Archives for category: feta

Here’s a show and tell of my lunch ūüôā I sauteed fresh veggies in a teaspoon of EVOO, and added some red pepper flakes, lemon juice, and garlic. I added a serving of whole wheat penne pasta, but have done this with feta, chicken, brown rice too. I included the estimated nutrition information, WW points, and the 21 day fix container counts for each option.

Choose Your Own Adventure Veggie Toss - includes nutrition info for a ton of options and 21 Day Fix contianer counts - pasta, chicken, feta, brown rice

WHAT YOU NEED:

1 c. (which is 1 green 21 Day Fix container) fresh asparagus, cut into pieces

1/2 c. (1/2 green container) portabello mushrooms, sliced

1/2 c. (1/2 green container) cherry tomatoes, halved

1 tsp. extra virgin olive oil (EVOO)

To taste: lemon juice, red pepper flakes, and minced garlic.

Options:

  • 1/2 c. (1 yellow container) cooked whole wheat penne pasta
  • 1/2 c. (1 yellow container) cooked brown rice
  • 3 oz. (1 red container) baked chicken
  • 1/4 c. (1 blue container) crumbled feta cheese

WHAT YOU DO:

In a saucepan, saute the EVOO, veggies, and garlic. Add lemon juice and red pepper flakes to taste.

Mix in your pasta, rice, chicken, or feta to desired temperature, and serve.

Veggie Toss - choose your faves - includes nutrition info for 21 Day Fix container counts and nutrition info for each option

Estimated Nutrition Info for Fresh Veggies sauteed with your favorite option - 21 Day Fix and WW friendly

Buffalo Feta Deviled Eggs - no mayo but Greek yogurt, feta, and buffalo sauce - just 1 WW+ point each!Buffalo Feta Deviled Eggs Recipe¬†–¬†Now that Easter is over what do we do with all of these eggs?!? Ha. This year I tried a recipe with a twist on the usual deviled egg. This variation¬†has feta cheese, buffalo sauce, and instead of mayo: Greek yogurt. There are just 44 calories per piece, or 1 WW+ point!

WHAT YOU NEED:

WHAT YOU DO:

Peel eggs, and slice lengthwise. Remove yolks and place in a bowl. Set egg whites aside.

With a fork, mash together yolks, feta cheese, yogurt, half of the parsley, onion powder, Buffalo sauce, and celery salt. Place mixture in a zipper sandwich bag and seal. Cut off a tiny piece of a bottom corner and pipe filling into
reserved egg whites.

Garnish with remainder of parsley. Refrigerate until serving.

recipe inspired by sheknows.com

Buffalo Feta Deviled Eggs - made with Greek yogurt instead of mayo - just 44 calories a piece!

Estimated Nutrition Information (Recipe Makes 12 Pieces) Per 2 Pieces:

  • 88 calories
  • 6.1 grams fat
  • 0.4 grams carbohydrates
  • 0 fiber
  • 7.5 grams protein

Buffalo Chicken & Feta Rolls – topped with shredded mozzarella and baked (not fried)!

One of my favorite Crock Pot recipes is an easy four-ingredient Buffalo Ranch Chicken.

I recently wrapped some of this delicious slow cooker buffalo-y goodness with some cheese into some egg roll wraps and baked ’em. Verdict: delicious!¬†Instead of egg roll wraps, you could also use the smaller won ton wraps, for a bite-size version.

Baked Buffalo Ranch Chicken Egg Roll Wraps with feta and mozzarella

Buffalo Chicken & Feta Rolls

WHAT YOU NEED:

WHAT YOU DO:

Combine chicken, sauce, and ranch mix in CrockPot. Cook on LOW for 4-6 hours. Approx 30 mins before serving, add butter, then shred the chicken with a fork.

Preheat oven to 400¬įF while you prepare the egg roll wraps. Place a spoonful or two of chicken on each wrap. Top each with feta, then fold as pictured (wet your finger with a little water to make a “glue” to seal the edges).

Place wraps on a baking sheet sprayed with nonstick cooking spray (or covered in foil) then bake for 12-15 mins, or until they start to crisp and brown. One to two minutes before removing from the oven, sprinkle each roll with mozzarella.

recipebookandmore.wordpress.com

Buffalo Ranch Chicken Egg Rolls Recipe - with feta and mozzarella - baked not fried!

Buffalo Ranch Chicken Egg Rolls Recipe with feta and mozzarella - baked not fried!

Buffalo Ranch Chicken Egg Rolls Recipe with feta and mozzarella - baked not fried.

