RSS Feed

Tag Archives: Feta

Feta and Tomato Spaghetti Squash

After trying Alfredo Spaghetti Squash I thought of endless toppings and ways to prepare spaghetti squash boats.  It is so simple and much healthier than sitting down to a bowl of pasta.  With endless fresh tomatoes from the garden and a large container of feta cheese a light bulb went off.

Not only was this filling and probably way more than a portion but I was starving.  It is squash how bad can it be for you?

Spaghetti Squash with Feta cheese and Fresh Tomatoes

Feta and Tomato Spaghetti Squash:

  • spaghetti squash, split and cleaned of guts
  • 1 Tbs olive oil
  • 1/4 cup feta cheese, crumbled
  • 1 small tomato diced
  • garlic seasoning to taste
  • salt to taste

 

The toppings are per half of squash.

Heat oven to 350 degrees.

Prepare squash by cutting in half lengthwise with a sharp knife.  Scoop out seeds and place cut side down on a rimmed baking sheet covered with water.  Bake until tender, about an hour.

Once squash is cooked, use a fork to gently scrape the squash strand into the center.

Add oil, feta, and tomato and toss to combine.  Serve warm.

Enjoy as a main dish or as a side.

Advertisements

Zesty Grilled Chicken Salad

I got this recipe out of one of my favorite cookbooks from a local author Frances A. Gillette.  Although all of her cookbooks are wonderful, Zesty Grilled Chicken Salad came out of Romancing the West.

This salad is great on a summer night, and is really a one dish meal.  You have protein and lots of greens, so please enjoy.

Zesty Grilled Chicken Salad

Zesty Grilled Chicken Salad:

 

Salad:

  • 1-2 grilled chicken breast
  • 2 Romaine lettuce hearts, chopped
  • 1 cucumber, seeded and sliced
  • 1 pint of cherry tomatoes, cut in halves
  • 3/4 cup of black olives, cut in halves
  • 3/4 cup feta cheese, crumbled
  • Salt and Pepper

Dressing:

  • 1/2 cup feta cheese
  • 3 Tbs plain yogurt or sour cream
  • 1 tsp oregano
  • 1 garlic clove, grated
  • 3 Tbs red wine vinegar
  • 4-6 Tbs olive oil
  • 1/2 red onion, thinly sliced

 

The original directions say to use grilled chicken breasts.  We have found, we love roasted red pepper salad dressing to marinate chicken for about 1-4 hours.  We then use the BBQ or indoor grill to grill it until done.  Always allow chicken to rest 10-15 minutes before slicing.

Using a blender or immersion blender, blend 1/2 cup of feta cheese and remaining dressing ingredients until smooth.  Stir in onion and allow to sit in the fridge.  I blend it all in a wide mouth jar, add my onion, throw a lid on it.

Toss all salad ingredients with dressing.

Watermelon and Feta Cheese

image

A little afternoon snack and a book.  I know this sounds strange but a bowl of watermelon and a sprinkle of feta is amazing.  Not to mention eating and reading peacefully would make anything taste great.

%d bloggers like this: