There are six cheeses you can easily incorporate into a healthy diet today let's look at Feta Cheese 3 of 6

In Greece it was first made from sheep's or goat's milk; in the U.S. it's usually made with cow's milk. Either way, it has a salty, tangy flavor that comes from curing the cheese in brine, which makes it high in sodium. But it's still a good source of protein, riboflavin, calcium, and phosphorous-and at 74 calories per 1-ounce serving, it's diet friendly, too. Avoid feta if you're pregnant. Soft cheeses such as feta can become contaminated with listeria, a bacteria that can be transferred to the baby

Chicken, Feta Cheese, and Sun-Dried Tomato Wraps

Ingredients

2 (4 ounce) skinless, boneless chicken breast halves
1/4 cup sun-dried tomato dressing* (do not use vinaigrette)
8 sun-dried tomatoes (not oil packed)
1 cup boiling water
1/3 cup crumbled feta cheese
4 cups loosely packed torn fresh spinach
4 (10 inch) whole wheat tortillas
1/4 cup sun-dried tomato dressing* (do not use vinaigrette)

* try roasted red pepper dressing it is great

Directions

1. In a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for several hours.
2. Preheat grill for high heat. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices.
3. Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done.
4. Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with remaining 1/4 cup dressing. Distribute mixture between the four tortillas, and wrap. Either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.

There are six cheeses you can easily incorporate into a healthy diet today let's look at Ricotta Cheese 2 of 6

Ricotta is smooth, creamy, and slightly sweet, ricotta is one of the most versatile cheeses around, going from lasagnas and dips to desserts. The second highest dairy source of calcium, ricotta is low in sodium and a good source of protein and selenium, an antioxidant. Cut fat and calories by using part-skim ricotta.


Ricotta and Artichoke-Stuffed Chicken Breasts

Ingredients
1 cup ricotta cheese
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
1 teaspoon dried basil
2 skinless, boneless chicken breast halves
1 pinch freshly ground black pepper
1 pinch ground cumin
1 Tablespoon garlic power
1 Tablespoon onion power
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
2. In a medium bowl, stir together the ricotta cheese, artichoke hearts, basil, pepper, and cumin. Seasoned the chicken with garlic power, onion power and salt and pepper, place the chicken breasts on a flat surface, and cut from one side through the middle of the breast to within one half inch of the other side. Open the two sides and spread them out flat like an open book. Spread the chicken with the ricotta mixture, and roll up. Place the rolls in prepared baking dish, seam side down.
3. Bake in preheated oven until juices run clear, about 30 minutes. Cool slightly before slicing and serving.

Calories: 386 | Total Fat: 17.6g | Cholesterol: 105mg