Greek Style Spicy Calamari (Kalamaria Kaftera)

I love Calamari, and when I saw this recipe I had to have it.  Unfortunately unbreaded calamari is difficult to find in Atlanta.  Then D had to make a trip to Restaurant Depot, so he bought a box of frozen calamari, and I was happy.

It's squid. I liked it. It was chewy, but when is it not.  We would have again.

Greek Style Spicy Calamari (Kalamaria Kaftera) 

Photo by ALB

From Greek Boston
Serves 3 big servings

Ingredients 
2 tablespoons Greek olive oil
2 pounds fresh calamari, cleaned and cut into small rings
1 large onion, halved and sliced thin
4 medium tomatoes, peeled (optional) and chopped
2 cloves garlic, minced
1 1/2 cups chopped, fresh parsley
1 teaspoon dried thyme
3 bay leaves
1 teaspoon red pepper flakes
2 1/2 cups dry white wine (I bought Pinot Grigio but D said next time to buy Chardonnay)
1 teaspoon tomato paste, mixed with two tablespoons water
1 teaspoon sea salt
1/4 teaspoon black pepper

Instructions on How to Prepare Greek Spicy Calamari 
Add the oil to a large Dutch oven or soup pot and heat over medium. Add the calamari and onion and saute together for two minutes. Add the onions, garlic, parsley, thyme, bay leaves, and red pepper and saute for another minute. Add the white wine, tomato paste, sea salt, and pepper and stir together with a wooden spoon. Cover the pot and raise the heat to medium-high. Bring the mixture to a boil and then lower the heat to medium-low. Simmer the calamari for about 60 minutes. Remove the bay leaves and serve immediately. This tastes great when served with slices of Greek bread!

9 Smart Points (my additions/subtractions at 3 servings) - Cheese not included

Greek Bowl with Meatballs over Couscous

D found this recipe on my pinterest page.  There's a meme about the blogs getting to the point and not telling us their life stories and covering the page with ads.  I could hear D having words with his phone with this website.

I'm glad he stuck it out though.  It was good.

Greek Bowl with Meatballs over Couscous

Photo by ALB

Adapted from Life Tastes Good

Yield: 4 Servings
Prep Time: 15 mins.
Cook time: 15 mins.
Total time: 30 mins.

Ingredients
Yogurt Sauce
1 cup Non-fat Plain Greek yogurt
1/4 cup grated cucumber
4 garlic cloves, minced
1 teaspoon extra virgin olive oil
1 tablespoon fresh dill
1/4 teaspoon Kosher salt or to taste
1/4 teaspoon freshly cracked black pepper
1 tablespoon fresh lemon juice

Meatballs
1 pound 93%/7% beef
1/4 cup dry Italian breadcrumbs
1 large egg
2 tablespoons chopped fresh flat-leaf Italian parsley
4 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon Kosher salt
1/4 teaspoon freshly cracked black pepper

Cucumber Tomato Salad
1 cup finely diced cucumbers
1 cup grape tomatoes, halved
1/2 cup finely diced red onion
1 tablespoon chopped flat leaf Italian parsley
salt and pepper to taste

Couscous
1 cup water
1 teaspoon butter
1 cup uncooked couscous
Juice of 1/2 a lemon
salt and pepper to taste

Topping
4 TBSP Feta cheese
Freshly chopped parsley for garnish

Instructions
Combine Greek yogurt with grated cucumber, garlic, olive oil, dill, salt, and pepper. Mix in 1 tablespoon fresh lemon juice and stir to combine. Give it a taste and adjust the flavors to your liking. Cover and refrigerate until ready to serve.

Preheat the oven to 425°F. In a large mixing bowl, combine 1 pound ground beef, breadcrumbs, egg, Italian parsley, garlic, ground cumin, salt, and cracked black pepper. Mix well to combine and then form into 16 meatballs. Place them on a lightly greased baking sheet and bake in the pre-heated oven for about 10 minutes or until cooked through and no longer pink inside. Cooking time will vary depending on the size of your meatballs.

While the meatballs are cooking, dice cucumbers, tomatoes, red onions, and flat leaf parsley and combine in a serving dish. Salt and pepper to taste.

When the meatballs are cooked through, remove them from the oven to rest.

While the meatballs are resting, bring water, butter, and salt to a boil in a medium saucepan. Add 1 cup couscous, cover, and remove from the heat. Let stand for 4 minutes and then fluff with a fork. Squeeze the juice of 1/2 a lemon into the couscous and adjust the salt and pepper to your liking.

Assemble: Spoon 1/2 cup couscous into each of 4 serving bowls. Top with about a 1/4 cup of the tomato cucumber salad and 4 meatballs. Sprinkle on a tablespoon of Feta cheese (or as much as you like) and drizzle with yogurt sauce. Garnish with freshly chopped parsley and enjoy!


11 Smart Points (my additions/subtractions at 4 servings)

Easy Greek Salmon Bowls

D took one for the team with this dish, and I'm glad he did.  I loved it.  The salmon, tomatoes, and green beans (all things he doesn't like) just had me going, "MMM, MMM, MMM."  He ate half and then went and got a Clif Bar.

He only made 2 servings since we knew we wouldn't be in town after that evening.  I would have again.  It'll probably be when he goes out of town by himself.

Easy Greek Salmon Bowls

Photo by ALB

Active Time: 20 Mins
Total Time: 20 Mins
Yield: Serves 4 (serving size: 1 salmon fillet, 3/4 cup quinoa mixture, and 1 1/3 cups vegetables)

Heart-hero salmon teams up with protein- and fiber-forward quinoa to fill you up; spinach delivers a hit of iron, while green beans and cucumber up the veggie count. Great warm or at room temperature, this also makes a standout packed lunch.

Ingredients
4 (5-oz.) skin-on salmon fillets
Cooking Spray
1/2 teaspoon dried dill
1/2 teaspoon dried oregano
1 teaspoon kosher salt, divided
4 tablespoons olive oil, divided
1 (8-oz.) pkg. haricots verts
3 cups packed baby spinach leaves, finely chopped
1 1/2 cups cooked quinoa
1/2 cup chopped fresh flat-leaf parsley
1/4 cup fresh lemon juice
1 teaspoon honey
2 cups halved grape tomatoes
2 cups chopped English cucumber
1/4 cup crumbled feta cheese

Preparation
Step 1: Sprinkle salmon with dill, oregano, and 1/4 teaspoon salt. Use Cooking Spray in a large nonstick skillet over medium-high. Add salmon, skin side up, to skillet; cook 2 to 3 minutes per side for medium. Set aside.

Step 2: Fill a large bowl with ice water. Cook haricots verts according to package directions; place in ice water until completely cool, about 1 minute. Pat dry.

Step 3: Toss together spinach, quinoa, and parsley in a bowl. Whisk together lemon juice, honey, and remaining 1/4 cup oil in a small bowl. Add 1/4 cup lemon dressing to spinach mixture; toss to combine.

Step 4: To serve, spoon 3/4 cup spinach mixture into each of 4 bowls. Arrange 1/2 cup tomatoes, 1/2 cup cucumber, and 1/3 cup cooked haricots verts in each bowl. Drizzle with remaining dressing; sprinkle with remaining 3/4 teaspoon salt. Top each bowl with 1 flaked salmon fillet and 1 tablespoon feta cheese.

Nutritional Information
Calories: 527; Fat: 29g; Sat fat: 5g; Unsatfat: 24g; Protein: 39g; Carbohydrate: 29g; Fiber: 7g; Sugars: 8g; Added sugars: 1g; Sodium: 683mg: Calcium: 16% DV; Potassium: 21% DV

Cooking Light, November 2018

8 Smart Points (my additions/subtractions at 4 servings)

Roast Chicken with Bacon, Tomatoes, and Green Chiles

Sunday Dinner has become a thing in our house.  It's not really fancy, but the meals take a little longer to cook or they seem more involved.  Anytime you mention a whole chicken, I think of it as an all day task, even if it isn't. Anyway, D and I saw this recipe and decided to have it.

I would like to know where to buy a 3 pound whole chicken. The first Kroger didn't have any whole chickens, and the second one had a small one coming in at 6.5 pounds.  This is why we got more than 4 servings.  Also if anyone knows how to figure out Weight Watcher Points for a whole chicken, without having to weigh it before and post carcass, that would be nice.  (Read the points at the bottom carefully... I didn't include the chicken).

So the chicken... yum. It was a bit salty, so cut that back, but overall very tasty.

We had with rice. (pic below was with kale and butternut squash)

Roast Chicken with Bacon, Tomatoes, and Green Chiles

Photo by ALB

Servings 4 (or more)
Author Homesick Texan

Ingredients
1 tablespoon kosher salt (cut back to 1/2 TBSP_
½ teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon New Mexican red chile powder (used regular)
1 (3- to 3 ½-pound) whole chicken (used a 6.5 pound chicken)
2 slices uncooked bacon
½ medium yellow onion, diced
4 cloves garlic, minced
1 (10-ounce) can diced tomatoes and green chiles and its juices (the fancy name of Rotel)
Cilantro, for garnishing
Cooked rice, for serving
Lime wedges, for serving

Instructions
Preheat the oven to 400°F. Mix together the salt, pepper, oregano, cumin, and chile powder until well combined.

To butterfly the chicken, with kitchen shears or a sharp knife cut the backbone from the chicken (reserving it for another use, such as stock). Flatten the chicken at its breast bone and place on a plate. Season the chicken all over on both sides (getting under the skin on the breasts and thighs), then let it rest as you cook the bacon and aromatics. (If you’re organized, you can also season the chicken then refrigerate it uncovered for up to 24 hours.)

Take a large cast-iron skillet, and cook the bacon on medium heat, turning once, until just beginning to crisp and the fat has rendered, about 7-10 minutes. Remove the bacon from the skillet. Pour off 1 tablespoon of the bacon fat into a bowl, then refrigerate. (This is too cool it off a bit but you’ll soon be using it again.)

Leaving the rest of the bacon fat in the skillet, add the onions and while occasionally stirring cook until fragrant and tender, about 3 minutes. Add the garlic and cook for 30 more seconds.

Turn off the heat. Chop the bacon, then stir it into the skillet along with the tomatoes and green chiles. Spread the reserved, refrigerated bacon fat on the chicken breasts under the skin, then place the butterflied chicken, breast side up, on top of the tomatoes.

Slide the skillet in the oven and cook uncovered until the skin is browned and the juices run clear, about 50 minutes, or when a thermometer inserted in the thigh reads 165° F.

Remove from the oven and let it rest for 10 minutes before serving. Cut the chicken into pieces then garnish with cilantro and serve with the tomato-bacon pan drippings, cooked rice, and lime wedges.

1 Smart Points (my additions/subtractions at 4 servings WITH NO CHICKEN)

Greek Tortellini Pasta Salad

I made this, so you know it was pretty easy to make.  I made some changes from the original recipe because I hate olives.  And I put in the whole artichoke can because what am I going to do with a partial can of artichokes?

D and I both liked it.  Of course, I can eat my weight in Tortellini.  But for a quick filling meal, this is a good one.

Greek Tortellini Pasta Salad

Photo by ALB

Greek Tortellini Pasta Salad with zesty Greek lemon dressing, fresh veggies, and hearty tortellini pasta will be your go-to potluck and dinner side dish!

adapted from lecremedelacrumb.com
Prep time: 15 mins
Total time: 15 mins
Serves: 6 2 Cup servings

Ingredients
1 pound cheese tortellini pasta (either fresh, or dried - cooked according to package's instructions) (used 20 oz Buitoni)
1 cup grape tomatoes, halved
1/2 red onion, diced
1 large cucumber, peeled and chopped
1 14oz can artichoke hearts, roughly chopped
11 oz chicken breast, sauteed with salt and pepper (eyeballed that)
1/2 cup crumbled feta cheese
1/3 cup packed fresh basil leaves, finely chopped (that whole tub that you get from Kroger)

Greek Dressing
1/3 cup extra virgin olive oil
1/3 cup apple cider vinegar
6 cloves of garlic garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
2 teaspoons sugar
1 tablespoon dijon mustard
1/2 teaspoon salt, or to taste
black pepper, to taste
juice of 1/2 lemon

Instructions
Combine all dressing ingredients in a jar, cover and shake well.

