Chile Relleno Casserole

 We love chiles rellenos, but they are a little time consuming and probably not the healthiest for you since the egg-covered peppers are fried.  Nonetheless, if you have the time and want to eat something amazing, definetively make them.  I posted the recipe in the past and you can find it here.

I found the recipe for this casserole here.  I honestly almost didn't make it because I didn't think it would turn out.  Then I figured I would never know if I didn't try it.  As usual, I kinda like to tweak recipes so this of course has changes to the original. You can click on the link above if you want the original recipe or just do it my way.  

This dish is pretty good, and I think overall healthy.  I will definitely make this again and I hope you like it too.

INGREDIENTS

5 oz grated cheddar

5 oz grated monterey jack cheese (I'm sure you can use mozzarella instead)
2 eggs

4 egg whites
1 tsp salt
1/3 cup flour
1 2/3 cup 2% milk
3-5 large poblano peppers, roasted, peeled and coarsely chopped (I used five)

Note:  If you are not sure how to roast the peppers, click on the first link I provided.  It will take you to my chile relleno recipe and I explain the process there.

Spray a 2 quart baking dish with cooking spray.  Then add the cheese, about 3/4 of it, followed by the peppers.

Beat the eggs and egg whites, then whisk in the flour, salt and the milk.  Pour this mixture on top of the peppers.  Top with the remaining cheese.

Bake at 350 degrees Fahrenheit for 45-55 minutes.  Enjoy!

Mint Chocolate Chip Ice Cream

I wanted to find a good mint chocolate chip ice cream and I think I found a winner.  Allrecipes.com had a great one and I just made one slight change to it.  You can find the original recipe by clicking here.

INGREDIENTS:

2 c milk

2 c whipping cream

1 c sugar

1/2 tsp salt

1 tsp vanilla

1 tsp peppermint extract

3-5 drops green food coloring

5 oz chopped Andes Chocolates

Mix the first seven ingredients and pour into an ice cream maker.  Mine takes about 20-25 minutes for the ice cream to be freeze, so just follow your manufacturer's instructions.  About ten minutes before it's ready, pour the Andes chocolates in.  Transfer to a container and eat right away, or freeze to enjoy later!

Whole Wheat Bread

 

This is my mother-in-law's recipe for whole wheat bread and we love it!

It is easy and overall fast to make.

I have a kitchen-aid mixer and the whole recipe doesn't fit in my bowl so I usually half the recipe.  My mother in law has a Bosch and she says the whole recipe fits just fine in her mixing bowl. 

When I make this bread, I tend to make 4 of the half batches at a time and freeze the bread. Last time I made it, I ended up with 9 small loaves and 3 large ones.

INGREDIENTS:

11 c whole wheat flour

2 tbsp yeast

5 c warm water

1 1/2 c powdered milk

2/3 c oil

2/3 c honey

2 tbsp dough enhancer

1 cup vital wheat gluten 

2 tbsp salt

Mix all ingredients and knead for 10 minutes.

Let rise, punch down.  Let rise.  Use oil instead of flour to make loaves.  Makes 7 small loaves or 5 large ones.  Bake at 350 degrees Fahrenheit for 30 minutes.

Here is a picture of the Wheat Gluten and Dough Enhancer I have.  You can find these products in the baking section of your grocery store.  Hopefully it will give you an idea of what to look for although it will probably be different brands.

Note:  This bread freezes great!