With all this feta in the house I had to try upgrading my traditional love of cheese and crackers. My strategy for combatting my gross overindulgence of cheese is to make a pretty snack plate instead of grabbing a knife and going to town. So I took the feta, a roasted red pepper and made myself this simple snack. Oh my… So tasty! Would be fun for a party, no? :)

• 1/2 serving of Triscuits thin crisps (7 crackers)
• 1 oz feta cheese (2 thin slices)
• 1 jarred roasted red pepper
• Sprinkle of dried parsley

Lay out the crackers.

Cut the cheese into small pieces matching the number of crackers. It won’t be much but you don’t need much! The feta flavor is great.

Cut the roasted red pepper into small pieces as well.

Top the crackers with the bit of cheese, a piece of the roasted red pepper and a sprinkle of parsley.

Enjoy!

Isn’t it pretty? :)

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 couldn’t believe how many people recommended the watermelon feta combo to me. I’ve never heard of such a dish and frankly it sounded weird. Why ruin a perfectly good watermelon with feta cheese. That makes NO sense! But then I thought about Mandarin oranges on Asian salads, apples in a Waldorf salad and even my own Red White and Blue Sweet Summer Salad! Those are all examples of fruits in salads, why not watermelon?

When I saw Smitten Kitchen’s chopped vegetable, watermelon and feta salad I knew I had to give it a try. I always just imagined watermelon and feta, never once thinking of adding other veggies!

I used what I had on hand and the result was tasty! The soft sweet textured watermelon, the firm kohlrabi, the crunchy pepper and the salty feta was interesting to say the least. I think the most surprising thing about the salad was how yummy green peppers and watermelon are together.

Next time I may replace the kohlrabi with cucumber. I just thought I’d use it up since I had it in the fridge. Cucumber would probably be a better match. The kohlrabi was almost a little too firm. At least the one I had was.

I just finished the leftovers for a snack and it is one of those dishes that gets better with age. :)

• About 2 cups of watermelon cubed
• 1 small-medium kohlrabi cubed
• 1/2 large green pepper cut into squares
• 1 oz feta cheese cubed or use crumbled
• 1/2 tsp dried mint

Combine the watermelon, kohlrabi, pepper and feta.

Toss.

Sprinkle with mint.

It makes 2 servings 3 cups each but Irish was too chicken to try it. :)

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!!

To my surprise… it was a complete hit! Everyone like it and I got tons of compliments. I guess people could have just been being polite but I think these pictures say it all…

Before party…

After Party…

They devoured it!

I love when this happens. It makes me feel good to feed good healthy food to people. Sure I could have bought fatty ground beef and simply mixed it according to the manwich package but that’s no fun. ;) Why not veg it out? It stretches the meat, adds vitamins and volume while making it lighter and more flavorful. It’s a win-win in my book!

• About 1.25 lbs (20oz) lean ground beef (at least 90%)
• About 1.25 lbs (20oz) lean ground turkey (at least 90%)
• 1 large Vidalia Onion diced
• 3 stalks of celery diced
• 1 medium zucchini diced
• 2 green peppers diced
• 1/2 bag baby spinach chopped
• 1 15.5 can Manwich
• 1 15oz can diced tomatoes
• 1 6oz can tomato paste

Brown the meats with the onion and all the veggies. I started with the meats and onion in a large stock pot and then cut the veggies in order adding them and stirring them in the pot.

Transfer the browned meat and veggies to my slow cooker, add the manwich, tomatoes, and paste. Cook on High for at least an hour and then lower to low for the party.

You could add the manwich, tomatoes and paste directly in the stock pot and heat through. Then just keep it on simmer until ready to serve.

I served with a variety of rolls. Some people were even eating it straight up!

I’m not going to do Nutritional Info because honestly I have no idea how many servings it is. I fed about 13 people but everyone took varying amounts. For my fellow Weight Watcher friends I’d count a half of cup as 2 points but that’s just based on "Roni Math" it’s not scientific at all.

We made two colors but here’s the basic recipe…

• .3oz sugar free gelatin dessert (like jell-o) – any flavor
• 1 cup (8oz) boiling water
• 1 cup (227g) fat free plain yogurt

Dissolve the gelatin mix in the boiling water.

Whisk in the yogurt.

Spray the inside of the molds with a bit non-stick cooking spray.

