This recipe might be a good starting point for you. I've not made it, but it sounds like it might give you the type of filling you are looking for - and use 1/2 cup egg substitute for the eggs. Alexa ********************************************************* Chili Rellenos Casserole Ingredients: 2 (7 ounce) cans whole green chile peppers, drained 8 ounces Monterey Jack cheese, shredded 8 ounces Longhorn or Cheddar cheese, shredded 2 eggs, beaten 1 (5 ounce) can evaporated milk 2 tablespoons all-purpose flour 1/2 cup milk 1 (8 ounce) can tomato sauce Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. 2. Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies. 3. Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve

Soup starter is "boullion granules" and dried veggies and herbs. You can do a much better version of the same flavors (without the artificial flavor notes) by sauteeing 1/2 cup of finely chopped onion, 1/4 cup finely chopped green pepper, 1/2 cup finely chopped carrots, 2 teaspoons parsley flakes ( dried parsley leaves) 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp black pepper, 1/2 a crushed bay leaf. If it doesn't taste enough like chicken, add2 tablespoons of Swanson's chicken flavor granules...or use a quart of boxed chicken broth instead of the water. Linda c

Wow, it was so nice at the end of my work day to see so many responses. Thanks everybody for your creativity. @robotropolis: Thank you very much for taking the time to both draw up my plan on graph paper and to find a creative solution for the layout. I like where you placed the fridge and stove, and the banquet area under the new generous window is lovely. Unfortunately, we are unable to move the two doorways as they are also in load bearing walls. The areas marked dining room and great room are part of an addition we did many years ago. Also, the old nub wall measuring 2 feet 9 inch also must stay. @debark and others: Sadly, I am not in a position to consider taking down any of those inconvenient load bearing walls. My DH is firmly against even getting a quote on it as he doesn't feel the kitchen should need that much renovating as it is good enough space for him (can you guess who makes most of the meals in our home?), @Peke: Yes sadly all the walls you circled in pink as well as the walls in the south side between kitchen areas and great room/dining room have to stay as is. My current small kitchen is on the right hand area marked kitchen space (west side). The east side marked also kitchen space is currently used for a desk and a bit of seating viewed through opening cut-out (sort of like a ticket booth LOL). This east side area marked kitchen space used to be a dining room prior to building our addition 20+ years ago. Lisa_a I love what you have drawn up too. Sadly, it will need changes to accommodate those load bearing walls. I particularly like that shallow pantry idea. Do you think we could just have the seating on the either side of the window cut-out. Those seated can be seen from the cut-out (not as nice as what you have drawn, but still a thought. Good point about the molding around those two south door ways. I will be sure to account for those lost inches as the door ways have French doors on the that swing into the kitchen. Everyone, Anymore ideas that work with keeping those unfortunately load bearing walls as DH is not budging on that position? I appreciate everyone's help. Julie

Very nice. I love your gutsy color choices. The only thing I would change is the lamp on the sideboard to the right of the fireplace. I think it needs to be taller. It looks a little squat. I like to see a lamp that comes about 1/3 the way up the window.