Kids Go FREE At Madame Tussaud's NYC

The Mommy's Guide To Events!

Cinco De Mayo Recipes!

   These all look great, easy and fast to make! I believe one or two of these will make it onto my menu tonight!



Pritikin's Mexi-Creamy Salsa Dip created by Executive Chef, Anthony Stewart, at Pritikin Longevity Center + Spa


Here's something semi-Pritikin for guests at your party who crave "creamy" but don't need to go as low (in terms of both health and flavor) as Velveeta.

Servings: 4 half-cup servings

Prep Time: 10 minutes

Cook Time: 0 minutes

Ingredients

1/2 cup yogurt (plain, nonfat)
4 tablespoons sour cream (reduced-fat)
1/4 cup green onions finely chopped (white and light green parts only)
1/2 teaspoon cumin ground
2/3 cup salsa (nonchunky varieties)
Instructions:

Mix by hand all ingredients, except for 1 tablespoon of green onions (which will be used as garnish topping).







Stuffed Artichoke Bottoms with Black Bean Salsa created by Executive Chef, Anthony Stewart, at Pritikin Longevity Center + Spa

Make a double batch of our lively black bean salsa and enjoy in all sorts of ways, for example, as a topping for green salads, poultry, or fish, or blended with whole-grain rice.

Servings: 12people        

Prep Time: 30 minutes

Cook Time: 0 minutes  

Ingredients

1 cup black beans (no salt added) cooked and drained
1 cup tomatoes medium-diced
1 cup corn kernels (fresh or frozen)
1/4 cup red onion finely chopped
jalapeno pepper finely chopped
1 teaspoon garlic finely chopped
tablespoons lemon or lime juice freshly squeezed
tablespoons cilantro or dill (fresh) chopped
1/4 teaspoon pepper freshly ground
12  artichoke bottoms To avoid the tedious task of preparing bottoms from fresh artichokes, look for low-sodium canned and frozen varieties, such as Ruby (canned) and Green Giant (frozen).
Instructions

In a large bowl, combine all ingredients except artichoke bottoms. Toss salsa well until ingredients are evenly mixed.

Chill salsa. Then, fill each artichoke bottom with salsa. Serve as appetizers.





Pico De Gallo created by Executive Chef, Anthony Stewart, at Pritikin Longevity Center + Spa

Serve with colorful, cut-up veggies like radishes, cherry tomatoes, carrot sticks, jicama sticks, and broccoli florets. Plus, pick up bags of baked, low-sodium tortilla chips. Good choices include Guiltless Gourmet and Garden of Eatin' Baked Yellow Chips.

Servings: 12                      

Prep Time: 20 minutes

Cook Time: 0 minutes

Ingredients

2 large tomatoes diced
1/2  red onion finely chopped
1/2  jalapeno pepper finely chopped (remove seeds for a milder salsa)
2 tablespoons cilantro chopped
2  limes (fresh) juiced
1 pinch black peppercorns ground
Instructions

Mix all ingredients and let sit for 15 minutes before serving.







Tropical Salsa created by Executive Chef, Anthony Stewart, at Pritikin Longevity Center + Spa

This Tropical Salsa recipe has just about everything that's deliciously divine, from mangoes to pineapple, but absolutely nothing that's bad for you. No salt, no added sugar, no waist-expanding oil or other fat. Wow!

Servings: 12(about 1/4 cup per serving)

Prep Time: 35 minutes                

Cook Time: 5 minutes

Ingredients

red onion diced
1 tablespoon garlic minced
tablespoons tomato sauce (no-salt-added )
1/4 teaspoon Tabasco
mango peeled and diced
1 cup pineapple diced
1 cup papaya peeled and diced
tomato diced
1 tablespoon oregano (fresh) chopped
tablespoons basil (fresh) chopped
Garnish  green onions chopped (optional)
Garnish  chives chopped (optional)
Instructions

In a small nonstick skillet over low heat, saute red onion, garlic, tomato sauce, and Tabasco until well combined, about 5 minutes. Stir regularly.

In a large mixing bowl, gently combine remaining ingredients (except garnishes).

Spoon red onion mixture into bowl, and gently toss all ingredients until combined.

If desired, garnish with a sprinkling of green onions and/or chives.

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