Grilled Veggie and Hummus Wraps

We used to have vegetarian recipes 2 to 3 times per week, when my kids were smaller and couldn't really complain about eating all vegetables for our main meal. I say "used to" because this practice has sadly become a thing of the past. I don't remember why we stopped eating more vegetarian selections, but I really wished we wouldn't have. Now, if I put anything out of the norm in front of them, the picky little buggers stage a revolt. I know if I would have been diligent about having vegetarian dinners in the regular rotation, then it wouldn't be such a struggle now. ::SIGH::

Needless to say, all three of my precious offspring poo-poo'd this dinner. Yeesh. The tears and hunger strike that was staged at my house on this particular night made dinner especially heinous. It really was a shame that my kids didn't like it, because my husband and I really loved these wraps. The recipe was really good, but in the interest of honest disclosure, I wanted to give you the low-down on what I like to call "the kid factor". Maybe your kids will be more open-minded??? Or maybe you don't have kids and don't care about catering to picky little eaters??? Either way, don't let "the kid factor" deter you from trying these wraps. They are very good, and as much complaining as my little darlings did about this dinner, it won't stop me from serving this meal again.

Grilled Veggie and Hummus Wraps
Adapted From: Cooking Light, April 2012

Ingredients:
2 large portobello mushroom caps, cleaned and stems removed
4 (1/2-inch-thick) slices red onion
1 red bell pepper, seeded and quartered
1 (12-ounce) eggplant, cut into 1/2-inch-thick slices
2 tablespoons olive oil, divided
1/4 cup chopped fresh flat-leaf parsley
1/8 teaspoon kosher salt
1 (8-ounce) container plain hummus
4 (1.9-ounce) whole-grain flatbreads (such as Flatout Light)
1/2 cup crumbled feta cheese

Directions:
Heat a large grill pan over medium-high heat. Brush mushrooms, onion, bell pepper, and eggplant with 1 tablespoon oil. Add mushrooms, onion and bell pepper to pan; cook 3 minutes on each side or until grill marks appear. Remove from pan. Add eggplant to pan; cook 3 minutes on each side or until grill marks appear. Remove from pan; coarsely chop vegetables. Combine vegetables, remaining 1 tablespoon oil, parsley, and salt; toss to combine.

Spread 1/4 cup hummus over each flatbread, leaving a 1/2-inch border around edges. Divide vegetables over each flatbread; top each serving with 2 tablespoons cheese. Roll up wraps, and cut diagonally in half.

Spinach-Feta Turkey Burgers

It's been awhile since I've posted anything; mainly because I've been busy or haven't been cooking anything new. Although, lately it's because I've been sick with some sort of plague. I think this is was last new recipe that I had tried, and it was probably a good two weeks ago. I don't have a photo, but these turkey burgers turned out pretty great. I would consider these my favorite turkey burgers to date; or at least in the top three. There is no real "source" for these bad boys; just something I threw together 'off-the-cuff' one night. I just wanted to warn you that the measurements are not exact, as I totally improvised. We had company over on this occasion, so it made a lot of burgers...you could probably cut the recipe in half for a normal "family" sized meal not fit to feed an army.

Spinach-Feta Turkey Burgers

Ingredients:
olive oil
2 (1.25 lbs.) of lean ground turkey
2 onions, diced
1 large package of baby spinach (or 2 bags of salad-sized bag...my large container was from Costco)
4 cloves of minced garlic
1 tablespoon of dried oregano
1 tablespoon of Greek seasoning (I use Cavander's)
salt and pepper to taste
1 egg, beaten
1/2 cup of Panko bread crumbs, more if needed
1 (8 oz.) container of feta cheese
hamburger buns
cooking spray
mayo, for burger condiment

Directions:
Preheat oven to 350 degrees.

