Tuesday night is rough for us. Little Guys has karate, the husband as Gaelic Football practice and I’m on dinner duty as usual. (note: I’m never NOT on dinner duty. That’s what happens when you marry a non-cook, non-foodie.)

Anyway it was very much a leftover, fend for yourself, sandwich kind of night and this is what I made with what I had in the fridge. The hummus was leftover from my birthday dinner (the husband took me out, the only time I get a break from diner duty!) The sun dried tomatoes were from my last grocery trip, I rarely buy them. And the feta.. well.. you know. ;) Oh! and the spinach and sandwich thins are stock items for me.

I decided to grill the sandwich but it’s totally optional. For me there is just something more satisfying about a warm sandwich. Especially for dinner. And this one was tasty! The hummus was oozing out, the feta got warm and soft and the tomatoes were a nice sweet bite. It was a fun change from the typical ham and cheese I normally have.

• A Sandwich Thin or 2 slices of whole grain light bread
• 2 tbsp hummus
• 3 sun-dried tomatoes
• Baby Spinach leaves
• 1 oz ATHENS Black Peppercorn Feta in 2 slices

Smear the hummus on the bread. Top with the tomato, then spinach, then feta.

Now, you could just eat it like that OR press it in a panini press or the George Forman. I just heated a skillet over medium high heat, sprayed it with non stick olive oil and placed it cheese side down.

The I pressed it with a full tea kettle for 1-2 minutes.

Flip, press again and cook for another minute. The final result…

I served it with some frozen peas. The Little Guy’s choice. :) We always have at least 1 veggie with dinner… no matter the dinner. Oh! and don’t ask about that expression and the dinosaur. I have NO idea what he’s doing. lol

FULL DISCLOSURE: I have partnered with ATHENOS Feta to serve as one of ATHENOS Change for the Feta Bloggers. I am compensated for my time commitment to the program, which includes blogging about my cooking experiences with ATHENOS Feta. I have also been compensated for the food purchased for my Change for the Feta creations. However, my opinions are entirely my own and I have not been paid to publish positive comments. Click here to see all my Feta Ideas!!

Anyway, I was armed with the cutest little heads of cabbage from the farm and, yup you guessed it, feta. :) So i decided to combine them together and I’m so glad I did! This was fabulous! I almost ate the whole bowl in one sitting. I had to force myself to save it for dinner.

I had both the husband and child taste it. The husband said it was ok but he’s not a cabbage man. His reaction was pretty much what I expected. The Little Guy, well, let’s just say he was brave to try it even though he ended up spitting it out. Hey.. you can’t win them all. :)

• 2 small heads of cabbage (about 2 cups shredded 140g) I used 1 red and one green.
• 1/4 cup crumbled feta (34g)
• 1/2 tbsp honey (10g)
• 1 tsp olive oil (5g)
• 1 tsp oregano
• 2 tbsp red wine vinegar
• Pinch of fresh ground black pepper or more to taste.

I told you. They are so stinkin’ cute I had to post a few picures of the cabbage heads.

The purple one especially.

Even shredded it’s pretty! :)

To make the dressing put the feta, honey, olive oil, oregano and vinegar in a bowl and…

… whisk with a fork, squishing the feta making a creamy dressing like so…

Pour the dressing over the shredded cabbage…

and toss!

Enjoy! I could easily eat the whole batch but I’ll split it into 2, 1 cup servings. It’s a nice size. You could easily split it 4 ways for a small side with dinner.

FULL DISCLOSURE: I have partnered with ATHENOS Feta to serve as one of ATHENOS Change for the Feta Bloggers. I am compensated for my time commitment to the program, which includes blogging about my cooking experiences with ATHENOS Feta. I have also been compensated for the food purchased for my Change for the Feta creations. However, my opinions are entirely my own and I have not been paid to publish positive comments. Click here to see all my Feta Ideas!!

The husband wasn’t game but I had a friend come over and try it. She thought it was tasty and loved the cilantro. I think I may need to start cooking for others. ;)

The only thing I think I’ll do differently next time is a bit more feta. I’m not too sure I used enough. I’ll post exactly how I made it and if you give it a try you can always bump up the feta.

• Half of a sweet onion
• 1 medium yellow squash (You could always use a zucchini too!)
• 1/2 cup of whole wheat couscous uncooked (I use RiceSelect )
• 5 oz of Pomegranate Juice
• About 1/2 cup fresh cilantro chopped
• 1/4 cup (34g) crumbled Feta

Heat a medium-sized pot over medium heat and spray with non-stick cooking spray. Add the onion and sauté until browning.

Once the onion is brown, add the yellow squash and cook for a few minutes.

Add the dry couscous and Pom juice. It should almost immediately come to a boil. Stir, remove from heat and cover. Here’s what it looks like just before covering.

While the couscous is cooking, prepare the cilantro and weigh out the feta.

After 5 minutes the couscous should have soaked up the pom juice. uncover, add the the cilantro and feta.

Toss.

You could eat it warm but I preferred it chilled. :)

FULL DISCLOSURE: I have partnered with ATHENOS Feta to serve as one of ATHENOS Change for the Feta Bloggers. I am compensated for my time commitment to the program, which includes blogging about my cooking experiences with ATHENOS Feta. I have also been compensated for the food purchased for my Change for the Feta creations. However, my opinions are entirely my own and I have not been paid to publish positive comments. Click here to see all my Feta Ideas!!

That being said, I really do like tuna. As I was rummaging through my fridge/pantry wondering what I was going to make last night, I came across a can. I also just happen to get my new shipment of feta from ATHENOS. A light bulb went off!

What if I make tuna salad with feta instead of mayo?! I had this great Lemon Garlic Oregano flavor that would be perfect with tuna. So I chopped up some veggies and gave it a shot.

SO glad i did! This was totally delicious, light and super easy. I really felt like I was eating something from the deli. It made a great summer wrap but you could top a bed of greens with it or even eat it straight up.

This is how I made it but you may want to add some onion. I’m not the biggest fan of raw onion so I tend to forget about it for salads but even I think a bit of chopped red onion would be great in this!

If you can’t find the Lemon, Garlic & Oregano Feta, don’t fret, just bump up the lemon juice and oregano to make up for it. You could even add a sprinkle of garlic powder.

• 1 5oz chunk light tuna packed in water, drained
• 1/4 cup (34g) ATHENOS Lemon, Garlic & Oregano
• About 1/2 cup chopped cucumber
• About 1/2 cup halved grape tomatoes
• About 1/2 cup chopped bell pepper
• 2 tsp lemon juice
• 1/2 tsp dried oregano (or more to taste)

Combine all ingredients.

It doesn’t get any easier then that!

Here’s what half the recipe looked like on my wrap. I’d say it was about a cup but I didn’t really measure it. I just eyeballed half and enjoyed the wrap last night for dinner.

I just made the other half and had it for lunch. It’s totally good the next day, if not better. :)

Here’s the nutritional information for just the salad, no wrap

FULL DISCLOSURE: I have partnered with ATHENOS Feta to serve as one of ATHENOS Change for the Feta Bloggers. I am compensated for my time commitment to the program, which includes blogging about my cooking experiences with ATHENOS Feta. I have also been compensated for the food purchased for my Change for the Feta creations. However, my opinions are entirely my own and I have not been paid to publish positive comments. Click here to see all my Feta Ideas!!

Here’s what I cam up with. Oh! and I didn’t have any red onion although I think is would be great in this. I just decided to skip onion all together.

• 1 tsp olive oil
• 2 limes
• 1/2 tbsp honey (10g)
• Kosher Salt
• Ground Black Pepper
• 1 can of Chickpeas (Garbanzo beans) drained and rinsed
• 1/2 cup grated carrots
• 1/2 cup Fresh cilantro
• 2 oz Feta Cheese

Gather all your ingredients.

Grate the carrots.

Rinse the chickpeas.

Loosely chop the cilantro.

Start by making the dressing.

Remove some of the peel from the limes with the grater. You don’t have to get it all just about a tsp or two to bump up the flavor. Add the peel, the olive oil, honey, salt, pepper and juice from both limes to a bowl and whisk.

In a larger bowl add the chickpeas, carrots, feta and cilantro. Pour the dressing over. Toss and eat!

FULL DISCLOSURE: I have partnered with ATHENOS Feta to serve as one of ATHENOS Change for the Feta Bloggers. I am compensated for my time commitment to the program, which includes blogging about my cooking experiences with ATHENOS Feta. I have also been compensated for the food purchased for my Change for the Feta creations. However, my opinions are entirely my own and I have not been paid to publish positive comments. Click here to see all my Feta Ideas!!

Who knew you could scrape out the guts of a zucchini, mix it up with a few simple ingredients and BAM! having a filling and tasty dish!

The feta mixed with the tomato paste making a creamy pizza type of sauce and the Zucchini was cooked just soften enough to hold the filling. It was really tasty!

