<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>The Weekend Chef &#187; TexMex</title>
	<atom:link href="http://theweekendchef.info/tag/texmex/feed/" rel="self" type="application/rss+xml" />
	<link>http://theweekendchef.info</link>
	<description>The Adventures of a Chef-Wanna-Be</description>
	<lastBuildDate>Wed, 14 May 2008 02:13:13 +0000</lastBuildDate>
	<generator>http://wordpress.org/?v=2.8</generator>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
			<item>
		<title>Tex-Mex Pasta Salad</title>
		<link>http://theweekendchef.info/20050705/tex-mex-pasta-salad/</link>
		<comments>http://theweekendchef.info/20050705/tex-mex-pasta-salad/#comments</comments>
		<pubDate>Tue, 05 Jul 2005 16:13:48 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[salsa]]></category>
		<category><![CDATA[TexMex]]></category>
		<category><![CDATA[tofu]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>
		<category><![CDATA[yogurt]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/20050705/tex-mex-pasta-salad/</guid>
		<description><![CDATA[Serves 8.
Ingredients:

16 oz whole wheat pasta, uncooked, such as penne, shells, elbow, or rigatoni
4 qt. water
1 cup fat-free plain yogurt
1/2 packet of Ranch dressing mix
1 cup salsa (heat to taste)
2.25 oz can of sliced black olives, drained
10oz can of corn, drained
1/2 cup shredded fat free cheddar or soy &#8220;cheddar&#8221; flavor cheese
1-1/2 cup shredded or diced [...]]]></description>
			<content:encoded><![CDATA[Serves 8.
Ingredients:

16 oz whole wheat pasta, uncooked, such as penne, shells, elbow, or rigatoni
4 qt. water
1 cup fat-free plain yogurt
1/2 packet of Ranch dressing mix
1 cup salsa (heat to taste)
2.25 oz can of sliced black olives, drained
10oz can of corn, drained
1/2 cup shredded fat free cheddar or soy &#8220;cheddar&#8221; flavor cheese
1-1/2 cup shredded or diced [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050705/tex-mex-pasta-salad/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tamale Casserole</title>
		<link>http://theweekendchef.info/20050528/tamale-casserole/</link>
		<comments>http://theweekendchef.info/20050528/tamale-casserole/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[casserole]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[sour cream]]></category>
		<category><![CDATA[TexMex]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Servings: 4
Ingredients:

16 oz   fat-free refried beans
6    scallions, finely chopped
1/4 cups   fat-free sour cream
2 Tablespoons   fresh cilantro, chopped
1    chipotle pepper in adobo sauce, chopped
14 1/2 oz   stewed tomatoes, broken up
16 oz   tube refrigerator fat-free polenta, cut into 12 rounds
3/4 cups [...]]]></description>
			<content:encoded><![CDATA[Servings: 4
Ingredients:

16 oz   fat-free refried beans
6    scallions, finely chopped
1/4 cups   fat-free sour cream
2 Tablespoons   fresh cilantro, chopped
1    chipotle pepper in adobo sauce, chopped
14 1/2 oz   stewed tomatoes, broken up
16 oz   tube refrigerator fat-free polenta, cut into 12 rounds
3/4 cups [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/tamale-casserole/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>&#8220;Mexican&#8221; Lasagna</title>
		<link>http://theweekendchef.info/20050528/mexican-lasagna/</link>
		<comments>http://theweekendchef.info/20050528/mexican-lasagna/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[salsa]]></category>
		<category><![CDATA[sour cream]]></category>
		<category><![CDATA[TexMex]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Serves 6.
Ingredients:

1 lb. 95% lean ground beef
16 oz. fat free refried beans
2 tsp. dried oregano
1 teaspoon ground cumin
3/4 teaspoons garlic powder
9 uncooked whole wheat lasagna noodles
16oz salsa
2 cups water
3 tablespoons sliced black olives
1 cups fat free cheddar cheese, shredded
1 tablespoons sliced green onions
fat free sour cream

Instructions:

Preheat oven to 350°F.
In a nonstick skillet, cook beef over [...]]]></description>
			<content:encoded><![CDATA[Serves 6.
Ingredients:

