Mediterranean Pasta Salad

2 cups of Cellentini or Penne Pasta(uncooked)

3 large chicken breasts

1 14 oz. can of Kalamata or Burgundy Pearls olives, sliced

1 14 oz. can of artichoke hearts, chopped

1 14 oz. can of Cannelini beans, rinsed and drained

1 cup(8oz.) Caesar Dressing

1 1/2 cups Feta cheese

1 8oz. bag of fresh baby spinach

Cook up pasta. Meanwhile, chop chicken into bite sized peices and cook them in a skillet with some salt and pepper or other seasoning, until cooked through. Set aside and let cool.

When pasta is done, drain and rinse with cold water.

In a large bowl put your chicken, pasta, olives, beans and artichoke hearts. Mix up. Add Caesar dressing and mix until well blended. Then add feta and mix in. Then add the baby spinach and mix in. Top with a little more feta, serve.

Mediterranean Mini Meatloaves

I have been trying for months to create the perfect meatloaf because I have never been a fan of meatloaf. Here is the best meatloaf recipe ever created!

1 1/2 lbs. of lean ground beef

1 egg

1/2 cup of garlic herb bread crumbs

2 Tbsp of worchestershire sauce

2 Tbsp of sun dried tomato vinegarette

1/3 cup of sundried tomatoes chopped

3 cloves of garlic, minced

1/4 cup fresh basil, chopped

5-6 oz. of fresh baby spinach

2 cups of feta cheese

salt and pepper to taste

Set oven to 350 degrees F.

Put spinach in the microwave in a sealed ziplock bag for about 45 seconds or until wilted.

Put all of your ingredients(except the feta) into a bowl and mash them together until they are all very well combined. Then get a regular muffin tin and place large equal-sized balls of your meat mixture in each cup. Shape your meat into little cup/bowl shapes. Fill each one with some feta. Then push the tops of the little cups inward. Place in the oven and bake for 30 minutes.

Ground Turkey version:

Add about 1/4 cup of Extra Virgin Olive Oil

Tomato Feta Chicken

6 boneless, skinless chicken breast halves
1 15 oz. can of diced tomatoes
1 medium onion chopped

1 clove of garlic chopped
1 c. Feta cheese

1 Tbsp. olive oil

1 Tbsp. of dried Parsley
salt and pepper to taste
Serve over Brown Rice or Couscous


In a skillet over medium heat cook onion and garlic with olive oil for about 3-5min. uncovered. Then add chicken breast halves, salt and pepper to taste. Cook one side then flip chicken over and salt and pepper. Sprinkle parsley over chicken and cook 2 min. uncovered. Then top chicken with the diced tomatoes. Cook for 3 min. uncovered. With a ladel, remove 1/2c. of the liquid in the skillet(you don't need to keep this). Then top chicken with all of your feta, put the lid on and cook for 5 mins. Serve over brown rice or couscous.