Egg, Kale, and Mozzarella Bake

This is from Kalyn's Kitchen

Ingredients:
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

Instructions: 

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

Philly Cheese Steak Stuffed Peppers

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

INGREDIENTS

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

DIRECTIONS

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*

Baked Parmesan Chicken

This is from Food Wishes

350 degrees 35-40 min.



Ingredients:

2 tbsp olive oil 
2 cloves garlic, crushed 
hot red pepper flakes, to taste 
4boneless skinless chicken breasts
2 cups marinara sauce 
1/4 cup chopped basil 
4oz mozzarella, shredded 
2oz Parmesan, grated 
1 (5-oz) package garlic croutons

Pour olive oil in 9x11 pan. Add crushed garlic and sprinkle with crushed red pepper flakes. Top with chicken breasts, then marinara, basil, half of cheeses, then croutons (not crushed) and the rest of the cheeses. Top with fresh ground salt.  Bake for 35-40 minutes.

Pomegranate Salsa

This is from Good Life Eats

Ingredients:

2 1/2 cups pomegranate arils
1 1/2 cup diced cucumber
1 - 3 jalapeños, seeds removed and minced
1/4 - 1/3 cup finely chopped cilantro
1/3 cup diced red onion
squeeze of half a lime

Directions:

Combine all of the prepared ingredients in a bowl, starting with using only 1 jalapeño. Stir to combine. Test for heat preference and add additional jalapeño if desired.

Orange Chicken Stir Fry

Yield: 5-7 Servings about 150-200 calories. I served this on Miracle rice which is no calorie. If you serve it on rice then add this onto your calorie count.

Ingredients

Sauce:
2/3 cup orange juice
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 tablespoon orange zest
3 large cloves garlic
1 teaspoon minced ginger
optional sweetener like sugar, honey, agave, etc.

Stir-fry:
3 medium sized chicken breasts cut into cubes
salt and pepper
4 tablespoons corn starch
6 cups chopped vegetables such as broccoli, carrots, celery, mushroom, snap peas,bell peppers etc.
olive oil
1/2 cup medium yellow onion, chopped

Directions

1. Blend all the ingredients for the sauce in a blender or food processor for 10 seconds.

2. mix chicken and corn starch in a ziploc. cook chicken and onion in a pan with a small bit of oil and some chicken broth.

3. Stir Fry veggies in separate pan in some chicken broth until just tender. Combine chicken and veggies when cooked and slowly add orange sauce until until slightly thick.

Balsamic Chicken with Roasted Asparagus and Tomatoes

This is from Maggies Bites
Serves 4- 360 calories each

Ingredients

3 boneless skinless chicken breasts (6 oz each)
1 bunch asparagus
1 pint grape tomatoes
4 oz mozzarella cheese
1/2 cup plus 2 Tb balsamic vinegar
1/4 cup plus 1 t olive oil
1/2 teaspoon garlic powder
1/4 teaspoon pepper 

Directions

1. Combine 1/2 balsamic, 1/4 olive oil, garlic powder and pepper into a ziploc bag. Add in raw chicken breasts and marinate from 30 minutes to overnight. After marinating, grill chicken.

2. Preheat oven to 400 degrees. Cut off the end of asparagus (bend asparagus until it breaks, this is where you should be cutting off the ends). Line a cookie sheet with tinfoil. Line asparagus on the cookie sheet and drizzle with 1 Tbs olive oil. Sprinkle with salt. Place on top rack of oven for 8-10 minutes until tender (until you can easily pierce with a fork).

3. In a frying pan, place sliced grape tomatoes in 1 teaspoon olive oil and 2 tablespoons balsamic vinegar. Cook for a few minutes until tomatoes start to get soft (where you can squish them with a fork).

4. Place chicken and asparagus on a serving dish, top with tomatoes and mozzarella. Drizzle with extra balsamic mixture from tomatoes. 

Healthier Hawaiian Haystacks

• 3 medium sized chicken breasts cooked and shredded
• 2 Tbs olive oil
• 3/4 c. chopped onion
• 2 tsp crushed garlic
• 1/3 c flour
• 2 1/2 c. milk
• 1 1/4 c chicken broth

Fix some rice according to manufacturers directions.

Cook onion in olive oil until tender. Add garlic and cook for another minute. Stir in flour then slowly add milk and broth with a whisk. Season with salt and pepper and cook until thick whisking constantly. Add chicken. Serve on rice with desired toppings. I used: A sprinkle of reduced fat cheese, olives, pineapple, green onions, tomatoes, green bell pepper, celery, a sprinkle of chow mein noodles, and a bit of unsweetened coconut.

Serves 7-8 around 300 calories per serving