Tag Archive: Feta


Tonight we had the burgers I prepared the night we had the Mediterranean Naan Pizza.  All that fresh spinach, feta, and black olives inspired me!  I bake my burgers, since I’m always cooking for a crowd.  It definitely beats standing over a hot stove.

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3 lb. ground chicken (makes 8 large burgers)

1 egg

1/2 can pitted black olives, chopped

1/3 c. crumbled feta

1/2 c. chopped fresh spinach

1/3 c. (or more, if it’s still too wet and sticky) Italian seasoned panko bread crumbs

Combine all ingredients and refrigerate 30 minutes or overnight.

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Approximately 45 minutes before you want to serve these, prepare a baking sheet by covering with foil and spraying it with coconut oil.  Preheat oven to 375F

Form meat mixture into patties.

Bake for 30 minutes.  Turn heat up to 450, and cook 5 minutes more to brown the burgers.

I’ve made a lot of burgers in my day, and these just might be my favorite!

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Pizza without tomatoes?  How about garlic naan bread topped with amazing Mediterranean ingredients?  These were delicious and easy to make.  I also mixed up a batch of Mediterranean burgers for another night!

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8 garlic naan bread

2 lb. ground chicken

1 container hummus (we like Boar’s Head)

1 can pitted black olives

1/2 seedless cucumber

1 bag baby spinach

1/3 c. crumbled feta cheese

Olive oil for drizzling

Preheat oven to 400 F.

Brown ground chicken in a large skillet and break up into small pieces.  Remove from heat, and stir in hummus.

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Prepare two large baking sheets by covering them with foil and spraying with coconut oil.

Lay out naan and bake 4-5 minutes to crisp it up.

Meanwhile, chop spinach and slice olives and cucumber.

Topped crisped naan with hummus mixture.

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Add toppings – olives and cucumbers first, then spinach, and finish off with feta.

Drizzle with olive oil and bake 15-20 minutes.

 

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6 Perdue thin sliced chicken breast pieces

1 small container feta cheese

1/2 c. cooked onions, peppers and mushrooms (or other leftover veggies)

1-2 c. Mango Baja Chipolte Sauce (Lawry’s Baja Chipolte and equal parts mango puree)

Spread half of the sauce in a 13 x 9 baking dish.

Lay out chicken cutlets.

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Top with Feta cheese.

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Top with leftover cooked veggies.

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Roll up and place in prepared baking dish.

Spoon remaining sauce over chicken pieces.

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Sprinkle with remaining feta cheese.

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Bake at 350 for 30 minutes.

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We had this with a brown rice cous cous and veggie mixture.

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5 Perdue chicken breast cutlets

4 oz. organic feta

1/2 c. pico de gallo

1/2 c. vinaigrette salad dressing (I used Greek)

Spray 13 x 9 baking dish

Cut feta into 5 pieces.  Roll in chicken cutlets and place in baking dish.

Spoon pico de gallo over pieces.

Pour dressing over pieces.

Bake 350F for 35-40 minutes.

I served this with an Orzo salad that was a little on the sweet side, so the sweet and salty contrast was good!

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