Easy Roasted Red Pepper-Feta Dip with Garlic "Chips"

We love to entertain...in big and small ways. Some parties beg for exquisite dishes from drinks and hors d'oeurves right on down to dessert. Most of the time, however, it is a family get together or just friends hanging out for an evening or before going out to dinner. For those times, we want it super easy.

Here is a very easy and tasty dipping chip. When you buy a package of pitas, you can make sandwiches OR some of these for snacking or entertaining.

GARLIC PITA CHIPS

Ingredients
2 pita breads
4 teaspoons olive oil
1 garlic clove, crushed
Directions
1. Heat oven to 350º F.

2. Using a small knife or kitchen scissors, cut along circumference of each pita bread to remove folded edge.

3. Combine oil and garlic in a bowl.

4. Brush each pita round with the oil and garlic mixture.

5. Stack the rounds and then cut into 8 wedges.

6. Arrange wedges in a single layer on a baking sheet and bake for 8-10 minutes until chips are golden brown.Makes 32 chips, 8 chips per serving.

Need something to serve with this?

Try ROASTED RED PEPPER DIP

1 12-oz. jar roasted red peppers, drained and coarsely chopped

1 clove of garlic

1/8 cup olive oil

1 cup crumbled feta cheese

Salt and pepper to taste

Puree 1st 4 ingredients in a food processor until smooth. Season with salt and pepper.

Cover and chill 2 hours...serve!

Now sit back and enjoy your company!

HUMMUS WRAPS

I am always on the lookout for healthy and fast lunches. When I saw this, I thought it would be great for those on the run and as a bonus it is filled with all things good. Lately I have been seeing more and more about the benefits of the Mediterranean diet. In our home we eat a lot of legumes, veggies, fish and olive oil. This type if diet is not a new thing for us and we are not fast food eaters. But, as much as I like salads, well, the same salad gets boring after awhile, so I like to try new combinations. The same goes for a sandwich. I am a big fan of wraps, and this recipe caught my eye. I plan on making this for lunch this week for the husband and myself. MMMM....I can't wait. I might even try it with the hot red pepper hummus too.

Hummus Wraps

1 Bestlife Flatout Bread Multi-Grain W/ Flax

1/4 cup Athenos Reduced Fat Feta Cheese w Basil/Tomato

1/4 cup onions, raw, sliced

1/4 cup red peppers, raw, sliced

1/4 cup diced cucumber

2 leaves of romaine lettuce

4 T Atheno's Roasted Garlic Hummus

DIRECTIONS

Makes 1 Greek hummus wrap

Spread 4 T of hummus on the bread.

Sprinkle a 1/4 cup of feta on top of the hummus.

Add all of the veggies. Roll the bread in a burrito style and enjoy!

How much easier can that get? Chop your veggies the night before and put into some zip loc bags or small containers so when you go to make these your prep work has all been done!

It's Greek To Me!

Once in awhile we love to do a Greek theme with our food. It is so tasty and healthy...kebobs with red peppers and onions, a big Greek salad, or maybe some (not so healthy!) spanikopita. I LOVE that but it can be pretty rich. Anyway, here is a nice starter for a Greek dinner. Definitely consider this recipe as more of a guideline. It works as is but is infinitely flexible should you want to use different herbs or skip something or other. Also, if your store has more than one type of feta, try it out in this. Frankly, I could stuff a pita with this stuff and be happy with it as a sandwich!!

Feta Salsa

1/2 lb. feta (cow’s milk)
2/3 cup sundried tomatoes in oil
1/2 cup pitted Kalamata olives
2 tablespoons fresh dill
3 tablespoons flat-leaf parsley
2 scallions, thinly sliced
1/4 cup olive oil
Crumble the feta into a bowl. Chop the tomatoes and olives, dill and parsley and thinly slice the scallions. Gently mix the ingredients together and drizzle with a few tablespoons of olive oil, or to taste. Delicious served with triangles of fresh pita bread.

Pasta With Summer Herbs

Since I live in the Northeast, I am unable to grow my own herbs outside all year long. But once we are past the last frost, I pack a lot of herbs in pots on my deck where I can easily get to them. For our entire growing season, I try to plan meals or sides that can take full advantage of my herb garden. In the seasons other than summer, I have to purchase my fresh herbs, but there is nothing like having your own right outside your door. Now that we are getting to our growing season, I am ready to plant and anxious to harvest! Plus, I love looking at all those pots filled with fragrant plants. Here is a nice quick meatless meal that will serve 4 or even make a good side. It is low in fat and filled with freshness. It will use some of those herbs that I love so much and get us out the door to enjoy the good weather!

Pasta with Summer Herbs

1 lb. corkscrew pasta....if you like color, use the tri-color pasta

1 cup part-skim ricotta cheese

1/4 cup crumbled feta cheese

1/2 tsp. freshly grated lemon peel

1/2 cup loosely packed fresh parsley leaves, chopped

1/2 cup loosely packed fresh mint leaves, chopped

1/2 cup loosely packed fresh basil leaves, chopped

4 plum tomatoes, chopped

Heat large covered saucepot of salted water to boiling on high. Cook pasta according to package directions.

Meanwhile, in bowl, combine ricotta, feta, lemon peel, and 1/4 tsp. each salt and freshly ground black pepper. Reserve 1/3 cup pasta cooking water. Drain pasta and return to saucepot. Stir reserved cooking water into the ricotta mixture; toss with pasta to coat. Stir in herbs and chopped tomatoes.

Feta Tuna Pockets...Not Your Everyday Tuna Sandwich

Continuing on the Middle Eastern theme, here is another nice idea for a great lunch or light summer supper. These sandwiches are made with pita bread. Pita is lower in sugar, yet satisfies those carb cravings. To make your pocket sandwich even healthier, look for whole wheat types which will add extra flavor.

Feta Tuna Pockets

1 6 oz can tuna, drained

1/2 cup chopped celery

1/4 cup chopped onions

2 Tbsp reduced fat feta cheese

2 oz. light salad dressing (such as Miracle Whip Light....I prefer the Hellman's Canola Mayonnaise)

3 Tbsp hummus

1 Tbsp chopped fresh basil

1 squeeze lemon (use the rest in a tall cold glass of iced tea)

6 6-in perforated pita pockets

In a large bowl, mix tuna, celery, onion, feta, salad dressing or mayo, hummus, basil and lemon. Lightly coat one side of each pita with olive oil or cooling spray (PAM)...try the Olive Oil PAM! Place pitas oil side down on a griddle or pan over medium heat for 30 seconds to a minute. Remove warm pitas from pan and split in half along perforation. Open pitas at tear and fill each half with the tuna salad.

Women's Health. April 2009