SUNDAY MORNING GREEK STRATA WITH FETA AND DILL - WW 4 POINTS
This comes from the Weight Watcher's 150 Comfort Recipes book. I haven't made this myself, I'm just posting it as an on-line record for myself. I'd love to know how it works out for you.
Provided by Cultural Twist
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Spray a 13 x 9 inch baking dish with nonstick spray.
- Cut pita into 4 wedges each and place them on a baking sheet and bake until lightly toasted, about 5 minutes Maintain the oven temperature.
- Whisk the eggs and egg whites in a large bowl until blended.
- Put the milk, cottage cheese and feta in a blender and puree until smooth. Add the milk mixture, peas, dill, lemon zest, and pepper to the eggs and stir until blended.
- Arrage the pita wedges in the baking dish. Pour the egg mixture over the pitas and let stand 10 minutes.
- Cut tomato into 4 slices each. Arrange the tomato slices evenly over the strata and bake until lightly browned and the center is set, 35-40 minutes Cut into 6 pieces.
Nutrition Facts : Calories 223.3, Fat 6.9, SaturatedFat 3.2, Cholesterol 154.5, Sodium 492.3, Carbohydrate 21.3, Fiber 2, Sugar 6.7, Protein 18.5
SUNDAY'S FETA, DILL, LEMON, AND ROMAINE GREEK SALAD
This is an extremely simple, yet wonderfully delicious salad that I make when I see freshly made Feta in the grocery store. It was introduced to me as a child, and ever since then...well I am an addict :) I have also made every friend of mine that has tried this one as well. If you like lots of lemon, you like dill, and you love feta, you will love this salad!
Provided by Sunday
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Wash Romaine and cut across the width until chop off the end. Put aside.
- Juice both lemons and set aside.
- Chop dill (preferably stemmed) until somewhat minced, make sure to at least have 2 large handfulls.
- Crumble Feta into a Ziploc bag with hands and set aside.
- Pour olive oil, lemon juice, and dill into Ziploc bag that contains the Feta.
- Close the Ziploc and shake until the dressings looks creamy to an extent.
- Throw some of the chopped Romain into the Ziploc and continue to shake.
- Pour out Ziploc into bowl with remaining Romaine and mix!
- Enjoy the wonderful meld of flavors!
Nutrition Facts : Calories 511.8, Fat 44.2, SaturatedFat 15.1, Cholesterol 66.9, Sodium 867.2, Carbohydrate 24.9, Fiber 11.7, Sugar 6.8, Protein 15.8
SPINACH FETA STRATA
Steps:
- In a greased 3-qt. or 13x9-in. baking dish, arrange French bread or croissant halves with sides overlapping. , In a large bowl, combine the eggs, milk, spinach, salt, nutmeg and pepper; pour over bread. Sprinkle with cheeses. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 5 minutes before cutting. Serve warm.
Nutrition Facts : Calories 190 calories, Fat 10g fat (5g saturated fat), Cholesterol 128mg cholesterol, Sodium 443mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.
SUNDAY SAUSAGE STRATA
Make and share this Sunday Sausage Strata recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Coat a 13 x 9 inch baking with cooking spray.
- Cook sausage in a large nonstick skillet over medium heat, crumbling with a wooden spoon, until lightly browned, about 3-4 minutes.
- Transfer to a plate lined with paper towels to drain.
- Add onion and bell pepper to the skillet; cook, stirring often, until softened, 3-4 minutes.
- Whisk eggs, milk, salt, and pepper in a bowl, until blended.
- Spread bread in the prepared baking dish.
- Scatter sausage and the onion mixture evenly over the bread.
- Brush with the mustard.
- Sprinkle with cheese.
- Pour in the egg mixture; cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat oven to 350°; bake the strata, uncovered, until puffed, lightly browned, and set in the center, 55-65 minutes.
- Let cool for about 5 minutes before serving hot.
Nutrition Facts : Calories 541, Fat 14.9, SaturatedFat 5.8, Cholesterol 232.8, Sodium 1035.2, Carbohydrate 71.9, Fiber 3.3, Sugar 8.7, Protein 29.3
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