I make the very same, BLACK BEAN, RICE AND FETA SALAD posted by skeip. It is from the pkg of ATHKOS Traditional Feta cheese. It is my summertime bring a side dish standby as he is right-everyone loves this. It is easy to double the recipe. I also add sliced black olives and lots of fresh cracked pepper. Linda & peppi- thanks for posting the Greek style Pasta with Shrimp-DH suggested one of my "famous" pasta dishes for dinner tonite~LOL~I'll give you the credit! I'll probably add some hot pepper flakes to the oil or use hot chili oil to add a little heat. Here is a Pork Chop recipe I made recently-it is delicious. (Looks harder then it is) I subbed Greek fat free yogurt for the cream cheese. Pork Chops Stuffed with Feta and Spinach Cooking Light Pork Chops Stuffed with Feta and Spinach Lee Harrelson; Jan Gautro Yield: 4 servings (serving size: 1 pork chop) Ingredients * Cooking spray * 4 garlic cloves, minced and divided * 1/2 teaspoon salt, divided * 1/4 teaspoon freshly ground black pepper, divided * 5 sun-dried tomatoes, packed without oil, diced * 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry * 1/4 cup (1 ounce) crumbled reduced-fat feta cheese * 3 tablespoons (1 1/2 ounces) block-style fat-free cream cheese * 1/2 teaspoon grated lemon rind * 4 (4-ounce) boneless center-cut loin pork chops, trimmed * 2 tablespoons fresh lemon juice * 2 teaspoons Dijon mustard * 1/4 teaspoon dried oregano Preparation Preheat broiler. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; saut� 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; saut� until moisture evaporates. Remove from heat; stir in cheeses and rind. Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork. Arrange pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Combine remaining 2 garlic cloves, juice, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn pork. Brush remaining mixture over pork; broil 2 minutes or until done. Nutritional Information Calories: 232 (33% from fat) Fat: 8.6g (sat 3.4g,mono 3.1g,poly 0.7g) Protein: 32.1g Carbohydrate: 7.2g Fiber: 2.8g Cholesterol: 73mg Iron: 2.5mg Sodium: 640mg Calcium: 186mg David Bonom, Cooking Light, APRIL 2007 Here is a link that might be useful: Feta stuffed pork cops