• 1 medium to large Zucchini
• 1/4 cup (34g) ATHENOS Tomato Basil Feta
• 4 tbsp (66g) Tomato Paste
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 2 tsp (5g) Grated Parmesan Cheese
• Sprinkle of Parsley

Preheat the oven to 425 degrees

Cut the Zucchini in half longwise. Scoop out the inside using a melon baller or tablespoon.

Chop any large zucchini pieces that you scooped out and place in a mixing bowl with the feta, tomato paste, garlic powder and oregano. Mix well to coat everything. The tomato paste and feta will start to combine.

Put the zucchini mixture back into the zucchini boats. Top with the parmesan and parsley. Bake for 25 minutes. Longer if you like a softer zucchini.

Here’s a close up!

FULL DISCLOSURE: I have partnered with ATHENOS Feta to serve as one of ATHENOS Change for the Feta Bloggers. I am compensated for my time commitment to the program, which includes blogging about my cooking experiences with ATHENOS Feta. I have also been compensated for the food purchased for my Change for the Feta creations. However, my opinions are entirely my own and I have not been paid to publish positive comments. Click here to see all my Feta Ideas!!

I’m not quite sure why I only made a half it was so good I ended up immediately making another. I didn’t think I’d like it so much but the balsamic soaked into the bread nicely and the crisp cucumbers and fresh basil were amazing with the feta.

Sometimes it’s the simple things, no? :)

• 1 slice whole wheat bread
• 1/2 oz feta cheese sliced thin
• a few fresh basil leaves
• 3 thin slices of cucumber
• 1 cherry or grape tomato sliced thin
• About 1 tsp balsamic vinegar

Cut the slice of bread in half and then layer the ingredients. Really, it’s that simple. It’s a sandwich! ;)

Since I made it a half I’ll give nutritional information for half but you could easily double. Or just make a half and pair it with a soup or salad. Totally yummy!

FULL DISCLOSURE: I have partnered with ATHENOS Feta to serve as one of ATHENOS Change for the Feta Bloggers. I am compensated for my time commitment to the program, which includes blogging about my cooking experiences with ATHENOS Feta. I have also been compensated for the food purchased for my Change for the Feta creations. However, my opinions are entirely my own and I have not been paid to publish positive comments. Click here to see all my Feta Ideas!!

Anyway, I have found myself with a plethora of spring turnips and they’ve been sitting in my fridge for a couple of weeks now. I made a puree out of the last batch but I wanted to try something new and the only thing that came to mind was a hash style cake similar to potato or zucchini cakes.

The result was tasty. I’m not sure they are for everyone and I don’t think you’ll see turnip cakes available at your local diner but if you are looking to try something new these could be fun. I loved them with salt, pepper and squirt of ketchup.

• About 1.25 cups of Grated Turnips (~225 g)
• 2 large egg whites
• 1/4 cup whole wheat flour (30g)
• 1/2 cup fresh parsley
• Kosher Salt

Wash the turnips. Here’s what mine looked like…

Cut the tips off and grate.

Set aside.

Whisk the egg whites, whole wheat flout and 2 liberal pinches of salt to make the batter.

Chop up a handful of parsley, after spider man approves that is..

Add it and the grated turnips to the batter.

Mix well to coat everything.

Heat a skillet over medium heat and spray with non-stick cooking spray.

Form a cake and add it straight to the skillet.

Cook for about 4 minutes a side until brown and staying together.

I ended up making 5 cakes but I could have easily gotten 6 if I made them slightly smaller. You could eat the whole batch (I did) but I split it into 2 servings as I don’t think many other people are going to pound 6 turnip cakes like me. ;)

I also rarely buy salad dressing, but my attempts at recreating a sweet poppy seed dressing have all flopped. So I caved and bought this at Trader Joe’s…

It’s filled with a lot of sugar, 2 tablespoon have 10g with 90 calories, 5g of fat, and no fiber, but a little goes a long way. I stuck with 1 tablespoon for this salad and it was perfect! (note: I just heard Panera’s fat Free Poppy Seed is now available in stores but I haven’t seen it.)

• 3-4 cups of fresh romaine lettuce cleaned and torn (you could just use the bagged stuff)
• About 1/2 cup fresh blueberries
• About 1/2 cup fresh strawberries cut in small chunks
• 1 oz (28g) Crumbled Feta
• 1 tbsp Sweet Poppy Dressing

Wash and prepare all your ingredients.

Allowing nibbles of course. Little guy must have eaten a pound of strawberries himself! He may not have liked the salad but he likes all the ingredients. ;)

Top the greens with the berries and cheese. Drizzle on the dressing and enjoy!

