Featured Recipes Snacks — 03 May 2013

Happy Cinco de Mayo!

By: Jodie Shield, RD

Glad to hear that my friend Cindy’s recipe for Cheesy Stuffed Jalapeño Peppers was such a hit!  Since it really is a “hot” appetizer, I recommended washing it down with a frosty margarita.  Many of you asked, “What is your favorite margarita?”   Here’s a recipe my dad gave me years ago.  It’s so fabulous – I have never had one that comes even close to being this good.  That’s because instead of using triple sec, my dad uses an orange liqueur called Cointreau. While Cointreau is expensive, it’s worth it.  Don’t believe me? Blend up a batch and you decide.  Next question: salt on the rim or no salt? For more healthy Mexican recipes check out my FREE app Eat Health: Homemade Meals in Minutes. You can download it at iTunes or GogglePlay

 Best-Ever Margarita

Makes 6 servings


  • 1/2 of a 12-ounce can (6 ounces) frozen limeade concentrate (keep it frozen and don’t add the water!)
  • 6 ounces tequila
  • 4 ounces Cointreau
  • Lots of ice!


Place all of the ingredients into a blender and blend until everything is thick and smooth.  You may need to add more ice (I usually do) to make sure the blender stays full.  Pour into margarita glasses and drink responsibly!

Nutrition Information (for an 8 ounce serving without salt on the rim) : 175 calories. 0 grams protein, 21 grams carbohydrate, 0 grams fat, 0 grams saturated fat, 0 milligrams cholesterol, 0 grams dietary fiber, 8 milligrams of sodium

Here are some other Cinco de Mayo recipes to try: Mexican Meatloaf, Rosy’s Guacamole, and Taco Dip.



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About Author


Jodie Shield, M.Ed., R.D., L.D.N. Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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