Jump to content

Sandra E.

Sr. Member
  • Posts

    2,183
  • Joined

  • Last visited

    Never

Posts posted by Sandra E.

  1. Quote:
    Originally Posted by Yari View Post
    That is so cool! I am trying to get tickets to Philly from LAX during Thanksgiving and prices are so freaking high!
    I hear you Yari, keep looking. I've been looking for a while and I remember at one point it was going to cost over 1200 for us to make this trip and then something told me to look on Tuesday on AA.com. I did the search by price and came up with that awesome price, I looked yesterday and they were still reasonable about 393.00pp. So of course I purchased the ones I had on hold.
  2. It was so easy and very good, I think next time I will try adding chicken to it. I hope you'll like it.

     

    From Real Simple magazine

     

    Ingredients

     

    1 pint cherry tomatoes, halved

    2 tablespoons olive oil

    1 teaspoon kosher salt

    4 ounces crumbled Feta cheese

    2/3 cup plain yogurt

    Juice of half a lemon

    2 cloves garlic, thinly sliced

    1/4 teaspoon red pepper flakes

    1 10-ounce bag cleaned spinach

    2 pitas

     

    Directions

     

    1. Heat oven to 400º F. Toss the tomatoes with 1 tablespoon of the olive oil and 1/4 teaspoon of the salt. Arrange the tomatoes, cut-side up, on a baking sheet. Bake until they are just softened, about 10 minutes.

    2. Meanwhile, whisk together the Feta, yogurt, lemon juice, and 1/4 teaspoon of the salt; set aside.

    3. Place a medium skillet over medium heat. Add 1/2 tablespoon of the olive oil to the skillet. Add the garlic and red pepper flakes.

    4. Cook, stirring occasionally, until the garlic is softened and just turning golden. Add the spinach and the remaining salt.

    5. Cook, tossing occasionally, until the spinach is just wilted, about 4 minutes.

    6. Brush both sides of the pitas with the remaining olive oil. Place in the oven and heat until lightly toasted, about 2 minutes per side. (You can also do this on a medium-hot grill.) Place the pitas on plates. Top with the spinach and tomatoes. Drizzle the yogurt-Feta sauce on top and serve.

     

    Serves 2.

     

    NUTRITION PER SERVING: CALORIES 553(0% from fat); FAT 28g (sat 11g); CHOLESTEROL 55mg; CALCIUM 644mg; CARBOHYDRATE 55g; SODIUM 2283mg; PROTEIN 23mg; FIBER 6g; IRON 6mg

×
×
  • Create New...