Here I am all sweaty from the gym eating my salad. Little guy’s first picture with my new camera. He’s getting good! Even though I look like crap. :)

FULL DISCLOSURE: I have partnered with ATHENOS Feta to serve as one of ATHENOS Change for the Feta Bloggers. I am compensated for my time commitment to the program, which includes blogging about my cooking experiences with ATHENOS Feta. I have also been compensated for the food purchased for my Change for the Feta creations. However, my opinions are entirely my own and I have not been paid to publish positive comments. Click here to see all my Feta Ideas!!

Last night I decided to make up just enough for me. I had some small whole grain soft taco shells and that feta cheese calling my name. Normally I use a bit of mexican cheese blend when I make something like this but I have to admit, I liked the creaminess the feta added.

The secret to the veggies is to bring them just to the point of burning. It makes a GREAT flavor and turns otherwise plain veggies into an amazing tasty dish.

• 2 slices sweet onion chopped
• About 1/4 cup zucchini chopped
• About 1/4 cup yellow squash chopped
• About 1/4 cup pepper (I used a red one) chopped
• 8 grape tomatoes halved
• 1/2 tsp dried basil
• 1 tsp dried oregano
• Kosher Salt
• Black pepper
• Non-stick cooking spray
• 2 small whole wheat taco shells (I use Trader Joe’s brand)
• 1 oz crumbled Feta
• green chili sauce

Heat a small non-stick skillet over medium high heat. Spray with non-stick cooking spray.

Add the onion and LEAVE IT ALONE! For at least 2 minute so that the onion just starts to burn.

Toss the onion around a bit and then add the remaining veggies.

Sprinkle with a bit of Kosher salt and pepper. Toss to coat everthing and then cover.

Now… you will be tempted to open the cover. Don’t touch it for 2 minutes.

After 2 minutes uncover, add the basil and parsley. Toss to coat everything and cover again for 2 more minutes.

Once the 2 minutes are up you should have something that looks like this…

Some of the veggies will be scorched, the flavors will have all mixed and now you are ready to make you delisious tacos!

Warm the shells either in a skillet or in the microwave for a few seconds. Split the veggie filling between the two shells.

Top with the feta, about half ounce on each.

Now you could add a bit of salsa or tabasco but my favorite is Green Pepper Sauce it’s got a great flavor with just enough heat.

Enjoy!

Again, the nutritional info will vary slightly depending on your taco shells. The ones I use are from Trade Joe’s. They are whole grain/low carb and only 45 calories each.

FULL DISCLOSURE: I have partnered with ATHENOS Feta to serve as one of ATHENOS Change for the Feta Bloggers. I am compensated for my time commitment to the program, which includes blogging about my cooking experiences with ATHENOS Feta. I have also been compensated for the food purchased for my Change for the Feta creations. However, my opinions are entirely my own and I have not been paid to publish positive comments. Click here to see all my Feta Ideas!!

I used the Athenos Tomato Basil Feta but you could easily use regular or low fat. I’d maybe sprinkle a little more oregano or basil on top for an extra bit of flavor. I’m sure olives would be good on this too, but I’m not a fan. So I kept it simple with what I had on hand, a jar of roasted peppers and some baby spinach.

I had this for a late breakfast but I think I’ll make myself another one for lunch. :)

• 1 Whole Grain/Low Carb tortilla
• 2 tbsp (33g) tomato paste
• Kosher Salt
• Black pepper
• Dried Oregano
• About 1/2 cup baby spinach leaves
• 2 roasted red peppers
• 1/4 cup Athenos Tomato Basil Feta

Preheat the oven to 425 Degrees.

Place the tortilla on a piece of aluminum foil abd bake for about 5 minutes until it gets toasted.

Set up your station…

Smear the tomato paste on the toasted tortilla and sprinkle with salt, pepper, garlic powder and dried oregano. Just a pinch or 2 of each.

Top with the spinch leaves.

Lay the 3 slices of roasted red peppers on top.

Add your Feta!

Bake in that pre-heated over for about 5 more minutes until the edges get brown and everything is warmed through.

EAT! :)

The nutritional Information will vary greatly depending on your tortilla/wrap. I tend to only by whole grain/low carb options that are around 100 calories or less. Here’s what mine turned out to be…

FULL DISCLOSURE: I have partnered with ATHENOS Feta to serve as one of ATHENOS Change for the Feta Bloggers. I am compensated for my time commitment to the program, which includes blogging about my cooking experiences with ATHENOS Feta. I have also been compensated for the food purchased for my Change for the Feta creations. However, my opinions are entirely my own and I have not been paid to publish positive comments. Click here to see all my Feta Ideas!!