Baked Chiles Rellenos

* Exported from MasterCook *

Baked Chiles Rellenos

Recipe By :Amy R. Sokol "Reader Recipes"
Serving Size : 5 Preparation Time :0:00
Categories : 

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 large poblano chiles
cooking spray
2 1/2 cups thinly sliced zucchini
1 teaspoon minced garlic
1 teaspoon ground cumin -- divided
2 jalapeno peppers
1 (14.5-ounce) can diced tomatoes -- drained
1 (8-ounce) can tomato sauce
1 1/2 cups (6 ounces) preshredded part-sim mozzarella cheese
1 cup shredded cooked chicken breast
1/2 teaspoon salt

Preheat broiler.

Place poblano peppers on a foil-lined baking sheet; broil 3 inches from heat for 8 minutes or until blackened and charred, turning after 6 minutes. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile; discard seeds, leaving stems intact.

Heat a medium saucepan over medium-high heat. Coat with cooking spray. Add zucchini and garlic; cook 4 minutes or until crisp-tender. Stir in 1/2 teaspoon cumin, jalapeno peppers, tomatoes, and tomato sauce; bring to a boil. Reduce heat, and simmer 15 minutes. Remove and discard jalapeno peppers.

Preheat oven to 350�.

Combine remaining 1/2 teaspoon cumin, cheese, chicken, and salt in a medium bowl, tossing to combine. Spoon about 1/2 cup cheese mixture into each chile, and secure with a wooden pick. Place stuffed chiles in an 11 x 7-inch baking dish coated with cooking spray; pour tomato mixture over stuffed chiles. Cover, bake at 350� for 20 minutes. Uncover, bake an additional 10 minutes or until thrououghly heated. 

Serving size: 1 stuffed chile and about 2/3 cup tomato mixture.

CALORIES 201 (33% from fat); FAT 7.7g (sat 3.8g, mono 2.2g, poly 0.8g); PROTEIN 20g; CARB 15.4g; FIBER 3.9g; CHOL 43mg; IRON 2mg; SODIUM 795mg; CALC 267mg

Chicken Marsala

Ingredients

• 1/4 cup all-purpose flour for coating
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 1/2 cup Marsala wine
• 1/4 cup cooking sherry

Directions

1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Artisan Bread in 5 minutes a Day No Kneading Needed :)

You will need:

a pizza stone

a cast iron skillet

a pizza peel- This isn't necessary if you just use parchment paper with not cornmeal on stone.  

a plastic tub with a lid (I use a rectangular one because it fits nicely in the fridge)

a knife with a serrated edge

cornmeal

RECIPE
6  cups warm water
3 Tablespoons yeast
3 Tablespoons coarse salt
13 All purpose unbleached flour (plus a little more)
This recipe yields 6 large boule loaves

Just  Remember 6,3,3,13

(watch the video!!!!! It will help a ton!)

• Put warm water yeast and salt in the container and stir it up a bit
• Measure out the flour by doing it ONE CUP AT A TIME – scoop out a cup and sweep the excess off the top
• mix it together with a wooden spoon (I sometimes use my hands)
• put the top on the container (but do not seal it!) and let it sit on the counter for 2 – 5 hours
  (I actually make it up before bed and leave it out overnight)
• After this, you can put it into the fridge for up to 2 weeks but of course you’ll probably want to go ahead and use some of it right away!)
• get some flour on your hands and pull up a big hunk of dough – enough to make a large grapefruit sized loaf – and form it into a ball – Watch the video to see how they do this – it’s hard to explain!
• Put it onto the pizza peel on top of the cornmeal and let it rise for 40 minutes
  
• While it’s rising, put your oven rack into the MIDDLE slot, place the pizza stone on the middle rack and the cast iron skillet on to the bottom rack and preheat the oven to 450 – They suggest using an oven thermometer to make sure the temp is right)
• Sprinkle some flour on the loaf and slash in a “scallop shape” (see video)
• Slide the loaf into the oven and cook for about 40 minutes
• Use the pizza peel to take it out, Let it cool before slicing! 

Oatmeal Cookies

Kitchen Kettle Oatmeal Cookies

1 c. brown sugar

1 c. white sugar

1 c. butter    

2 tsp. vanilla  

       Cream these together.  ( I use real butter and sucanat* for the sugar)

2 eggs

2 c. oatmeal

2 c. flour   (I ground some soft white wheat)

½ tsp. salt

1 tsp. soda

1 tsp. baking powder

1 c. coconut

1 c. walnuts

     Bake at 350 degrees for 10 – 12 minutes

CRESCENT CREAM CHEESE BARS

2 tubes reduced fat crescent rolls

2 - 8 ounce packages reduced fat cream cheese, softened

1 1/2 cup sugar, divided

1 teaspoon vanilla

1 egg, separated

1 teaspoon cinnamon

Open and lay 1 tube of crescent rolls in the bottom of a 9 x 13 inch baking pan, making sure to seal the perforations. Combine cream cheese, 1 cup sugar, egg yolk and vanilla, mixing thoroughly.

Pour cream cheese mixture over layer of crescent rolls. Open and layout second tube of crescent rolls on a piece of waxed paper. Seal all the perforations. Place this layer over the cream cheese layer, peeling off the waxed paper.

Slightly beat egg white and brush over the top. Combine 1/2 cup sugar with cinnamon and sprinkle on top.

Bake at 350 degrees 25-30 minutes. Serve warm or cold.  Store in refrigerator.

Waffles

Ingredients

• 2 eggs
• 2 cups all-purpose flour
• 1 3/4 cups milk
• 1/2 cup vegetable oil
• 1 tablespoon white sugar and 1 tsp Brown Sugar
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

Directions

1. Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

Protein Pancakes

Ingredients

• 1/2 cup oatmeal
• 1/2 cup cottage cheese
• 1 teaspoon vanilla
• 4 egg whites- I use 2 whole eggs and 2 egg whites. 

Directions

1. Blend all ingredients in blender.
2. Spray skillet with cooking spray and cook just like"silver dollar" pancakes, a few small ones at a time.
3. Top with your favorite pancake topping!