Title: Mediterranean skillet supper
 Categories: 
      Yield: 4 Servings
 
MMMMM----------------COOKING MONDAY TO FRIDAY #MF---------------------
      2 tb Olive oil
      1 c  Cracked wheat
      1    And 1/2 cups chicken broth
      6    Sundried tomatoes, packed in
           Olive oil, finely chopped
      2 tb Pesto, homemade or store
           Bought
           Salt and pepper
     16 oz Can chick peas, drained
           Plain yogurt or sour cream,
           Optional
 
  Heat the oil in a large skillet. Add the cracked wheat and saute until
  toasty brown, about 2 to 3 minutes. Add the broth, cover and cook
  until the wheat is tender, about 20 minutes. If the wheat is tender
  but has not absorbed all of the water, remove the cover and cook for
  another few minutes, stirring occasionally until the excess moisture
  has evaporated. Add the sundried tomatoes and pesto; season to taste
  with salt and pepper. Add the chick peas, cover and cook for about 5
  minutes or until the chick peas are heated through. Adjust seasoning.
  Serve with sour cream or plain yogurt as a topping.
  
  Nutritional information per serving:  xx calories, xx gm protein, xxx
  mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
  fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
  of calories from fat.
  
  Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
  (dot) com (change characters as needed, this is to prevent bulk
  E-mailers from capturing my address), moderator of GT Cookbook and
  FringeNet Lowfat & Luscious echoes.  For breadmachine tips and mixes,