Slow Cooker Spinach and Artichoke Dip 28 oz jarred artichoke hearts, drained and chopped 10 oz pkg frozen spinach, thawed and squeezed dry 8 oz sour cream 1 onion, diced 2 cloves garlic, minced 1 cup parmesan cheese, grated 3/4 cup milk 1/2 cup feta cheese, crumbled 1/3 cup mayonnaise 1 tbsp apple cider vinegar 1 tbsp dried dill 1 tsp black pepper 8 oz cream cheese, cubed Place the artichoke hearts, spinach, sour cream, onion, garlic, parmesan, milk, feta, mayonnaise, vinegar, dill, and pepper into the crock of a slow cooker. Stir until well combined, then top with the cream cheese cubes. Cover and cook on low heat for 2 hours. Then uncover and stir until the cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes, then serve with veggies and bread for dipping. Approximate Nutritional Values: http://www.food.com/recipe/crock-pot-spinach-and-artichoke-dip-154551

Stuffed Chicken Thighs 4 large skin-on, boneless chicken thighs 1 tsp pepper 1/3 lb ham, diced 4 oz crumbled feta cheese 4 oz baby bella mushrooms, chopped 2 tsp dijon mustard 2 scallions, chopped 2 tbsp smoked paprika 1 tbsp dried tarragon 1 tbsp garlic powder Preheat oven to 400-deg. Place the chicken thighs skin-side side down on a cutting board.  Sprinkle with the pepper, then coat with the dijon. Toss the ham, feta, mushrooms, scallions, paprika, tarragon, and garlic powder together in a bowl, then stuff the mixture into the center of the chicken thighs where the bone used to be.  Tuck the excess skin back into the cavity to keep the filling from spilling out. Place the stuffed thighs in a baking dish—skin side up and seam side down.  Bake for 40-45 minutes or until the chicken is cooked through and the skin is crispy. Approximate Nutritional Values: http://www.food.com/recipe/stuffed-chicken-thighs-108572

Greek Pizza 1 store-bought pizza dough 2-1/2 tbsp extra virgin olive oil (divided) 3 garlic cloves, minced 1 tbsp dried oregano 1 tbsp dried basil 1 tbsp dried thyme 6 oz mozzarella cheese, sliced 4 oz feta cheese, crumbled 1 lb ground lamb 1/2 cup red bell pepper, chopped 1 cup grape tomatoes, halved 1/3 cup kalamata olives, chopped 1/4 cup red onion, sliced thin 1 tbsp parsley, chopped Salt and black pepper to taste Preheat oven to 450-deg. In a small bowl, combine 1-1/2 tbsp olive oil and the garlic. Spread and shape the pizza crust into a 12” round, creating a rim along edge.  Brush with the garlic olive oil, then sprinkle with the oregano, basil, thyme (Note: leave the rim uncovered) and season with salt and pepper. Spread the mozzarella and feta cheese over the dough, then place on a parchment paper-covered baking sheet and bake in he oven for 12 - 15 minutes or until the crust is golden. In the meantime, in a skillet over medium-high heat, saute the peppers and ground lamb in the remaining olive oil until tender. Remove pizza from oven and top with the cooked lamb, peppers, tomatoes, olives, onion, and parsley. Cut into slices and serve. Approximate Nutritional Values: http://www.food.com/recipe/greek-pita-pizza-131968

