Couscous w/ Feta & Tomatoes

coucousandfetaThis was my first time to use sundried tomatoes. ever. I did not like them. I think a little fresh tomato would have been much better in here. But, other than that, I really liked this dish.

Couscous w/ Feta & Tomatoes
1 c. boiling water
1/2 c. sun-dried tomatoes (not packed in oil)
14.5 oz vegetable broth
1 c. whole wheat couscous
1/3 c. crumbled feta cheese
1/2 tsp dried oregano
1 tsp butter flavored olive oil

In a small bowl, pour boiling water over tomatoes; let stand 5 minutes. In small saucepan, bring broth to a boil. Add couscous and remove from heat; cover and let stand 5 minutes. Drain and chop tomatoes; add to couscous. Gently stir in remaining ingredients. Serve warm or chilled.
Yield: 5 servings. Per serving=220 Calories; 5g Fat (20.0% calories from fat); 9g Protein; 37g Carbohydrate; 7g Dietary Fiber; 10mg Cholesterol; 1152mg Sodium.

Feta & Vegetable Frittatas


Feta & Vegetable Frittatas
6 eggs
4 egg whites
1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups fresh spinach, chopped
1 cup artichoke hearts, chopped
1 cup crumbled feta cheese
4 ounces diced pimientos
dash garlic powder
1/2 teaspoon onion powder
1 1/2 ounces Laughing Cow light vegetable cream cheese

Preheat oven to 350^. Spray 16 muffin cups with cooking spray. In a medium bowl, beat eggs, egg whites, water, salt and pepper. Stir in spinach, artichoke hearts, feta, pimientos, garlic powder, onion powder and cream cheese. Fill muffin cups mostly full. Bake until set, about 20 minutes. Cool then remove from pans.
16 servings. Per serving= 67 Calories; 4g Fat (55.8% calories from fat); 5g Protein; 2g Carbohydrate; 1g Dietary Fiber; 80mg Cholesterol; 205mg Sodium.