ArcaMax Recipes 01/13/2006

Super Nachos
Vegetable Paella
Tropical Fruit Macaroons

We hope you enjoy this menu that serves 6 to 8.
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Appetizer
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Super Nachos

1 large bag of tortilla chips
1 pound lean ground beef
1 package taco seasoning mix
1 15-oz. can refried beans
1 15-oz. can black olives, sliced
1 cup cheddar cheese
1 cup Monterrey Jack cheese
1 cup mozzarella cheese
1 15-oz. can black beans
1 8-oz. jar pickled jalapeno pepper slices
One half head of lettuce shredded
2 fresh tomatoes chopped
1 onion chopped
8 oz. sour cream
Fresh Guacamole (recipe follows)

Brown lean ground beef in pan. Add taco seasoning and water per
directions on taco seasoning mix. Cover and cook according to
directions. Push taco meat to one side of pan. Add refried beans
other side of pan and spread out over the bottom of the pan
opposite the taco meat. Cover pan and warm on low heat until
refried beans are warm. Cover very large casserole dish with
layer of tortilla chips. Place a few spoonfuls of taco meat
and refried beans over chips. Add one quarter of each cup of
cheese over meat and beans. Sprinkle on a few black olive and
jalapeno pepper slices and black beans. Add more chips and
repeat process two or three more times with cheese as last
ingredient reserving some of the black beans, olives and jalapeno
pepper slices to sprinkle on the top of the nachos. Place
casserole dish in 300 degree oven and heat until cheese melts
throughout. Remove from oven and add shredded lettuce, tomatoes,
onions and remaining black beans, olives and jalapeno pickle
slices. Add a few scoops of sour cream and Fresh Guacamole
and serve.

Fresh Guacamole

2 ripe avocados
1 Tbsp. fresh lime juice
1 small onion chopped
One quarter cup chopped parsley or cilantro
1 clove garlic, minced

Peel avocados and remove pits, reserving one pit. Mash avocado
meat in bowl. Add lime juice and mix. Add remaining ingredients,
mix well, add avocado pit then cover and refrigerate for 30
minutes before using. Adding the avocado pit helps to prevent
the Guacamole from turning brown.

The Skinny: Use low fat tortilla chips, the leanest ground beef
you can find and low fat sour cream.
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Main Course
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Vegetable Paella

2 large onions, diced
One quarter cup extra virgin olive oil
2 cloves garlic
2 fresh tomatoes, chopped
4 cups brown rice, uncooked
6 cups chicken broth
1 phial saffron filaments
2 cups water
1 cup fresh green beans cut into one half inch pieces
1 12-oz. jar marinated artichoke hearts, drained and diced
1 pound asparagus, tough ends removed and cut into one half inch
pieces
One half cup parsley, chopped
Salt and pepper to taste

Heat olive oil in a large skillet and cook onions until tender.
Add garlic and tomatoes and continue to cook for several minutes.
Add 5 and three quarters cups of the chicken broth, water, salt
and pepper and rice. Heat remaining one quarter cup chicken
broth and infuse saffron filaments in hot chicken broth. Add
broth to the skillet and cook over medium heat until most of
the water is absorbed. At this time add asparagus, green beans,
artichokes and parsley; continue to cook for 20 minutes. Garnish
with tomato wedges and serve. As a variation to the vegetable
paella you may add your choice of seafood like clams, mussels
or shrimp. You may also vary the type of vegetables used in
this recipe. We would suggest fresh broccoli, small pieces
of fresh corn on the cob, fresh zucchini and other fresh
summertime veggies. Anything goes so be creative and
experiment.

The Skinny: This dish is low in fat and calories.
Of course, this can change depending on what other
ingredients that you may choose to add. You can find low
fat chicken broth in most stores and there would be no
problem to using this in the recipe.

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Dessert
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Tropical Fruit Macaroons

2 cups flaked coconut
1 cup dried cherries, chopped
1 cup dried pineapple, chopped
3 egg whites
Two-thirds cup sugar
1 tsp. cinnamon
One quarter tsp. ground ginger
One quarter cup Macadamia nuts, chopped

Combine sugar, cinnamon and ginger. Beat egg whites until stiff
peaks form. Slowly add sugar mixture and continue beating. Add
coconut, dried cherries, dried pineapple and nuts and mix well.
Drop tablespoons of mixture on greased cookie sheet. Bake for
15 - 20 minutes at 325 degrees.

The Skinny: Not much you can do to change these ingredients
even if you wanted to. The coconut has some fat as do the
nuts but just eat one or two of the macaroons and you
should be fine.

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Grocery List
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1 large bag of tortilla chips
1 pound lean ground beef
1 package taco seasoning mix
1 15-oz. can refried beans
1 15-oz. can black olives, sliced
1 cup cheddar cheese
1 cup Monterrey Jack cheese
1 cup mozzarella cheese
1 15-oz. can black beans
1 8-oz. jar pickled jalapeno pepper slices
One half head of lettuce shredded
4 fresh tomatoes chopped
4 onions chopped
8 oz. sour cream
2 ripe avocados
1 Tbsp. fresh lime juice
One quarter cup chopped parsley or cilantro
3 cloves garlic
One quarter cup extra virgin olive oil
4 cups brown rice, uncooked
6 cups chicken broth
1 phial saffron filaments
1 cup fresh green beans cut into one half inch pieces
1 12-oz. jar marinated artichoke hearts
1 pound asparagus
One half cup parsley, chopped
2 cups flaked coconut
1 cup dried cherries
1 cup dried pineapple
3 egg whites
Two thirds cup sugar
1 tsp. cinnamon
One quarter tsp. ground ginger
One quarter cup Macadamia nuts, chopped

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