In a large bowl combine tortellini, tomatoes, onions, cucumbers, artichoke hearts, olives, feta cheese, and basil. Pour dressing over the top, then toss to combine.

Serve immediately OR cover and refrigerate up to 6 hours before serving.

15 Smart Points (my additions/subtractions at 6 servings)

Steak, Feta, and Olive Quesadillas

D made these the other night.  Of course, he took out the olives.

He thought the spinach was over-powering.  I thought it was fine.  Again, we agreed we need a higher quality feta than Kroger brand. Overall we would both have again.  We had with a spinach/egg salad.

Steak, Feta, and Olive Quesadillas

Photo by ALB

Yield: Serves 4 (serving size: 4 wedges and 1 tbsp. yogurt)
Time: 25 minutes
Veg Out: Substitute sliced cremini mushrooms for the steak and add an extra cup of spinach to the filling for a vegetarian main.

We first tried a Mexican-Italian quesadilla mash-up with pizzadillas—quesadillas with melty mozzarella and a marinara dipping sauce. Now we head to the Mediterranean with a steak, feta, and olive quesadilla filling and a dollop of cool Greek yogurt on top. Instead of layering meat, vegetables, and cheese inside the tortilla, we make one filling of steak and vegetables to save time. Be careful not to overstuff the tortillas or they may fall apart in the pan. This recipe is also great for entertaining: Serve the wedges on a platter with a side of yogurt and a “salsa” of chopped cucumber, tomato, red onion, and parsley.

Ingredients 
2 tablespoons extra-virgin olive oil, divided (used 1 TBSP)
12 ounces sirloin steak, thinly sliced
1 cup chopped fresh spinach (about 1 1/2 oz.)
1 1/2 ounces 1/3-less-fat cream cheese
1 ounce feta cheese, crumbled (about 1/4 cup)
12 Castelvetrano olives, chopped (didn't use)
4 (8-in.) whole-wheat tortillas (used OLE Xtreme Wellness Tortillas)
1/4 cup plain 2% reduced-fat Greek yogurt (used Opadipity Greek Cucumber Greek Dill Dip)

Preparation
Heat 1 tablespoon oil in a large skillet over medium-high. Add steak; cook 5 minutes or until browned. Add spinach, cream cheese, feta, and olives; cook 2 minutes. Remove steak mixture from pan.

Wipe pan clean with paper towels. Spoon about 1/3 cup steak mixture evenly over half of each tortilla. Fold tortillas in half over filling. Add 1 1/2 teaspoons oil to pan. Place 2 quesadillas in pan; cook 3 minutes on each side or until browned. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining 2 quesadillas. Cut each quesadilla into 4 wedges. Serve with yogurt.

Nutritional Information as written
Calories 346; Fat: 18.2g; Satfat: 5.4g; Monofat: 10.2g; Polyfat: 1.3g; Protein: 23g; Carbohydrate: 20g; Fiber: 1g; Cholesterol: 59mg; Iron: 2mg; Sodium: 672mg; Calcium: 118mg; Sugars: 1g; Est. added sugars: 0 g

Cooking Light, August 2017

8 Smart Points (my additions/subtractions at 4 servings)

Tahini-Marinated Chicken Thighs with Cucumber-and-Tomato Salad

We had this awhile ago.

I'll admit I don't remember much except that I liked it.  Because I was really excited about it for lunch the next day. Somehow I remember that. So we'll have again.

Tahini-Marinated Chicken Thighs with Cucumber-and-Tomato Salad

ACTIVE TIME: 20 mins
TOTAL TIME: 8 hrs, 20 mins
YIELD Serves 4 (serving size: 2 chicken thighs, 1/2 cup salad, and 1/2 cup rice)

If you thought tahini functioned mainly as a condiment, you’ll love it in a marinade—it makes the chicken buttery tender without an overwhelming amount of sesame flavor in the finished dish. It also helps the chicken char nicely on the grill. The chopped salad is inspired by the Israeli original, usually stuffed into pita pockets with shawarma (slow-grilled meat) and drizzled with tahini sauce. We reserve some of the tahini mixture from the marinade for topping the finished dish. You can also substitute couscous, cooked bulgur, or toasted whole-wheat pita wedges for the rice. V

Ingredients
CHICKEN:
1/4 cup tahini (sesame seed paste), well stirred
3 tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons olive oil
3 tablespoons water
1 tablespoon finely chopped fresh rosemary
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon crushed red pepper
1 garlic clove, finely grated
1 small shallot, finely grated
8 skinless, boneless chicken thighs (about 1 1/2 lb.)
Cooking spray
1/2 teaspoon kosher salt

SALAD:
1 1/2 cups chopped cucumber
1 1/2 cups chopped tomato
1 cup coarsely chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 tablespoon fresh lemon juice
1 teaspoon olive oil
1/4 teaspoon kosher salt
2 cups hot cooked brown rice (used white)

Preparation
To prepare chicken, combine first 10 ingredients in a bowl. Place 1/4 cup tahini mixture in a small bowl; reserve. Place remaining tahini mixture and chicken in a large ziplock plastic bag; seal, turning to coat chicken. Refrigerate 8 hours or overnight.

Preheat grill to medium (350°F to 450°F). Coat grill grate with cooking spray. Remove chicken from marinade; discard marinade. Sprinkle chicken with salt. Arrange chicken on grill grate; cover and cook 4 minutes on each side or until done. Arrange chicken on a platter; drizzle with reserved 1/4 cup tahini mixture.

