Posts Tagged ‘feta’

Yesterday I made the perfect omelette. It was restaurant quality. Here is the super simple recipe:

  • 3 egg whites
  • handful of spinach
  • sliced tomato
  • a tablespoon or 2 of feta
  1. Spray a frying pan with non stick spray.
  2. Crack the egg whites into the pan so they cover the bottom of a large pan.
  3. Let the egg whites cook and crackle until they are almost cooked through, add salt and pepper before the egg is all the way cooked.
  4. Once the egg white is just about cooked, flip it like a pancake so the other side can be sure to get cooked it there were any raw parts left.
  5. Place the spinach, feta and tomatoes on one side of the flat egg white and fold in half.
  6. Serve with whole wheat toast or on it’s own! Sometimes I add salsa to this and it’s delicious!


Yesterday included a trip to spinning at 6am, school, and a staff meeting after school. I then came home and whipped up a simple dinner of broccoli, mushrooms, baked tofu and whole wheat cous cous. Then Brady and I did laundry and stuff while watching the Biggest Loser Finale and Jersey Shore.

Has anyone seen Jersey Shore? A lot of people at his office and on the radio were talking about it so we had to see what we were missing out on. Talk about crazy!

🙂 I just missed my morning trip to the gym because it’s rainy/snowy and freezing so I am hoping to force myself to go after school. We’ll see.


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Back to food blogging. I can’t believe it’s already Wednesday! When you don’t get home until Monday night and then you have conferences last night until 8pm, it goes quickly. I have a night off tonight and then conferences again tomorrow night until 8pm – yuck! At least they will all be done by next week, which is only a 1 1/2 day week because I have a doctor’s appt. and we get off for Thanksgiving on Tuesday!

So…. Monday night, about an hour or so after getting back from the airport, my girlfriends Kelly and Bethany came over for dinner. (I tried to take pictures of them, but they were not having it.)

Bethany brought these gorgeous flowers and some soft, yummy, gooey brownies for dessert! Kelly brought an amazing spinach artichoke dip and Stacy’s multigrain pita chips, plus wine for her and B and sparking grape juice for me! How thoughtful they both are! The sparkling grape juice was so good, I had forgotten what it tasted like! Both were very much appreciated! *Sorry Mrs. Prasser, I still have your dish! I will make sure it is safe and hold it hostage until Kelly comes back to visit!


For dinner I decided to try something new! I wanted to make salmon and I wanted to use a POM I had in the fridge so I set out to create a new recipe, which I entered in the POM recipe contest. Here are a few of the key ingredients:


Pomegranate, pumpkin butter and balsamic vinegar. The glaze I mixed up to cover the salmon was:

POM Pumpkin Butter Salmon

  • 1/3 c. POM arils, crushed with back of a spoon
  • 3 tbsp. balsamic vinegar
  • 3 tbsp. pumpkin butter
  • 1 tbsp. pure maple syrup
  • salt and pepper

I coated the salmon and threw it in the oven for 15-20 minutes at 450.

Then I got to work on the salad. The salad included:

  • organic spring mix
  • organic baby spinach
  • 1/2 chopped pear
  • 1/3 c. POM arils
  • 1/4 c. crumbled feta
  • a handful of toasted walnuts


It was super easy because I had just run to the store to load up on ingredients!

I enjoyed my wine glass full of sparkling grape juice. It was really really good! 🙂


Just in case you get a craving…you know what you are looking for…

Kelly’s amazing spinach artichoke dip


With salmon and salad I served a bowl of quinoa and baked broccoli. The broccoli was done by placing fresh broccoli on a cookie sheet with a little olive oil and salt and pepper, then baking it for about 15 min. at 450.

Sorry, these pictures are a little out of order. Here is the final salmon salad presentation. It was super easy and very flavorful! It went great with the many flavors in the salad. Let me know if you give it a try.




I think I ate my brownie so fast that I didn’t even consider taking a picture. Sorry! Can’t wait for girls night again!

Pregnancy Nutrition Tip:

Don’t eat fish more than twice a week. Make sure servings are not large and fish is on the low mercury list. Just a few types of fish that are safe to eat twice a week while pregnant: shrimp, scallops, salmon, and tilapia. For a detailed list, check out the article I wrote for the Examiner: Mercury in fish

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My Eat, Drink and Be Vegan cookbook was the inspiration for this meal. I was going to make the chimichangas but I got to hungry to wait for them. Here is what I did:

Tomato Lentil Sauce

  • 2 can crushed tomatoes
  • 1 c. lentils
  • handful of sliced basil
  • 1 c. water
  • salt and pepper
  • garlic powder
  1. Mix all ingredients together and simmer until as thick as desired.

