Chili Relleno Bake (the easy way)

I made this for my family tonight for dinner and it was a HIT!!  (I doubled the recipe)
2 lbs Mexican cheese (or cheddar/ Mozzarella combo)
2 cans diced green chilies
4 egg whites
4 egg yolks
2/3 cup Milk
1 tsp salt
dash of pepper
1 tsp almond flour
Roma tomato



Preheat oven to 350 degrees, butter a 2 qt baking dish


Spread half the cheese mixture in the bottom of the pan.
Spread green chilies over the cheese mixture.
Cover with the other half of cheese.

In small bowls separate yolks from whites.  Beat whites with mixer until stiff.   
In other bowl beat yolks, flour, salt, milk, and peppers.  Fold whites into yolk mixture.
Pour egg mixture over cheese part, Letting the egg mixture soak through the cheese.
Bake for 30 minutes and then add tomatoes on top and bake an additional 20 minutes.


Slice and serve!

overnight waffles/pancakes

I handed over my waffle making abilities to my husband years ago, because his are amazing.. I think I might actually have some competition for him now, and these are WAY simple- and a bit healthier because they are soaked!

Adapted from

http://heavenlyhomemakers.com/simple-sourdough-pancakes

Simple Soaked Pancakes/waffles

2 cup whole wheat flour (or whatever grain you want)
2 cup cultured buttermilk or water with 2 t. raw apple cider vinegar
2 egg
6 T. melted butter (or oil)
1 t. baking soda
1 t. sea salt

Stir the flour and buttermilk/water together in a glass bowl. Cover with a cloth and leave on the counter overnight. In the morning, stir in the eggs, melted butter, baking soda and salt. Whisk together, adding extra milk or buttermilk for the desired batter thickness you prefer.

Cook pancakes/waffles on a well buttered, hot skillet or griddle, flipping once bubbles begin to form. Serve with real maple syrup, applesauce, jelly, or any of your favorite pancake toppings!