Chile Verde

My friend Dan made this at work and it was delicious! Thanks for sharing the recipe Dan!

3 lbs pork loin (cubed and browned)
6 crushed garlic cloves
6 anaheim peppers (large)
10 tomatillos
1 small onion
2 fresh jalapenos
1/2 bunch cilantro
2 cans green enchilada sauce (El Pato is good)
2 Tbsp Chicken bouillon (knorrs is good)
6 cups water or chicken stock

Brown Pork in oil. Add salt and pepper to taste. You can add garlic powder, cumin, paprika, whatever to make pork taste good.

Deseed chilis and jalapenos chop chilis onions tomatillos garlic
-puree in blender w/ all remaining ingredients

Add pork to mixture.
Simmer covered on low for 3 hours. Add cornstarch to thicken.

Serve with crushed torillas (for your family) sour cream and chopped avacado.

Mini Quiches (Crustless)

(submitted by radgalut)

I struggle with finding things that I can eat. I used regular sized muffin tins and doubled the cooking time. They were delicious!!!

8 Eggs
¼ c water (milk or other liquid)
3/4c diced bell pepper
¼ c diced onion
1 cup thawed drained frozen spinach
5 drops Tabasco sauce
½ t Cajun spice blend
2 cups shredded cheese (4 cheese blend)

Beat the eggs and liquid together, add spices and vegetables making sure everything is well mixed then incorporate the cheese.

Spoon mixture into mini muffin cups, taking care not to over fill them as they will rise slightly during baking.

Bake for about 10 min

You can make this in any size pan, you just need to increase the baking time. It generally takes 45 min for a pie size pan.

Serve immediately or allow to cool and store in the Fridge for about a week. You can also reheat them in the microwave.

WARNING: I made this and ate it for every meal one day, then calculated the calories. It would probably be best made with mini muffins. Regular mufiins are 210 a piece. (3 is WAY over my maximum of 500 calories)