Vegetarians.

My husband had an organic Chile Rellenos tv dinner a few weeks ago and loved it. So much we plan on finding a good recipe and making it ourselves!



Essentially its a cheese stuffed poblano, coated in bread crumbs served with a spicy salsa type sauce. I know it sounds a lil high cal but I am sure we can slim it down. My husband is a carnivore...so am I. haha but if he is willing to have this as a meatless meat, trust me its good.

I love this recipe (and so do my kids). It was originally made with meat but I tweaked it to be vegetarian.

TACO CASSEROLE (low fat)

- 2 cans black beans (or whatever beans you like)
- 1/2 C bell peppers, chopped (I like red)
- 1 pkg taco seasoning
- 1 C low fat sour cream
- 1 C crushed tortilla chips (I use baked Tostitos, and I tend to add around another half cup)
- 1/2 C chopped onions
- 1 clove garlic
- 8 oz taco sauce
- 1 C fat free cottage cheese
- 1 C low fat shredded cheddar cheese

Heat oven to 400 degrees. Spray cooking spray on bottom of 2 quart casserole dish - set aside. In a skillet sautee onion, peppers, and garlic clove until tender. Add seasoning mix, beans, and taco sauce - set aside. In a bowl, combine sour cream and cottage cheese. Place half of the crushed chips in bottom of casserole dish. Add bean mixture to cover the chips, then cover with sour cream mixture. Sprinkle with cheese and remaining crushed chips. Bake uncovered for 30 minutes or until cheese is melted. Makes 8 servings, each one is 287 calories and 4 grams of fat.