i'd also like to add these. i had asked a similar question once and copied several recipes then. still haven't tried them out but each one had real potential for us. Feta from the Forum Greek Feta Casserole (Joyce 9/17/01) ¾ C macaroni 1 egg, lightly beaten ½ C feta cheese ¼ C milk ¾# ground lamb/pork 8 oz tomato sauce ¼ C chopped onion ½ tsp cinnamon more feta for the topping Cook the pasta. In a bowl, mix the egg, feta and mil. Add the cooked pasta. Spread the mixture into a small casserole dish. Brown the meat in a frying pan with oniondrain. Stir in tomato sauce, cinnamon and salt and pepper. Spread the meat mixture over the pasta and sprinkle with more feta. Bake at 350 for 30 minutes. (The following recipes all came from the same poster but I am missing the page he/she started writing on, so I dont know who posted these. Perhaps "they" are still around and will step forward to claim their recipes!) Greek Lasagna 1# ground sirloin ¼ C butter 2 T tomato paste ½ tsp salt ¼ tsp pepper ¾# feta 2 tsp parmesan cheese 2 ½ T cream cheese 6 eggs, beaten 1# ziti, cooked and drained Brown the meat with the butter and tomato paste. Add salt and pepper. Add the remaining ingredients, except eggs and pasta. Let the mixture cool completely. Add the eggs and stir in the ziti. Grease a 13 x 9 pan and pour in the mixture. Bake at 350 for an hour or until lightly browned. Feta Cheese Biscuits 3 C flour 3 tsp baking powder ¼ tsp salt 1 T sugar ¼ C shortening ½ C milk 2 eggs, beaten 1 C feta 1 egg yolk Stir flour, baking powder, salt and sugar into a bowl. Cut in the shortening using a pastry blender, until it has the consistency of meal. Pour milk and eggs into the flour mixture, slowly. Add the crumbled cheese. Turn out onto a floured surface and knead lightly. Roll to desired thickness and cut with a round cutter. Use the egg yolk to paint the top of the biscuits. Bake on a cookie sheet at 425 for 20 to 25 minutes. Feta Herb Spread 2# plain yogurt 1 garlic clove ½ tsp salt ¼ tsp pepper 1 C feta 1 T olive oil 2 tsp fresh parsley, chopped 1 tsp dried oregano Drain yogurt in a cheesecloth-lined sieve in the refrigerator overnight. Mash the garlic clove with the salt and pepper. In a large bowl, combine the yogurt, garlic paste, feta, oil, parsley and oregano. It will keep, covered and refrigerated, for up to 4 days. Chicken, Feta and Pepper Heroes 1# boneless, skinless chicken breast, cut into thin strips 3 T olive oil, divided 2 tsp Tabasco ½ tsp salt ½ tsp ground cumin 1 red bell pepper, seeded and cut into strips 1 green bell pepper, seeded and cut into strips ½ C feta 4 hero rolls Heat 1 T oil in a 12" skillet over medium high heat and cook the chicken until well browned, stirring frequently. Stir in Tabasco, salt and cumin. Remove from heat and put into a medium bowl. Heat 2 T oil in the skillet over medium heat and cook the pepper strips until tender crisp, about 5 minutes. Stir the chicken mixture in with the pepper and divide this among the 4 hero rolls, and sprinkle the feta on top. Feta, Cucumber and Spinach Pita Sandwiches 1 C plain, nonfat yogurt 1 garlic clove, minced ¼ tsp cayenne pepper 1 C coarsely chopped cucumber ¼ C chopped, drained oil-packed sun-dried tomatoes 2 T chopped green onion 2 T chopped fresh mint 1 T red wine vinegar 1 tsp olive oil 6 oz package of baby spinach 2/3 C of feta (about 3 oz) 4 pita breads, cut crosswise in half Mix yogurt, garlic and cayenne in a small bowl and season with salt and pepper. Can be made a day aheadcover and chill. Mix cucumber, sun-dried tomatoes, green onion, mint, vinegar and oil in a large bowl. Stir in spinach and feta. Preheat the oven to 350. Wrap the pita breads in foil. Place in the oven for about 10 minutes. Fill the pita halves with cucumber mixture. Spoon some yogurt dressing into each pita half. Serve, passing the remaining yogurt dressing separately.

We go to a friend's house every year for a huge breakfast - potluck, lots of stuff! They are vegetarian...she always has her fabulous vegetarian paella, and other friend brings soup. I have been bringing jkom51's BIL's roasted red pepper and feta quiche. I have also brought (veggie) meatballs in chili sauce with grape jelly. I think a noodle kugel is a great idea; dense, packed carbs. I'm also intrigued by a 'breakfast' casserole - eggs, morningstar sausage, etc. French toast. etc. OK confession time (isn't that what YK is about?) I don't fast. I fasted for two years when I was a kid and gave it up. It didn't connect for me as a 'a central theme of atonement and repentance - repentance includes both sins against God and one's fellow man'. I try to live my life in such a way that my behavior won't require me to apologize to my fellow human beings for my actions/behaviors. If I do something wrong, I apologize as soon as I can - I can't see waiting for that one day a year in September to do so. As an agnostic - I apologize to God for being a 'service escape artist'. Sitting through hours and hours of Medieval liturgical prayer makes the action-oriented Labor Zionist in me NUTS. It really doesn't help that I understand the Hebrew, LOL. When the ritual directors call asking for ushers, I am SO there! So on Yom Kippur, you will find me in the synagogue preschool, helping the fasting teachers cut up snack for the little kids. I'm at my friend's house in the afternoon helping her set-up her own food for her guests, and when they arrive, giving them plates of food so they can immediately refresh themselves. And in that spirit - if I have offended ANYONE on this board, whether actively with my tongue in cheek/perverse humor or by passively by neglect, I ask for your forgiveness. Please let me know, if you wish, what I have done/not done, and I will own it and try to make amends! G'mar hatimah tovah - may you have a good, final inscription - and shanah tovah, happy new year, to my MOT and forum friends!

jkom, you're right, this ones a keeper! I have a horrible camera, horrible photography skills - but here's a of the end result. Thanks for sharing!