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Feta, spinach, zucchini, feta, feta. Need I say more?
1. Preheat the oven to 350ºF. For the crisps, spread the torn pita bread on a baking sheet and lightly coat with the butter spray. Sprinkle with a pinch of dried rosemary and sea salt. Bake for 10-15 minutes, or until golden brown and crispy.
2. Meanwhile, cook the quinoa according to package directions. Add a bit of the butter spray to a skillet and cook the zucchini over medium heat for 2-3 minutes, then add the spinach. Remove from the heat the spinach has just wilted. Season with a pinch of salt and pepper.
3. Stir the quinoa and spinach/zucchini mix together and set aside to cool a bit. Stir in the Greek yogurt, a bit of lemon zest, and a pinch of salt and pepper. Top with feta cheese and eat with the warm pita crisps.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!