Recipes

This morning I made a Greek Omelet using 2 eggs, and for the filling - sauteed spinach, chopped onion, chopped tomato and crumbled low fat feta cheese.  That turned out well.

I made the chicken vegetable soup and added some left over green beans to the ingredients - I have really enjoyed that soup. 

I found a recipe on the feta cheese wrapper that I think will be very good to use in Phase 2, when you can have shrimp.
                             Feta Cheese and Shrimp Bake
1 small onion, minced
4 garlic cloves, minced
1 1/2 lbs. large shrimp, peeled and deveined
2 Tbsp. extra virgin olive oil
1 28 oz. can chopped tomatoes
2/3 cup reduced fat crumbled feta cheese
pepper to taste
2 Tbsp. fresh oregano, chopped

Preheat oven to 400 degrees. Heat olive oil in large oven proof skillet over medium heat.  Add onion and cook for 2 minutes, stirring often.  Add garlic and cook additional minute.  Add tomatoes and their juice and bring to a boil.  Cook until tomato juice thickens about 5 minutes.  Season with pepper to taste.  Remove tomato sauce from heat and stir in shrimp.  Sprinkle with feta cheese.  Bake until cheese melts and shrimp are cooked, about 10 minutes.  Sprinkle with chopped oregano and serve hot.

Note:  I will use dried oregano and just put it in with the tomatoes.  The recipe didn't say how many servings - but I'd think 4 - 6?