Mushroom-Stuffed Mushrooms 1 cup plus 3 tbsp vegetable oil, divided 10 garlic cloves, minced 2 tbsp balsamic vinegar 5 tsp fresh thyme, chopped and divided 4 tsp fresh oregano, chopped and divided Eight 5" portobello mushrooms, stems removed and diced 1 lb assorted wild mushrooms, sliced (ex: oyster, shitake, crimini, etc) 1 cup white corn kernels 3/4 cup heavy cream 1 cup crumbled feta cheese Salt and pepper to taste Whisk together 1 cup oil, garlic, vinegar,  3 tsp thyme, and 2 tsp oregano in a medium bowl.  Season with salt and pepper, then transfer 1/3 cup of the mixture to a small bowl and set aside. Brush both sides of the portobello caps with the remaining garlic-herb oil then place, gills side up, on a large baking sheet. Preheat the broiler and broil the portobellos until tender, about 5 minutes per side.  Then remove from oven and return to gills-side up. Heat the remaining oil in a large skillet over medium-high heat.  Add the wild mushroom mix and diced portobello stems and saute for 5 minutes. Stir in the reserved garlic-herb oil and cook for another 5 minutes.  Then add the corn and cook another 2 minutes. Add the cream and cook until mostly absorbed, about 2 minutes, before stirring in the feta cheese.  Season with salt and pepper. Divide the mushroom mixture among the portobello caps, mounding the stuffing in the center.  Return to the broiler and broil for 4 minutes until golden.

    Approximate Nutritional Values: http://www.food.com/recipe/garlic-ricotta-stuffed-mushrooms-76913 

Sure, ANYONE can make a pizza margherita-- marinara sauce, mozzarella cheese, and basil.  But why not try something different tonight? Pizza Escarole Escarole (related to endive), olive oil, crushed garlic, capers, anchovies, black olives, and pine nuts. Austrian Pizza Schnitzel   Thinly sliced veal, marinara sauce, provolone cheese Chinese-Style Pizza Lean steak sliced thin, peanut oil, green pepper strips, scallions, freshly shaved ginger, sherry, soy sauce, minced garlic Greek Triopitta Greek yogurt, feta cheese, ricotta cheese, black olives, fresh oregano Polynesian Pizza Hearts of palm, pineapple chunks, scallops, lime juice, soy sauce, minced garlic, sour cream, shredded coconut Polish Pizza Sour cream, horseradish, mushrooms, onion, sauerkraut, kielbasa, caraway seed 

Bacon Feta Macaroni and Cheese Courtesy of: 30 Days, 30 Ways with Mac and Cheese 3 cups (12 ounces) dry elbow macaroni 3 tablespoons butter 3 tablespoons flour 2 1/2 cups milk, preferably 2% 1 1/3 cups (8 ounces) Wisconsin Feta Cheese, crumbled and divided 1 1/2 cups (6 ounces) Wisconsin Provolone Cheese, shredded Salt and freshly ground black pepper to taste 8 slices bacon, fried, diced and divided Cook pasta according to package directions; drain well; set aside. Meanwhile, in medium saucepan, melt butter, whisk in flour and cook, stirring constantly, 1 minute. While whisking vigorously, slowly pour in milk and whisk until well combined. Bring mixture to gentle boil, stirring constantly. Reduce heat to low and simmer about 2 minutes, stirring frequently, until thickened. Add 2/3 cup Feta Cheese and Provolone Cheese to milk mixture; cook over low heat, stirring constantly until Provolone has melted (Feta won’t fully melt). Season mixture with salt and pepper to taste. Add drained pasta to sauce mixture and toss to coat; add 3/4 of diced bacon and toss. Pour mixture into buttered 11 x 7-inch baking dish. Sprinkle top evenly with remaining diced bacon and Feta Cheese. Move oven rack three racks below broiler and set oven to broil on high, cook macaroni under hot broiler until Feta Cheese is golden brown, 1 – 3 minutes, watching closely so it doesn’t burn. Serve warm. Approximate Nutritional Values:  http://www.food.com/recipe/fakn-bacon-feta-spinach-stuffed-shells-217277

