Baked Feta

 Every Sunday morning I drive down to the gas station, pick up a newspaper, and then come home and look through the grocery ads and coupons.  It's something that's become a ritual.  Mostly I'm trying to match up the coupons with what's for sale in my local grocery store.  When I can make a match this means big savings.

Now, when I mention coupons, I'm not talking about coupons for boxed or processed foods.  I'm talking about coupons for things like drinks, cheese, yogurt, milk, produce, pasta, rice, baking goods, other staples, and household goods.  Perfectly healthy things that we use and/or eat. On average I usually save about $30-$50 per grocery trip.   

For example, last week I noticed taco shells were on sale for $1.37 per box.  There was a coupon attached to the box for $1.00 off, making each box $.37 cents each.  Since taco shells are made with whole grain and only preserved with lime, I see no harm in buying this product.  Plus, we are huge fans of tacos in my house.  I bought 8 boxes of taco shells for a grand total of $2.96.  I'm a big fan of stocking up.

Speaking of stocking up, if you took a peek in my refrigerator you would notice that it's definitely stocked up on cheese. This is for two reasons.  Number one, we're total cheeseheads.  Number two, I can almost always buy cheese on sale and double my savings with coupons. 

This baked feta recipe is a great example. I found the feta on sale for $2.39 and it was also buy one get one free.  That's right.  Two eight ounce packages of feta cheese for $2.39.  You really can't pass up a good deal like that. 

Throw in some bread, a tomato, a little green pepper and you have a gorgeous baked feta appetizer that instantly transports you to Greece. This baked feta has bright clean flavors, tastes fresh and tangy, yet still satisfies that hot, bubbly, cheesy obsession we all have from time to time.  Plus, it smells downright delicious and will have everyone running into the kitchen to see what you're making.

Baked Feta

Adapted from Food From Many Greek Kitchens

by Tessa Kiros

Serves 2

7 ounces feta, crumbled

1-1/2 ounces green sweet pepper, finely sliced

1/2 small tomato, chopped

1 to 2 tablespoons olive oil

2 good pinches dried oregano

freshly ground black pepper

Preheat the oven to 400F.  Divide the feta between 2 small shallow ceramic dishes.  Scatter the green pepper and tomato. Drizzle on the olive oil, crumble the oregano in and top with a good grind of black pepper.  Bake until a bit crusty on the sides, about 20 minutes.

Disclaimer:  I'm not sharing any of this information to toot my own horn.  I just want everyone to know there are some great deals out there if you take the time to look.  If you have any tips/tricks of your own, I'd be more than happy to hear about them!

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