Buffalo Ranch Chicken Rolls Recipe - with feta and mozzarella - baked not fried in egg roll wrappers.

Buffalo Ranch Chicken Egg Roll Wraps with feta and mozzarella - baked not fried!

Here are some stuffed mushrooms I recently enjoyed. Super easy, fresh, and healthy!

Stuffed Baby Bellas - just 5 ingredients. Perfect as a side dish or even a meal. Meatless Monday option!WHAT YOU NEED:

  • 8 oz. baby bella mushrooms, cleaned and stems removed
  • 1 oz. crumbled feta cheese
  • small handful of fresh spinach
  • approx 1 Tbs. of banana pepper rings
  • dillweed to taste

WHAT YOU DO:

Line a baking sheet with foil, then spray with nonstick cooking spray.

Place mushrooms on foil then stuff with spinach leaves and feta. Top with dill and pepper rings.

Broil in the oven for 5-10 mins, until cheese is browned.

‘Shroom lover? Check out:¬†portabellos stuffed with baby spinach, fresh salsa and feta cheese

Here’s an easy, fast, and light lunch idea: Buffalo Chicken with crumbled feta served in a pita pocket.

buffalo chicken pita pocket  with crumbled feta

WHAT YOU NEED:

– 100 calorie¬†pita¬†pocket — I used an Oroweat multi-grain pocket thin
– approx 1/3 c. greens (lettuce, spinach, etc)
– 2 oz baked chicken breast, shredded or cubed
– 1 oz crumbled feta cheese
– drizzle of Frank’s Red Hot Buffalo Sauce

WHAT YOU DO:

Open pita pocket and stuff with remaining ingredients.

 

Estimated Nutrition Information:

  • 235 cal
  • 8 g fat
  • 22 carbs
  • 5.3 fiber
  • 21 g protein

Here’s a healthy lunch I made with my GEFU Spiral Cutter:

Zoodles - use a spiral cutter to make 'noodles' out of zucchini. Saute with mushrooms, EVOO, and garlic. Add tomato sauce or other toppings like feta cheese.

Zucchini “noodles” AKA zoodles. In a skillet, sauteed the zucchini with EVOO and garlic, added some sliced mushrooms, and topped it with pasta sauce. It was super delicious, and the zucchinis really did taste like pasta noodles.

Here’s what I did…

WHAT YOU NEED:

  • 2 tsp. Extra Virgin Olive Oil
  • 2 small zucchinis, spiral cut
  • 4 oz. sliced Monterey mushrooms
  • 1 clove of garlic, minced
  • Optional toppings: spaghetti sauce, parmesan cheese, feta cheese, etc.

WHAT YOU DO:

  • Saute the EVOO, garlic, zucchinis and mushrooms over medium-high heat until slightly tender.
  • Serve with pasta sauce or other toppings.

Is that pasta? No it's zucchinis cut into spiral 'noodles' topped with tomato sauce. Great meatless option, or could add ground turkey in the sauce.

 

Love zoodles? Here’s my lemon garlic shrimp on zoodles recipe.

Also check out:

Easy Marinated Mushrooms

Feta, Avocado & Tomato-Topped Pita Chips

Wasabi Sesame Soy Cucumber Salad

Buffalo Cauliflower ‚ÄúWings‚ÄĚ

Fresh Mediterranean Salad

Slow Cooker Buffalo Chicken Lasagna Recipe — Verdict: Delicious!!! It was slightly spicy but not too overpowering, and the feta crumbles added just the right touch. Gotta love Crock Pot recipes!

In my recent books-to-movies kick, I am spending lots of time getting books from our library that I haven’t been able to check out as eBooks. I happened upon the cookbook section and found¬†“Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking” by Stephanie O’Dea. Gotta love CrockPot recipes! Here’s one¬†recipe that I adapted, Buffalo Chicken Lasagna.

WHAT YOU NEED:

  • 4 boneless skinless chicken breasts, cooked (I baked them @ 400F for 20 mins) and chopped
  • 1 (24-oz) jar pasta sauce
  • 1 c. Franks buffalo wing sauce
  • 8-10 uncooked lasagna noodles
  • 15 oz. container ricotta cheese
  • 3 c. shredded cheese
  • 1/2 c. crumbled feta
  • 1/4 c. water

WHAT YOU DO:

