Recipes for Feta Cheese Crumbles Commercially Packaged Unopened Package

Ingredients

• 2 cups ripe tomatoes, diced
• 1 cup expired feta cheese crumbles
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and halved
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• Salt and black pepper to taste

Instructions

1. In a large bowl, combine the tomatoes, feta cheese crumbles, red onion, olives, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
3. Pour the dressing over the salad and toss gently to coat all the ingredients.
4. Let the salad sit for 10-15 minutes to allow the flavors to meld together.
5. Serve chilled and enjoy!

Ingredients

• 1 cup expired feta cheese crumbles
• 1/2 cup Greek yogurt
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• Salt and black pepper to taste
• Pita bread or crackers, for serving

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the feta cheese crumbles, Greek yogurt, minced garlic, lemon juice, olive oil, dried oregano, red pepper flakes, salt, and black pepper.
3. Transfer the mixture to a small baking dish and spread it evenly.
4. Bake for 15-20 minutes or until the dip is hot and bubbly.
5. Remove from the oven and let it cool for a few minutes.
6. Serve warm with pita bread or crackers.
7. Enjoy!

Ingredients

• 1 package of commercially packaged unopened feta cheese crumbles
• 12 large mushrooms
• 2 cloves of garlic, minced
• 2 tablespoons of olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Clean the mushrooms and remove the stems.
3. In a bowl, combine the feta cheese crumbles, minced garlic, olive oil, salt, and pepper.
4. Stuff each mushroom cap with the feta cheese mixture.
5. Place the stuffed mushrooms on a baking sheet.
6. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and slightly golden.
7. Garnish with fresh parsley and serve hot.