From WW Jan/Feb 2010 Mag
1) Preheat over to 375 degrees. Spray shallow 2-quart baking dish with non-stick spray.
2) Put tomatoes and enough hot water to cover in bowl. Let stand until tomatoes are softened, 10 minutes. Drain and chop.
3) Spary non-stick skillet with nonstick spray and set over medium heat. Add onion, bell pepper, garlic, zucchini, salt and red pepper flakes; cook, stirring until veggies are crips-tender, about 8 minutes. Add spinach in batches and cook, stirring, until each batch is wilted, about 3 minutes in all.
4) Add beans, 1/2 cup feta, and tomatoes. Spoon into baking dish. Top with bread and remaining feta. Spray with nonstick spray. Bake until hot, 25 minutes.
Cover and Bake at 375 for 40 minutes.
Uncover and bake until hot and top is crisp, about 15 minutes.
Per Serving: (1 1/2 cup): 291 cal. 4 g fat, 2 g sat fat,
Points: 5
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Serving Size: 1 Serving (162g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 42 | ||
Calories from Fat: 3 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 11.4mg | 0 % | |
Potassium 357.8mg | 9 % | |
Total Carbohydrate 8.9g | 3 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 6.4g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 42
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