In a large skillet over medium-high heat, saute onions in 2 Tablespoons of olive oil. When onions are soft and starting to caramelized, add garlic and spinach. Stir until spinach is wilted and cooked and garlic becomes fragrant. Add salt and pepper to taste. Remove spinach mixture to a large bowl to cool for 5-10 minutes. Once mixture has cooled, add ground turkey, egg, feta, bread crumbs, Greek seasoning, oregano, and additional salt and pepper to taste. Mix well with your clean hands, to make sure all the ingredients are well combined. If meat mixture feels to "wet", add more breadcrumbs 1/4 cup at a time until you are satisfied with the consistency. Form into burger patties and set aside. Heat indoor grill pan, prepared with cooking spray, over medium high heat. Cook burgers until browned on both sides, flipping once, but not thoroughly cooked in the middle. Remove undercooked burgers to a lined half sheet pan (I used a Silpat mat) and finish cooking thoroughly in the preheated oven; about 15-20 more minutes or until no longer pink in the center. Let burgers rest for 5 minutes before serving on hamburger buns, topped with a bit of mayo for garnish.

One Pot Penne with Turkey-Feta Meatballs

We normally have a big, Italian food feast on Christmas Eve, but this year was more low-key and we almost skipped our Italian dinner all together. Most of our family was out of town, so it was basically my immediate brood and my mom visiting for Christmas. I thought I would miss the crowd, but as great as it is to have everyone over, I really liked the small intimate, informal group this year. It was so relaxing to just have us. Anyway, I almost decided not to do any type of Italian meal and then changed my mind at the last minute. I found this recipe in a brand new, never-used cookbook from Pam Anderson (NO, not THAT Pam Anderson!) and decided to try it. I was even more pleased when I discovered that I had everything on hand for it, and I didn't have to make another trip to the store on Christmas Eve!!! As it turned out, my little family loved this dinner and it satisfied our Christmas Eve Italian food criteria. The recipe itself was a bit involved; but since it was a holiday, I really didn't mind so much. (Also, I've made it since and it get's easier to put together with practice.) I can't wait to explore more recipes in this cookbook, that's for sure!

One Pot Penne with Turkey-Feta Meatballs
From: Pam Anderson's Perfect One-Dish Dinners: All You Need For Easy Get-Togethers cookbook

Ingredients:
8 garlic cloves, peeled, 3 left whole, 5 minced
1 1/2 pounds ground turkey (94 percent lean)
3/4 cup crumbled feta cheese, plus more for topping
1/2 cup crumbled saltine crackers (about 12 crackers)
1/2 teaspoon dried oregano
1 3/4 teaspoons salt, divided
1 large egg
1 tablespoon tomato paste
1/4 cup olive oil
4 thin slices prosciutto (about 2 ounces), minced
1 cup dry red wine
2 cans (28 ounces each) crushed tomatoes
1 pound penne pasta (I used whole wheat penne)

Directions:
Heat a small skillet over medium-high heat. Add 3 whole garlic cloves and toast until spotty brown, about 5 minutes. Remove garlic from skillet, smash and mince.

Meanwhile, break up ground turkey into a medium bowl. With a fork, mix in feta, cracker crumbs, oregano and ¾ teaspoon salt. Mix egg, minced toasted garlic and tomato paste together; stir into turkey mixture with fork until thoroughly combined. Using a 2-tablespoon measure, such as a coffee scoop, form mixture into about 36 cylindrical drum shapes.

Heat oil over low heat in a large heavy roasting pan set over two burners. A couple of minutes before frying meatballs, increase heat to medium-high. Add meatballs and cook, turning once, until browned on both sides, about 5 minutes total. Transfer to a plate.

Add remaining 5 minced garlic cloves, along with prosciutto, to roasting pan and cook, stirring, until garlic is golden. Add wine and simmer to reduce by half, about a minute. Add tomatoes and enough water to make a sauce-like consistency. Bring to a simmer, add meatballs and cook, loosely covered with heavy-duty foil, to blend flavors, 10 to 15 minutes.

Still on medium-high heat, add 6 cups water and remaining 1 teaspoon salt to pan and return to a simmer. Add penne, cover loosely with foil and cook, stirring gently and frequently, until pasta is tender, about 15 minutes. Remove foil and continue to simmer until sauce is thickened to your liking. Once cooking is completed, spoon pasta and meatballs into serving bowls, sprinkle each portion with feta cheese, and enjoy.



