Healthy Recipe Contest! What recipe will you enter?

The qualifications are:





1. It must be healthy or semi-healthy.





2. It must sound good.





3. It cannot be something an ordinary person would eat frequently.





4. It must have cheap and easy to find ingredients.








I will choose the best recipe in 24 hours. The reward is 10 points. The recipe that best meets the qualifications wins. Good Luck!Healthy Recipe Contest! What recipe will you enter?
Makes 6 servings ( under $1 per serving )





ACTIVE TIME: 50 minutes





TOTAL TIME: 50 minutes





EASE OF PREPARATION: Moderate





6 small poblano peppers or Anaheim chiles


4 ounces Monterey Jack cheese, cut into 6 long strips


1/4 teaspoon dried oregano, preferably Mexican


1/4 cup all-purpose flour


1/4 teaspoon sea salt


2 large egg whites


1 tablespoon canola oil


3/4 cup Ancho Chile Salsa (recipe follows)





1. Char peppers (or chiles) on all sides directly over a gas flame until the skin blackens and blisters, or broil directly under a preheated broiler until the skin blisters and begins to pull away from the pepper. Wrap in paper towels until cool.


2. Use the paper towel to carefully rub off the blistered skin. Leave the stems on. Make a 2-inch slit lengthwise in each pepper and remove the seeds. Tuck a piece of cheese into each pepper and fold the pepper over to completely enclose the cheese.


3. Working over a shallow bowl or plate, rub the oregano between your palms to bring out the flavor. Add flour and salt and stir to combine. Put egg whites in another shallow bowl or plate and lightly beat until frothy. Dip each pepper into the flour mixture to coat on all sides, brush off any excess, then dip into the egg whites.


4. Heat oil in a large nonstick skillet over medium heat. Carefully set each pepper into the hot pan and cook until the cheese is melted and the peppers are golden brown on both sides, about 5 minutes total. (If you have larger peppers, you may need to cook them in two batches.) Serve warm with 2 tablespoons Ancho Chile Salsa each.





NUTRITION INFORMATION: Per serving: 152 calories; 9 g fat (4 g sat, 4 g mono); 17 mg cholesterol; 11 g carbohydrate; 8 g protein; 2 g fiber; 339 mg sodium; 278 mg potassium.


Nutrition bonus: Vitamin C (190% daily value), Vitamin A (37% dv), Calcium (16% dv).


1 Carbohydrate Serving


Exchanges: 1 1/2 vegetable, 1 lean meat, 1 1/2 fatHealthy Recipe Contest! What recipe will you enter?
It is called Chili Rellenos . They are VERY GOOD ! Report Abuse

There are gaming websites for the purpose of playing trivia and games of that nature.


Please do not exploit the community for the benefits of winning this recipe contest unless you offer to share any possible winnings.


No thank you, I will decline your offer for '10 points'.





*hugs*
Considering that ALL foods are healthy, the portions most people eat is what is NOT healthy and there are a lot of us on LOW CARB food plans right now for various reasons:





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