3 ways to use bargain feta and spinach

1

July 28, 2010 by Ashlee Clark Thompson

I have a problem buying in bulk. 

There are five bottles of salad dressing in my refrigerator to prove it. 

If something is on sale that I use often, I will buy at least two of that product. This often leaves me with stuffed cabinets, a full refrigerator and a looming deadline to cook the sale items before they spoil. 

 This was the case recently after a trip to Aldi. I bought a huge bag of fresh spinach leaves for $1.88 (not sure of the exact size, let’s just say pretty friggin’ big) and two small tubs of feta cheese for $4. 

After a little experimenting, I figured out how to incorporate these bargain foods into breakfast, lunch and dinner. Here are the recipes and meals I created or adapted to efficiently make use of a couple of great grocery deals. Plus, these recipes are fairly easy and quick. 

Breakfast: Egg-white omelet with spinach and feta 

  

Pair with a glass of OJ.

 

 

Separate three eggs. Whisk the egg whites and set aside. Spray cooking spray of your choice in a medium pan over medium heat. While pan heats, tear a small handful of fresh spinach leaves into medium-sized pieces (man, I like everything medium). Place spinach into pan, let simmer for a couple of minutes. Pour egg whites into pan. Let cook. When eggs are nearly done, sprinkle in feta cheese. 

Lunch: Walnut cranberry spinach salad (courtesy of The Boyfriend) 

The salad is paired with coleslaw (top right) and grilled catfish.

 

 

Put a hearty handful of spinach into a bowl. Top with chopped walnuts, dried cranberries, chopped pieces of a Granny Smith apple (or whatever kind you have on hand) and feta cheese. Drizzle with light raspberry vinaigrette. If you have it available, pair with a piece of grilled fish. 

Dinner: Spaghetti and pesto turkey meatballs (adapted from this AllRecipes listing) 

Heck, yes. My favorite dish of the post.

 

 

Mix together a pound of ground turkey, two tablespoons of basil pesto, one teaspoon of garlic powder, 1/2 cup of feta, 1/2 cup of unseasoned bread crumbs and a cap full of Mrs. Dash basil/garlic/tomato blend. Form mixture into about 15 2-inch diameter meatballs. Place meatballs on wire rack in a baking dish. Bake at 350 degrees for 30 minutes (or however long it takes for your oven to cook them) 

While meatballs cook, prepare half a package of spaghetti according to package directions. In a large saucepan, heat a jar of your favorite spaghetti sauce. 

When meatballs are done, drop them in the sauce. Cover and cook for about 10 minutes. Mix drained spaghetti noodles with the sauce and meatballs. 

While the noodles, sauce and meatballs mingle for a few minutes, throw two hearty handfuls of spinach into a bowl. Mix with slices of red onion, tomato and carrots. Top with light balsamic vinaigrette. 

Eat and enjoy. 

  

Do you have a feta cheese and spinach recipe? Share in the comments.

One thought on “3 ways to use bargain feta and spinach

  1. […] have been pretty good this year. I’m eating my vegetables. I’m working out again. And I started a new job that allows me to give back to the people […]

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