Make Healthy Meals

1 package dry pasta
1 can sliced black olives, drained
1 (6.5 ounce) jar artichoke hearts, drained and quartered
8 ounces feta cheese, crumbled
3 cloves garlic, minced
4 tablespoons olive oil
1 tablespoon red wine vinegar
1 red bell pepper, diced
salt, ground black pepper to taste

Cook pasta according to package directions. Drain and place in large bowl.

Toss pasta with olive oil, vinegar, pepper and salt. Add the rest of the ingredients and continue to toss. Store in refrigerator until ready to serve.

Editor’s Note:

You can make this a bit fancier by adding in kalmata olives, either whole or sliced.

8 cups spinach leaves or mixed greens
1/4 medium red onion, diced
1-2 pears, sliced
1 cup sweetened dried cranberries
1/2 cup pecans
3/4 cup crumbled feta cheese
1/2 to 1 cup balsamic vinaigrette salad dressing, or to taste

Place spinach or other greens in bowl. Add onion, pear slices, pecans and feta cheese. Pour dressing over and mix.

Editor’s Note

You can mess with this salad freely. Change the dried cranberries to dried cherries, for example. Try different vinaigrette flavors. Use grated mozzarella rather than feta. Have fun.

1/2 cup extra virgin olive oil
1/2 cup white balsamic vinegar
1 clove crushed garlic
1/2 tsp oregano
1 teaspoon honey Dijon mustard
1 pinch salt
ground black pepper to taste

Combine olive oil, white balsamic vinegar, garlic, oregano, and mustard powder in a small bowl. Add salt and pepper to taste.

Editor’s Note

If you love garlic, add more! If it’s too tangy, add honey.

1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon white sugar
2 tablespoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1 teaspoon salt
1/2 teaspoon red pepper flakes

1/4 cup preferred vinegar
2/3 cup olive oil Read the rest of this entry »