The Result:
No one in my family seemed to mind that this wasn't our typical traditional Christmas Eve Italian feast. As I said above, I've actually made the meatballs a few times since we originally tried this dish (for spaghetti and meatballs) and they are a hit without exception. I love that this preparation makes the ground turkey so flavorful and delicious. This is a keeper!

Spinach Feta Quesadillas

We had mixed reviews on this dish. I loved it, but the husband and kids were "meh" about it. I think it was the feta...feta is hotly contested at my house. I think I will save this recipe as a solo lunch idea for myself, instead of a family dinner. I figure it's my blog and I really liked it, so I'm gonna post it. Ha!

Spinach Feta Quesadillas
From: ClosetCooking.com via Cooking Claire blog

Ingredients:
1/2 cup spinach (steamed and squeezed to drain)
1 tablespoon herbs (chopped, I used mint and parsley)
1 green onion (sliced)
1 handful feta (crumbled)
salt and pepper to taste
2 (8 inch) tortillas
2 handfuls kasseri or mozzarella or jack (grated)

Directions:
1. Mix the spinach, herbs, green onions, feta, salt and pepper in a bowl.
2. Melt a touch of butter in a pan.
3. Place a tortilla into the pan, swirl it around in the butter and repeat with the second tortilla.
4. Sprinkle some cheese on the tortilla followed by the filling and then more cheese and finally the other tortilla.
5. Cook until the quesadilla is golden brown on both sides and the cheese is melted. (I placed a plate onto the quesadilla and flipped it from the pan to the plate and then slid it back into the pan.)

The Result:
I say yum! Note that the quantities listed for the ingredients yield only 1 quesadilla. Increase your quantities as needed for as many as you are putting together.

Jen's Greek Turkey Burgers (with Feta Dip Topping)

I really have not been experimenting with new recipes these past two weeks, since we've had sickness sweeping through our house. Also, I am really trying to use some of the stuff we have already on hand. In fact, I didn't even bother to do a menu plan and coordinating grocery list this week. I just went to the store and picked up things that we needed and figured I would just go from there. These burgers were born out of a desire to use up some Feta Dip that I made for a girls' dinner I had with a couple of my friends. The dip recipe made a ton and I didn't want to waste it, so I devised these burgers and just used the dip as a sauce topping. I must say, they were delicious. I steam-microwaved some frozen veggies and we had a very yummy and simple Sunday night meal.

Jen's Greek Turkey Burgers

Ingredients:
1 (1.25 lb.) package of lean ground turkey
1 teaspoon of garlic powder
1 tablespoon of dried minced onions
1 teaspoon of dried oregano
1 teaspoon of dried dill
1 teaspoon of dried thyme
1 teaspoon of dried basil
salt and pepper to taste
1 egg, beaten
1/2 cup of whole wheat Panko breadcrumbs
garlic salt to taste
5 whole wheat English muffins, toasted
sliced English cucumber
sliced tomatoes
fresh red bell pepper, cut into strips
fresh baby spinach leaves
1 cup of Feta Dip (see recipe below)
cooking spray

Directions:
In a large bowl, combine ground turkey, garlic powder, minced onions, oregano, dill, thyme, basil, egg, Panko bread crumbs, and salt and pepper to taste. Form meat mixture into patties.

Coat a large skillet with olive oil cooking spray and heat over medium-high heat. Cook patties for approximately 4-5 minutes, or until browned on one side. Before flipping sprinkle a tiny bit of garlic salt on each uncooked patty top. Then flip burgers over to cook on the other side for another 4-5 minutes, or until cooked thoroughly.

Toast English muffins and top both sides of the bun with a spoonful of the feta dip. On top of the feta dip, top buns with spinach, cucumber, tomatoes, and red pepper strips. Place cooked burger on top of veggies and top with other side of bun. Serve and enjoy!

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Feta Dip
Adapted From: the Aggie's Kitchen website

Ingredients:
8 oz crumbled feta (I used block feta and crumbled it myself)
8 oz low-fat cream cheese
1/2 cup mayo
2 garlic clove, minced
1 tsp dried basil
1 tsp dried oregano
1 tsp dill weed
1 tsp dried thyme
salt and pepper to taste
1/4 cup of lemon juice (use more if needed)
1 (6 oz.) container of plain non-fat Greek-style yogurt
2 splashes of pepperoncini pepper liquid from the jar

Directions:
Combine all ingredients in a food processor and mix well until blended together. Cover and refrigerate until ready to serve. Serve as a burger topping, or as a dip with pretzel chips or pita bread.




