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

Delicious Peanut Butter Baked Oatmeal (Savannah loved it)

Cookie Dough Oatmeal

(Serves One!)

• 1/2 cup oats (50g)
• 1/4 tsp vanilla extract
• sweetener, such as 1 1/2 T maple syrup or 1 to 1 1/2 packs stevia (I omitted, but I have no sweet tooth.)
• 1/4 cup unsweetened applesauce (60g)
• 1/4 cup milk, creamer, juice, or water (I used 60g)
• heaping 1/16th tsp salt
• Handful of chocolate chips (and a few for the top, too!)
• Optional: unless you like the taste of fat-free baking, add 1-2T oil, vegan butter, or nut butter (If oil, scale the milk back a little. If vegan butter, scale the salt back a little.)
• Optional: 1/4 to 1/2 tsp cinnamon (If you like cinnamon in chocolate chip cookies)

Preheat oven to 380 degrees. Combine dry ingredients, then mix in wet. Pour into a small baking pan, loaf pan, or 1-cup ramekin (or, for mini boats, two 1/2-cup ramekins). Cook for 20 minutes, or more until it’s firm. Finally, set your oven to “high broil” for 3-5 more minutes (or simply just bake longer, but broiling gives it a nice crust). Don’t forget to spray your ramekins first if you want your cakes to pop out.

See the following link for more specific Nutritional Information.

I got this recipe from the here:  http://www.pbfingers.com/2011/05/05/cookie-dough-baked-oatmeal/