GREEK CHICKEN SOUVLAKI

chicken_souvlaki_salad

GREEK CHICKEN SOUVLAKI SALAD

4 grilled chicken breasts, cubed
4 c chopped romaine lettuce
1 green pepper, diced
1/2 red onion, diced
2 tomatoes, diced
4 oz crumbled feta cheese
4 whole wheat pitas, cut in half
8 oz Kraft Greek Dressing with feta and oregano

I marinate the chicken breasts in Greek Dressing for several hours and then grill and cube.  Chop all the vegetables and arrange on a serving platter with the chicken and crumbled feta.  Arrange the pitas on another plate.  Let people serve themselves – either closed or open souvlaki – and add Greek Dressing to taste.

 

 

 

 

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SALAD SUNDAE

Salad Sundae

I CALL THIS SALAD SUNDAE BECAUSE IT IS MORE LIKE A DESERT THAN A SALAD!
10 oz Baby Spinach
1 Qt Strawberries, sliced ( add a touch of sugar)
4 oz crumbled blue cheese
1/3 c pine nuts
8 oz Kraft Signature Collection Creamy Poppy Seed Dressing

SERVE WITH GRILLED FISH, CHICKEN, PORK OR STEAK!

5 EVERYDAY INGREDIENT SWAPS FOR HEALTHIER EATING

SWAP - QUINOA

Quinoa for Rice

Replace a carbohydrate-rich staple like rice with nuttier quinoa seeds to give you more flavor and nutrients. One cup contains eight grams of protein and plenty of calcium, phosphorus, magnesium, and iron. Serve with vegetables and even more protein for a full meal.

 

SWAP - GREEK YOGURT

Greek Yogurt for Sour Cream

Greek yogurt has one-fifth of the fat and a similar texture and taste and can be used as a substitute in baking, dips, baked potatoes, tacos, and chili.

 

SWAP - AVODADO

Avocados for Mayo

For sandwiches and salads like egg salad and tuna salad, avoid the artery-clogging fat of mayo, and mash half of an avocado to use as a spread instead. On top of the extra flavor, you’ll get a shot of heart-healthy monounsaturated fat, vitamin E, and other nutrients.

 

SWAP - OATMEAL

Oatmeal for Bread Crumbs

For recipes that call for bread crumbs, you can use vitamin B–rich oats instead. Use them for dredging chicken and salmon, yielding satisfyingly crunchy results, or add them to meatball and meat loaf mixes as a binding agent.

 

SWAP - CHIA

Chia Seeds for Eggs

Combine one tablespoon of ground chia seeds with three tablespoons of water, and let the mixture sit for five minutes, until it turns goopy. Use it to replace eggs in baking, and enjoy the extra fiber, antioxidants, other minerals, and good-for-you fatty acids.  This trick is used by strict vegans.

HERE ARE TWO SITES TO PURCHASE CHIA SEEDS:

http://www.walmart.com/ip/Nutiva-Organic-Chia-Seed-12-oz/26968734

http://www.amazon.com/HealthWorks-Chia-Seeds-2-Pounds/dp/B000WV0RW8

Chia seeds may be available in local supermarkets too – I’ll let you know.  One word of warning I noted while researching on the internet is to avoid chia seeds from china – stick to USA seeds like those from Bob’s Red Mill.  http://www.walmart.com/ip/Bob-s-Red-Mill-Chia-Seed-16-oz-Pack-of-4/17339994

Adapted from:  http://www.takepart.com/photos/healthy-kitchen-swaps/chia-seeds-for-eggs?cmpid=foodinc-fb

LENTIL SOUP – GREAT FOR LEFT OVER HAM

Lentil soup (3)

8-10 oz chicken broth
16 oz dry lentils
2 potatoes, diced
4 celery stalks, diced
20-30 baby carrots, diced
1 small onion, diced
10 oz frozen chopped spinach, thawed
Left over ham cut into bite size pieces

Add all to large soup kettle.  Bring to boil, then cover and simmer about and hour.  Soup will thicken over time so I usually add the higher end of the broth and don’t worry about draining the spinach!

**THE INGREDIENTS FOR LENTIL AND SPLIT PEA SOUP ARE ALMOST IDENTICAL BUT THEY DEFINITELY EACH HAVE A DISTINCTIVE FLAVOR!  ALSO GREAT WITH A LEFT OVER HAM BONE OR HAM HOCK.

ARE LENTILS GLUTEN FREE?

Lentils are naturally free of gluten but as with other gluten-free legumes and grains, there may be risk of contamination during processing and handling. Always give dried lentils a thorough rinsing before cooking them. To play it safe, seek out packaged brands that are certified gluten free, like those from Arrowhead Mills.

CANTALOUPE SALSA

Cantaloupe Salsa (2)

 

1 cantaloupe, diced
1 green pepper, diced
1 jalapeno pepper, diced and seeded
1/2 red onion, diced
1 c frozen corn, thawed
2 Tbsp lime juice
1 Tbsp minced garlic
1 tsp sea salt
1/2 tsp red pepper flakes

Toss all together in a large bowl and chill for several hours. Stir before serving with tortilla scoops and possibly some sour cream (low fat if desired) to douse the fire!

THIS APPETIZER WAS A BIG HIT!  EVEN THOUGH I THOUGHT THE CANTALOUPE WAS A BIT HARD THIS TIME OF YEAR IT WAS SWEET AND TASTY AND DIDN’T GET TOO LIQUIDY LIKE WHEN I MAKE THE SALSA IN SUMMER WITH RIPE, RIPE MELON.

I HAVE ALSO MADE THIS WITH HALF CANTALOUPE AND HALF HONEY DEW WITH RED PEPPER. I CAN IMAGINE THIS WITH BLACK BEANS AND A LITTLE CUMIN AS WELL!