1 ounce reduced-fat feta cheese, crumbled
1 garlic clove, minced
1/4 tsp. dried oregano
1 tsp. extra-virgin olive oil
1 tsp. grated lemon zest
1 large ripe tomato, ends trimmed and cut crosswise into 4 slices
Freshly ground pepper
Heat oven to 400 degrees.
Line a baking sheet with parchment or foil.
Combine feta, garlic, oregano, oil and zest in a small bowl.
Place 2 tomato slices on the baking sheet. Top each slice with one-fourth of the feta mixture. Place a second tomato slice on top of each and cover with remaining feta mixture. Sprinkle with a little pepper.
Bake until heated through and feta is lightly golden, 18—20 minutes. Serve hot
Makes 2 servings
Per serving: 70 calories; 4g fat (1.5g sat); 4g protein; 5g carbohydrate; 1g fiber; 190mg sodium.
1 bunch asparagus, (about 1 pound), trimmed
2 tablespoons white vinegar
1 tablespoon reduced-sodium soy sauce
2 teaspoons canola oil
1 teaspoon toasted sesame oil
1/2 teaspoon grated fresh ginger
2-3 dashes Asian red chile sauce, such as sriracha (optional)
1 bunch radishes, trimmed and cut into wedges
2 tablespoons finely chopped scallion
1. Fill a medium bowl with ice water and place by the stove. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket.
2. Thinly slice asparagus stalks on the diagonal, leaving the tips whole. Place in the steamer basket and steam until ten-der-crisp, about 1 minute. Transfer the asparagus to the ice water. Drain.
3. Combine vinegar, soy sauce, canola oil, sesame oil, ginger and chile sauce (if using) in a large bowl. Add the asparagus, radishes and scallion; toss to combine. Serve warm or room temperature.
Makes 4 one cup servings Nutritional Info Per serving: 66 calories; 4 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 3 g protein; 3 g fiber; 181 mg sodium; 359 mg potassium.