Chili Rellenos Casserole

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I got this recipe from the Body for Life Cookbook.  That cookbook has some amazing recipes.  This one is high in protein and flavor but low in calories!  Check out the size of this serving:  (recipe makes four servings)

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3 cans (4oz) whole green chilies, drained
4 oz reduced-fat Monterey jack cheese/string cheese
1 ¼ c. egg substitute (Egg Beaters)
½ c. flour
½ c. skim milk
½ c. reduced-fat cheddar cheese, shredded
1 t. chili powder
2 green onions, sliced
½ c. salsa

  1. Preheat oven to 350 degrees.
  2. Lightly goat an 11×7 baking dish with cooking spray
  3. Lay whole green chilies out on paper towels.  Slice Monterey jack cheese into the same number of pieces as there are chilies.  Insert a slice of cheese inside each chili and arrange evenly in baking dish.
  4. In a medium mixing bowl, whisk together egg substitute, flour and milk.  Pour egg mixture over chilies in baking dish.
  5. Layer shredded cheddar cheese on top of casserole, then sprinkle with chili powder and green onion.
  6. Bake for 35 min or until top is golden brown and toothpick inserted in center comes out clean. 
  7. Cut into 4 portions and top with salsa.  

Chili Rellenos Casserole

100_1024This recipe is from the “Eating for Life” cookbook and is one of our family favorites!

 

3 cans (4oz) whole green chilies, drained
4 oz reduced-fat Monterey jack cheese/string cheese
1 ¼ c. egg substitute (Egg Beaters)
½ c. flour
½ c. skim milk
½ c. reduced-fat cheddar cheese, shredded
1 t. chili powder
2 green onions, sliced
½ c. salsa

  1. Preheat oven to 350 degrees.
  2. Lightly goat an 11×7 baking dish with cooking spray
  3. Lay whole green chilies out on paper towels.  Slice Monterey jack cheese into the same number of pieces as there are chilies.  Insert a slice of cheese inside each chili and arrange evenly in baking dish.
  4. In a medium mixing bowl, whisk together egg substitute, flour and milk.  Pour egg mixture over chilies in baking dish.
  5. Layer shredded cheddar cheese on top of casserole, then sprinkle with chili powder and green onion.
  6. Bake for 35 min or until top is golden brown and toothpick inserted in center comes out clean. 

Cut into 4 portions and top with salsa.

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Week one of Core4 is over and I am down 2 1/2 pounds!  That is huge for me.  Whenever I try to lose weight it comes off about 1/2 pound at a time.  The funny thing too is that this product is said to target your trouble spots.  I was thinking, “Hm.  We will see about that.”  I lost 1/4 inch off each thigh and off my butt this week.  Hello trouble spots!  I am feeling really good taking the supplements.  I feel tight and fit and … just good.  I have good energy and all that kind of stuff.  I haven’t been  hungry all week long and my munching has really been kept to a minimum.  One complaint I do have though is that by the time evening comes I am feeling a little gassy… probobly from all the fiber I shake on my food!  I’m feeling really good though and excited to see what next week will bring!

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Other news, I can still see!  At the Dr yesterday my right eye was seeing 20/20 and my left was at 20/25 just one day after surgery!  It should continue to improve for a while too!  I can’t even tell you how exciting it is to wake up in the morning and be able to see!  It is crazy.  My eyes are still pretty scratchy and sometimes my left one feels like I have an eyelash in it, which, as you all know, can be pretty painful!!!  But I can not complain one single bit!  I’m loving it!