I decided to face my fears this morning and take your suggestion. Worst case scenario…. I don’t like it. It wouldn’t be the first time I cooked something that just didn’t work out.

Well… I know I say this a lot but… I’m SO GLAD I DID! Holy moly I was blown away. The salty bite from the creamy feta in this omelet was so awesome. I love the combo of spinach and bacon bits (note my two previous recipes.. Spinach and Bacon Egg Wraps and Mini Spinach Egg Muffins)
but the feta simply put it over the top!

Here’s how I made it..

• A nice handful of baby spinach leaves chopped
• 2 cherry tomatoes diced
• 1 tbsp real bacon bits (7g)
• 2 eggs
• 1/2 oz of crumbled feta (14g) <– I went lite becuause I was nervous but I thought this was the perfect amount
• Non-stick spray
• Kohser Salt & Ground Pepper

Here’s my little omelet making station on my messy counter.

Heat a non-stick skillet over medium high and spray with non-stick spray. Add the spinach, tomatoes and bacon bits with a pinch of salt.

Cook until the spinach wilts, about a minute or two.

Remove the spinach filling from the pan and set aside.

Whisk the 2 eggs together with a pinch of salt and some black pepper.

Lower the heat to medium and re-spray the skillet.

Add the whisked eggs to the skillet and swirl around to cover the whole pan.

Add the spinach filling to one side of the cooking egg and top with the feta.

In about a minute you’ll notice the top of the egg just starting to get firm. At this point run a large plastic flipper under the egg and fold over the best you can. It doesn’t have to perfect you’re only gonna eat it anyway. ;)

Once it’s folded over cook for about 30 more seconds, flip and cook for another 30-1 minute depending on how done you like your egg. I leave mine on a little longer, I’d rather it browning then runny in the middle.

Turn off the heat and serve with a side of ketchup… that is.. IF you like ketchup and eggs. :)

I love that this is a nice 5 point breakfast. If I was still in losing mode I would replace one of the eggs to make it 4 points. And if my daily points were REALLY low I’d go 4 egg whites to make it 3 points. (I calculated all three scenarios and there are about 225, 185, 150 calories and 15, 10, 5g of fat respectively, rounded of course.) Everything else pretty much remains the same.

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!!

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!!

Anyway, this week we are sharing a little tip to save your aging produce. Inspired by Heather over on Leading the Weigh, I haven’t wasted a bag of spinach in months! She’s a genius!!

Some of my Spinach Recipe where you could easily use the saved frozen spinach…

• Simply Spinach Stuffed Mushrooms
• Fennel and Spinach Soup
• Spinach Calzones
  
• Spinach Ricotta Roll
• Stupendous Stromboli
• Wonton Pizza Bites
• Healthy Breakfast Hash
• Simple Spaghetti Squash
• Mini Shrimp Rolls
• Mini Spinach Egg Muffins
• Mom’s Stuffing

• ATHENOS Feta coupon
• ATHENOS Feta “Shape Up Your Salad” recipe booklet
• ATHENOS Feta water bottle
• Life Time Fitness 1-month membership
• Fit & Fresh salad container
• Built NY lunch bag <—dude! I wanted one of these things for awhile now!

Unlike me, Hila grew up with feta.

We always had feta growing up. My mom would you use in savory bakes dishes and in salads!

I had SO much fun reading everyone’s feta stories! SO fun! I’ve been racking my brain for another fun question this week. We talked salads, we swapped feta stories, now I want to know your favorite non-traditional way to use feta. If you really only use it on salads try to break out of your comfort zone and get creative. What else can we use this versatile cheese for?

To enter simply leave a comment with your creative feta idea before next Friday and I will randomly select winner from the comments and announce when I launched the next weeks giveaway.

Good luck!

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!!

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!!

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!!

• ATHENOS Feta coupon
• ATHENOS Feta “Shape Up Your Salad” recipe booklet
• ATHENOS Feta water bottle
• Life Time Fitness 1-month membership
• Fit & Fresh salad container
• Built NY lunch bag <—dude! I wanted one of these things for awhile now!

Beth shared a simple salad of cucumber, tomato, salt, pepper, red wine vinegar, olive oil, and feta as her favorite way to use Feta in a salad.

