Recipes for Feta Cheese Packaged in Brine Opened

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup spinach, chopped
• 1/2 cup expired feta cheese, crumbled
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. Using a sharp knife, carefully cut a pocket into each chicken breast.
3. In a bowl, combine the chopped spinach, expired feta cheese, salt, and pepper.
4. Stuff each chicken breast with the spinach and feta mixture, pressing it in gently.
5. Secure the openings with toothpicks to prevent the stuffing from falling out.
6. Heat olive oil in an oven-safe skillet over medium heat.
7. Add the stuffed chicken breasts to the skillet and cook for 3-4 minutes on each side until browned.
8. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken is cooked through.
9. Remove the toothpicks before serving.
10. Serve the stuffed chicken breasts with a side of roasted vegetables or salad.
11. Ensure the chicken is cooked thoroughly to 165°F (74°C) to ensure food safety.

Ingredients

• Feta cheese (packaged in brine, opened)
• Cherry tomatoes
• Fresh basil leaves
• Garlic cloves
• Olive oil
• Baguette

Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the baguette into thin slices.
3. Place the baguette slices on a baking sheet and drizzle with olive oil.
4. Toast the baguette slices in the oven for about 5 minutes or until they are lightly golden brown and crispy.
5. In a bowl, crumble the feta cheese and set aside.
6. Dice the cherry tomatoes and mince the garlic cloves.
7. In a separate bowl, combine the diced tomatoes, minced garlic, and chopped fresh basil leaves.
8. Drizzle the tomato mixture with olive oil and toss gently to combine.
9. Spread the crumbled feta cheese on top of each toasted baguette slice.
10. Top the feta cheese with a spoonful of the tomato mixture.
11. Serve the feta cheese and tomato bruschetta immediately.
12. Enjoy!

Ingredients

• 1 cup cooked quinoa
• 1/2 cup expired feta cheese, crumbled
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the cooked quinoa, expired feta cheese, cherry tomatoes, Kalamata olives, red onion, and parsley.
2. In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
3. Pour the dressing over the quinoa mixture and toss gently to combine.
4. Refrigerate the Greek quinoa salad for at least 30 minutes to allow the flavors to meld.
5. Serve chilled and consume within a day for optimal food safety.
6. Enjoy as a light lunch or as a side dish with grilled chicken or fish.