I love a good cheesy Mexican dish, but they can be high on the calorie scale. Here’s a healthy version of a classic my Grams made growing up – Chile Rellenos. instead of stuffing them with cheese and frying them, I made a casserole with some hidden veggies and creaminess from greek yogurt.
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Podcasts Recapped:
The drama Club – April 2018 episode about Monica Lewinsky and July 2018 episode about Conan O’Brien and duchess of York Fergie. interesting stuff!
The morning toast Podcast – Today’s episode about hot topics including the E! news announcement that the show will be completely cancelled (the times have been switched up a bit lately, but now it’s over).
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Last night I made a stir-fry with brown rice. Does any individual else make 18 cups whenever they cook it? So, I always end up racking my brain to think of what I can make with the extra rice. Luckily, I thought up this recipe and was able to use it up!
This is a Mexican Meatless Monday recipe too! It’s just not Monday, lucky us.
Chile Relleno Casserole Recipe
{Vegetarian, Gluten free}
Ingredients:
2 cups cooked brown rice
1/2 cup onion
1 large bell pepper
1 can corn, drained (no salt added)
1 can fire roasted diced green chile
1/2 cup plain greek yogurt, nonfat
3 eggs
1 cup shredded SHARP cheddar – sharper cheese gives you a lot more flavor so you can use less
Salt, pepper, garlic powder to taste
Directions: preheat oven to 350. Chop onion and bell pepper. cook until soft, season with garlic powder.
Mix rice, corn and green chile in a big bowl.
Add bell pepper and onion mix. Combine.
Add eggs, yogurt and half the shredded cheddar cheese. season with salt and pepper. Combine.
Place in 8×8 sprayed baking pan. top with remaining cheese. Bake Camiseta Selección de fútbol de Canadá for 30 minutes or until set.
Done!
Enjoy!
Question: Did your Grams or Gramps cook for you growing up? What was your favorite thing she/he made?
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