Moussaka Macaroni and Cheese Courtesy of 30 Days, 30 Ways with Mac and Cheese 9 tablespoons butter, divided 1 pound ground lamb 1 medium onion, diced 3 cloves garlic, minced 1 medium eggplant, diced in 1/2-inch cubes 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon salt 1 6-ounce can tomato paste 1/2 cup red wine 1/4 cup fresh parsley, chopped 1 1/2 cups crushed or pureed tomatoes Salt and pepper to taste 1/2 cup flour 3-1/2 cups milk 1 bay leaf Freshly grated nutmeg, to taste 1/2 cup plain Greek yogurt 4 eggs, separated 1 pound whole wheat elbows 2 cups (8 ounces) Wisconsin Fontina Cheese, shredded 1 cup (6 ounces) Wisconsin Feta Cheese, crumbled Preheat oven to 350-deg. In large sauté pan, melt 1 tablespoon butter over medium heat. Add lamb, breaking up with spoon and allow to brown. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add diced eggplant, cinnamon, allspice and salt, tossing with lamb to combine. Cover and cook until eggplant is tender, about 10 minutes. Add tomato paste to lamb mixture and stir to combine.  Then incorporate wine, parsley and crushed tomatoes. Allow sauce to simmer, uncovered, 10-15 minutes, until excess liquid evaporates. Season to taste with salt and pepper. While pasta is cooking, make béchamel sauce by melting 8 tablespoons (1 stick) butter in 2-quart saucepan over medium heat. Add flour and cook, whisking constantly, until pale and smooth, 2 minutes. Whisking constantly, add milk in steady stream until incorporated; add bay leaf and cook, whisking often, 10-15 minutes. Season with salt, pepper, and nutmeg and discard bay leaf. Let sauce cool 5 minutes. In small bowl, whisk together yogurt and egg yolks and whisk into sauce until smooth; set aside. Cook pasta according to package directions, just until al dente. Drain, rinse with cold water until slightly cooled and toss with egg whites and Fontina Cheese until well combined. Set aside. Layer half pasta mixture into bottom of large, deep baking pan (10”x15”, holds 4-5 quarts). Sprinkle with three tablespoons Feta Cheese. Add eggplant and meat filling, spreading over top. Sprinkle with half remaining Feta Cheese. Top with remaining pasta and remaining Feta. Pour béchamel sauce over macaroni and cheese, allowing sauce to fill in sides and corners of pan. Place baking pan on half-sheet pan (to catch drips) or sheet of aluminum foil and bake 60 to 75 minutes, or until casserole is heated through and béchamel sauce is golden brown. Allow macaroni and cheese to cool 15 – 20 minutes before slicing and serving. Approximate Nutritional Values: http://greek.food.com/recipe/moussaka-pasta-toss-219576

Shrimp, Artichoke, and Tomato with Red Pepper Puree 2 lbs medium shrimp--peeled, deveined, and tails removed 14 oz artichoke hearts, drained and quartered 8 oz crumbled feta cheese 2 tablespoons olive oil 1/2 cup onions, chopped 1 clove garlic, minced 2 red bell peppers, chopped 5 roma tomatoes, chopped 1/2 teaspoon kosher salt 1 tablespoon balsamic vinegar 6 basil leaves, chopped 2 tablespoons parsley, chopped 2 lemons, quartered Heat olive oil in a large saucepan over medium heat. Add the onion and sauté until soft, then add the garlic, bell pepper, and tomatoes.  Cover and reduce heat to low.  Cook for 10 to 12 minutes or until the vegetables are soft.  Then stir in the salt and balsamic vinegar. Puree the mixture in a blender or food processor and then stir in the basil and parsley. Preheat oven to 350-deg.  Position the rack in the upper part of the oven.  Place shrimp and artichoke hearts in a shallow 1-1/2 quart baking dish.  Top with puree and sprinkle evenly with the feta cheese.   Balance the dish on a baking sheet and bake for 10 minutes or until the shrimp turn pink.  Pour the sauce into the baking dish around the edges and broil for four minutes or until the cheese melts and the sauce is bubbly.  Serve as an appetizer with crusty bread or as a main dish over fettuccine with quartered lemons on the side for a bright burst of citrus. Approximate Nutritional Values:  http://greek.food.com/recipe/shrimp-with-tomato-and-feta-garides-me-domata-kai-feta-427446

Shrimp with Fresh Tomatoes and Red Pepper Puree 2 tbsp olive oil 1/2 cup chopped onions 1 garlic clove, minced 2 large red bell peppers, chopped 3 medium tomatoes, chopped 1/2 tsp kosher salt 1 tbsp balsamic vinegar 5 basil leaves, cut into ribbons 2 tbsp flat leaf parsley, chopped 2 lbs medium shrimp, peeled and deveined with the tails removed 14 oz artichoke hearts, drained and quartered 8 oz crumbled feta cheese 16 oz cooked angel hair pasta Preheat oven to 350-deg.  If possible, position oven rack to upper third of oven. Heat olive oil in a large saucepan over medium heat. Add the onion and sauté until soft.  Add garlic, bell peppers, and tomatoes.  Cover and reduce heat to low.  Cook for 10 to 12 minutes or until the vegetables are soft.  Stir in salt and balsamic vinegar. Puree the tomato and pepper mixture in a blender or food processor.  Then hand-stir in the basil and parsley. Place shrimp and artichoke hearts in a shallow 1-1/2 quart baking dish.  Top with the tomato pepper puree and sprinkle evenly with the feta cheese. Bake for 10 minutes or until shrimp turn pink.  Then broil for 4 minutes or until the cheese melts and the sauce is bubbly.  Serve over the pasta. Approximate Nutritional Values: http://www.food.com/recipe/crazy-johns-shrimp-in-red-pepper-sauce-74653 

Cheesy Spinach Tartlets 1 package refrigerated pie crust dough 1 tsp olive oil 4 cups fresh spinach, chopped 4 oz crumbled feta cheese 4 oz ricotta cheese 1/2 tsp dried dill 1/8 tsp salt 1/8 tsp nutmeg Freshly ground pepper to taste 1 egg 2 tsp flour Allow both pie crusts to come to room temperature.  Meanwhile, preheat oven to 400-deg and grease two muffin pans. Heat oil in skillet over medium heat.  Add spinach and cook, stirring for 2 to 3 minutes or until wilted and tender.  Remove from heat and allow to cool. In a medium bowl, combine feta, ricotta, dill, salt, nutmeg, pepper, and egg and mix well.  Stir in the spinach and stir to combine. Roll out the crusts with a rolling pin that has been lightly dusted with flour until they’re about 1/8” thick.  Using a 2.5” inch cookie cutter, cut 12 circles out of each pie crust. Press the circles in the bottom of the muffin tins, pressing up against the sides.  Spoon 1 rounded tablespoonful of the spinach mixture into each cup. Bake for 13 to 18 minutes, or until the filling is set and the edges are light golden brown.  Cool for 5 minutes, then remove from the pans and serve warm. Approximate Nutritional Values:  http://www.food.com/recipe/feta-and-spinach-tartlets-268549

Greek Pasta 16 oz rigatoni or penne pasta  1/4 cup extra virgin olive oil 3 red onions, sliced thin 4 large plum tomatoes, diced 1/3 cup pitted kalamata olives, halved 4 oz feta cheese, crumbled 3 tbsp parsley, chopped Salt and pepper to taste Cook pasta in a large pot of salted water.  Drain, but don't rinse. Meanwhile, heat 2 tbsp olive oil in a large skillet over medium-high heat.  Add onions and cook, stirring occasionally, for about 12 minutes, or until the onions are translucent, golden, and tender.   Stir in the tomatoes and cook for 2-3 minutes or until the tomatoes start to wilt. Add olives and cook for 30 seconds. Stir in the pasta and remaining olive oil.  Cook, stirring constantly, for about a minute, or until everything is well combined and heated through. Remove from heat and stir in the feta cheese, parsley, salt, and pepper.   Serve either hot or cold! Approximate Nutritional Values: http://www.food.com/recipe/penne-mediterranean-466445

LEMONY-ORZO VEGGIE SALAD WITH FRESH DILL

Yield: 6

Prep Time: 10 min.

Cook Time: 10 min.

Total Time: 20 min.

    INGREDIENTS:

Zest of one lemon 3 tbsp lemon juice 1 tbsp olive oil 1/2 tsp honey 1 clove of garlic, minced Sea salt and freshly cracked pepper, to taste 1 cup of uncooked orzo, cooked per instructions 1 cucumber, peeled, seeded and finely diced 1 red bell pepper, seeded and finely diced 1 tbsp red onion, finely diced 2 tbsp fresh dill, chopped 2 tbsp feta cheese (more if desired)

        DIRECTIONS:

Combine the lemon zest, lemon juice, olive oil, honey, garlic, sea salt and freshly cracked pepper, to taste, together in a bowl. Whisk until well combined then set aside so the flavors can mingle.

