4 cup finely chopped onion 1/2 cup finely chopped carrots 1 pound light Velveeta 10 ounces frozen spinach, thawed and drained 1/2 cup skim milk Combine all ingredients in crock pot. Cook on low until cheeses are melted. Serve with tortilla chips for dipping.

Stuffed

Jalapeno Poppers

20 jalapenos, halved lengthwise and seeded 1 tablespoon crushed garlic 1 8-ounce package fat-free cream cheese 1/4 cup fat-free mayo 1/2 teaspoon dried cilantro 1/2 cup egg substitute 1 tablespoon skim milk 3 cups crushed Corn Flakes Preheat oven to 350 degrees. In a small bowl, combine garlic, cream cheese, cheddar cheese, mayo and cilantro. Mix well. Spoon about 1 tablespoon of mixture into jalapeno halves. Whisk egg substitute and milk together. Dip each pepper half into egg mixture then in Corn Flake crumbs to coat. Place pepper halves, filled side up. Spray peppers with nonstick cooking spray, and bake at 350 degrees for 30 minutes.