Quick and Easy Recipe

If you will remember, precious reader, last August I developed symptoms of a racing heart (tachycardia) and was put on a “beta-blocker“.  I found out the hard way, that these medicines can make some people gain weight by virtually shutting down the metabolic rate in our bodies.  Some it doesn’t do this to, but guess which category I fell into??  Ugghh!! 

Today as I got my hair colored (don’t tell anybody that part!  Lol.) and cut I looked at my face I could see the weight gain and I just cannot stand it anymore!  I have decided to go back to my old way of eating which made me feel so much better!  I may not drop a pound, but at least  I know what I am doing is what is right for me! 

Some years ago, I lost over 50 pounds on a high protein, GOOD carbohydrate way of eating!  It isn’t no carb!  You can have fruit, but you have to stay away from processed sugars and all starches.  I am NOT RECOMMENDING you do this!!!!!  It works for me and if this is something you do, I have some yummy recipes to share!   Remember, NEVER do anything without consulting your physician!  Now let the cooking commence!!  🙂

Chili Rellenos Bake



2 4-ounce cans chopped green chiles
8 ounces sharp cheddar cheese, shredded

4 eggs
1/2 cup heavy cream
1/2 teaspoon dry mustard
1/2 teaspoon


In a greased 1 1/2 to 2 quart casserole, layer half of the cheese and half of the chiles; repeat the layers. Whisk the eggs, cream, dry mustard and salt well; pour over the chiles. Bake at 350º 45-50 minutes, until a knife inserted in the center comes out clean and the top is slightly puffed. Let stand 10 minutes before serving.

Makes 4-6 servings- Can be frozen!

Source:  http://www.genaw.com/lowcarb/chile_rellenos_bake.html


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