    Cook the orzo per instructions; drain and rinse with cold water.

    Combine the orzo together with the cucumber, bell pepper, red onion, fresh dill, and the lemon vinaigrette; toss to coat evenly. Taste and season with sea salt and freshly cracked pepper, to taste. Top with feta cheese and serve. Enjoy.

    Side Note: If your red onion is too strong in flavor, dice it then place it in a bowl of ice water for a few minutes. It will mellow the flavor out nicely.                Approximate Nutritional Values: http://www.food.com/recipe/lemony-orzo-veggie-salad-with-chicken-432127

MEDITERREAN ORZO SALAD

        ¼ cup good quality olive oil

¼ cup fresh lemon juice 

Zest of 1 lemon  (zest before juicing)

1 tablespoon minced fresh garlic

1 teaspoon dried oregano

2 roma tomatoes, diced

Sea salt + freshly ground black pepper

½ cup sugar

2 cups orzo

½ cup pine nuts or walnuts, toasted

½ cup of golden raisins, plumped*

6 tablespoons finely chopped pitted black olives

6 tablespoons finely chopped shallots

½ cup fresh basil, cut with scissors

4 ounces feta cheese, drained and crumbled

               In a blender, combine lemon juice, lemon zest, garlic, oregano, 1 teaspoon salt, ¼ teaspoon pepper and sugar.  Blend and slowly add olive oil.

    Cook orzo according to package directions; drain.

   Place nuts in a dry small skillet and cook over medium-low heat for 5 minutes or until evenly toasted, shaking the skillet occasionally.

   Combine pasta and dressing in a medium bowl and toss to coat. Cool to room temperature, stirring occasionally. Add nuts, raisins, olives, tomatoes, shallots and basil and mix well. Add cheese and toss gently. Season with salt and pepper. Serves 12.

       *Cover raisins with water just to cover and cook on medium low heat until almost all water is evaporated. Watch carefully. Drain and cool.

__________________________________________

    Nutritional Values

    Serving Size: 1 (156 g) 

       Servings Per Recipe: 4 

       Calories 295.3 

       Calories from Fat 84

         Total Fat 9.3 g

        Saturated Fat 4.7 g

        Cholesterol 25.0 mg

       Sodium 605.7 mg

         Total Carbohydrate 42.3 g

         Dietary Fiber 5.1 g

         Sugars 2.7 g    

           Protein 12.2 g

Zucchini-Feta Pancakes Topped with Sour Cream

    Ingredients:

4 cups (1 lb) grated zucchini Salt and freshly ground black pepper 2/3 cup all purpose flour 1 tsp baking powder 1 cup crumbled feta cheese 4 large eggs, separated ½ cup thinly sliced green onions 2 Tbsp chopped parsley 3 Tbsp olive oil Sour cream, for serving

              Directions:

Put the zucchini in a fine-mesh sieve, sprinkle with 2 tsp salt, and let stand for 15-30 minutes. Squeeze out any excess liquid.

   In a small bowl, stir together the flour, baking powder, ¼ tsp pepper, and 1 tsp salt. In a separate medium sized bowl, stir together the zucchini, feta, egg yolks, green onions, and parsley. Stir in the flour mixture.

   In a clean bowl, beat the egg whites to soft peaks. Fold into the zucchini mixture.

    In a frying pan over medium heat, warm the olive oil. Drop 4 spoonfuls of batter into the pan, spreading them out slightly with your spoon so they are thin and round. Fry until crisp, about 1 1 /2 minutes per side. Transfer to paper towels, season with salt, and keep warm. Add more oil to the frying pan and fry the remaining batter. Serve topped with the sour cream.

        Makes 6-8 servings

Zucchini Fritters with Feta and Dill

    Servings: 12 Fritters

Ingredients