Chilies Rellenos Casserole

Breakfast doesn’t have to be this hard to plan meal but it is something that you need to plan for.  It is important to not skip breakfast. First of all if you are Diabetic you need to eat breakfast to keep your glucose from falling.  If you aren’t a Diabetic you still need to eat so that in the early morning you aren’t grabbing junk from the vending machine at work because you are hungry.

One way that I do breakfast is to make a large casserole dish of something and then divide it into individual servings and freeze them. Each evening before bed I put one in the fridge and in the morning I can simply reheat and I have breakfast. I don’t have to set my clock early to cook and then having my kitchen be a mess prior to work.  I don’t need that stress or headache. I can quite easily create my own stress in other ways. haha

One recipe that I made last week and thoroughly enjoyed was Chilies Rellenos Casserole.  Doesn’t this look good?

These are the individual containers that I prefer to use. They are thinner so it is easier to reheat and the portion size is perfect. They are made by Rubbermaid and are sandwich size. They also stack very well in the freezer.

Chilies Rellenos Casserole

  • 2 (3 ounce) cans chopped green chilies
  • 1 1/2 cups shredded Colby Monterey Jack Cheese
  • 1 pound ground beef
  • 1/4 cup chopped onion
  • 1/3 cup heavy whipping cream
  • 1/2 cup water
  • 4 eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

In a greased 2 quart baking dish arrange chilies in bottom of dish. Top with cheese. In a skillet, cook beef and onion until meat is no longer pink; drain and spread over cheese in dish.

In a mixing bowl, beat remaining ingredients and pour over beef mixture. Bake uncovered, at 350 degrees for 45-50 minutes or until knife in center of dish comes out clean. Let stand 5 minutes before serving. Serves 6.

Nutritional Information: Calories- 433.59, Carbohydrates- 2.68 (1.12- Fiber, 0.59 Sugar)

Net Carbs per serving- 1.56

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