This Friday’s Fabulous Feta Giveaway question is going to be a little different. As you may know from my posts, I’m a Feta newbie. It just wan’t something Mom bought growing up so I never really gave it much thought. We were more of a ricotta/mozerella family. That’s what happens when you have a full blooded Italian Mom. ;)

I know I’m not to only one who’s new to Feta so I want to hear your first experience with the cheese. Did you grow up with it? Try it for the first time recently? Have never tried it?? That’s cool too! I’m just curious as to how popular it is and I love reading everyones stories.

To enter simply leave a comment with your first feta experience before next Friday and I will randomly select winner from the comments and announce when I launched the next weeks giveaway.

Good luck!

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 too impressed with the rice but he liked the salmon. The little guy liked the rice, not the salmon. I liked both! ;)

Here’s what I did…

• 4 tbsp lime juice, separated
• 1 tsp dried cilantro
• 1 tbsp honey (21g)
• 2 salmon fillets
• About 1/2 lb raw kale chopped
• 3-4 scallions diced
• 2 cups of cooked brown rice (I use the 90 second bagged kind)
• About 1/4 cup fresh cilantro
• Kosher Salt

Whisk 2 tbsp of lime juice with 1 tbsp honey, 1 tsp of dried cilantro and a pinch of salt to make the marinade.

Pour the marinade over the salmon and let sit while preparing the rice.

Heat a non-stick skillet over medium heat and spray with non-stick cooking spray. add the kale, 1 tbsp of the lime juice and a pinch or two of salt. Cook for about a minute until wilting.

Add the scallions, brown rice, cilantro, remaining tbsp of lime juice and another pinch of salt. Combine everything well allowing the flavors to merge.

Heat a second skillet over medium-high heat and spray with non-stick cooking spray. Cook the salmon 2-3 minutes a side depending on thickness. After the first flip pour any leftover marinade over the fillets.

Serve the salmon over the rice with another veggie on the side. I went with broccoli. One veggie all three of us can agree on. ;)

No nutritional info on this one.. it’s 2 salmon servings, 3 rice servings and my brain just can’t handle it right now. lol According to my “Roni Math” I’d count the salmon and 1/3 of the rice as 9 points.

*sigh*

Sometimes I just get into these blah funky moods. So instead of throwing myself a pity party I decided to lock myself in the kitchen. Well… there’s no lock but you get my point. :) I find cooking just an outlet for me anymore. I’m happiest in the kitchen. I really am.

Anyway… since it was only me and little guy for dinner I decided to do something with the Red Quinoa I bought at the Trader Joe’s the other day. I’ve never seen it before. If you are new to Quinoa check out my old Food Find about it. It’s new for me as well.

Last night I mixed it with some skillet veggies, topped it with feta and bit of green tabasco.. oh.my.word! TASTY! and so so simple! Little guy wasn’t impressed, he’s a bit intimidated my Quinoa but I’m working on him! ;)

• 1/2 cup uncooked Quinoa
• 1/2 sweet onion chopped
• 1 medium zucchini chopped
• 1 bell pepper chopped
• 1 tsp dried cumin
• 1 tsp dried cilantro
• 1 oz crumbled Feta Cheese
• Green Tabasco to taste

Bring the Quinoa and 1 cup of water to a boil over high heat. Once boiling, cover, reduce to a simmer and LEAVE IT ALONE for at least 15 minutes. I have a hard time with this leave it alone thing, can you tell?

While the Quinoa is being left alone ;) we’re going to make the skillet veggies exactly like we did for the Skillet Veggie and Feta Tacos.

Heat a small non-stick skillet over medium high heat. Spray with non-stick cooking spray. Add the onion and cook 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 everything and then cover. Don’t touch it for 2 minutes.

After 2 minutes uncover, add the cumin and cilantro. 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…

By this time your Quinoa should be about ready. It should look like this…

Shut off both burners and mix the cooked Quinoa with the veggies. Split into two equal portions around 2 cups each. Top each with 1/2 oz of feta and a dash or two of Tabasco, if you like.

YUM! I just ate my leftover portion for lunch. It’s wonderful at room temperature!

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!!