Celebrate big this Cinco de Mayo – without biggy-sizing your waistline – with these low-fat and tasty recipes:

Chorizo Migas from www.eatingwell.com

8 oz Mexican-style chorizo, casings removed

1 onion, chopped

2 poblano peppers, chopped

1 tablespoon canola oil (optional)

6 corn tortillas (5-6 inches) torn into bite-size pieces

1 32-oz carton liquid egg substitute

½ tsp dried oregano

½ tsp salt

½ tsp freshly ground pepper

½ cup chopped cilantro

Fresh salsa for serving (optional)

Cook chorizo, onion and peppers in a large nonstick skillet over medium heat, stirring occasionally, until the chorizo is cooked and the vegetables are softened, 6-9 minutes.  Remove to a bowl using a slotted spoon.  Discard all but 1 tsp of fat from the pan; if there is no fat in the pan, add 1tsp canola oil.  Add the tortillas and cook over medium heat, stirring often, until beginning to brown and lightly crisp, 4-6 minutes.  Meanwhile, whisk egg substitute, oregano, salt and pepper in a medium bowl.  Once the tortillas are browned, add the egg mixture and the reserved chorizo mixture to the pan; cook, stirring occasionally, until the eggs are set, 4-6 minutes.  Remove from the heat and stir in cilantro.  Serve with salsa.

 Per serving:

275 calories; 15 g Fat, 26 mg Cholesterol; 12 g Carbohydrates; 22 g Protein, 2 g Fiber; 706 mg Sodium; 581 mg Potassium

Low Fat Tamale Pie from http://lowfatcooking.about.com

 1 medium onion

1 large green pepper

1 pound extra-lean ground beef

1 Tbsp chili powder

1 16-oz can corn

1 28-oz can crushed tomatoes

1 4-oz can jalapenos

1 4-oz can sliced olives

1 ½ cups cornmeal

1 tsp salt

1 quart fat-free milk

½ c reduced fat shredded cheese

Preheat oven to 400 degrees.  Sauté onion and pepper in a large skillet over medium heat, crumble beef and cook until no longer pink.  Add chili powder, corn, tomatoes, jalapenos and olives.  Simmer for 20 minutes.  Transfer to an 11X7 baking dish.  Meanwhile, combine cornmeal, salt and milk in a 2 quart saucepan.  Heat on medium and until thickened, stirring almost continuously.  Spread cornmeal over top of the meat and vegetables.  Sprinkle with cheese.  Place in oven and bake for 20-25 minutes, until top is golden.

Per serving:

369 Calories; 8.3 g Fat; 42 mg Cholesterol; 664 mg Sodium; 49.5 g Carbohydrate; 6.8 g Fiber; 23.9 g Protein