Greek Chicken Skewers
Serves 2
Inspired by: A Hint of Honey
Slice 2 chicken breasts into 1 inch pieces. In a bowl mix 4 tablespoons olive oil, 1 tablespoon minced garlic, 1 tsp dried oregano and salt & pepper. Place chicken breast in bowl, stir, and refrigerate for 30 minutes.
Slice the following into 1 inch chunks:
1/2 red bell pepper
1/2 green bell pepper
1/2 yellow bell pepper
and 1/2 red onion
Thread chicken and vegetables onto skewers. (If you are using wooden skewers and a grill, be sure to soak skewers in water first to prevent burning!) Discard marinade. Squeeze lemon juice over the skewers.
Grill or broil for about 5 minutes on each side. Serve hot!
371 Calories per serving
Greek Pita Pizza
Serves 4
Inspired by: Better Homes and Gardens
Preheat your oven to 400*
In a medium nonstick skillet, cook 1/2lb ground beef, 1/4 cup minced onion and 2 cloves minced garlic until meat in browned. Drain. Stir in 8 oz can tomato sauce and 1 snips of fresh rosemary until bubbly. Simmer for a few minutes.
On a baking sheet, toast 2 pita bread rounds. Bake for 4 minutes.
Top toasted bread with meat mixture, and sprinkle with 1/2 cup shredded mozzarella cheese. Bake for 3 minutes more, until cheese is melted.
Remove from the oven and top with 1/2 cup fresh spinach, 1 small chopped tomato, sliced kalamata olives and crumbled feta cheese. Slice and serve while its hot!
Nutrition:
247 calories, 18 g protien, 9 g fat, and 4 g fiber.
Grilled Stuffed Pork Chops
Serves 2 plus
Inspired by: grillingcompanion.com
Preheat your grill to medium high.
In a mixing bowl combine: 2 tablespoons fresh basil, 1 tablespoon chopped sun dried tomatoes (you may need to dehydrate if not packaged in oil) 1/4 cup crumbled feta cheese and 1/4 cup crumbled goat cheese.
Cut a pocket into each pork chop (1 pork chop per family member).
Stuff the greek stuffing mixture into each pork chop pocket. Squeeze shut.
Rub the outside of the pork chop with olive oil and salt & pepper.
Grill the pork chops for about 6 minutes on each side, lid closed.
Enjoy!
*I had a bunch of stuffing left over so I used the extra on sliced tomatoes, coated with olive oil and salt & pepper and baked for about 15 minutes on 350.
Serves 2
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!
Serves 4
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!
Serves 2
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.
My notes:
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:
http://feedingblake.tumblr.com/post/13450977174/greenoniontrick
