Cornbread Casserole

Versatile recipe– Add items you like. Top with lettuce, tomatoes, sour cream, salsa, etc.


Taco Cornbread Casserole
1 lb 95% fat free ground beef, cooked & drained
1 TB taco seasoning
14 1/2 oz can tomatoes w/ green chilies
1/4 c. diced roasted green chilies
8.5 oz box corn bread mix
1 egg
1/3 c. milk
1/3 c. water
1 TB dried chives
1/3 c. shredded reduced fat cheese

Preheat oven to 400°. Spray 9×9 pan with cooking spray. In large bowl, combine ground beef, tomatoes, green chilies, and taco seasoning; add to prepared pan. In another bowl, combine corn bread mix, milk, egg, chives and cheese; pour over beef mixture. Bake 30-40 minutes or until cornbread is lightly browned.
Yield: 6 servings. Per serving= 410 Calories; 9g Fat (31.0% calories from fat); 14g Protein; 32g Carbohydrate; 3g Dietary Fiber; 58mg Cholesterol; 837mg Sodium

Slow Cooker Sausage Breakfast Casserole

Put this in the slow cooker while you exercise and get ready for the day.

Slow Cooker Sausage Breakfast Casserole
1 c. frozen shredded hash brown potatoes
½ c. cooked pork sausage
1 egg
2 egg whites
½ c. shredded, reduced fat cheddar cheese
2 TB diced green chilies
Dash salt
1/4 teaspoon ground black pepper

Spray 2 quart slow cooker with cooking spray. Place potatoes and sausage in bottom of crock. In a small bowl, combine egg, egg whites, cheese, green chilies, salt and pepper; pour over sausage. Cook on high 1-2 hours or until eggs are set.
Yield: 2 servings. Per serving= 438 Calories; 27g Fat (55.6% calories from fat); 27g Protein; 22g Carbohydrate; 2g Dietary Fiber; 163mg Cholesterol; 1205mg Sodium.

Chiles Rellenos Quiche

Nice kick!


Chiles Rellenos Quiche
Cooking Spray
2 (4-ounce) cans diced green chilies, drained
1 ½ c. shredded reduced fat Mexican blend cheese
1 c. skim milk
1 cup reduced fat Bisquick
2 large eggs, lightly beaten

Preheat oven to 350°. Coat a pie plate with cooking spray. Sprinkle green chilies and cheese evenly into baking dish.
Beat milk, baking mix, and eggs at low speed with an electric mixer until smooth. Pour mixture evenly over chilies and cheese.
Bake, uncovered, at 350° for 45 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Yield: 6 servings. Per serving= 203 Calories; 9g Fat (38.2% calories from fat); 12g Protein; 20g Carbohydrate; 1g Dietary Fiber; 83mg Cholesterol; 494mg Sodium.

4 servings. Per serving= 304 Calories; 13g Fat (38.2% calories from fat); 18g Protein; 30g Carbohydrate; 1g Dietary Fiber; 125mg Cholesterol; 741mg Sodium.