1 lb. 95% lean ground beef
16 oz. fat free refried beans
2 tsp. dried oregano
1 teaspoon ground cumin
3/4 teaspoons garlic powder
9 uncooked whole wheat lasagna noodles
16oz salsa
2 cups water
3 tablespoons sliced black olives
1 cups fat free cheddar cheese, shredded
1 tablespoons sliced green onions
fat free sour cream

Instructions:

Preheat oven to 350°F.
In a nonstick skillet, cook beef over [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/mexican-lasagna/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Southwestern Pasta Casserole</title>
		<link>http://theweekendchef.info/20050528/southwestern-pasta-casserole/</link>
		<comments>http://theweekendchef.info/20050528/southwestern-pasta-casserole/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[casserole]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[TexMex]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Servings: 6

Ingredients
12oz   whole wheat penne, uncooked
15oz canned tomato sauce
8oz canned tomato paste
15oz Ro-Tel Diced Tomatoes with Chiles
15oz Diced Tomatoes
15oz canned Black Beans, drained and rinsed
1 cup frozen corn
2 tsp Southwestern seasoning
1 cup   cheddar cheese, nonfat, shredded

Instructions:

Preheat the broiler.
Cook the penne according to the package directions. Drain.
Put everything but pasta and cheese [...]]]></description>
			<content:encoded><![CDATA[Servings: 6

Ingredients
12oz   whole wheat penne, uncooked
15oz canned tomato sauce
8oz canned tomato paste
15oz Ro-Tel Diced Tomatoes with Chiles
15oz Diced Tomatoes
15oz canned Black Beans, drained and rinsed
1 cup frozen corn
2 tsp Southwestern seasoning
1 cup   cheddar cheese, nonfat, shredded

Instructions:

Preheat the broiler.
Cook the penne according to the package directions. Drain.
Put everything but pasta and cheese [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/southwestern-pasta-casserole/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Taco Pot Pie</title>
		<link>http://theweekendchef.info/20050528/taco-pot-pie/</link>
		<comments>http://theweekendchef.info/20050528/taco-pot-pie/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[casserole]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[one pot]]></category>
		<category><![CDATA[TexMex]]></category>
		<category><![CDATA[turkey]]></category>
		<category><![CDATA[Weight Watchers©]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Servings: 8
Ingredients:

1 lb   ground turkey, lean
1 1/4 oz   low-sodium taco seasoning mix
1/4 cup   bean liquid
15 1/2 oz   dark red kidney beans, drained
1 cup   corn
1 cup   peas
1 cup   cheddar cheese, lowfat, shredded
11 1/2 oz   corn bread twists, refrigerated

Instructions:

Preheat oven to [...]]]></description>
			<content:encoded><![CDATA[Servings: 8
Ingredients:

1 lb   ground turkey, lean
1 1/4 oz   low-sodium taco seasoning mix
1/4 cup   bean liquid
15 1/2 oz   dark red kidney beans, drained
1 cup   corn
1 cup   peas
1 cup   cheddar cheese, lowfat, shredded
11 1/2 oz   corn bread twists, refrigerated

Instructions:

Preheat oven to [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/taco-pot-pie/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tortilla Lasagne</title>
		<link>http://theweekendchef.info/20050528/tortilla-lasagne/</link>
		<comments>http://theweekendchef.info/20050528/tortilla-lasagne/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[lasagna]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[TexMex]]></category>
		<category><![CDATA[tortilla]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Servings: 4
Ingredients:

3    cans tomato sauce, (8 oz)
1/4 cup   onion, finely chopped
1/2 cup   green pepper, finely chopped
1    can black olives, (8 oz) sliced
1 pound kidney beans, rinsed and drained
1 tsp   vinegar
1/4 tsp   garlic powder
1/2 tsp   dried oregano
1/2 tsp   [...]]]></description>
			<content:encoded><![CDATA[Servings: 4
Ingredients:

3    cans tomato sauce, (8 oz)
1/4 cup   onion, finely chopped
1/2 cup   green pepper, finely chopped
1    can black olives, (8 oz) sliced
1 pound kidney beans, rinsed and drained
1 tsp   vinegar
1/4 tsp   garlic powder
1/2 tsp   dried oregano
1/2 tsp   [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/tortilla-lasagne/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>
