Kale and Feta Breakfast Casserole

I love eggs.  Like I realized during the Ultimate Reset that truly, eggs are probably my favorite food.  So when the man asked for a breakfast egg casserole I was more than happy to oblige.  Enter Kale and Feta Breakfast Casserole (or lunch casserole...which is when I eat it).

This recipe starts with very few ingredients.  Very simple and very easy to find...you probably have most of them at home already.

10-12 oz fresh kale, washed and coarsely chopped
2 tsp olive oil
3/4 cup crumbled feta cheese (about 4 oz)
12 eggs, beaten
1 tsp. spike seasoning
salt and pepper to taste

First things first, preheat the oven to 375F/190C.  Wash and dry the kale, then coarsely chop.  Heat oil over medium-high heat in a large frying pan.  When oil is hot, add the kale and cook until kale is wilted and starting to soften, about 3-5 minutes.  

Spray a 9x12 casserole dish with olive oil and put kale in the bottom of the dish.  Crumble feta cheese over the kale.  Beat eggs with spike seasoning, salt, and fresh ground black pepper; then pour eggs over kale/feta combo.  Take a fork and gently stir so veggies and cheese are well distributed in the eggs.

Bake the casserole 40-45 minutes or until eggs are set are the top is starting to lightly brown.  I cooked mine the full 45 minutes and it was darker brown and still awesome.  Serve hot.   

There is a note that it tastes good with a dollop of sour cream, but I didn't have any so I didn't have it like that. I did serve with a little salsa and roasted veggies on the side, which made a fantastic lunch.  This was a great taste.  I don't know how familiar you are with spike seasoning, but it is awesome for vegetables.  I used it a ton during the reset to steam veggies and fell in love with it.  It's very much a staple in a healthy kitchen in my opinion!

Let me know what you think of this one if you try it!

February Challenge

It's time for a new challenge for me!  You guys know how I am - I like challenges and I like to make up imaginary deadlines for said challenge.  This month I thought it was time to bring back the monthly challenge instead of the program challenge only.  What is the challenge?  Watch the video and see :)

I am a dork and I'm nervous you all will think I am super crazy so please be nice :)  Apparently according to one of my besties who previewed this for me - it's exactly how I am in real life...oye, lol!  I will do more videos over the next month on this challenge and other things!  

I will post my pictures and measurements and weight tomorrow on the 1st.  If you are joining me please let me know!  I will use #operationsize16 on Instagram and Twitter on my related posts.  I will post a focus area for each week of the challenge with specific goals for what areas I need to hit that week.  That will also go up tomorrow.  I'm excited, I love a good PUSH goal for a month in order to get me motivated. 

I think that's it for setting up the challenge.  Talk to you all soon!

Week of January 14th - Meal Planning

Another week and another batch of meals.  I'm getting back with the meal planning after the crazy holidays and being out of town.  I'm also really working to be better with prep with the hubby back in town.  I did decide that I am going to modify how I meal prep.  I am going to do two meal preps a week instead of one big one.  The man and I get really bored with meals and just need a lot of variety.  So here is this week's meals we have planned so far:

Orzo and Chickpea Salad - one note - I made this sans mint since neither the man or I are super crazy about it.  it was still delicious.  I served it over a bed of romaine lettuce and green pepper. (vegetarian)

Crockpot Pinto Beans - Haven't tried this one yet but it did finish in the crockpot this morning...excited to have with rice and salad.  I love beans for protein, fiber, and all the other nutrients. They are SO filling and as I've mentioned before - I love love them on the vegetarian diet.  I may grab some wholly guacamole or DIY some to go with these and some corn a la one of the reset meals. (vegan)

Spinach and Bean Stir Fry - This one is from a cookbook I have at home.  Have not cooked it yet, details to come.  (vegan but the serving recommendation from the book is to have with boiled eggs so it's a vegetarian meal)

Salad - Basic tomatoes, cucumbers, lettuce, bell pepper, mushrooms...whatever we want thrown in a container.  I made a greek vinaigrette from the Ultimate Reset guidebook and we eat it with that.  This is a good lunch and I have some fruit with it.  How I get to my veggie servings, especially if I'm having beans and rice for dinner. (vegetarian or vegan)

I also bought a ton of fruit - strawberries, pineapple, banana, and oranges to have as snacks or as dessert.  Shakeology in the morning of course...it keeps me sane as I try to get out of travel mode.

Stuffed Portobello Caps

Stuffed Portobello Caps
From Clean Eating Magazine - June 2012

As I posted yesterday - cooking at home is a priority goal for me right now.  So on Friday I grabbed the latest Clean Eating and went through it for recipes that looked good.  These portobello caps jumped out at me and looked delicious so they were on the menu for the week.


8 chicken thighs (recipe called for bone in skinless, but the grocery store only had boneless skinless)
1/2 cup chopped red onion
4 egg whites
1/4 cup whole wheat bread crumbs (I used Ian's whole wheat panko)
3 tbsp grated parmesan cheese
2 tbsp chopped fresh parsley (I used the Gourmet Garden brand pre-chopped which I LOVE)
1/4 tsp black pepper
1 tsp dried tarragon
sea salt
8 portobello mushroom caps

Preheat oven to 375 degrees.  Mist a large baking sheet with olive oil baking spray and arrange the chicken thighs on the sheet.  Bake until chicken is cooked through - about 30 minutes (25 for boneless skinless); set aside to cool (or don't - I didn't).  Keep oven at 375 degrees.  With a fork, shred meat into 2 inch pieces.  In a large bowl combine chicken, red onion, egg whites, bread crumbs, parsley, parmesan cheese, tarragon, pepper, and sea salt, mix well.  Arrange portobello caps on a baking sheet and fill equally with chicken mixture.  Bake for 15-20 minutes, until chicken mixture is golden brown and mushroom softens.  

Serving size: 2 stuffed mushroom caps.  Unless you do what I did and bought the extra large caps, then it's just one large cap.  

Other Kim Notes: So I bought 4 extra large caps because that's all the store had.  I didn't realize they were XL - I thought they were normal.  I didn't realize they were so large until I tried to halve the recipe and realized that it wasn't nearly enough so I added 2 additional chicken thighs (for a total of 6) and left everything else halved.  I also added some shredded cheddar to the top after the caps were done cooking.  

Rating:  Definitely 4 stars.  Delicious recipe, low carb, healthy, and something I would make again.