1/2 C. chopped onion

1 package (9 oz.) frozen creamed spinach, thawed

1/4 C. chopped pitted Kalamata or ripe olives

1/4 C. roasted red pepper (from a 7-oz. jar)

1/2 tsp. oregano leaves, crushed

Pinch crushed red pepper

2 T. (about 1 oz.) crumbled Feta cheese

 

In a nonstick skillet over medium heat cook and stir mushrooms and onion until mushrooms are tender and release their liquid, about 6 minutes. Add spinach, 1/4 C. water, the olives, roasted red peppers, oregano and crushed red pepper; cook until heated through, 2 to 3 minutes. Just before serving stir in Feta cheese. Serve over steamed shrimp, broiled chicken breast or fish fillets, if desired

 

Yield:

Calories:

Fat:

Fiber: