Chili Rellenos Casserole

A delicious lower fat dish of green chilies filled with melted Monterrey Jack Cheese baked in an egg souffle'. If you don't mind the extra fat you can use full fat cheese, and eggs in lieu of low fat cheese and egg substitute.

3 cans (4oz.) whole green chilies, drained
4 oz. reduced fat Monterrey Jack cheese
1 1/4 cup egg substitute
1/2 cup flower
1/2 cup skim milk
1/2 cup reduced-fat cheddar cheese, shredded
1 tsp chili powder
2 green onions
1 can enchilada sauce or 1/2 cup salsa

1. Preheat oven to 350 degrees F.

2. Lightly coat and 11'' x 7'' baking dish with cooking spray

3. lay whole green chilies out on a paper towel. Slice Monterrey 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 cheese on top of casserole, then sprinkle with chili powder and green onion.

6. Bake for 35 minutes or until top is golden brown and toothpick inserted in center comes out clean. (if the toothpick does not come out clean, that means the casserole is not yet cooked through. Give it a few minutes, and then test again.)

7. Cut into servings and top with salsa, or enchilada sauce. Serve and enjoy!

Beef and Barley Soup

A savory vegetable soup simmered with braised beef and pearl barley.

1 Tbsp. olive oil
1 1/2 lbs stew meat cut into 1-inch (or smaller cubes)
4 cups beef broth
1 cup water
1 onion, chopped
3 stalks celery
3 carrots, sliced
1 tsp dried oregano
1/4 tsp ground black pepper
2 cloves garlic, minced
1/2 cup pearl barley
1 bay leaf
10 oz. frozen green beans
1 can (14.5 oz) diced tomatoes
10 oz frozen green peas

1. In a large pot, over medium-high heat, warm the olive oil. Add be3f cubes and cook for about 8 minutes; stirring occasionally until browned on all sides.

2. Stir in beef broth, water, onion, celery, carrot, oregano, black pepper, garlic, barley, and bay leaf. Bring to a boil. Then reduce heat to low, cover and simmer for 45 minutes.

3. Stir in green beans, tomatoes and peas. Simmer, covered, until meat and vegetables are tender, about 15 more minutes. Remove bay leaf.

4. Serve.

This recipe goes great with a nice crusty piece of bread!

Italian Sausage Soup With Kale and Beans

20 oz. Italian Sausage (Turkey or Chicken is best it has less fat), sliced diagonally in 1 inch pieces
1 cup chopped red onion
2 stalks celery, sliced
2 cloves of garlic, minced
5 cups broth (chicken, beef, or vegetable)
2 med. potatoes peeled and cubed
2 large carrots peeled and chopped
1 fennel bulb, chopped (remove greens)
1/2 tsp. fennel seed
2 tsp. Italian seasoning
4 cups of thinly sliced cabbage
3 cups thinly sliced kale leaves (tough center stem removed)
1 - 15 oz. can canellini beans drained and rinsed
1 - 14.5 oz. can diced tomatoes with juice
1/2 Cup Parmesan cheese, grated (for garnish)
1/4 cup sliced fresh basil leaves (optional, for garnish)

1. Brown the sausage in a Dutch Oven or large saucepan for 5 minutes. Add onion, celery and garlic and saute for 5 minutes more. Drain and fat from pot. Add broth, potatoes, carrots, fennel, fennel seed, Italian seasoning. Add salt and pepper to taste. Bring to a boil, reduce heat, and simmer, covered, for 35-40 minutes, until vegetable are nearly tender.

2. Stir in the cabbage, kale and beans, and tomatoes. Return to a boil, reduce heat, and simmer 10 minutes. Ladle into bowls and serve with grated Parmesan cheese and fresh basil.