To prepare the salad, combine cucumber and next 6 ingredients (through 1/4 teaspoon salt) in a bowl; toss gently to combine. Serve cucumber salad with chicken and rice.

NUTRITION INFORMATION
Calories: 448; Fat: 18.6 g; Satfat: 3.5 g; Monofat: 9 g; Polyfat: 31 g; Protein: 39 g; Carbohydrate: 31 g; Fiber: 4 g; Cholesterol: 160 mg; Iron: 4 mg; Sodium: 544 mg; Calcium: 76 mg; Sugars: 3 g; Est. Added Sugars: 0 g

Cooking Light, MAY 2017

13 Smart Points (my additions/subtractions at 5 servings)

Greek Chicken Nachos

So this was a slightly different take on nachos.  I helped D make it. Overall it was good, and I liked it.  We both thought the chicken should have a bit more spice on it (he sauteed chicken with Greek Seasoning...didn't buy a rotisserie).

We would still have again.

Greek Chicken Nachos

Photo by ALB

ACTIVE TIME: 24 mins
TOTAL TIME: 33 mins
YIELD: Serves 6 (we got 4)

Ingredients
3 (6-in.) whole-wheat pitas
Cooking spray
2 1/2 tablespoons extra-virgin olive oil, divided (used 2 TBSP, where was the division supposed to be)
2 tablespoons red wine vinegar
1/4 teaspoon black pepper
4 cups shredded romaine lettuce
1 cup grape tomatoes, halved lengthwise
1 cup chopped English cucumber (used a regular one)
10 pitted kalamata olives, halved lengthwise (Didn't use)
8 ounces skinless, boneless rotisserie chicken breast, shredded (about 2 cups)
3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup)
2 ounces feta cheese, crumbled (about 1/2 cup) (used reduced fat)
2 tablespoons coarsely chopped fresh oregano

Preparation
Preheat oven to 400°F.

Split each pita in half horizontally into rounds. Coat cut sides of pitas with cooking spray. Cut each pita half into 8 wedges. (It was actually easier to cut into quarters, then cut horizontally and then cut two more times to get the 8 wedges). Arrange half of wedges, cut side up, on a baking sheet lined with foil. Bake at 400 for 8 minutes or until browned; remove from pan. Repeat procedure with remaining wedges. Cool 10 minutes.

Combine oil, vinegar, and pepper in a medium bowl, stirring with a whisk. Add lettuce, tomatoes, cucumber, and olives; toss to coat.

Arrange all pita chips on foil-lined baking sheet so they overlap. Top with chicken, mozzarella, and feta. Bake at 400°F for 3 minutes or until cheese melts. Top with lettuce mixture and oregano. 

Nutritional Information (from CL with no substitutions/6 servings)
Calories: 343; Fat: 13.8 g; Sat fat: 4.5 g; Mono fat: 6.7 g; Poly fat: 1 g; Protein: 22 g; Carbohydrate: 35 g; Fiber: 4 g; Cholesterol: 51 mg; Iron: 3 mg; Sodium: 553 mg; Calcium: 219 mg; Sugars: 3 g

13 Smart Points (my additions/subtractions at 4 servings)

Cooking Light, December 2016

Gyro Meat Loaf with Tzatziki Sauce

I have been wanting meat loaf for a few weeks, and found this recipe.  D said he would make it.
It was supposed to be made with store-bought Tzatziki Sauce, but it was quicker to just make it then go hunt however many stores to find it.

It was lamb with spinach and cheese.  How could it be bad?  We had it with Greek Potatoes (2 baking potatoes, sauteed with Greek Seasoning, salt, and pepper, and some vinegar.

We will have again.

Gyro Meat Loaf with Tzatziki Sauce

A spin on a classic meat loaf, I love this because I can sneak spinach in on my meat-and-potatoes family. Serve it with Greek-style potatoes or a Greek salad. I also get to make a whole other meal the next night with the leftovers—gyros.

Photo by ALB

Adapted from A Taste of Home
TOTAL TIME: Prep: 20 min.; Bake: 55 min. + standing
MAKES: 8 servings

Ingredients

Sauce:
Adapted from allrecipes.com

1 (8 ounce) containers plain yogurt
1 cucumbers - peeled, seeded and diced
1 tablespoons olive oil
3 TBSP lemon juice
salt and pepper to taste
1 tablespoon chopped fresh dill
6 cloves garlic, peeled

Adapted from A Taste of Home
Meat Loaf
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup dry bread crumbs
1 small onion, finely chopped
2 large eggs, lightly beaten
1/4 cup crumbled feta cheese
2 teaspoons dried oregano
1-1/2 teaspoons garlic powder
1/2 teaspoon salt
1 pounds ground lamb
1 pounds ground beef, 90/10
1 cup refrigerated tzatziki sauce

Directions 
In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

Preheat oven to 350°. In a large bowl, combine the first (meat loaf) eight ingredients. Crumble lamb/beef over mixture and mix well. Shape into a loaf and place in a greased 11x7-in. baking dish.

Bake, uncovered, 55-60 minutes or until no pink remains and a thermometer reads 160°. Let stand 15 minutes before slicing. Serve with tzatziki sauce.

Freeze option: Securely wrap and freeze cooled meat loaf in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf; reheat on a greased shallow baking pan in a preheated 350° oven until a thermometer inserted in center reads 165°. Yield: 8 servings.

Pita Sandwiches with Grilled Beef and Lemon-Tahini Sauce

So Weber.com, send the Recipe of the Week every Friday.  It was odd they sent one the day I was craving hummus and Greek Food.  I sent the recipe to D and he said ok.

We tweaked a couple of things because we weren't going to buy bulger just for this recipe.  So we decided to use breadcrumbs.  He used really lean beef, so he added an egg, to keep the patties together.  Overall, it was really good and I would gladly have again.

We had with a Greek Salad.


