Tag Archives: chile rellenos

Whole 30 – A Realistic Meal Plan – Week 3

recipes, whole30 August 18, 2014 Leave a comment

Cold-pressed black coffee may be my new favorite thing on earth…which means my taste buds are seriously changing doing this program! Also, I would say that while I don’t have crazy “tiger blood” energy, I DO have energy that last all day. After work I run errands, cook, do chores around the house, work on our Spain to-do list, and never notice my energy draining during the day, even when I’m ready go to bed. The hardest thing about the Whole30 is just cooking every single meal. That is the only real struggle that I’ve had – the only convenience I can find is if I planned ahead and worked for it. I’m 22 days in now though, there’s no turning back from here!!

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Day 15:
Breakfast – Pork Hash with Mushrooms
Lunch – Green Curry with Chicken (leftover)
Dinner – Italian Chicken Stew

Day 16:
Breakfast – Smoked Salmon with sliced tomatoes and blueberries (Gil had 2 boiled eggs)
Lunch – Italian Chicken Stew (leftover) and a nectarine
Dinner – Pot Roast

Day 17:
Breakfast –Smoked Salmon with sliced tomatoes and blueberries (Gil had 2 boiled eggs)
Lunch – Pot Roast Stew (leftover)
Dinner – Naked Chile Rellenos (omit cheese from original recipe) with tomato and avocado

Day 18:
Breakfast – Pork Hash with Mushrooms
Lunch – Pot Roast Stew (leftover)
Dinner – Tarragon Cream Chicken

Day 19:
Breakfast – Pork Hash with Mushrooms
Lunch – Tarragon Cream Chicken (leftover)
Dinner – Naked Chile Rellenos (omit cheese from recipe) (leftover) with tomato and avocado

Day 20:
Breakfast – Apple with Almond Butter
Lunch – side salad with shredded chicken, no dressing (out at an Italian restaurant)
Dinner – prime rib with roasted potatoes and grilled asparagus (family dinner at a Steakhouse)

Day 21:
Breakfast – Apple with Almond Butter
Lunch – Peach & almonds (we were moving so I went by a grocery store for lunch)
Dinner –Red Curry with Chicken

Naked Chicken Chile Rellenos

recipes September 11, 2013 Leave a comment

I’m a Texas girl and when I found out about my allergies, one of the very hardest things to give up was Tex Mex.  No corn, no flour, no cheese, no eggs…at first that all seemed to add up to no Tex Mex and I’m not going to lie, I was pretty upset about it.  Last summer at the farmer’s market I saw some beautiful poblano peppers and decided to fix this gaping hole in my life.  I started experimenting with chile relleno adaptations and this probably took more effort than any other recipe I have come up with, but it was worth it.  This is a work intensive recipe but it isn’t difficult and it freezes really well so make a big batch and save some for another night when dinner will be wonderfully easy to make up for the work you put in on the first round!

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4 poblano peppers
1 chicken breast
1 quart low sodium chicken stock
manchego cheese (sheep’s milk)
1 packet gluten free taco seasoning
olive oil

Set your oven to broil and rub a very light coating of olive oil all over the poblanos.  Place them in a baking dish and broil them for 12-20 minutes, turning every 5 minutes or so, until the skin has charred and bubbled.

While the peppers are in the oven, bring the chicken stock and 1/2 of the taco seasoning to a boil.  Add the chicken breast in the stock and boil for 10 minutes then cover and simmer for 20 more.

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When the skin on the peppers has bubbled and the peppers look like the picture above, peel the waxy skin from the peppers then slit them lengthwise – one side only, leave the pepper intact as much as possible – and scrape the seeds out as well.  Turn the oven to 350 and set the peppers aside on the counter for now.

After 20 minutes of simmering, pull the chicken breast out of the stock and shred it using 2 forks.  Add the shredded chicken back to the stock to soak up the flavor.

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Place the seeded, skinless peppers back in the baking dish and place slices of manchego cheese inside the peppers.  Scoop chicken, with just a little of the stock into each pepper and then add one more small slice of cheese on top of the chicken and pull the sides of the pepper back together.  (Note: If you are going to freeze some, freeze them at this point in the recipe.)

Bake the rellenos at 350 for 20 minutes then enjoy the fruits of your labor!!

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I pulled the seam apart a little in the final picture so you can see inside them a bit.