This is a terrific, easy to make appetizer with the wonderful flavors of Greece just shining bright. The feta cheese, lemon, cucumbers and olives are a perfect topping to the toast triangles. Fancy tasting without a ton of work !

Greek Cucumber Toasts

4 servings
158 calories per serving

4 slices light whole wheat bread, crusts removed and cut diagonally into triangles
4 t olive oil
3 oz. low fat feta cheese
1/2 t lemon juice + a few squirts extra
Kosher salt
Coarse pepper
1 small English cucumber, halved and then thinly sliced crosswise on the diagonal into 8 slices
4 pitted kalamata olives, sliced

Preheat oven or toaster oven to 450 degrees. Brush the bread pieces with the oil and bake until they are golden, about 5 minutes. Mash up the feta and mix with oil and ½ t lemon then add salt and pepper to taste. Spread the mix over the toast points and to with a slice of cucumber. Garnish with olives and then spritz with lemon juice and sprinkle with a little salt and pepper.

There’s lots of flavor packed into this sandwich ! It makes an excellent brunch or lunch meal.

Greek Lunch Sandwich

4 servings
146 calories per serving

4 Light English Muffins
1/4 c hummus
1/4 English cucumber sliced into 28 thin slices
1/4 c crumbled reduced fat feta cheese
8 thin slices of tomato
4 lettuce leaves

Toast muffin lightly and spread with 1 T hummus. Add cucumber, cheese and tomato. Top with lettuce.

This is a fantastic dish – the feta cheese brings a nice flavor and makes the dish much more special. It’s a great balanced meal in a bowl – all your protein, veggies and carbs all in one nice package.

Pork and Orzo

6 servings
373 calories per serving

1 ½ lb. pork tenderloin
1 t coarsely ground pepper
2 T oil
½ t Kitchen Bouquet (flavoring in the gravy or spice section of your market)
3 qt. water
1 ¼ c orzo
¼ t salt
6 oz. baby spinach
1 c grape tomatoes, halved
¾ c reduced fat feta cheese, crumbled
Lemon juice

Rub pepper into meat and cut into bite sized pieces then cook in oil over medium heat for 10 minutes or until no longer pink. Stir in Kitchen Bouquet and stir well. Cook pasta for 9 minutes in boiling water and then stir in spinach and cook a minute longer. Add tomatoes to the pork and cook 1 minute then add the drained orzo and finally add the feta cheese. Just before serving, splash with some fresh lemon juice.

Add a little feta cheese to an already great side and you end up with an outstanding side dish that is sure to please.

Couscous Greek Style

6 servings
190 calories per serving

1 c whole wheat couscous, uncooked
1 ¼ c water
1 c halved cucumber slices
1 large tomato, chopped
4 oz. crumbled low fat feta cheese
1 t dill weed
1/2 cup light Italian Dressing

Cook couscous in boiling water without any butter or oil. When done, cool 15 minutes and then add in the rest of the ingredients.. Refrigerate to chill.

It’s a salad in a pita ! And a mighty good one at that !

Veggie Pitas

4 servings
260 calories per serving

2 T oil
1 T vinegar
1 t grated lemon zest
1 t oregano flakes
¼ t garlic powder
¼ t onion powder
Salt to taste
1/8 t cayenne pepper
¾ c chopped romaine lettuce
½ c finely chopped tomato
½ c finely chopped English cucumber
¼ c chopped black olives
¼ c crumbled low fat feta cheese
4 6 inch pita pockets, sliced

Mix oil, vinegar, zest, oregano, garlic and cayenne. Add in all the rest of the ingredients and mix well then spoon mix into pita breads.

Serve this one on top of a bed of your favorite greens for a super lunch salad.

Black Bean and Feta Salad

6 servings
230 calories per serving

2 15 oz. cans of black beans, rinsed and drained
2 T fresh basil, chopped
4 oz. low fat crumbled feta with garlic and herbs
2 T oil
1 T lemon juice
¼ t black pepper

Mix all together and cover and chill for several hours.

