Chili Relleno Casserole1 cup organic unsweetened Soy milk
1/2 cup Egg Beaters
1 packet of Before and After Chicken Soup
3 Tbsp. Lite Bisquick (or Pamela's Baking mix if gluten-free)
1 can Ro*Tel Tomatoes and Chilies
1 small can chilies, diced or whole--your choice
8 oz. grated sharp cheddar cheese
8. oz. either Mozzarella cheese OR Mexican mixed cheeses
Preheat oven to 350º. Spray a small square 8x8 casserole dish with cooking spray. In a blender, beat the milk, eggs, powdered soup, and flour together until smooth. If using whole chilies, split and drain on a paper towel, but I used diced ones. Mix cheeses together and reserve a half cup for the topping. Alternate layers of chilies, tomatoes, cheese and the egg mixture, ending with cheese on top. Bake for 45 min. or until crispy brown on top. Serves 9. 83 calories and 12 carb per serving.
Other Cinco de Mayo things you may do:
Fake Margaritas! Ole!
1 cup diet gingerale
1 packet Before and After Lemonade
1/2 packet Lime Gelatin
2 Tbsp. Lime juice
1 cup crushed ice
Blend all ingredients well in a blender before adding the ice and blending lightly again.
Serve with Mexican Yams called "Jicama" pronounced, "HICK a ma", that you slice and peel and eat raw with lime juice and chili or Tajin on them.
Also could serve Taco salad and Quesadillas. Quesadillas are easy to make: For two people , just take 2 low carb tortillas and heat one in a griddle and put aside. Then heat the other and sprinkle cheese over it and place the other hot tortilla on top and press down. Cut with a pizza cutter. You may add onions and peppers when you add the cheese if you like. Eat in place of bread for you meal with your salad, and cut back on your meat to allow for the cheese. Enjoy your May 5th celebration and let me know if you try any of these or the fajitas!