Baked Feta With Marinara

1. Preheat oven to 350 degrees F.

2. Combine lemon juice, red pepper, garlic and tomatoes in a bowl.

3. Coat a shallow baking dish with cooking spray.

4. Crumble Feta into the baking dish.

5. Top with tomato mixture.

6. Bake for 20 minutes.

7. Remove from oven, stir and serve as a spread or dip for the bread.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	26.4404 g
Protein	106.2737 g
Carbohydrates	6.9725 g
Energy	712.9019 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3793 g
Water	426.6942 g
Aspartic acid	0.9127 g
Calcium, Ca	1105.1615 mg
Lutein + zeaxanthin	1.7225 g
Fiber, total dietary	0.1412 g
Carotene, beta	3.7528 g
Niacin	6.1571 mg
Vitamin A, RAE	277.7503 g
Arginine	0.571 g
Riboflavin	1.6445 mg
Fatty acids, total polyunsaturated 15:0	0.0001 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0005 g
Glutamic acid	2.7937 g
Sodium, Na	1349.2162 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5046 g
Total lipid (fat)	26.4404 g
Manganese, Mn	0.1327 mg
Fructose	0.0559 g
Proline	1.5687 g
Fatty acids, total saturated 16:0	6.255 g
Fatty acids, total saturated 8:0	0.6192 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0006 g
Sucrose	0.0219 g
Choline, total	313.7821 mg
Sugars, total	4.8262 g
Serine	1.337 g
Fatty acids, total saturated 10:0	2.243 g
Fatty acids, total saturated 18:0	1.8463 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	1.1012 mg
Selenium, Se	94.0273 g
Ash	11.4375 g
Vitamin D	18.144 IU
Fatty acids, total saturated 18:1 undifferentiated	4.8395 g
Pantothenic acid	1.1391 mg
Phenylalanine	0.7765 g
Copper, Cu	1.1883 mg
Thiamin	0.7318 mg
Retinol	277.7503 g
Methionine	0.4219 g
Iron, Fe	7.1899 mg
Carbohydrate, by difference	6.9725 g
Phosphorus, P	1207.7466 mg
Folate, total	105.4849 g
Fatty acids, total saturated 4:0	0.8788 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Alanine	0.7325 g
Cholesterol	327.5932 mg
Valine	1.2252 g
Fatty acids, total saturated 18:2 undifferentiated	0.5336 g
Glycine	0.122 g
Glucose (dextrose)	0.0503 g
Fatty acids, total saturated 14:0	3.1402 g
Zinc, Zn	7.8713 mg
Isoleucine	0.9236 g
Fatty acids, total saturated 12:0	1.3144 g
Fatty acids, total polyunsaturated	1.4569 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	1.6004 g
Vitamin A, IU	932.7274 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	105.4849 g
Tryptophan	0.2308 g
Vitamin C, total ascorbic acid	3.8392 mg
Fatty acids, total polyunsaturated 18:1 c	0.0002 g
Fatty acids, total saturated 6:0	0.6498 g
Tyrosine	0.7624 g
Vitamin B-12	6.4498 g
Vitamin K (phylloquinone)	2.5965 g
Fatty acids, total saturated	17.5318 g
Histidine	0.457 g
Fatty acids, total monounsaturated	5.6424 g
Threonine	0.7318 g
Folate, food	105.4849 g
Vitamin D (D2 + D3)	0.4536 g
Cryptoxanthin, beta	0.2033 g
Vitamin D3 (cholecalciferol)	0.4536 g
Vitamin E (alpha-tocopherol)	2.4832 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	114.0179 mg
Lysine	1.3987 g
Potassium, K	1142.2728 mg
Cystine	0.098 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	2 cloves	8.94	1.9836	0.03
Lemon juice	1 teaspoon	1.1183	0.3508	0.0122
Feta cheese	4 ounces	299.376	4.6381	24.1315
red pepper flake	0.25 teaspoon	403.4676	0	2.2667
cooking spray	0	0	0	0
tomato basil garlic oregano	1 can	403.4676	0	2.2667
bread diagonally	1 lb	403.4676	0	2.2667