Monday, July 16, 2012

                                            Greek Dressing

8 oz. Lowfat Sour cream
1 med. SEEDLESS cucumber (grated using a box grater or food processor)
3 T chopped chives
1 T Fresh Dill
2 tsp. lemon juice
1/2 T  minced garlic
salt and pepper

Mix all ingredients together and serve with greek salad and chicken or serve with chicken in whole wheat pitas with the salad mixture on top for a healthy lunch! :)
Greek Chicken Kabobs with Greek Salad

So I found this recipe on one of my new favorite cooking blogs... Skinnytaste!! Check it out if you haven't already!! She has LOTS of great recipes on her site. I changed it around a tad to make it my own. It looks time consuming but it's truly not that bad I think I even made it on a weeknight! :) Here's what you'll need to make greek chicken kabobs with greek yogurt sauce.


1 1lb. boneless chicken breast (cut into one inch size pieces)

For the marinade:
salt and pepper (to your liking)
2 T lemon juice (FRESH is best! ;) )
1 T lime juice  ("            ")
1 tsp. fresh dill (chopped)
1 tsp. oregano (rub in your fingers to wake up the oregano! ;) )
2 tsp. jarred minced garlic

For the salad:

Fresh dill - 2 T - chopped
1 1/2 T lemon juice
2 T Olive oil

1 T vinegar
1 tsp. oregano
1 tsp. parsley
Salt and pepper to taste

Romaine lettuce (around 4 cups)  (chopped finely - I like to chop it with a knife and almost shred it)
1/2 cup greek Kalamata olives (seeded and chopped or halved )
tomato (1 large chopped)
1 large  cucumber ( peeled and chopped- seedless is best! )
1 green pepper (chopped)
1 red pepper (chopped)
BLOCK of feta cheese ( slice chunks of this all over the top of the salad - use as much or as little as you like - be sure to get the block i was amazed at how different and how fresh it tastes this way!! :) 

1. Thread the chicken pieces on the skewers and grill until done and juices run clear when pressed.
2. Mix the first SEVEN ingredients together for the salad. Set aside.
3. Prepare and mix all salad ing. together in a bowl. Set aside
4. Once chicken is done, let sit for around 5 minutes to seal in juices.
5. Add the dressing to the salad and toss.
6. Serve with the chicken on the side or on top of salad.
Greek Kabobs with Greek salad
7. Add Greek dressing (recipe is above)  to use as a dip or extra dressing for the salad and chicken! delish! 

Sunday, April 15, 2012

Bleu Cheese Turkey Burgers

These turkey burgers are one of my favorite things to make this time of year! They are a healthy alternative to the traditional greasy burger which we all know and love! ;) Here's what you will need to make them:
1 pkg of your favorite sliced mushrooms
1 lb. lean ground turkey
2 tsp.  worchestshire ( i know i spelled that wrong and i can't say it ha! ;) )
1/2 cup or more if you like of crumbled bleu cheese (get red fat if you can find it!!)
salt and pepper
whole wheat buns or whatever you prefer

These burgers go along way bc you are going to disguise the mushrooms in the turkey! brilliant right?? ;) I like to process my mushrooms until they are pretty ground up and small but you ca chop finely too- processing them makes them blend into the meat a lot better! So if you have a processor take the extra time for this step. So...

1. Process or chop the mushrooms FINELY
2. Mix into the ground turkey
3. Add the salt and pepper , worsch. sauce
4. mix in the bleu cheese with your hands if you don't mind gettin a little dirty here it works much better to use the best 2 mixing tools that  God gave us ;)
5. Now make this into 4 jumbo patties or 6 med sized. They MIGHT be a little loose if so no worries they will still taste good! ;) IF this happens pop them into the fridge for around 15-20 minutes to make a little firmer but this is not necessary...

Grill on med. heat for around 5-7 minutes per side (depending on the size of the burgers) DON'T GET EXCITED and FLIP them more than once! ;) They will fall apart! :) Cook until no longer pink in center-  Be sure to let them sit for a few minutes before biting into them- this seals in the juices and  keeps them from drying out. Serve with your favorite toppings! :) We like grilled onions, lettuce, tomato,  and light mayo. Enjoy!

Thai Basil Chicken

This dish was inspired by my new favorite past time.... Wait for it.... Pinterest!! ;) I had a bunch of basil leftover from something else I had made one week and my hubby asked me if I could try to make one of his favorite thai dishes which is thai basil chicken. I had no idea how easy it would be to make! It turned out really well if I do say so myself ! ;)Here's what you will need to make this dish.                                                                                   Ingredients for 4: 1 lb. Ground chicken, 1 tsp. sweet chili garlic sauce (in international isle ),  1 Cup basil + 1/2 cup RESERVED-(chopped), 3 cloves of minced garlic  ( i just use the jar of minced garlic), 1 small thai chili (if you prefer, you can use 1 jalapeno pepper diced small- take out the seeds if you don't like spicy!!) , 2 T fish sauce (inter. isle) ,  1 T oyster sauce (inter. isle), 1 T soy sauce, 1 tsp. vinegar, 1 /2-1 tsp. red pepper flakes (depending on how spicy you like it ! :) ) 1/2 med onion chopped.                                                                                        Process all ingredients except the ground chicken, onion, and ONE T of the  FISH SAUCE  in a  mini food processor- if you don't have one of these just chop the basil and jalapeno or thai chili finely and stir with a whisk.  Take the other tablespoon of the fish sauce and add to the ground chicken and mix in well- let sit for around 10 minutes to soak in. Then, saute the onion in 1 tsp. olive oil and half of the basil mixture until cooked  through and no longer pink. Finally, add the remainder of the basil mixture to the chicken and incorporate into the chicken. Sprinkle the reserved basil on top and Cook another 3 minutes and that's it! :) Serve over Basmati or Jasmine rice and Enjoy!