The Result:
These were really tasty and surprisingly healthy. I really like to use toasted English muffins instead of regular hamburger buns. It is just a more satisfying bread delivery system. I like the dip better as a hamburger spread than a dip, but it was pretty good either way. I can't wait to have the leftovers for lunch!

Feta-Stuffed Chicken Burgers

This recipe comes to me from the Weight Watchers website via my Facebook feed. We had a busy family day today, with a late afternoon hockey clinic for the boy. It was 6pm by the time we got home, and we were debating if we should just do take-out, or throw a dinner together ourselves. Our better judgement kicked into gear, and we opted for doing a fast meal at home. I am really glad we did, because these burgers were fast and so very tasty! With a little bit of leftover Italian Orzo Salad, our dinner was on the table in less than 20 minutes! Hooray for healthy, yummy, fast-fix meals!!!

Feta-Stuffed Chicken Burgers
Adapted From: weightwatchers.com via Facebook feed

Ingredients:
1 pound(s) uncooked, ground chicken breast
1 Teaspoon dried oregano
1 tsp garlic powder
salt and pepper to taste
7 Tbsp feta cheese, crumbled
1 cup romaine lettuce, cut into thick strips --OR-- baby spinach leaves
2/3 cup jarred roasted red peppers, sliced (without oil)
4 tsp sliced Kalamata olives, pitted

Directions:
Preheat grill pan or broiler.

In a medium bowl, combine chicken, oregano, garlic powder, salt, pepper, and feta; divide mixture into four balls and then press them gently into patties.

Grill or broil patties until internal temperature of burgers reaches 165°F, about 7 to 8 minutes per side.

Serve each burger on a bun with 1/4 of lettuce or spinach leaves, 1/4 of peppers and 1 teaspoon of olives. Yields 1 burger per serving.

The Result:
I forgot to take a photo, but I am here to report that these chicken burgers were great! We loved them, and I am so happy we decided to cook instead of getting take-out!

Grilled Lemon Shrimp & Italian Orzo Salad

It is Saturday night, so I am going to keep this post short and sweet. Both of these recipes were winners! Sooooo yummy!

Grilled Lemon Shrimp
Adapted From: America's Test Kitchen Light & Healthy 2010 cookbook

Ingredients:
1/4 cup fresh lemon juice (about 2 lemons)
1 teaspoon of lemon zest
1/4 cup of chopped fresh parsley
2 Tablespoons olive oil
6 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon red pepper flakes
1 1/2 pounds extra-large shrimp (21-25 count); peeled, deveined, butterflied
1/2 teaspoon sugar

Directions:
For the marinade: Combine lemon juice, zest, parsley, oil, garlic, salt, and red pepper flakes in a medium bowl. Measure and reserve 2 Tablespoons of marinade for serving.

For the shrimp: Pat the shrimp dry with paper towels, and them to the bowl with the remaining marinade, and toss to coat. Cover and refrigerate for 15 minutes. Remove shrimp from marinade, and thread onto skewers. Sprinkle one side of the shrimp with the sugar. Grill shrimp sugar side down on a preheated grill or grill pan. Cook until lightly charred and then flip to cook on the other side (cook time will depend on grill, anywhere from 1-4 minutes). Cook until second side is no longer translucent. Remove shrimp from the skewers and toss with the reserved 2 tablespoons of marinade. Serve and enjoy!

NOTE: Don't let the shrimp marinate for longer than 15 minutes or the acid from the lemon juice will "cook" the shrimp and turn them rubbery.

