Spinach Penne Salad

from Taste of Home, Jun/Jul 2012

Easy and tasty, also. 



INGREDIENTS

Salad
1 pkg (16 oz) whole wheat pasta
1 pkg (6 oz) baby spinach
3 medium chopped tomatoes
3/4 crumbled feta cheese
1/2 cup sliced Greek olives (I didn't have any, so I added avacado instead. Yum)
4 green onions, thinly sliced

Vinaigrette

1/2 cup olive oil
1/2 cup white wine vinegar
1/3 cup grated Parmesan cheese
1 T Dijon mustard
2 garlic cloves, minced
1 t dried oregano
1/4 t salt
1/4 t pepper

1.  Cook pasta.  Drain and rinse. Drain again.

2.  In a small bowl, whisk vinaigrette ingredients.  In a large bowl, combine pasta, spinach, tomatoes, feta, onions and olives.  Add vinaigrette; toss to coat.  Serve immediately. 

Parmesan/Greek Yogurt Baked Chicken

 via feedingmytemple.com

 Easy peasy.  Tasty.

 INGREDIENTS:

• 4  boneless skinless chicken breasts
• 1 5 ounce container 0% plain Greek yogurt
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon seasoning salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper

 DIRECTIONS: 

1. Preheat oven to 375 degrees. Spray baking dish with non-stick cooking spray.
2. Combine yogurt, Parmesan cheese, and seasonings.
3. Spread over chicken breasts. Bake for 45 minutes, or until chicken is cooked through and topping is browned. Serve immediately.