Looking for a special salad ? This one has the extra special something that makes it great for entertaining and holiday meals. But it’s so easy to put together you that you’ll find yourself making it all the time !

Strawberry Feta Salad

4 servings
140 calories per serving

5 oz. baby arugula
1 c sliced strawberries
1/2 c low fat crumbled feta cheese
3 T walnuts, chopped and toasted
1/4 c balsamic vinaigrette
Salt and pepper to taste

Place the arugula on 4 separate plates – add all the other ingredients and serve immediately.

Crisp summer veggies with a twist ! The lemon, pepperoni and feta cheese add a nice Greek flair to this dish. If you have garden fresh zucchini, this tastes even better

Summer Squash Deluxe

4 servings
69 calories per serving

1 medium zucchini
1 medium yellow squash
1 medium cucumber
½ t salt
2 T sliced basil
1 T oil
1/2 t grated lemon zest
1 t lemon juice
Salt and pepper to taste
1 oz. sliced turkey pepperoni
1/4 c crumbled feta cheese

Peel the zucchini, cucumber and squash and then using a vegetable peeler, peel off thin strips or ribbons and place in a bowl When you get down to the seeds, discard the remainder. Sprinkle with salt and let sit. Whisk together basil, oil, lemon juice and lemon zest and then add to the zucchini. Heat a skillet and crisp up the turkey pepperoni and then garnish the zucchini with the pepperoni and cheese.

So different from your typical stuffed pepper – this is a great vegetarian recipe. These make a great dinner with a side salad. Or serve half a portion (1/2 a pepper) as a side.

Vegetarian Stuffed Peppers

4 servings
324 calories per serving

4 yellow bell peppers
1/2 c orzo
15 oz. can chickpeas, rinsed and drained
Pam
1 large shallot, chopped
6 oz. baby spinach, chopped coarsely
1 t oregano flakes
1 t garlic powder
1/2 c crumbled feta cheese
½ c shredded low fat mozzarella cheese
1/4 c sun dried tomatoes, (dehydrated, not the ones in oil), chopped
1 T sherry vinegar
Salt and pepper to taste

Preheat oven to 350 degrees. Take the peppers and cut them in half lengthwise. Leave the stems on. Clean out the insides (seeds and membranes) and set aside. Cook orzo according to package instructions. Heat a skillet and spray with Pam. Saute shallot for 3 minutes adding a tablespoon or 2 of water if they start to dry out. Take ¾’s of the chickpeas and roughly mash them. Add spinach to shallots and cook another minute. Add orzo, chickpeas, oregano, garlic, tomatoes, salt and pepper and heat through. Add cheese and vinegar and stir well. Spoon mix into the pepper shells. Spray a baking dish with Pam and place peppers in pan. Sprinkle with mozzarella, cover and bake 30 minutes.

Steak cooked to perfection with added Mediterranean flavors of lemon, garlic, feta cheese, and kalamata olives. What a meal !

Garlicky Mediterranean Skillet

4 servings
253 calories per serving

2 lean rib eye steaks (8 oz. each) (or similar cut)
1 ½ t oregano flakes
1 t basil flakes
½ t salt
¼ t pepper
1 T oil
3 cloves garlic, minced
4 cloves garlic each cut in quarters
2 T crumbled feta cheese
1 T lemon juice
1 T chopped pitted kalamata olives

When preparing steaks stovetop, I like to use a cast iron pan – I find it distributes heat the best and puts a nice sear on the outside of the meat. Sprinkle both sides of the steak with the oregano, basil, salt and pepper and rub into the meat. Heat oil in a skillet and cook garlic quarters 1 minute. Then add minced garlic and cook another minute then add the steaks and cook 8-10 minutes each side or until desired doneness. Remove from heat and sprinkle with lemon juice and garnish with feta and olives. Cut each steak in half before serving.