* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mexican Scrambled Eggs & Salsa~
 Categories: Mexican, Eggs, Sauces, Breakfst
      Yield: 1 Servings
 
      1 cn Progresso black beans; drain
      1 c  Roma tomatoes; chopped small
    1/2 c  Corn
      4    Green onions; *
      2 tb Fresh cilantro; chopped
      3 ds Chile habanero sauce; or to
    1/2 ts Cumin
    1/8 ts Salt
      2 tb Orange juice
    1/2 ts Arrowroot
      1 ts Olive oil
    1/8 pk Toasted sesame oil
      1    Onion; diced
      1    Serrano chile pepper; thinly
      3    Roma tomatoes; chopped
      1 tb Fresh cilantro
      6    Eggs; or equivalent of
           Egg substitute
    1/2 c  Plain yogurt; strained
           Fresh chopped cilantro
           Hot corn tortillas
 
  Thinly slice the white parts. Angle cut the
  green parts and set aside.
  
    A colorful spicy salsa without the cholesterol!
  
    Combine beans, tomatoes, corn, white parts of green onions,
  cilantro, chile sauce, cumin, salt, and orange juice in a bowl. Drain
  and reserve the juice from the combined ingredients. (about 2 minutes)
    Mix arrowroot with a tiny amount of water. Pour arrowroot mixture
  into reserved juice. Heat to thicken.
    Heat olive oil and toasted sesame oil in a frypan. Add diced onion
  and saute over medium heat. Add serrano chile and continue sauteing.
  Add tomatoes, cilantro and eggs or egg substitute. Shake eggs down
  into the pan and leave alone. Push to center once in a while. Let
  cook until set.
    Mix the yogurt and chopped cilantro. (This will be used as the
  topping - like sour cream)
    Pour heated sauce over salsa. (this makes it shiny)
  
    To serve:  Take a spoonful of eggs and place on a hot tortilla.
  Place another tortilla on top and another spoonful of egg mixture.
  Take a heap of salsa and place around the sides of the tortilla and a
  dollop of "sour cream" on top of the eggs.
  
    Per serving:  Calories 372; fat 3 g (8% calories from fat)
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mexican Chicken & Rice *
 Categories: Chicken, Rice, Cheese, Mexican
      Yield: 2 Servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
      8 oz Tomato sauce
      1 ts Ground cumin
    1/4 ts Onion powder
    1/8 ts Garlic powder
    1/4 ts Cocoa
    1/8 ts Salt
      1 tb Chili powder
      2    Chicken breasts; boneless,
           - cooked, chopped
      1 c  Rice
      1 c  Cheddar cheese; shredded
           Sour cream
           Picante sauce
           Tomato; chopped (opt)
 
  Prepare sauce in small saucepan by mixing 2/3 can tomato sauce and
  spices. Add chopped, cooked chicken. Put sauce on low heat and stir
  occasionally. Prepare rice. When rice is done, and remaining 1/3 can
  tomato sauce to rice and stir. To serve, place rice on plates, topped
  with chicken-sauce and then shredded cheese. Serve with sour cream,
  picante sauce, and chopped tomato if desired.
 
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... Sincerely yours Gigi
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