Chicken Gyros - Borrowed from Annie's Eats
Ingredients
For the tzatziki:
16 oz. plain yogurt (not nonfat, if possible)
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded
2-3 cloves garlic, pressed through a garlic press (or finely minced)
1 tsp. white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil
For the chicken:
4 cloves garlic, smashed
Juice of 1 lemon
2 tsp. red wine vinegar
2 tbsp. extra virgin olive oil
2 heaping tbsp. plain yogurt
1 tbsp. dried oregano
Salt and pepper
1¼ lbs. chicken pieces (I use boneless, skinless chicken breast halves)
To assemble:
Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin
Directions:
To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible.
Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.
Taco Pie - Borrowed from Melissa Knott
1 lb ground beef (brown and drain)
1 pkg taco mix (follow directions on package)
1/3 cup black olives (which I don't love so we only put on half the pie)
2 cups crushed corn chips
1 cup sour cream
1 pkg crescent rolls
1 cup cheddar cheese
1 cup mozzarella cheese
Heat the oven to 375*. Put the crescent roll dough in a pie plate and form like a pie crust, smoothing all lines. Spread half of your corn chips on the dough. Next, in a separate bowl mix meat and sour cream. Layer meat mixture, cheeses, remaining chips, and if you choose, black olives. Bake for 20-25 minutes and enjoy!
Greek Quinoa Salad - Borrowed From Iowa Girl Eats
Ingredients:
1/2 cup dry quinoa
1 cup water
2 tomatoes, chopped
1/4 red onion, diced
2 Tablespoons capers
1 lemon, juiced
2 Tablespoons extra virgin olive oil
Dash of dried thyme
Dash of dried oregano
Salt & pepper
Spinach
Feta Cheese
Directions:
1. Pour water in sauce pan. When water is boiling, add quinoa, turn heat down to low, cover and simmer for 15 minutes, or until liquid is absorbed.
2. Meanwhile, whisk together lemon juice, olive oil, thyme, oregano, salt and pepper in a small bowl.
3. Toss cooked quinoa with chopped tomatoes, red onion and capers. Pour in dressing and toss to coat.
4. Serve quinoa over a bed of spinach. Top with feta cheese. Enjoy!
Homemade (Healthier) Pizza Rolls - Borrowed From Iowa Girl Eats
Go to the link to see the recipe!
Homemade Pot Pie - Borrowed from the Pillsbury site
4 ingredients!
* 12 oz (ish) of Chicken (cubed and cooked)
* 2 cups of SteamFresh Frozen Mixed Veggies
* 1 Can of Progresso Rich and Hearty Chicken Pot Pie Soup
* 1 can of Pillsbury Breadsticks (I only used 8 of the 12 but you could add more)
Stir Chicken, Veggies and Soup in a pan on Stove until Boiling.
Place mixture in a 11x7 baking dish (or something slightly smaller than a 9 x 13).
Twist Breadsticks and lay on top of warm mixture
Bake in the oven at 350 degrees for about 15 - 18 minutes (or until the breadsticks are golden brown)
Makes 6 servings (6 points = WW pts plus)
