Posts Tagged ‘feta’

…are becoming my new best friend, as sad as that may sound!  There are a ton of casserole recipes out there, so the possibilities are quite endless.  And, they are beyond easy and convenient!  Lately, we have been finding some healthy casseroles, baking them on the weekends, and enjoying worry-free weeknights.  I would be lying if I said I didn’t love this!

For a Greek pasta bake from Taste of Home you need:

  • 1 package whole-wheat penne
  • 4 cups cubed, cooked chicken breast
  • 29 oz. tomato sauce
  • 14.5 oz. diced tomatoes, drained
  • 10 oz. frozen chopped spinach, thawed and squeezed dry
  • 4.5 oz. olives, drained and chopped
  • 1/4 cup red onion, chopped
  • 2 tbsp. chopped green pepper (we just used an entire pepper)
  • 1 tsp. basil
  • 1 tsp. oregano
  • 1/2 cup mozzarella cheese
  • 1/2 cup feta, crumbled

Boil a pot of water, salt it, and cook the pasta to al dente.  Meanwhile, preheat the oven to 400.

Combine the pasta, chicken, all of the veggies, and all the spices and place in a 9×13 coated with nonstick spray.  Add the cheeses and baked for 25-30 minutes, until the cheese is melted.

We made some Greek green beans to go with the casserole:

  • 1 1/2 lbs. green beans
  • 1 tsp. cinnamon
  • 2 tsp. olive oil
  • 1/2 cup Greek yogurt
  • 1 tsp. salt
  • 2 shallots, sliced
  • flour

Boil the green beans in some salted water for 6-8 minutes.  Drain well and set aside.

Toast the cinnamon in the oil over medium heat for just a minute.  Mix with the yogurt and salt and toss with the green beans.

Toss the shallots in a bit of flour and fry in a skillet drizzled with more oil.  Cook for about 3 minutes, then sprinkle the onions over the beans.

Serve a scoop of casserole with some creamy green beans alongside.

Long live the casserole!  This one is delicious and has under 400 calories a serving, so it is a definite winner in our house.  And, the crispy onions along with the creamy green beans are quite fantastic as well.



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…is probably one of our favorite cheeses.  We made RR’s gGeek shrimp pasta the other night, and it uses 2 whole packages of feta melted into a luscious sauce.  We only used half of the required cheese (that’s a lot of salt!!) and it was still absolutely delicious.

For Greek pasta delight you need:

  • 2 lbs. shrimp, deveined and peeled
  • 1 lb. penne
  • 3 tbsp. extra-virgin olive oil
  • 6 cloves garlic
  • 1 28-oz can diced tomatoes
  • 1 tsp. oregano
  • salt and pepper
  • feta cheese
  • a handful of fresh parsley, finely chopped

Cook the pasta in salted water to al dente.

Heat the oil in a skillet and saute the garlic for a couple of minutes until it is fragrant.  Then, add in your tomatoes and bring the sauce to a simmer.  Toss in the oregano and some pepper, then stir in the feta until it melts.

Add the shrimp to the sauce and cover the pot for 5 minutes to cook the shrimp.  Now, we used frozen shrimp that were already cooked, so we just let them heat through for a couple of minutes.  Stir in the noodles and parsley, and your delicious pasta is done!

This dinner could not be any easier!  Serve the pastawith a salad and some bread alongside.

Now, we tried to go without the bread, but ended up being glad that we had some rolls in our pantry to mop up that tasty sauce!  This is a delicious pasta–with feta and shrimp, you really can’t go wrong!


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…is adorable.  I know, I know, it’s just a pasta, but really.  So tiny, but it has the most satisfying bite and texture!  For lunch this week, we made a Greek pasta salad with feta and chicken that is quite delicious.

For this tasty lunch pasta you need:

  • 12 oz. ditalini or other small pasta
  • 1/2 cup reduced-sodium chicken broth
  • 1 tbsp. olive oil
  • 1 tbsp. red wine vinegar
  • 2 cloves garlic, grated or minced
  • 1 tsp. Dijon mustard
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • salt and pepper
  • 1 lb. cubed, cooked chicken breast
  • 1 green bell pepper, finely chopped
  • 1/4 cup fresh mint, chopped
  • crumbled feta cheese, for sprinkling

Cook your pasta in boiling salted water for 10 minutes.

In a bowl, whisk together the broth, oil, mustard, thyme, oregano, salt, pepper, garlic, and vinegar.

Add the chicken and bell pepper to the dressing and toss to coat, then mix in the pasta and mint.

Serve a bowl of pasta topped with some crumbled feta.

Yum!  this salad really makes me look forward to my lunch hour–it’s pretty tough to beat the combination of pasta, garlic, mint, and feta!  Stir up a batch and enjoy a little piece of Greek heaven in your workday.


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