In a mixing bowl, combine the chicken, pasta sauce, and wing sauce. Coat  the inside of a 6-qt slow cooker with nonstick cooking spray. Ladle a spoonful into the bottom of the slow cooker.  Cover with a layer of uncooked noodles (you might have to break them so they fit the shape of the slow cooker). Add a layer of ricotta cheese on top of the noodles. Add a layer of shredded cheese, and then repeat layering until the ingredients are used up. Add the feta for the final topping, then put the water in the empty sauce jar and shake. Pour the liquid on top of the entire lasagna. Cover and cook on HIGH for 4-5 hours *or* LOW for 6-7 hours. After cooking, unplug and remove the lid. Let sit for 20 minutes before cutting and serving.

buffalo chicken lasagna - awesome crock pot recipe

Slow Cooker

If you’re a fan of buffalo wing sauce, check out my other buffalo-y recipes:

Buffalo Cauliflower ‚ÄúWings‚ÄĚ

Crock Pot Buffalo Ranch Chicken

On The Lighter Side: Buffalo Cream Cheese Feta Dip

I recently adapted a salad recipe from a Mediterranean Diet Cookbook called the “Mediterranean Detox Salad.” The name does not sound appetizing to me, but it turned out to be delicious. Here’s what I ended up with…

salad

WHAT YOU NEED:

  • 1 English Cucumber
  • 2 Tbs. lemon juice
  • 2 Tbs. Extra Virgin Olive Oil
  • 1 can artichoke hears (packed in water), sliced
  • 6 cups Romaine lettuce
  • 1/2 c. feta cheese, crumbled
  • 6 cherry tomatoes
  • Black pepper, to taste
  • 1/2 tsp. dillweed
  • Garlic powder, to taste

WHAT YOU DO:

Slice cucumber in half lengthwise and then crosswise into 1/4-inch thick slices.

Set aside half of the cucumber slices.

With a food processor, process the other half of the cucumber, plus 2 Tbsp. lemon juice.

Add EVOO, dillweed, garlic powder, and pepper to processor and pulse.

In a bowl, put artichoke hearts, Romaine lettuce, feta, and cucumber slices. Mix salad and toss with dressing. Top with tomatoes and a sprinkle of dillweed.

feta artichoke portobello strips with tomatoes, dill, onions & lemon juice

For a healthy lunch, I recently sautéed some veggies in EVOO and topped them with feta, dill and lemon juice. This makes a really big portion, with two servings being only 5 Weight Watchers Plus points each!

WHAT YOU NEED:

1 Tbsp. Extra Virgin Olive Oil

3 portobello mushrooms, cleaned, stems & gills removed, cut into strips

1/2 white onion, chopped

3/4 c. canned artichoke hearts (packed in water), chopped

1/2 tsp. minced garlic

2 Campari tomatoes, sliced

1 Tbs. lemon juice

2 tsp. dried dillweed

1/4 c. crumbled feta cheese

WHAT YOU DO:

Heat olive oil in a skillet over medium-high heat. Add mushrooms, garlic, onions, and artichoke hearts. Sauté for 5-10 minutes, until cooked through. At the very end, add tomatoes, lemon juice, and dill. Dish onto a plate. Before serving, top with feta and garnish with more dill.

Estimated Nutrition Info – Amount Per Serving:
Calories 165.5
Total Fat 11.1 g
Carbohydrate 13.5 g
Dietary Fiber 4.6 g
Protein 6.6 g

Here’s a recipe I came up with to use some of the fresh veggies we’re accumulating around here.

And of course I added one of my favorite “splurge” items: feta!

Also this is only 4 Weight Watchers Plus Points per serving. A great side dish, or you could even eat the whole thing as a filling entrée for only 8 points.

Lemon Feta Mushroom-Fest

Lemony Feta Shroom-Fest: summer veggies, EVOO, lemon juice, dill, feta. Yum!!!

 

Makes 2 Servings

What You Need:

  • 1 Tbs. extra virgin olive oil
  • 1 clove garlic, minced
  • 8 oz. fresh mushrooms, washed & sliced
  • 1 Tbs. onion, diced
  • 1 yellow squash, peeled & sliced
  • ¬ľ c. Athenos crumbled feta cheese
  • 1 tomato, sliced
  • ¬ľ tsp. dried dillweed
  • juice from ¬Ĺ of a lemon

What You Do:

Heat olive oil over medium-high heat in a large saucepan.

Add garlic and veggies. Sauté until tender.

Serve on a plate and top with feta, tomato, dill, and lemon juice.

Estimated Nutrition Facts – 2 Servings

Amount Per Serving:

  • Calories 141
  • Total Fat 11g
  • Cholesterol 16.7 mg
  • Sodium 214 mg
  • Total Carbohydrate 7g
  • Dietary Fiber 2 g
  • Protein 5g