Nutrition Info: (Serves 4) Cal: 250; Fat: 10g; Sat fat: 1.5g; Chol: 260 mg; Carb: 5g; Fiber: 0g; Sodium: 550mg

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Italian Orzo Salad
Adapted From: the Taste of Home website(published in Simple & Delicious June/July 2010, p29)

Ingredients:
6 cups chicken broth
1 package (16 ounces) orzo pasta
1/3 cup olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups chopped tomatoes
1 cup fresh basil leaves, thinly sliced
1/2 cup of fresh Italian parsley, chopped
4 green onions, chopped
2 cups fresh baby spinach, chopped
1-3/4 cups (7 ounces ) crumbled feta cheese
1/2 cup pine nuts, toasted

Directions:
In a large saucepan, bring broth to a boil; add pasta. Return to a boil. Cook, uncovered, for 10-12 minutes or until pasta is tender. Meanwhile, in a small bowl, whisk the oil, vinegar, lemon juice, honey, salt and pepper.

In a large bowl, combine the tomatoes, parsley, basil, onions and spinach. Drain pasta; add to tomato mixture. Drizzle with dressing; toss to coat. Chill until serving. Just before serving, stir in cheese and pine nuts.

Nutrition Facts: Yield: 12 servings. 2/3 cup equals 288 calories, 12 g fat (3 g saturated fat), 11 mg cholesterol, 630 mg sodium, 34 g carbohydrate, 2 g fiber, 10 g protein.





The Result:
Not the best photos, but this meal was delicious!!! My only advice is to stick to the 15 minute marinating time, or your shrimp will not turn out right. Other than that, both these recipes are fantastic!

Falafel Pita with Tzatziki and Roasted Acorn Squash

No, you are not experiencing deja vu...we did just have this meal last week for dinner. You see, I still have everything on hand to make this dinner again. I did not buy that many fresh ingredients this week at the grocery store (just staple items), so we are having a repeat dinner to meet the vegetarian dinner goal I set for the week. Not surprisingly, it is a little challenging to plan three vegetarian dinners in a week when you are out of pasta, out of fresh mushrooms, and did not buy any fresh veggies for the week. Don't worry...I figured it out. I still have some options left from last weeks shopping trip, and I am well stocked, otherwise. I intend to just work out of my pantry.

I think I will make this exactly like I did the first time, with no changes. I have some acorn squash that I will roast to serve as a side dish. This should be another easy dinner to put together tonight.

Here is the link to my original recipe post. Below that link, you will find that it's all about the squash.

Falafel Pitas with Tzatziki

Jen's Roasted Squash

Ingredients:
1-2 Acorn or Butternut Squash
Olive Oil
Salt and Pepper to taste
Garlic Powder
Cinnamon
Nutmeg

Directions:
Halve and clean squash by scooping out seeds and discarding. Place clean halves on sheet pan. Drizzle with olive oil, then sprinkle with salt, pepper, garlic powder, cinnamon, and nutmeg. Roast in a 375 degree oven cut side up for 25 minutes, then flip and roast cut side down for an additional 20 minutes. Squash should be soft and browned. You can remove skin,scoop roasted flesh into a bowl and serve OR just serve roasted halves for your guests to scoop themselves, at the table.

The Result:
I forgot to take a new pic. Since we had this last week, I was hoping you would just scroll back to the old post if you needed to be reminded of what my pitas looked like. This was just as yummy as it was last time I made it, so I think I will put this into rotation. Also, the acorn squash turned out awesome! (I am a squash lover, so I am a bit biased.) All in all, this was a fast, healthy, satisfying meal.

Falafel Pita with Tzatziki

I wanted to wait until I was sure the husband left work before I posted tonight's dinner. Historically, he is not a huge fan of Falafel. I say...too bad. Falafel is one of my all time favorites. On nights like tonight, I like to keep the hubby in the dark until the last possible moment. He will get home and I will be in full 'dinner' mode before he has time to protest about what we are having. I am a tricky little bird, aren't I????? I figured we don't have it all that often, so he can just deal.
I got some pre-prepared Falafel from Costco today, so I am excited to try them. I have made my own Falafel in the past, but why bother when you can just skip the prep work and buy 'em all ready to go? I am saving myself a huge step. Hopefully, they will be similar to homemade ones. I am going to make my own Tzatiki sauce (courtesy of Ina Garten), and I will serve my Falafel in pita bread (sandwich style). This is a fairly healthy vegetarian meal, which we really need after the Thanksgiving food fest we just had the past few days. I am really excited to eat tonight.

Falafel Pita

Ingredients:
pita bread of your choice
2-3 falafel patties per sandwich (I am using pre-made)
lettuce of your choice (I like romaine or baby spinach)
sliced red onion
sliced tomato
sliced cucumber
Tzatziki sauce (recipe to follow)
Fresh cilantro (optional)

Directions:
Cook Falafel according to package directions. Place in pita with other ingredients of your choice. Eat like a sandwich.

Tzatziki

Ingredients:
1 pound (1 pint) plain yogurt (whole milk or low fat)
1 hothouse cucumber, unpeeled and seeded
1 tablespoon plus 1/2 teaspoon kosher salt
1/2 cup sour cream
1 tablespoon Champagne vinegar or white wine vinegar
2 tablespoons freshly squeezed lemon juice (1 lemon)
1 tablespoon good olive oil
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh dill
Pinch freshly ground black pepper
diced red onion (optional)
Crumbled feta cheese (optional)


Directions:
Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.
Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.


Jen's Notes:
You can use thicker Greek yogurt in place of the regular yogurt and skip the whole cheesecloth draining process. Also, you can add some crumbled Feta cheese for additional zing. Yum!



The Result:
This totally hit the spot! It was so yummy. Surprisingly, the husband really liked it too. I almost fainted! It had three ingredients that he usually does not like at all (cucumber, feta, Falafel), but for some reason, he really liked this combination. The pre-made Falafel were pretty good....not as good as homemade, but they were close. The best part was that they were super-easy. Just a reheat in the microwave and they were warmed through. The tzatziki was AWESOME! Again, super-easy and delicious...way better than store bought. We used whole wheat pita pockets, which were just okay. I think the package we got was a little stale. I have had better pita bread, for sure.

Here is a ringing endorsement...my two and a half year old son even loved this dish! He kept calling them "taco sandwiches" because the pita bread is reminiscent of a taco shell. He ate a whole one by himself. I think these Falafel pitas earn the 'kid-friendly' seal of approval.

Overall,this concoction was a totally satisfying, quick, and yummy meal. The best part was that it's pretty light and healthy, so I don't have any food guilt. Now I can go have a piece of chocolate without remorse!

Baked Shrimp with Tomatoes and Feta

I got my dinner plan together early today. I looked in my freezer and realized that I have a bag of shrimp that I need to use, since I don't remember exactly when I purchased it. I am really not sure how long I have had it, so I better cook it today. I could not decide how I would cook the shrimp, so I grabbed a cookbook off my shelf and just started flipping through it. This recipe was the first shrimp dish to jump out at me. I have all the ingredients, and it looks really yummy.

This recipe can be found in Ellie Krieger's cookbook The Food You Crave and the Food Network website. The reviews on foodnetwork.com were very positive, so I thought I would give this dish a shot. The photograph of this recipe shown in her cookbook is nothing short of gorgeous. I have made a few of Ellie's recipes in the past, and they always turn out fantastic. Personally, I think she is fairly under rated and I would like to see more from her. I love healthy flavorful food, and Ellie seems to always deliver. As the recipe suggests in the cookbook, I will serve this over orzo. I will include the nutritional info at the bottom of this post, and I will let you know how it turns out.


Baked Shrimp with Tomatoes and Feta
2007, Ellie Krieger, All rights reserved

1 tablespoon olive oil
1 medium onion, diced (about 1 1/2 cups)
2 cloves garlic, minced (about 2 teaspoons)
2 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices
1/4 cup finely minced fresh flat-leaf parsley
1 tablespoon finely minced fresh dill
1 1/4 pounds medium shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup crumbled feta cheese (about 3 ounces)

Preheat the oven to 425 degrees F.

Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.

Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.

****SERVE OVER ORZO****

Nutrition Information
Yields 4 servings: serving size 1 1/2 cups
Nutritional Analysis per Serving

Calories 300
Total fat 11g
Saturated fat 4.5g
Monounsaturated fat 4g
Polyunsaturated fat 1.5g
Protein 35g
Carbohydrates 12g
Fiber 2g
Cholesterol 240mg
Sodium 710mg

Episode#: EK0402Copyright © 2006 Television Food Network, G.P., All Rights Reservedr.