Creamy Feta Spinach Dip

I like this dip because it is salty and you can eat it by itself with some pita chips that you can prepare by baking in the 375 degree oven for about 8 minutes. Just read the package to find out how many calories you are adding.

Or you can use it with the oven fried vegetables.

Enjoy:)

CREAMY FETA-SPINACH DIP

Ingredients:
1 (8-ounce) carton plain low-fat yogurt
3/4 cup (3 ounces) crumbled feta cheese
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
1/4 cup low-fat sour cream
1 garlic clove, crushed
1 1/2 cups finely chopped spinach
1 tablespoon minced fresh or 1 teaspoon dried dill
1/8 teaspoon black pepper
Fresh Dill (optional)

Directions:
Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels, and let stand 5 minutes.

Scrape into the bowl of a food processor using a rubber spatula. Add the cheeses, sour cream, and garlic, and process until smooth, scraping sides of bowl once.

Spoon yogurt mixture into a medium bowl, and stir in the spinach, minced dill, and pepper.

Cover and chill. Garnish with fresh dill, if desired.

Makes 2 cups (serving size: 1/4 cup)
Per serving:
Calories: 80
Fat: 6 g
Carbs: 4 g
Protein: 4 g

Florentine Frittata

This recipe from Cooking Light is like my guide recipe. I change the ingredients according to what I have in hand.

I don't use butter, and use butter substitute spray instead which works out just fine.

Serve it with a nice mesclun salad and you have a complete meal which is really satisfying. Enjoy:)

FLORENTINE FRITTATA

Ingredients:
2 tablespoons water
1/2 teaspoon dried basil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon dried oregano
1 (16-ounce) carton egg substitute
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
2 teaspoons butter
2 cups thinly sliced Vidalia or other sweet onion
2 cups frozen shredded hash brown potatoes
1 (7-ounce) bottle roasted red bell peppers, drained and sliced
3/4 cup (3 ounces) crumbled feta cheese

Directions:
Combine the first 7 ingredients in a medium bowl; set aside.

Melt butter in a 10-inch cast-iron or nonstick skillet over medium heat. Add onion; sauté 5 minutes. Add potatoes; cook 9 minutes or until lightly browned, stirring occasionally.

Pour egg mixture over onion mixture. Arrange bell pepper slices on top of frittata. Cook 7 minutes or until set. Sprinkle with cheese.

Wrap handle of pan with foil. Preheat broiler. Broil 5 minutes or until cheese is lightly browned. Cut into 4 wedges.

Makes 4 servings (serving size: 1 wedge)
Per serving:
Calories: 265
Fat: 8 g
Carbs: 32 g
Protein: 20 g
Fiber: 6 g