Chile Relleno Casserole

I really wanted to make Chile Rellenos but I decided to make a casserole instead because frankly, it’s MUCH healthier. I took the long route & blackened my own chiles and peeled them. It’s much more time consuming than using canned green chiles (which I LOVE) but the flavor seems so much more like authentic Chile Rellenos to me.   I served this meal with the Southwestern Salad with Cilantro Lime Dressing .

Baked Egg with Tomato and Dill

I've said it before and I'll say it again... simple food is the best food! I had planned to make a lovely baked egg dish with feta, spinach, tomatoes, and dill but ended up being out of spinach and feta. I wondered if the egg would be boring but it turned out wonderful. I loved the sweet tomatoes with the dill - it truly didn't need the other ingredients. I served this baked egg with berries and a tangerine for a delicious and healthy breakfast. I can't wait to make it again for breakfast tomorrow.

Baked Egg with Tomato and Dill:

Recipe and photos by For the Love of Cooking.net

• Cooking spray
• 2-3 grape tomatoes sliced in half
• 1/4-1/2 tsp dill
• 1 egg
• 1 tsp milk (I used fat free but cream would make it richer)
• Sea salt and freshly cracked pepper, to taste

Preheat the oven to 350 degrees. Coat a small ramekin with cooking spray.

Place a couple of tomatoes and some dill into the ramekin. Crack an egg into the ramekin, being careful not to break the yolk. Add the milk, a few more tomatoes and dill to the top. Season with sea salt and freshly cracked pepper, to taste.

Place onto a baking tray and cook for 5 minutes; Turn the oven to broil and cook for another 5 minutes or until the whites are set but the yolk remains soft. Remove from the oven and serve immediately. Enjoy.

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