For a healthy lunch, I recently sautéed some veggies in EVOO and topped them with feta, dill and lemon juice. This makes a really big portion, with two servings being only 5 Weight Watchers Plus points each!
WHAT YOU NEED:
1 Tbsp. Extra Virgin Olive Oil
3 portobello mushrooms, cleaned, stems & gills removed, cut into strips
1/2 white onion, chopped
3/4 c. canned artichoke hearts (packed in water), chopped
1/2 tsp. minced garlic
2 Campari tomatoes, sliced
1 Tbs. lemon juice
2 tsp. dried dillweed
1/4 c. crumbled feta cheese
WHAT YOU DO:
Heat olive oil in a skillet over medium-high heat. Add mushrooms, garlic, onions, and artichoke hearts. Sauté for 5-10 minutes, until cooked through. At the very end, add tomatoes, lemon juice, and dill. Dish onto a plate. Before serving, top with feta and garnish with more dill.
Estimated Nutrition Info – Amount Per Serving:
Calories 165.5
Total Fat 11.1 g
Carbohydrate 13.5 g
Dietary Fiber 4.6 g
Protein 6.6 g