Assemble the rest of the wraps:

  1. Steam broccoli
  2. Open can of corn
  3. Cook brown rice as directed – I use boil in a bag because it’s quick and easy
  4. Cook zucchini with a little seasoning until browned
  5. Wrap all veggies with sauce and feta in a whole wheat wrap.
  6. Dig in!!

I went back for seconds on the fillings! So excited for leftover in my lunch!



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There are lots of occasions that give me a chance to make dinner for other people. From hosting people at our house, to taking dinner when a loved one is lost or a new baby is born, I love cooking for other people. I usually find it easiest to cook when people are coming to my house, but this meal challenges my original thought.

I took dinner to the cutest family, who live down the street and just had a baby girl! I wanted to make something they could reheat and that would travel easily, so this meal fit perfectly!

Chicken Feta Artichoke Orzo – a variation of the shrimp-artichoke- orzo


  • 1 can of diced tomatoes
  • 1 can of artichoke hearts – quartered
  • 1 lb. orzo
  • 2 grilled chicken breasts
  • 1 container of reduced fat feta cheese
  • garlic, salt and pepper, italian seasonings, basil, etc.
  1. Put the can of tomatoes and artichokes (with all of their juice) into a pan to simmer.
  2. Add seasonings if your prefer.
  3. Boil water and cook orzo as directed.
  4. While things are cooking, chop up the grilled chicken into small pieces
  5. When orzo is done, drain but don’t rinse, and add tomato/artichoke mixture, plus chicken and 3/4 container of feta.
  6. Stir until mixed. Top with remaining feta!

*This can easily be reheated!


Bread to go: Fresh French bread, sliced and buttered with herb butter (italian seasonings, garlic, s+p, stirred into room temp. butter)

Wrapped in foil for easy reheating!

Spinach – Wheatberry – Goat Cheese – Cranberry salad


Just like it sounds! I put the walnuts in a bag for them to add in case of allergies!

🙂 Super simple to make and take!!

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Farmer’s Market Quinoa

  • 1 c. quinoa cooked as directed
  • 1 can chickpeas
  • 15 baby carrots – cut into pieces
  • 1 zucchini cut into pieces
  • 1 ear of corn – raw, kernels cut off the cob
  • balsamic salad dressing
  • reduced fat feta cheese
  1. Make quinoa as directed.
  2. While quinoa is cooking, cut carrots, zucchini and corn.
  3. Open can of chickpeas and drain liquid from can.
  4. When quinoa is done cooking add all veggies to the quinoa. You can keep the dish like this for a day or so before serving and then you can serve cold or heat up.
  5. Right before serving, drizzle as much dressing as desired on dish and add feta.
  6. Sprinkle with salt and pepper!
  7. Enjoy!

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I adapted this recipe from 101 Cookbooks and it turned out great!!


  • 1 block extra firm tofu
  • 6 small cucumbers, or 3 big cucumbers
  • 1 tsp. olive oil
  • 2 tbsp. lemon juice
  • salt and pepper
  • garlic salt
  • feta cheese

Here is the step by step:

1. Cut your block of tofu into small cubes.

2. Spray a pan with foil and sprinkle tofu with salt, pepper, and garlic salt.

3. Bake at 400 for about 30 minutes or until browned.


4. While tofu is baking, cut up the cucumber and mix with lemon juice and olive oil.


5. Add tofu to the cucumbers once it has cooled.


6. Toss with feta just before serving!


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Last night was a busy one! I came home from Cleveland and went to Costco and Kroger to stock up on things for the weekend. This weekend Brady’s cousin is getting married and all of his extended family is coming to Columbus. Some of them are staying with us and some at his great aunt’s house and some at his parents. We have the rehearsal dinner tonight then the wedding tomorrow morning. Then the wedding/reception tomorrow. Later, we are having a cookout at our house.

As everyone knows, I LOVE to have people over for dinner or whatever but for some reason I hadn’t thought about the fact that having everyone over meant 20 people for dinner. This didn’t really phase me, it just meant a big trip to the store with a detailed list. I decided to go with the classic cookout theme for the menu:

  • Janelle’s salsa and chips
  • veggies and hummus
  • hamburger, hot dogs and veggie burgers
  • Napa salad
  • watermelon
  • healthy cheese potatoes (party potatoes)
  • relish tray
  • homemade ice cream cookie sandwiches for dessert

After the extreme shopping trip to 3 stores, I came home around 8:30pm. Brady was still in Dallas, so I was on my own for dinner. I decided I really needed to clean out the fridge to make room for all of the things I just bought, which is how dinner came to be.

  1. I found some leftover quinoa and mushrooms/onions/zucchini in the fridge.
  2. I heated that up and broiled some asparagus I just picked up at the store.
  3. Then I chopped some fresh tomatoes.
  4. I filled a bowl with fresh spinach.
  5. Then I threw it all together with a little fat free feta.

That resulted in a delicious veggie dinner and a clean fridge!


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