Pita Sandwiches with Grilled Beef and Lemon-Tahini Sauce

Photo by ALB

Recipe adapted from Jamie Purviance, from Weber.com

Serves: 4
Prep time: 25 minutes
Grilling time: 9 to 11 minutes

Ingredients
Patties
1/3 cup bread crumbs
1 egg
1 pound lean ground beef
1/2 yellow onion, about 8 ounces, minced or grated
2 tablespoons finely chopped fresh Italian parsley leaves
2 tablespoons chopped fresh chives
1-1/2 teaspoons chopped fresh thyme leaves
1-1/4 teaspoons kosher salt
3 garlic cloves, minced or pushed through a press
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon freshly ground black pepper

Sauce
1/2 cup plain fat-free Greek yogurt
1/4 cup tahini
4 teaspoons fresh lemon juice
1 medium garlic clove, minced or pushed through a press
1/4 teaspoon kosher salt

1 medium cucumber, peeled and thinly sliced crosswise
1/2 cup thinly sliced red onion
4 whole pita pockets (standard size)
Added tomato

Preparation
1. Mix all the patty ingredients, and then gently form eight patties of equal size in an oval shape, each 2½ to 3 inches wide and about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.

2. In a small bowl whisk the sauce ingredients until smooth and the tahini is thoroughly incorporated.

3. Prepare the grill for direct cooking over high heat (450° to 550°F).

4. Grill the patties over direct high heat, with the lid closed, until cooked to medium doneness (160°F), 8 to 10 minutes, turning once. During the last minute of grilling time, toast the pitas over direct heat until slightly puffed (making them easier to stuff), turning once.

5. Cut the pitas crosswise in half and place a dollop of the sauce inside each. Then add a patty, cucumber slices, and onion. Top with additional sauce and serve right away.

Nutrition Facts (from MyFitnessPal)
Amount Per Serving
Calories: 557; Total Fat: 23 g; Saturated Fat: 6 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Trans Fat: 0 g; Cholesterol: 123 mg; Sodium: 830 mg; Potassium: 460 mg; Total Carbohydrate: 49 g; Dietary Fiber: 6 g; Sugars: 11 g; Protein: 38 g

Spinach and Feta Chicken Burgers

So this recipe caught my eye.  One, cilantro is hard to come by since Mexican Cilantro is not being sold at the moment.  Two, I had no idea what Halloumi was, and three, Feta just is delicious.

So I showed D and he said ok.  He made it.  I won't lie, my picture isn't that great, but life happens.  The flavors were really good together.  It was messy.  Everything was just good.  We had with a cauliflower "tabbouleh" from Whole Foods, that I would not recommend but that is another issue.

I didn't rebuild the calories to check the accuracy.

I would have again.

Spinach and Feta Chicken Burgers (aka Spanakopita Burgers) with Grilled Halloumi, Roasted Red Peppers and a Spinach and Feta Sauce

Photo by ALB

From Closet Cooking

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Ingredients
FOR THE SAUCE:
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup feta, crumbled
2 cups fresh spinach, coarsely chopped
2 tablespoons dill, chopped
2 tablespoons lemon juice
salt and pepper to taste

FOR THE BURGERS:
1 pound ground chicken (or turkey)
2 cups fresh spinach, coarsely chopped
1/4 cup feta, crumbled
2 cloves garlic, grated
2 green onions, chopped
2 tablespoons dill, chopped
salt and pepper to taste
4 buns, optionally toasted or grilled
1 cup spinach
8 ounces halloumi, sliced
1 tablespoon lemon juice
2 roasted red peppers, cut into 4 pieces

Directions
FOR THE SAUCE:
Melt the butter in a small sauce pan over medium heat until frothy, mix in the flour and cook until a light golden brown, mix in the milk and simmer until it thickens, add the feta and cook until it melts, mix in the spinach, dill and lemon juice, season with salt and pepper and remove from heat when the spinach wilts.

FOR THE BURGERS:
Mix the chicken, spinach, feta, garlic, green onions, dill, salt and pepper, form into 4 patties, oil the grill, heat to medium high and cook the patties, about 4-5 minutes per side.

Grill the halloumi slices, about 2 minutes per side, and hit them with the lemon juice.

Assemble the burgers and enjoy!

Nutrition Facts
Calories 720, Fat 41g (Saturated 21g, Trans 0.3g), Cholesterol 243mg, Sodium 1324mg, Carbs 37g (Fiber 2g, Sugars 11g), Protein 50g

Greek Chicken Penne

I think I found this on Pinterest from Sharon.  I think.

I figured it would be covered in olives, but when I saw they weren't even an ingredient I was like, "Woohoo!"  So D made it.   I don't know what kind of mood we were in but we both thought it would be really good if you took out the pasta and the chicken and threw everything else into a food processor with some cream cheese and it would make an awesome dip.

But with the chicken and the pasta, it was really good too.  Will have this one again.  And maybe even the dip.

Greek Chicken Penne

It’s hard to believe a recipe this speedy could create such fresh, mouthwatering Mediterranean flavors.

Prep/Total Time: 25 min.
YIELD:5 servings (we got 4)
Serving Size: 1.5 Cups

Photo by ALB

Ingredients
2-1/2 cups uncooked penne pasta
1 pound boneless skinless chicken breasts, cubed
1/2 cup chopped red onion
2 garlic cloves, minced
1 tablespoon olive oil
2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped
1 large tomato, chopped
1/2 cup crumbled feta cheese
3 tablespoons minced fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
Fresh oregano, optional

Directions
1. Cook pasta according to package directions.

2. Meanwhile, in a large skillet, cook the chicken, onion and garlic in oil over medium heat for 4-5 minutes or until chicken is no longer pink. Stir in the artichokes, tomato, cheese, parsley, lemon juice, oregano, salt and pepper; heat through.

3. Drain pasta; toss with chicken mixture. Garnish with oregano if desired. Yield: 5 servings.

Nutritional Facts
431 calories, 21 g fat (5 g saturated fat), 56 mg cholesterol, 568 mg sodium, 36 g carbohydrate, 3 g fiber, 26 g protein.

