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Friday, February 15, 2013

Egg, Kale, and Mozzarella Bake

This is from Kalyn's Kitchen
5 oz. mixed baby kale or chopped baby kale leaves 
1-2 tsp. olive oil 
1 cup low-fat grated mozzarella cheese 
1/3 cup thinly sliced green onion
8 eggs
1 tsp. Season Salt 
salt and fresh ground black pepper to taste

Preheat oven to 375 degrees Spray an 8 1/2 inch by 12 inch glass or crockery casserole dish with  nonstick spray.  

Heat the oil in a large frying pan, add the kale all at once, and stir just until the kale is wilted, about 1 minute for baby kale or 2-3 minutes for chopped kale.  Transfer the kale to the casserole dish, spreading it around so all the bottom of the dish is covered.  Layer the grated cheese and sliced onions on top of the kale.

Beat the eggs with Seasoning salt and salt and fresh ground pepper to taste. Pour the egg mixture over the kale/cheese combination, and then use a fork to gently "stir" so the eggs, kale, and cheese are evenly combined.

Bake about 30 minutes or until the mixture is completely set and starting to lightly brown.  Let cool about 5 minutes before cutting.  (The egg bake will settle down some as it cools.)  Serve hot.

9 servings at 109 calories each
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Sunday, February 3, 2013

Philly Cheese Steak Stuffed Peppers

Serves 2. 311 calories per person (2 half peppers)

8 oz. Thinly Sliced Roast Beef, sliced into strips
2 Slices Provolone Cheese
2 Large Green Bell Peppers
1/2 Medium Sweet Onion
6 oz. fresh Mushrooms
1 Tbs. Olive Oil
1 Tbs. Garlic – Minced
Salt and Pepper – to taste

Slice peppers in half lengthwise, remove ribs and seeds.

Slice onions and mushrooms.  Saute over medium heat with olive oil, minced garlic and a little salt and pepper.  Saute until onions and mushroom are nice and caramelized. Add beef and saute a few more minutes. Soften pepper in microwave for a couple of minutes, then stuff with beef mixture and top with a half sliced of provolone cheese. Cook in oven for about 10 minutes until just bubbly and golden brown on top.

Preheat oven to 400*
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