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Low-fat Chile Relleno Casserole


  • 1 1/2 c. evaporated skim milk
  • 6 egg whites
  • 1/2 c. all-purpose flour
  • 3 (7 oz.) whole can chilies
  • 1/2 lb. low fat Jack cheese, grated
  • 1/2 lb. low fat sharp cheddar cheese, grated
  • 8 oz. tomato sauce


  1. Preheat oven to 350 degrees.
  2. Spray casserole dish (9x13) with vegetable oil cooking spray.
  3. Beat evaporated skim milk, egg whites and flour together until smooth.
  4. Split open chilies and rinse to remove seeds.
  5. Drain on paper towel.
  6. Mix cheeses together and reserve 1/2 cup for topping.
  7. Alternate layers of chiles, cheese and egg mixture in casserole dish.
  8. Pour tomato sauce over top layer and sprinkle with reserved cheese.
  9. Bake 1 hour or until done in center.




Light Broccoli Cheese Casserole


  • 1 pkg. (10 oz.) frozen chopped broccoli, thawed & drained
  • 1 c. light sour cream
  • 1 c. low-fat cottage cheese
  • 1/2 c. Bisquick baking mix
  • 1/4 c. margarine, melted
  • 2 egg substitutes
  • 1 tomato (peeled & sliced thin)
  • 1/4 c. grated fat-free Parmesan cheese


  1. Preheat oven to 350 degrees F.
  2. Grease 8 x 8 inch baking dish and spread broccoli in dish.
  3. Beat sour cream, cottage cheese, Bisquick, margarine and egg substitutes with hand beater for 1 minute.
  4. Pour over broccoli.
  5. Arrange tomato slices on top; then sprinkle with Parmesan cheese.
  6. Bake at 350 degrees until golden brown and when a knife is inserted halfway between center and edge comes out clean.

Serves 6-8 persons.

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