Inspired by: I can’t remember where I found this one!
In a small bowl, mix together 2 tablespoons Greek yogurt, 2 tablespoons lemon juice, 1 teaspoon red wine vinegar, 3 tablespoons olive oil, 4 cloves of minced garlic, 1 teaspoon oregano, and 1 teaspoon dill. Stir well. Add 1 shredded chicken breast-we used leftovers, simply seasoned with salt and pepper. Stir until all the chicken is coated. Stick in the fridge from 30 minutes to 4 hours.
Slice 1/2 cucumber into half slices. Slice a dozen grape tomatoes in half. Finally slice 1/2 red onion into small slices.
To build your gyro: Add a spoon full of chicken, cucumber, tomatoes, and red onion onto your pita bread. (I found that using the pita pockets worked well!) Enjoy!
Inspired by: Pinterest
In a large bowl combine:
1 diced medium cucumber
1 pint halved grape/cherry tomatoes
1 14 ounce can chickpeas, drained
1/2 cup chopped pitted kalamata olives
1/2 small minced red onion
a dash of parsley
1 chopped romaine heart
Whisk together 3 tablespoons olive oil, 3 tablespoons red wine vinegar and 1 minced garlic clove. Pour over salad, and let stand for about 5 minutes to let flavor blend. Toss and top with 4 ounces feta cheese crumbles!
Inspired by: Ikea 365 meals
Preheat your oven to 355’ (don’t use convection on this one)
Cook 1/2 cup wild rice, following instructions on packet.
Heat 2 tablespoons olive oil in a pan, and add 1 minced clove of garlic. Pan fry 3 oz scallions, and 1 diced yellow bell pepper. Stir in the drained rice, 3 oz crumbled feta cheese, 4 tablespoons cream, and 1 egg yolk. Season with salt and pepper.
Wash and cut in half 2 red bell peppers. (Remove the seeds too) Fill with the rice mixture and put in an oven proof dish. Add 1/2 cup vegetable stock to the bottom of the dish. Top the peppers with a little crumbled feta.
Cook in the oven for about 30 minutes.
This takes about 45 minutes to do. About 600 calories and 19 grams of protein.
These are just so delicious. I paired these with a Greek salad.
Check out this tip on scallions: