layered chili relleno casserole

I love casseroles, and I love chili peppers and I especially love cheese. So when we brought in yet another bucketful of peppers from the garden I thought I must come up with something a bit new. We had been saying we needed to make chili rellenos lately but it was too late tonight so we made this instead. Very Yummy. Very very yummy.


  • 3 eggs
  • 1.5 cups self rising flour
  • 1 cup milk
  • 10-20 raw Anaheim or Poblano Peppers
  • 4 cups Mexican Style Blend Shredded Cheese
  • Ground Beef or chuck 85% lean meat / 15% fat cooked,  ( yield from 1 & 1/4 lb raw meat )
  • 1 large diced Onion and a few diced jalapenos if you dare
  • 2 tbsp Coconut Oil

We will be layering a batter mixture, peppers, cheese, batter mixture, peppers meat, and then cheese again.

First half your peppers lengthwise, and place cut side down on a cookie sheet, you can crowd them. Bake or broil just until they begin to get bubbled on the outside, take out and set aside.

Keep oven on at 4oo.

In blender, whip eggs and milk, then add flour and blend well. Set aside.

In a skillet  brown together your ground beef, onions and jalapenos. Set aside.

Take a large casserole dish and add coconut oil, then place in oven for 5 minutes or so until dish is hot. Take out of oven and put on hot pad or stovetop.

Immediately pour in 1/2 of your batter mixture so that it will begin to cook from the warmth of the dish as you add the other ingredients. Then layer half of the peppers just spreading evenly. Then add 3 of the 4 cups of cheese. Then the rest of the peppers, pour on the remaining batter, then the cooked meat, spread evenly and the rest of the cheese. Put in oven and bake about 20 minutes until set and the cheese on top bubbly.

Cut into squares and serve. You could put a tomato or chili sauce on top, but we liked it just as it was.

nutrition info, serves 10,  each serving 380 calories, 21 g fat, 21 g carbs, 24 g protein

scrambled eggs and rice

This is one of our favorite lunches here. It is similar to an omelet. It is easy and quick. It includes cooked rice, so if you don’t have some already you will need to do that ahead of time. Tell me how you like it. This will make 4 servings. You can alter the ingredients to suite your taste.

  • 3 eggs
  • 2 cups cooked rice
  • 1/2 small diced onion
  • 1/2 small diced green pepper
  • grated cheese (optional)
  • sliced mushrooms (optional)
  • diced chili peppers (optional)
  • diced tomatoes (optional)
  • 2 caps vegetable oil

Place the oil and onions, peppers and any other vegetables in a skillet on med/high. When they get half cooked, add eggs and stir with spatula. When eggs are cooked add warm cooked rice and stir for about 1 more minute. Remove from pan and serve with grated cheese on top. We make this often during the summer using fresh veggies from the garden.

easy hot summer pasta

I am making this real easy for you. Here are the ingredients, except you need lots more tomatoes. The amounts are you to you, cook enough for your family. Cook and drain the pasta, add 1/4 cup virgin olive oil, several diced fresh from the garden tomatoes, some minced garlic to taste (I like lots), a diced bell pepper, stir altogether and sprinkle some shredded Italian blend cheese. Really easy, really economical.