What do you do when you have artichoke hearts, sun-dried tomatoes and feta cheese left over from making a Greek pasta salad? Bake them with chicken for a Mediterranean entree. Shannen Mahoney, odessa, Missouri.
0.06 cup Oil packed sun dried tomatoes, coarsely chopped
1/4 cup Crumbled Feta Cheese
Nutrition value
150
calories per serving
9 g Fat8 g Protein9 g Carbs2 g FiberOther
Current Totals
Fat
9g
Protein
8g
Carbs
9g
Fiber
2g
MacroNutrients
Carbs
9g
Protein
8g
Fiber
2g
Fats
Fat
9g
Vitamins & Minerals
Calcium
188mg
Iron
< 1mg
Vitamin A
147mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
72mcg
Vitamin B12
0mcg
Vitamin C
7mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
28mg
Manganese
< 1mg
Phosphorus
154mg
Selenium
9mcg
Zinc
1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment