Zucchini Squash Casserole "Fake Chilie Rellenos"

2 pounds of diced summer squash (zucchini) 

1 pound diced jack cheese 

4 eggs 

1/2 cube butter 

1 small can diced Ortega chilies 

2 teaspoons baking powder 

1 teaspoon salt 

3 tablespoons flour 

1/4 cup soda cracker crumbs

• Cook squash until barely tender. Drain/cool.
• Mix everything except crumbs and butter.
• Butter casserole dish, sprinkle bottom with crumbs.
• Pour in mixture, top with crumbs, dot with butter.
• Bake at 325° for 35-45 minutes.
• Allow to set before cutting.

 The finished dish resembles a quiche - it's full of yummy goodness from all the cheese, not too spicy for kids (take it up a notch with pepper jack cheese!) and a great way to use up extra squash. 

Kima - an old favorite goes Paleo

Saute up some onions and garlic, brown your choice of ground meat, add some fun spices and your favorite veggies, and you've got a quick, healthy skillet curry. The original version includes quite a large amount of butter and frozen peas...and is served over rice. This updated version moves to a healthier oil choice (and less of it), and I suggest substituting another veggie for the peas - but their convenience and sweetness is a great way to go! Skip the rice! 

Kima

Saute:

1 Tablespoons Coconut oil

1 clove garlic

1 cup onion

Add:

1 # ground beef, bison, lamb, turkey

Brown well

Add:

1 Tablespoon curry powder

1 ½ teaspoons salt

½ teaspoon chili powder

dash pepper

2 tomatoes, diced

2 potatoes, diced

1 pkg. frozen peas – or fresh broccoli stems, or green beans!

Cover and simmer for 25 minutes

6 servings

Psst…pretty darn good breakfast.