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There are days that I just don’t have much energy to cook, or I didn’t plan ahead very well and there’s not much in the fridge or pantry to make a meal out of. I’m sure as heck not going to run out and grab take-out. At least I try not to do that very often – it’s such a budget killer.
I know I’m not alone on this one. Moms are busy! Moms are crazy-busy … like all the time. And sometimes we just need a recipe that comes together in a couple minutes. This is your lucky day, because today I’m going to give you one of the best, cheapest and easiest recipes ever. And, if you want more super easy recipes, I wrote a post on 7 Easy Dinners Ideas.
In addition to that, since I’m feeling a bit generous, I’m throwing in an extra recipe right at the end.
Both of these recipes are pretty easy to throw together and don’t require a lot of ingredients. You may already have most of the ingredients in your fridge or pantry.
And – another thing that makes them worth trying – they’re naturally gluten-free. No trickery or manipulation needed. I just love it when that happens.
Easy Chile Rellenos Casserole
I first tried this healthy chile rellenos recipe years ago when I went to a Demarle at Home party. It was so delicious that I just jotted down the recipe on a scrap of paper. It would be so easy to modify this basic recipe by adding broccoli and ham, or fresh tomatoes and mushrooms. You can even change up the cheese to hot pepper jack or swiss. Really, the sky’s the limit. What a great opportunity to use up some leftovers, instead of running to the store for special ingredients.
Mix everything in a bowl, starting with just the Eggs, Sour Cream, Green Chiles and Tabasco.
After that’s thoroughly mixed, add in the cheese, pour it into your baking pan and put it in the oven.
When it’s done, the center should be set and the top should be a bit browned.
Finally, after letting it sit a few minutes you get to slice it up, and serve it. And I’ll tell you my favorite part … leftovers! I love to have this for breakfast the next day.
Okay, here’s the actual Chile Rellenos Recipe:
Easy Chile Rellenos Casserole
- 8 Eggs
- 1 Cup Sour Cream
- 2 Cans Diced Green Chiles (not jalapenos)
- 4 Cups Shredded Cheese (I usually mix Cheddar and Monterey Jack)
- Dash of Salt, Pepper, and Tabasco
- Mix the eggs, sour cream and green chiles thoroughly with a fork
- Stir in the cheese, salt, pepper and Tabasco
- Pour into a greased pie plate, or you can use a silicone pan from Demarle at Home like I did.
- Bake at 350 degrees for 45 minutes.
Ok, seriously, could a recipe get any easier than that? I like to serve this topped with some salsa and avocado, with a salad on the side. Voila, done!
The Poached Egg Bonus
I have no idea where I learned this, but it has revolutionized my breakfasts. I can’t even call it a recipe. It’s really just a technique – a super tricky, stupendous, magical-kind of technique, if you ask me.
- Take a bowl (I just use a cereal bowl), pour 1 cup of cold water in it.
- Crack 2 eggs into the water.
- Place in microwave for 1 min. 45 sec.
That’s it! Done! 2 luscious poached eggs to put on your toast. You may need to play around with the time a little to get what’s just right in your microwave. After finding that 1:45 is the sweet spot for mine I don’t have to monkey with it at all.
If I’m trying to avoid bread (insert sad face here), I’ll put mine on leftovers, like sauteed veggies, sliced turkey breast, mashed potatoes, rice, or whatever else I can find in the fridge.
What do you like to put your poached eggs on?
Tell me what you think after trying out these recipes. Did you put something else in your Chile Rellenos Casserole? I can’t wait to hear.
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