From Taste of Home

Lemon-Pepper Chicken Thighs With Farro Salad

So the chicken in this recipe needs some (a lot) of tweaking.  It was pretty much just chicken cooked in the oven.  As in, at one point, I thought about getting barbecue sauce to give it some flavor, but I didn't want to offend D.  And then he said he thought the chicken was boring.  So there's that.

The Salad on the other hand was really good. Of course, we didn't use farro, because I didn't want to spend time in the grocery store looking for farro.  So we used couscous.  I think if I were to have this again, I would use boneless chicken thighs so I could cut them up and put them in the salad.

That seems the way to go with this, because I want the salad again.

Lemon-Pepper Chicken Thighs With Farro Salad

Hands-On Time: 40 minutes
Total Time: 60 minutes
Serves 4

Photo by ALB

Ingredients
1 cup whole-grain farro (used 3/4 C of couscous because that's what we had)
kosher salt and black pepper
2 tablespoons olive oil
8 bone-in, skin-on chicken thighs
1 tablespoon lemon zest, plus 2 tablespoons fresh lemon juice
1 bunch asparagus (about 1 pound), trimmed and cut into 1 1/2-inch pieces
4 radishes, cut into wedges
3 ounces Feta, crumbled (about 3/4 cup)
1/4 cup torn mint leaves (used basil)

Directions
Heat oven to 400° F. Cook the farro in a large pot of boiling salted water until tender, 20 to 30 minutes. Drain and transfer to a large bowl.

Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the chicken with the lemon zest and ¼ teaspoon each salt and pepper. Brown the chicken in batches, 4 to 6 minutes per side. Transfer to a rimmed baking sheet; reserve the skillet. Roast the chicken until a thermometer inserted in the thickest part of a thigh registers 165° F, 18 to 22 minutes.

Add the asparagus to the drippings in the skillet and cook over medium-high heat, tossing occasionally, until just tender, 3 to 5 minutes. Transfer the asparagus to the bowl with the farro, along with the radishes, Feta, lemon juice, mint leaves, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper; toss to combine. Serve the chicken with the farro salad.

Nutritional Information (using original recipe)
Calories: 659; Fat: 36 g; Sat Fat: 11 g; Cholesterol: 159 mg; Sodium: 968 mg; Protein: 48 g; Carbohydrate: 37 g; Sugar: 4 g; Fiber: 6 g; Iron: 5 mg; Calcium: 146 mg

Real Simple, May 2013

Orzo Salad With Zucchini and Feta

So I saw this recipe on Pinterest.  It was a side, but it had a little bit of calories for what I like in a side, so I thought we should add chicken in it, double the serving size and call it a main dish.  I showed D this and he agreed.

We both liked it. He said it was easy.  We both agreed as a side, it would be good with chicken, and is a different take on pasta salad.  We would have it again.

Orzo Salad With Zucchini and Feta

Photo by ALB

Serves 8
Hands-On Time: 15m
Total Time: 25m

Ingredients
8 ounces orzo (1⁄2 box)
3 tablespoons olive oil
3 tablespoons white wine vinegar
1/2 teaspoon crushed red pepper
kosher salt and black pepper 1 1/4 pounds small zucchini (3 to 4), cut into thin half-moons
8 ounces Feta, crumbled (2 cups)
1/4 cup chopped fresh dill
Added 1lb. chicken thighs cut in 1-inch piecees, sauteed with 1 tsp Greek Seasoning

Directions
1. Cook the orzo according to the package directions. Drain and run under cold water to cool.

2. Meanwhile, in a large bowl, combine the oil, vinegar, red pepper, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the zucchini and let marinate, tossing occasionally, for 20 minutes.

3. Add the orzo, Feta, and dill to the zucchini mixture and toss to combine.

Make-ahead tip: Make the salad (without the dill) up to a day in advance; refrigerate.

Nutritional Information (without Chicken)
Calories 230; Fat 12g; Sat Fat 5g; Cholesterol 25mg; Sodium 503mg; Protein 8g; Carbohydrate 24g; Sugar 3g; Fiber 1g; Iron 1mg; Calcium 152mg

Real Simple, June 2010

Chicken Sausage Gyros

I made this the other night for me and D.  Quick, simple, tasty.
We had with Pan-roasted Potatoes.

Chicken Sausage Gyros

Posted By: Quilting Barbie
4 ServingsPrep/Total Time: 20 min.

Ingredients
1 package (12 ounces) fully cooked spinach and feta chicken sausage links or flavor of your choice, cut into 1/4-inch slices (used roasted red pepper/chicken sausage links)
1 cup (8 ounces) reduced-fat sour cream
1/4 cup finely chopped cucumber (used 1/2 Cup)
1-1/2 teaspoons red wine vinegar (used this and then more to taste)
1-1/2 teaspoons olive oil
1/2 teaspoon garlic powder (used 1 tsp)
4 whole wheat pita breads (6 inches)
1 plum tomato, sliced
1/2 small onion, thinly sliced (cooked these with the sausage)
Added feta since the sausage didn't have any

Directions
In a large skillet coated with cooking spray, cook sausage (and onion)over medium heat until heated through.

Meanwhile, in a small bowl, combine the sour cream, cucumber, vinegar, oil and garlic powder.

Serve chicken sausage on pita breads with tomato, onion and cucumber sauce.

Yield: 4 servings (1 gyro with 1/4 cup sauce)

Nutrition Facts
418 calories, 15 g fat (6 g saturated fat), 75 mg cholesterol, 873 mg sodium, 42 g carbohydrate, 5 g fiber, 27 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1-1/2 fat.

Taste of Home 2012

Greek Chicken Bread Salad

So I was supposed to make this, but a football game at a friend's house made me get home late.  D made it instead.  He said it was easy.  Both of us liked it a lot.  He said it was more flavorful for dinner than lunch.

Would make again...especially because the rest of the bread was used Vietnamese Chicken Sandwiches.We had with Olive-Almond Green Beans.

Greek Chicken Bread Salad

Photo by ALB

Yield: Serves 4

Ingredients

3 ounces cubed French bread baguette, crust removed
Cooking spray
1 tablespoon chopped fresh oregano

3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
2 teaspoons minced garlic
2 teaspoons grated lemon rind
1/8 teaspoon crushed red pepper
1 pound skinless, boneless chicken breast halves
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
3 cups chopped romaine lettuce
1 cup sliced red bell pepper (about 1 large)
1/2 cup sliced pepperoncini peppers
1.5 ounces feta cheese, crumbled (about 1/3 cup)

Preparation
1. Preheat broiler to high.

2. Place baguette cubes on a baking sheet; coat with cooking spray. Broil 2 minutes or until edges are browned, turning once.

3. Reduce oven temperature to 425°.

4. Combine oregano and next 5 ingredients (through crushed red pepper) in a large bowl, stirring with a whisk; set aside.

5. Heat a large ovenproof skillet over medium-high heat; coat pan with cooking spray. Sprinkle chicken evenly with black pepper and salt. Place chicken in pan; cook 4 minutes on each side or until browned. Place pan in oven, and bake at 425° for 10 minutes or until chicken is done. Remove pan from oven. Let chicken stand 5 minutes; slice thinly across the grain.

6. Add bread cubes, lettuce, bell pepper, pepperoncini peppers, and feta to bowl with oregano mixture; toss well. Place about 1 1/3 cups salad on each of 4 plates. Top each serving with about 3 ounces chicken.

Nutritional Information
Calories: 325; Fat: 14.2g; Saturated fat: 3.4g; Monounsaturated fat: 8.2g; Polyunsaturated fat: 1.5g; Protein: 30.5g; Carbohydrate: 18g; Fiber: 1.9g; Cholesterol: 75mg; Iron: 2.2mg; Sodium: 562mg; Calcium: 88mg

Cooking Light JANUARY 2013

Mediterranean Grilled Chicken

So D made this. It was really good. He let it refrigerate 24 hours.

Will have again.

We had with Orzo with Spinach and Feta.

Mediterranean Grilled Chicken

Photo by ALB

Cooking the chicken with the skin on renders it tender and flavorful. Serve the skewers of eggplant, tomatoes, onions, bell peppers, and zucchini - the key ingredients of Provence's ratatouille. To prepare the skewers, brush vegetables with olive oil, sprinkle with salt, and grill for 6 minutes, turning once.

YIELD: 6 servings (serving size: 1 chicken breast half)
COURSE: Main Dishes

Ingredients

6 bone-in chicken breast halves (about 3 pounds)
3 tablespoons Rosemary-Garlic Rub (below)
6 rosemary sprigs
6 thyme sprigs
1/2 teaspoon freshly ground black pepper
Cooking spray

Preparation
Loosen skin from chicken by inserting fingers, gently pushing between skin and meat. Rub 3 tablespoons Rosemary-Garlic Rub evenly over breast meat. Place 1 rosemary sprig and 1 thyme sprig between skin and meat of each breast half. Gently press skin to secure. Cover and refrigerate 4 hours.

Prepare grill.

Sprinkle chicken with pepper. Place chicken, skin sides down, on grill rack coated with cooking spray. Grill 25 minutes or until done, turning occasionally. Discard skin before serving.

Note: Store cooked chicken in refrigerator for up to 2 days.

(Totals include Rosemary-Garlic Rub)

Nutritional Information
Calories: 167; Calories from fat: 10%; Fat: 1.9g; Saturated fat: 0.5g; Monounsaturated fat: 0.5g; Polyunsaturated fat: 0.4g; Protein: 34.3g; Carbohydrate: 1g; Fiber: 0.1g; Cholesterol: 86mg; Iron: 1.2mg; Sodium: 151mg; Calcium: 28mg

Cooking Light AUGUST 2002

Rosemary-Garlic Rub

YIELD: 1/4 cup (serving size: about 1 teaspoon)
COURSE: Sauces/Condiments

Ingredients
2 tablespoons chopped fresh rosemary
2 tablespoons plain fat-free yogurt
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 teaspoon minced fresh thyme
1/4 teaspoon salt
3 garlic cloves, crushed

Preparation
Combine all ingredients.

Note: Store the rub in the refrigerator for up to 3 days.

Nutritional Information
Calories: 3; Calories from fat: 0.0%; Fat: 0.0g; Saturated fat: 0.0g; Monounsaturated fat: 0.0g; Polyunsaturated fat: 0.0g; Protein: 0.2g; Carbohydrate: 0.6g; Fiber: 0.1g; Cholesterol: 0.0mg; Iron: 0.0mg; Sodium: 41mg; Calcium: 8mg

Cooking Light AUGUST 2002

Tzatziki Chicken Salad

So D made this. I'm pretty sure it was very easy. We had with flat bread instead of pita chips.

The taste was a little on the plain side...but for leftovers the flavors melded more. Next time I would add feta. D added tomatoes.

Tzatziki Chicken Salad

We made a classic Greek sauce of creamy yogurt and cucumber for the base of this tangy salad.

YIELD: Serves 4 (serving size: about 2/3 cup salad and 1/2 cup chips)
HANDS-ON:16 Minutes
TOTAL:16 Minutes
COURSE: Main Dishes, Salads

Ingredients
2/3 cup plain 2% reduced-fat Greek yogurt
1/4 cup finely chopped red onion
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh dill
3/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cucumber, seeded and shredded
1 garlic clove, minced
2 cups shredded skinless, boneless rotisserie chicken breast
3 ounces multigrain pita chips (used flatbread)
Added tomatoes

Preparation

1. Combine first 8 ingredients in a medium bowl, stirring with a whisk. Add chicken; toss to coat. Serve with pita chips.

Nutritional Information
Calories: 230; Fat: 7.5g; Saturated fat: 1.5g; Monounsaturated fat: 1.4g; Polyunsaturated fat: 2.1g; Protein: 23g; Carbohydrate: 18.7g; Fiber: 2.1g; Cholesterol: 53mg; Iron: 1mg; Sodium: 569mg; Calcium: 60mg

Cooking Light APRIL 2012

Quick Pastitsio

So I found this recipe on FFG's website after she said she didn't care for it. I looked at the ingredients and decided that it was not Pastitsio but it sounded decent. FFG's reason for not liking it is she didn't like Pastitsio, which I like and that it was bland.

So it was on the bland side but had a rich taste; we liked the cream cheese addition (D used reduced-fat for all of it). So D and I thought with some tweaking we could make it good. The portion size was good, and D said it was beyond easy to make.

The sauce needs a dash of nutmeg. The meat needs 1/2 tsp of cinnamon and 1/4 tsp of nutmeg. Lots of recipes call for some red wine (in the meat) as well.

Quick Pastitsio

Photo by ALB

Use any short pasta--ziti or rotini also work.

YIELD: Serves 6 (serving size: 1 1/3 cups)
HANDS-ON:17 Minutes
TOTAL:40 Minutes
COURSE: Casseroles, Main Dishes

Ingredients
8 ounces uncooked penne (tube-shaped pasta)
Cooking spray

1 pound ground sirloin
Added 1/2 tsp of cinnamon and
Added 1/4 tsp and a dash of nutmeg, separately
Added  a splash of  red wine (in the meat)
1 tablespoon olive oil
1 1/2 cups chopped onion
5 garlic cloves, minced
3/4 teaspoon kosher salt
1 tablespoon all-purpose flour
2 cups fat-free milk
1 (14.5-ounce) can diced tomatoes, drained
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1 (3-ounce) package fat-free cream cheese (used 1/3-less-fat cream cheese)
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
2 tablespoons chopped fresh flat-leaf parsley

Preparation
1. Preheat broiler.

2. Cook pasta according to package directions, omitting salt and fat. Drain.

3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add beef  (and nutmeg, cinnamon and wine) to pan; sauté 5 minutes or until browned, stirring to crumble. Remove beef from pan; drain. Wipe pan clean with paper towels. Add oil to pan; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Add beef; sprinkle with salt. Add flour; cook 1 minute, stirring frequently. Stir in milk, tomatoes, and cream cheeses (and dash of nutmeg), stirring until smooth; bring to a simmer. Cook 2 minutes or until thoroughly heated. Stir in pasta.

4. Spoon pasta mixture into a 13 x 9-inch broiler-safe baking dish coated with cooking spray. Sprinkle mozzarella evenly over top. Broil 4 minutes or until golden. Sprinkle with parsley.

Nutritional Information
Calories: 431; Fat: 15.9g; Saturated fat: 6.9g; Monounsaturated fat: 6.1g; Polyunsaturated fat: 0.7g; Protein: 27.8g; Carbohydrate: 41.9g; Fiber: 1.9g; Cholesterol: 61mg; Iron: 2.4mg; Sodium: 679mg; Calcium: 289mg

Cooking Light OCTOBER 2011

Greek Stuffed Steak

D said this wasn't hard to make, but not easy.  If you are familiar with cutting open and pounding out meat, then it is ok. 
The bad...following the directions yields overcooked steak, and the portions were small.  The mashed potatoes needed salt.  

OK, these things are fixable, so did I like it, yes.  I love the tangy flavor of the steak...the potatoes, not crazy about.  D thinks because we used low quality feta.    
So yes, we would have again.


Greek Stuffed Steak


Yield:  8 servings (serving size: 2 steak slices, 2 tablespoons cooking liquid, and 1/2 cup feta mashed potatoes)

1/3 cup finely chopped red onion
1/3 cup chopped pickled pepperoncini peppers
2 tablespoons dry breadcrumbs
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (1 1/2-pound) lean flank steak
Vegetable cooking spray
1/2 cup water
1/2 cup dry red wine
1/2 teaspoon dried oregano
Feta Mashed Potatoes (recipe below)

Combine first 6 ingredients in a bowl; stir well, and set aside.
Trim fat from steak. Using a sharp knife, cut horizontally through center of steak, cutting to, but not through, other side; open flat as you would a book. Place steak between 2 sheets of heavy-duty plastic wrap, and flatten to an even thickness, using a meat mallet or rolling pin. Spread spinach mixture over steak, leaving a 1-inch margin around outside edges. Roll up steak, jelly-roll fashion, starting with short side. Secure at 2-inch intervals with heavy string.
Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot. Add steak, browning well on all sides. Add water, wine, and oregano to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Remove string, and cut steak into 16 slices. Serve with cooking liquid and Feta Mashed Potatoes.

CALORIES 271 (29% from fat); FAT 8.6g (sat 3.7g,mono 3.2g,poly 0.5g); IRON 3mg; CHOLESTEROL 43mg; CALCIUM 95mg; CARBOHYDRATE 28g; SODIUM 448mg; PROTEIN 20.6g; FIBER 3.2g

Cooking Light, MAY 1996

Feta Mashed Potatoes


This recipe goes with Greek Stuffed Steak

Yield:  8 servings (serving size: 1/2 cup)

2 pounds baking potatoes, peeled and cubed
1/4 cup skim milk
3 tablespoons (3/4 ounce) crumbled feta cheese
2 tablespoons nonfat sour cream
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper

Place potatoes in a medium saucepan; cover with water, and bring to a boil. Cover potatoes, reduce heat, and simmer 20 minutes or until potatoes are very tender.
Drain potatoes well, and return to pan; beat at high speed of a mixer until smooth. Add skim milk, feta cheese, sour cream, salt, oregano, and pepper, and beat well.

CALORIES 111 (6% from fat); FAT 0.7g (sat 0.4g,mono 0.1g,poly 0.1g); IRON 0.4mg; CHOLESTEROL 3mg; CALCIUM 30mg; CARBOHYDRATE 23.6g; SODIUM 187mg; PROTEIN 3g; FIBER 1.7g

Cooking Light, MAY 1996