Chiles Rellenos Casserole

I found this recipe the other day when all I really wanted was comfort food. I showed it to D and he said, "UM YES!" So there you go.

It was really good. D thought you could substitute all the egg mixture with taco shells. I thought you could eat this for breakfast. Either way, we'll have again. We both thought it needed more green chilies.

D used 1 lb of chicken because we had no side.

Chiles Rellenos Casserole

Photo by ALB

One of those “wow” dishes. It’s comforting, full of flavor, different than any other casserole you’ve had, and it’s really easy. Could it get any better? When corn is in season, by all means, cut off fresh kernels to use instead of frozen.

Yield: 6 servings (serving size: 1 (3 1/2-inch) square)
Hands-on:38 Minutes
Total:1 Hour, 50 Minutes

Ingredients
2 teaspoons canola oil
1/2 pound ground chicken (used 1 lb)
1 cup chopped onion

1 3/4 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (16-ounce) can vegetarian refried beans
1 (4-ounce) cans whole green chiles, drained and cut lengthwise into quarters(drain into chicken mixture) (next time use 2 cans)
Cooking spray
1 cup (4 ounces) shredded colby-Monterey Jack cheese
1 cup frozen whole kernel corn, thawed and drained
1/3 cup all-purpose flour (used 1/4)
1/4 teaspoon salt
1 1/3 cups fat-free milk (used 1C 2%)
1/8 teaspoon hot sauce
2 eggs, lightly beaten
2 egg whites

Preparation
1. Heat a nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken and onion; cook 6 minutes or until chicken is done, stirring to crumble. Combine chicken mixture, cumin, and next 5 ingredients (through refried beans) in a bowl.

2. Arrange half of green chile strips in bottom of an 11 x 7-inch glass or ceramic baking dish coated with cooking spray; top with half of cheese. Spoon mounds of bean mixture onto cheese, and spread gently, leaving a 1/4-inch border around edge of dish; top with corn. Arrange remaining chile strips over corn; top with remaining cheese.

3. Combine flour and salt in a bowl; gradually add milk and hot sauce, stirring with a whisk until blended. Stir in eggs and egg whites; pour milk mixture over chile strips. Bake at 350° for 1 hour and 5 minutes or until set; let stand 5 minutes.

Nutritional Information (original recipe)
Calories: 344 ;Fat: 13.8g; Saturated fat: 5.5g; Monounsaturated fat: 3.8g; Polyunsaturated fat: 1.4g; Protein: 23.3g; Carbohydrate: 31.6g; Fiber: 7g; Cholesterol: 107mg; Iron: 2.7mg; Sodium: 655mg; Calcium: 264mg 

Cooking Light JANUARY 1995; NOVEMBER, 2012

German Meatballs

So I think I liked this a little more the second day. The sauce was thicker. But it was really good. I don't know if it is authentic or not, since I have never had German Meatballs.

D said it was easy. We had with Egg Noodles and Broccoli. Would have again.

German Meatballs

The Worcestershire sauce and mustard boost the flavor of this dish considerably, so choose a delicate, well-balanced Riesling from either Alsace or the Pacific Northwest.

YIELD: 4 servings (serving size: 6 meatballs and 1/4 cup sauce)
COURSE: Main Dishes

Ingredients
1/2 pound ground round
1/2 pound lean ground pork
1/4 cup dry breadcrumbs (used stuffing because I forgot to buy breadcrumbs)
1 1/2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1 teaspoon prepared mustard
1/2 teaspoon Worcestershire sauce
1 egg white, lightly beaten
Vegetable cooking spray
2 garlic cloves, minced
1 cup Riesling or other slightly sweet white wine (used cooking wine since we don't drink wine)
1/2 cup nonfat sour cream
1/4 teaspoon pepper

Preparation
Combine the first 8 ingredients in a bowl; stir well. Shape mixture into 24 (1-inch) meatballs.

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add meatballs; cook 10 minutes or until browned, stirring frequently. Remove from skillet; set aside.

Add garlic to skillet; sauté 30 seconds. Add wine; bring to a boil over medium heat, and cook 1 minute. Return the meatballs to skillet; cover and cook 5 minutes or until done. Remove from heat.

Remove meatballs from the skillet with a slotted spoon; set aside, and keep warm. Add sour cream (at room temperature) and pepper to wine mixture in skillet; stir well. Spoon sauce over meatballs.


Nutritional Information
Calories: 224; Calories from fat: 27%; Fat: 6.8g; Saturated fat: 2.3g; Monounsaturated fat: 2.9g; Polyunsaturated fat: 0.7g; Protein: 29.4g; Carbohydrate: 8.4g; Fiber: 0.4g; Cholesterol: 68mg; Iron: 2.3mg; Sodium: 321mg; Calcium: 25mg

Cooking Light JANUARY 1995

Feta-Stuffed Chicken

So this was pretty good. D forgot the breadcrumbs. While eating it he mentioned it would be better with breadcrumbs. We used regular feta, not flavored because Kroghetto had the kind listed as $7.99 which we said Hell to the No!

We split the salad in half (not fourths).

Will have again. We had with Creamy Orzo Pasta.

Feta-Stuffed Chicken

4 (4-ounce) skinned, boned chicken breast halves
1/4 cup dry breadcrumbs
1/4 cup (1 ounce) crumbled feta cheese with basil and tomato
Vegetable cooking spray
1 1/2 teaspoons margarine, melted
3 cups torn spinach
1/2 cup chopped fresh basil
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/8 teaspoon pepper

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Dredge chicken in breadcrumbs. Spoon 1 tablespoon of cheese onto each piece of chicken, and fold chicken in half. Place folded breast halves in an 8-inch square baking dish coated with cooking spray. Drizzle margarine over chicken. Bake at 400° for 25 minutes or until done.
Combine spinach and basil in a bowl, and drizzle with vinegar and oil. Sprinkle pepper over salad; toss well. Serve chicken over salad.

Yield: 4 servings (serving size: 1 chicken breast half and 3/4 cup salad)

CALORIES 207 (27% from fat); FAT 6.2g (sat 1.9g,mono 2.3g,poly 1.1g); PROTEIN 29.6g; CHOLESTEROL 71mg; CALCIUM 114mg; SODIUM 237mg; FIBER 2g; IRON 2.4mg; CARBOHYDRATE 7g

Cooking Light, JUNE 1995

Hot Crab Dip

This is my favorite crab dip. We usually just dump everything in the crock pot and cook and serve. It is really good. Of course being from Maryland, I do add Old Bay. We serve with crackers and Fritos.

Hot Crab Dip

3/4 cup nonfat sour cream
2 tablespoons fresh lemon juice
1 tablespoon grated fresh onion
1 teaspoon Worcestershire sauce
3/4 teaspoon dry mustard
(I also add 1 tsp of Old Bay)
1/4 teaspoon garlic powder
1 (8-ounce) tub reduced-fat cream cheese, softened
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1 pound lump crabmeat, shell pieces removed
Vegetable cooking spray
Paprika

Combine the first 7 ingredients in a bowl; stir well with a wire whisk. Stir in cheddar cheese and crabmeat.
Spoon the crabmeat mixture into a 1 1/2-quart casserole coated with cooking spray, and sprinkle with paprika. Bake at 325° for 30 minutes or until thoroughly heated. Serve warm with plain crackers.

Yield: 3 1/2 cups (serving size: 1/4 cup)
CALORIES 92 (41% from fat); FAT 4.2g (sat 2.2g,mono 1.3g,poly 0.3g); IRON 0.3mg; CHOLESTEROL 45mg; CALCIUM 92mg; CARBOHYDRATE 2.5g; SODIUM 223mg; PROTEIN 10.3g; FIBER 0.0g
Cooking Light, APRIL 1995