The "Not-sagna" from Rachael Ray's Express Lane Cookbook. Can't really even stand to watch 30 Minute Meals but the Express Lane Cookbook is pretty decent.
Some lovely italian foccacia from the market, with halved little red and yellow tomatoes baked into it. Looks fab.
Chile Relleno Casserole : Not exactly health food, but people like it. I usually use cut up poblano peppers from the market, or you can use the green chiles in the can (they aren't hot, and usually anyone will eat it without complaint)--
INGREDIENTS
1 pound lean ground beef (I like 93/7 that I get on sale, and sometimes mix it with those soy crumbles, shh, don't tell anyone.
1 onion, chopped
2 (4 ounce) cans whole green chile peppers, drained
1 1/2 cups shredded Cheddar cheese, divided (I use that 2% cheese)
4 eggs (usually use 1 egg and six whites to cut down on fat/cholesterol)
1/4 cup all-purpose flour
1 1/2 cups milk
salt and pepper to taste
DIRECTIONS
Preheat oven to 350 degrees.
In a large skillet over medium high heat, combine the ground beef and onions and saute for 5 to 10 minutes, or until browned; drain excess fat.
Arrange 1 can of the chile peppers on the bottom of a 7x11 inch baking dish. Sprinkle with half the cheese and top with the meat mixture. Sprinkle the meat mixture with the remaining cheese, followed by the next can of chile peppers.
In a medium bowl, combine the eggs, flour and milk, whisking until smooth. Pour this into the baking dish over the chile peppers. Season with salt and pepper to taste.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let cool for about 5 minutes before cutting
Some veggies...
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