Jalapeno Hummus

Hummus so expensive to buy, yet so inexpensive and easy to make. It makes for a great dip or a nice roll up and it's healthy to boot. So you may want to serve this as a dip with crackers or pita chips. Also it makes a great roll up. I like to add fat free Feta, onion slices and lettuce or broccoli slaw to my tortilla roll up. Guess what I had for lunch today. Yum yum!

Jalapeno Hummus

• 1 can Goya Garbonzo beans (1 lb, 13 oz.), drained & rinsed
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/2 cup olive oil
• 1/2 cup water
• 1/3 cup pickled jalapeno slices 

Add above ingredients into a food processor and whirl for 1-2 minutes or until smooth. Refrigerate overnight to let flavors meld. Serve with crackers, pita crisps, or make a hummus roll up for lunch.

Greek Orzo Salad

If you love to eat a Greek Salad you will be in love with this one. I just crave them from time to time. Well, you can have that wonderful flavor with this refreshing pasta salad. It is very easy to make and I like how refreshing and colorful it is. I always love a make ahead dish too. Mangia!

Greek Orzo Salad

• 1 ½ cups tri-color orzo, uncooked
• 1 cucumber, about 1 ½ cup prepared
• ½ cup sliced pepperoncinis
• 1/3 cup sundried tomatoes packed in oil
• 1 cup red onion sliced into slivers
• 4 oz. crumbled Feta cheese
• ½ cup Kalamata olives

Dressing

• 2/3 cup white balsamic vinegar
• 1/3 cup extra virgin olive oil
• 1 tsp. dried oregano
• ¼ tsp. salt
• ¼ tsp. freshly ground black pepper
• ¼ tsp. garlic powder

Cook orzo pasta according to package instructions. Meanwhile peel cucumber and slice in half lengthwise, then with a tablespoon carve out seeds and discard. Then slice both halves into thin slices. Add cucumber and the following into a large bowl: slice onion, then cut sun dried tomatoes into slivers with kitchen scissors. You can buy the pepperoncinis already sliced in a jar or whole, slice them if you need to.

Mix the dressing ingredients together in a 2 cup measuring cup and whisk together well. Once orzo is cooked drain and run cool water over to cool it down and to stop cooking. Once orzo is drained well add into the large bowl and add the olives and feta, mix together well. Cover and chill for several hours or overnight.

I like to use fat free Feta, it's the only fat free cheese that I like.

Greek Salad

Dressing:

• ¼ cup extra virgin olive oil
• ¼ cup balsamic vinegar
• 1 tsp. oregano
• ¼ tsp. freshly ground black pepper
• ¼ tsp. salt
• 1/8 tsp. garlic powder

Salad:

• 2 heads of Romaine lettuce
• 2-3 roma tomatoes
• 1 cucumber
• 1 small red onion
• ½ cup feta cheese
• pepperoncini's (pickled in jar)
• Kalamata olives, pitted

In a measuring cup mix salad dressing ingredients together with a wire whisk and set aside.

Wash romaine and tear into bite-size pieces, placing lettuce into a large bowl. Pat lettuce with paper towels to absorb extra water.

Add the following as prepared. Washed and chopped roma's. Cut off about a 5 inch chunk of cucumber, peel then slice thin, reserving the rest for later use. Peel and slice onion very thin, only using about ½ of onion, reserve the rest for later use. Add feta cheese and salad dressing, toss well. You may serve as a small side salad (serves 4-5 ) or a big dinner salad (serves 2-3). Then add 2 pepperoncini peppers and a few olives on top of each salad.

I love greek salads and found myself craving them so I decided to come up with a recipe I can make at home, it is so good. Perfect for dinner on a hot day or a side with a meal. Be creative and top with grilled chicken, cooked shrimp, or tuna salad. Enjoy!