#lightdinneroptions

[tote-flora]

These warm collard green wraps filled with flavorful feta cheese, red peppers, and artichokes are a delicious and satisfying keto-friendly meal. Perfect for lunch or a light dinner!

Ingredients: 4 large collard green leaves. 1 cup crumbled feta cheese. 1/2 cup diced red bell peppers. 1/4 cup chopped artichoke hearts. 1/4 cup diced red onion. 2 tablespoons olive oil. 1 teaspoon minced garlic. Salt and pepper to taste.

Instructions: Warm the oven up to 175F 350C. Cut off the thick stems of the collard greens and blanch them in boiling water for 30 seconds to get them ready. Put them in an ice bath right away to stop the cooking, and then use paper towels to dry them. Crumbled feta cheese, chopped artichoke hearts, chopped red onion, minced garlic, olive oil, salt, and pepper should all be put in a bowl. Mix well. Place the blanched collard green leaves on a plate. Then, spread the feta mixture evenly along the middle of each leaf. Tuck the sides of the collard green leaves in as you roll them up to make wraps. Lay the wraps out on a baking sheet that has been lined with parchment paper so that the seam side is down. After the oven is hot, bake the wraps for 10 to 15 minutes, or until they are warm all the way through and the edges are starting to get crispy. Take it out of the oven and let it cool down a bit before serving hot. Enjoy your feta, red pepper, and artichoke wraps that are low in carbs!

Prep Time: 15 minutes

Cook Time: 15 minutes

Tir Tabandeh

[geekoflimn]

These warm collard green wraps filled with flavorful feta cheese, red peppers, and artichokes are a delicious and satisfying keto-friendly meal. Perfect for lunch or a light dinner!

Ingredients: 4 large collard green leaves. 1 cup crumbled feta cheese. 1/2 cup diced red bell peppers. 1/4 cup chopped artichoke hearts. 1/4 cup diced red onion. 2 tablespoons olive oil. 1 teaspoon minced garlic. Salt and pepper to taste.

Instructions: Warm the oven up to 175F 350C. Cut off the thick stems of the collard greens and blanch them in boiling water for 30 seconds to get them ready. Put them in an ice bath right away to stop the cooking, and then use paper towels to dry them. Crumbled feta cheese, chopped artichoke hearts, chopped red onion, minced garlic, olive oil, salt, and pepper should all be put in a bowl. Mix well. Place the blanched collard green leaves on a plate. Then, spread the feta mixture evenly along the middle of each leaf. Tuck the sides of the collard green leaves in as you roll them up to make wraps. Lay the wraps out on a baking sheet that has been lined with parchment paper so that the seam side is down. After the oven is hot, bake the wraps for 10 to 15 minutes, or until they are warm all the way through and the edges are starting to get crispy. Take it out of the oven and let it cool down a bit before serving hot. Enjoy your feta, red pepper, and artichoke wraps that are low in carbs!

Prep Time: 15 minutes

Cook Time: 15 minutes

Tir Tabandeh

[ataboh]

These warm collard green wraps filled with flavorful feta cheese, red peppers, and artichokes are a delicious and satisfying keto-friendly meal. Perfect for lunch or a light dinner!

Ingredients: 4 large collard green leaves. 1 cup crumbled feta cheese. 1/2 cup diced red bell peppers. 1/4 cup chopped artichoke hearts. 1/4 cup diced red onion. 2 tablespoons olive oil. 1 teaspoon minced garlic. Salt and pepper to taste.

Instructions: Warm the oven up to 175F 350C. Cut off the thick stems of the collard greens and blanch them in boiling water for 30 seconds to get them ready. Put them in an ice bath right away to stop the cooking, and then use paper towels to dry them. Crumbled feta cheese, chopped artichoke hearts, chopped red onion, minced garlic, olive oil, salt, and pepper should all be put in a bowl. Mix well. Place the blanched collard green leaves on a plate. Then, spread the feta mixture evenly along the middle of each leaf. Tuck the sides of the collard green leaves in as you roll them up to make wraps. Lay the wraps out on a baking sheet that has been lined with parchment paper so that the seam side is down. After the oven is hot, bake the wraps for 10 to 15 minutes, or until they are warm all the way through and the edges are starting to get crispy. Take it out of the oven and let it cool down a bit before serving hot. Enjoy your feta, red pepper, and artichoke wraps that are low in carbs!

Prep Time: 15 minutes

Cook Time: 15 minutes

Tir Tabandeh

[lilymantis]

Greek Quiche is a delightful and savory dish inspired by Mediterranean flavors. This recipe combines feta cheese, Kalamata olives, sun-dried tomatoes, and fresh vegetables with a creamy egg filling, all baked in a flaky pie crust. It's a perfect choice for brunch, lunch, or a light dinner.

Ingredients: 1 pie crust store-bought or homemade. 4 large eggs. 1 cup feta cheese, crumbled. 1/2 cup spinach, chopped. 1/2 cup red bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup Kalamata olives, pitted and chopped. 1/4 cup sun-dried tomatoes, chopped. 1/4 cup fresh parsley, chopped. 1/2 cup milk. Salt and pepper to taste. 1 tsp olive oil.

Instructions: Turn on your oven and heat it up to 375F 190C. You should put a store-bought pie crust in a pie dish and crimp the edges. If you're making your own crust, roll it out, put it in the pie dish, and then seal the edges. Put the olive oil in a pan and heat it over medium-low heat. Cut up the red onion and red bell pepper and add them. They should be sauted for two to three minutes, or until they start to get soft. After you add the chopped spinach, cook for two more minutes or until the spinach is wilted. Whisk the eggs and milk together in a bowl. Add pepper and salt to taste. Spread the vegetables that have been sauted out evenly in the pie crust. Toast some pitted feta cheese and add some chopped Kalamata olives, sun-dried tomatoes, and fresh parsley on top. Put the vegetables and cheese in the pie crust, and then pour the egg mix on top of them. Set the oven to 350F and bake the quiche for 30 to 35 minutes, or until the top is golden brown. Take it out of the oven and let it cool down a bit before cutting it. It's fine to serve your Greek Quiche warm or the next day. Have fun!

Prep Time: 15 minutes

Cook Time: 35 minutes

damian vega velasco

[kayartics]

This Tomato Basil Frittata with Herbed Goat Cheese is a tasty and simple dish that can be served for breakfast, brunch, or a light dinner. Every bite is a blast of flavor from the fresh cherry tomatoes, fragrant basil, and creamy goat cheese with herbs.

Ingredients: 6 large eggs. 1/4 cup milk. 1 cup cherry tomatoes, halved. 1/4 cup fresh basil leaves, chopped. 4 oz herbed goat cheese, crumbled. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Start by heating the oven to 350F 175C. Put the eggs and milk in a bowl and whisk them together. Add pepper and salt. A skillet that can go in the oven should have olive oil in it. Put cherry tomatoes in the pan and cook them for two to three minutes, until they start to get soft. Make sure the egg mixture covers all of the tomatoes when you pour it into the pan. Cut up some basil and crumble some goat cheese with herbs on top of the eggs. Place the skillet in an oven that has already been heated. Bake the frittata for 15 to 20 minutes, or until it is set and the top is slightly golden. Take it out of the oven and let it cool down for a while. Take the frittata and cut it into wedges. Serve and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

Sangha Wellness Studio