Pour into the 6 egg molds. I used a turkey baster to make it a bit neater.

Refrigerate for about 2 hours until set.

The little guy was totally smitten with them and the pastel colors are just perfect for our Easter weekend. :)

Here’s the nutritional info based on 6 eggs.

With the tacos I usually like to make at least one side dish that actually ends up being my taco filler as it’s usually bean based like Spicy Black Beans and Zucchini. Well last night was no different except I had a craving for crunchy chips dipped in salsa. So I decided to make a hearty salsa/taco filler with what I had on hand. This is what I came up with. . .

• 1 15oz can black beans drained and rinsed
• 1 15oz can diced tomatoes (preferably petite but I didn’t have any)
• 1 7oz can corn drained
• 1 green bell pepper diced
• 2 thinck slices of sweet onion diced
• 2 tsp lime juice
• 1 tsp tabasco sauce
• 1 tbsp dried cilantro
• 2 tsp chili powder
• 1 tsp dried cumin

Combine all ingredients in a large bowl, cover and let sit in the fridge for at least 20 minutes.

We dipped baked scoops in it and used it as salsa on our tacos. Actually I used it as my taco filling. I didn’t even miss the meat. ;)

I loosely measured out 9 1/2 cups so I’m going to use that as a serving.

So after returning from the gym this morning I looked in the fridge, saw the bulgur. Looked in the freezer, saw the bag of frozen veggies and tadaaaa Asian Inspired Tabouli Salad was born!

It is tasty! A wonderful chilled salad and very filling. You can totally put this out for a party, use it as a side dish or separate the recipe into two servings for lunch!

• 1/2 cup dry bulgur (80g)
• 1 cup of water
• 1 16oz (1lb) bag of frozen Asian vegetables (or stir-fry mix)
• 1/2 tbsp honey (10g)
• 1 tbsp olive oil (14g)
• 1 tbsp soy sauce
• 1 tbsp lemon juice
• 2 tsp dried cilantro
• 1 tsp ground ginger
• Kosher salt & fresh ground black pepper

In a small saucepan bring the bulgur and water to a boil. Cover and let sit for 15 minutes until all the liquid is absorbed. (note: I did this ahead so mine was chilled when preparing although I don’t think it will make much of a difference) (double note: DO NOT lift the lid. That’s always my downfall.)

Place the bag of frozen veggies in a microwave safe dish and cook until defrosted but not hot. I did 2 minutes stirred and then 2 more minutes.

In a large bowl add the honey, olive oil, soy sauce, lemon juice, cilantro, ginger, 2 pinched of salt, and some cracked black pepper.

Whisk.

Add the veggies and bulgur.

Stir to coat everything in the dressing.

Chill in the fridge until ready to eat.

As you can see the little guy was unwilling to try. :( He said it looked "yucky." *sigh* he’s turning into your typical 4 year old picky eater.

I’m giving the nutritional information for 2 servings but split it up anyway that makes sense for you. The picture above is 1/2 the recipe.

I actually made this up yesterday, snapped the most awesome shots of the little guy eating it and then accidently deleted them off the camera. :(

So I decided to make it again this morning. It came out even better when I discovered dipping graham crackers in it was a little taste of heaven. Like dessert chips-n-dip. I’m seriously thinking of putting it like that for a New Years party we’re having.

The little guy liked it, although I’m thinking it was more the crackers then the yogurt. Either way, I got some good stuff in him this morning. ;)

• 1/2 cup canned pureed pumpkin (120g)
• 1/2 cup non-fat yogurt (I used greek) (115g)
• 1 tbsp honey (21g)
• 1/2 tsp vanilla
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Mix all ingredients together.

Viola! :)

I used Trader Joe’s Old Fashion Graham (our favorite and the only whole grain ones I know of) crackers as my "spoon".

Nutritional is only for the yogurt, not the crackers.

Well, I’m happy to say, the answer is YES!

I can’t believe it worked! Even the husband liked them! At least he said he did after his one big ole bite. I don’t get it. I just don’t get it! I almost ate the whole batch in one sitting. How does he do that?!?

Anyway, this is what I did. I’m working from memory hear so bear with me.

• 1/4 cup of water
• 1/4 tbsp honey (5g)
• 1/2 tsp cinnamon
• 1/4 tsp vanilla
• 1 tbsp whole wheat flour
• pinch of salt
• 2 small apples diced – about a cup (I used gala and left the skins on)
• 8 won ton wrappers

Preheat the oven to 375

In a small pot whisk the water, honey, cinnamon, vanilla, and flour over medium hear. Add the apple. Stir to coat everything. The liquid should just boil and start to thicken.

Drop the heat down to medium low and cover. Cook for 12-15 minutes until the apple just softens.

Meanwhile, spray a mini muffin pan with non-stick cooking spray press the won ton wrappers in to form the crusts.

Once the apples are done. They should look like this…

Scoop the apple mixture evenly into the wontons. Bake for about 10 minutes until the edges start to brown and get crispy.

I didn’t have any but boy would these be great with a dab of frozen vanilla yogurt or cool whip! Here’s a little before and after cooking…

So tonight while watching TV and craving something, anything. I decided to pass up the husband’s chocolate chip cookies and the kid’s Devil Dogs to make my own snack. I find that when I take the few extra minutes to actually make something and consciously include fruits or veggies, I am ultimately more satisfied then if I would have just grabbed a bag of chips or break open a box of cookies.

Tonight this is what I did but remember the options are really endless. You can fill these things with all your fav veggies, beans, chicken, anything! So yummy!

• 1 oz/28g of Baked Scoops (I got 13 when I weighed them out)
• 3 pepper stripes (I used 1 yellow and 2 green)
• About 1/2 cup baby spinach leaves chopped
• 1 tbsp ready made salsa
• 1/2 oz fancy shredded mexican cheese blend.

Preheat the oven to 425 degrees

Fill the scoops with the veggies, dab with a bit of salsa and top with cheese.

Bake for 5-6 minutes.

Here’s how I built mine…

Click here to see my original party punch idea. Adding a bit if Pomegranate juice and melon balls can be a fun take for halloween. Think eyeballs floating in a bowl of blood, or something. :)

Oh! and here’s that pomegranate trip I was talking about.

Well make her own… of course! Luckily I just picked up a giant tomato from the farm stand. I had a half of a sweet onion and some other stock items that worked perfectly. It was tasty, spicy and so much better then the jarred stuff! Even the husband liked it! Shocker I know! :)

• 1 large ripe garden tomato diced
• 1/2 of a sweet onion diced
• 1 cup baby spinach leaves chopped up
• 1 tsp dried cilantro
• 2 tsp lime juice
• 1 tsp tabasco
• 1 tsp green chili sauce
• 4-5 sliced jarred jalapenos
• 1 tsp of the jalapeno "juice"

Combine all ingredients and let it site until ready to use. I used mine in about a half an hour and it was perfect.

Here are some shots of the boy in the back of the apartment when I took the bowl outside for pictures. Can you make him out on top of the hill? :)

I realize these are quite out of season but the toddler and I were just in a mood yesterday. You can surely take the same idea and use a different flavor cake mix and pudding box. Think chocolate cupcakes with raspberry frosting or butterscotch even! Carrot cake with vanilla. Vanilla cake with chocolate! I could go on and on. The combinations are endless!

These are both toddler and husband approved. The toddler wasn’t a fan of the frosting until it hardened a bit. The husband thought they could be slightly moister. But for all their critiques the whole batch is almost gone. I’ll let their actions speak louder then their words. ;~)

The Cupcakes

• 1 (15oz) can pumpkin
• 3 egg whites
• 1/4 cup of water
• 1 box Spiced Cake Mix (I used Duncan Hines Spice Cake Mix)

The Frosting

• 1 (8oz) package of reduced fat cream cheese
• 1 box (1oz) fat free/sugar free pudding mix Cheesecake flavor
• 1/2 cup skim milk

Preheat the oven to 350 degrees.

Whisk the pumpkin, egg whites and water together until well combined.

Add the cake mix and combine with the whisk until just blended. A few lumps are ok.

Evenly distribute the batter into 24 cup cake tins with liners.

Bake for about 20 minutes. Remove and let cool.

Now for the frosting… Beat the cream cheese, dry pudding mix and milk until smooth.

Smear on cooled cupcakes. Sprinkle if desired! :)

Here’s what I’m getting on the nutritional information. I’d love a double check as it’s much lower then I thought WITH the frosting. Let me know if you get something similar.