Chiles Reyenos

Okay... maybe this is not so healthy... but it is so good. And pretty easy to make.  I don't deep fry... just pan fry... so that is my way to sort of keep them on the healthier side... these are step by step instructions... if you follow... you will not fail!!!!  This recipe makes 6 Chiles.

6 Anaheim Chile Peppers, Fresh

6 Thick Slices of Monterey Jack Cheese

Flour

3 Eggs, Room Temperature

Salt and Pepper

Oil for Pan Frying

Place the Chiles on the open fire... and Char the outside until all nice and black... I use tongs to turn.

Place in Zip Lock bag to steam for at least 30 minutes. Run the chiles under warm water to wash off all the charred skin... using a small knife cut a small slit in chile to remove the inner membrane and the seeds.  Set the Chile aside.

Separate the Yolks from the Whites.

Beat the room temperature egg whites until soft peaks form

Add the yolks and salt to taste

Beat until all mixed together.

Set up your assembly line... from right to left... Salt... Chiles... Cheese... Flour... Batter... and Pan.

Open the Chile... Pat dry, salt to taste.

Insert the cheese....

Place on flour and coat on both sides.

Place in batter and coat both sides.

Place in pan hot pan... slit side down.

Cook for about 2 minutes on each side until golden brown.

Serve Hot with Rice and Beans... MMMMmmmm

5 Minute Hummus... & Baked Pita Chips

So everyone knows by now I am dieting... I hate to call it dieting... cause I am not measuring... or counting calories... just eating with some common sense... and healthy!!! I love Hummus and Pita Chips... but most Pita Chips you buy are fried... and Hummus is packed with oil and preservatives... I bought these Pita's at Trader Joes... the Whole Wheat kind. You can make a ton of Chips if you wanted to ... I make only what I am going to consume... so they are crispy and warm.

Just cut up your pita bread into even slices... spray with Pam Organic Olive Oil Spray...Put in oven at 400 until crispy and golden.

Hummus Recipe:

1 Can Garbanzo Beans

1 Can Cannelli Beans (white kidney beans)

2 Heaping Tablespoons of Tahini

2 Cloves of Garlic

1/2 Cup of Cilantro

Juice of a Whole Lemon

Asian Hot Sauce to Taste

Throw all ingredients in the Food Processor and blend until smooth.

Perfect Protein Packed Snack.

Poached Eggs over Crusty Bread & Marinara Sauce

I had some leftover marinara sauce the other day... not enough to make pasta with.  I bought some Crusty Italian Bread... and made this for dinner.  It was a total hit... Here is what you need.

1 loaf French or Italian Bread (I think Vons Bakery has awesome bread!!! )

Marinara Sauce

Eggs

Vinegar for Poaching

Slice your bread and set aside for toasting...

Heat up your sauce.

Bring water to boil in a large pot.... then reduce heat to a slow simmer.

Add 2 Tablespoons of Vinegar to the water.

Break 1 room temperature egg at a time in a small bowl... Never crack an egg directly in the water.

Room temperature eggs work the best!!!

Gently pour the egg into the water... allow it to start to set on it's own...

Place bread to toast...

Using a slotted spoon gently turn the eggs...

They will not be pretty right away.... give it some time... After turning... I lift out of water and gently push on the yolk to check for doneness... I family likes them just a little runny...

Butter the hot toast.

Place the Bread on the bottom... pour sauce and put the eggs on top... Salt and Pepper to taste. Quick... Easy... and Cheap to make.

Veggie Packed Turkey Meatballs

Everyone that knows me... knows that I sneak veggies into most of my foods. I wish my kids enjoyed all vegetables as much as I do... but they don't... :( So I light up with joy when they gobble these up!!! If you make the meat mixture the day before and set it in the fridge ... they will be so much flavorful... But making then right away works well also.

VEGGIE PACKED TURKEY MEATBALLS

1 1/2 Pounds Ground Turkey

1 Onion

4-5 Cloves Garlic

1/2 Package of Parsley

1 Teaspoon Red Pepper Flakes

1 Teaspoon Italian Seasoning

1 Tablespoon Kosher Salt

1 Whole Kale

2 Cups any combination of Veggies, I used Carrots and Asparagus

1/2 Cups of Seasoned Bread Crumbs

Olive Oil

Put the Parsley, Onion, Garlic, Red Pepper Flakes Seasoning and Kosher Salt in the food processor and pulse until well incorporated.

This is what it should look like.

Add the Kale...

Pulse until well chopped.

Heat about 4-5 Tablespoons oil and cook the mixture.

Cook for about 2-3 minutes.

Pulse the remaining 2 cups of veggies.

In a large bowl combine all the ingredients except the oil.

Do not over mix !!! You will get tough meatballs.... Using a large cookie scooper shape into a ball.

Place on a cookie sheet and drizzle with oil.  Place in a 400 degree.

Cook for 40 minutes.

I throw them in Marinara Sauce and simmer for about 15 minutes.

You can make meatball sandwiches, serve over pasta, or just by themselves.