Ingredient: Cavender's All Purpose Salt Free Greek Seasoning

Greek-Style Pork Chops

How To Prepare
1. Combine 1 tablespoon red wine vinegar, oregano, 1 teaspoon olive oil, and garlic in a zip-top plastic bag. Add pork to bag, and seal. Marinate for 20 minutes at room temperature, turning after 10 minutes. Combine remaining 1 tablespoon vinegar, remaining 1 teaspoon oil, rice milk, and 1 tablespoon dill, stirring well with a whisk. Cover and chill. Combine tomatoes, cucumber, and onion.

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove pork from bag, and discard marinade. Sprinkle both sides of pork evenly with Greek Seasoning. Add pork to pan, and cook for 4 minutes on each side or until desired degree of doneness. Remove pork from pan, and let stand for 2 minutes. Place 3/4 cup tomato mixture on each of 4 plates, and top each serving with 1 pork chop and about 3 tablespoons rice milk mixture

Greek-Style Chicken and Roasted Potatoes

How To Prepare
1. Preheat oven to 450 degrees.

2. To roast the potatoes-Place potatoes on a baking sheet. Drizzle olive oil all over potatoes and toss to coat. Sprinkle with a half of the Greek seasoning and pepper. Bake in oven for about 25-30 minutes until soft and browned. Remove from oven, cover with foil to keep warm and set aside.

3. While potatoes are roasting, place chicken tenders in a bowl. Squeeze the juice of 2 lemons all over the chicken. Sprinkle with a remaining Greek Seasoning and pepper. Place in the refrigerator to marinate for 15 minutes and up to 2 hours.

4. To make the Greek salad salsa-Place all salsa ingredients in a bowl and toss with balsamic, lemon juice and oregano. Refrigerate until ready to serve.

5. To cook chicken: In a large nonstick pan, heat 1 teaspoon oil. Add chicken and cook about 3 minutes on each side over medium-high heat until completely cook through.

6. To serve: Add the chicken to a large serving plate. Place the roasted potatoes all around. Top with Greek salad salsa.

7. If you don’t plan to serve this dish all at once, only toss in dressing the portion you’ll use and store the leftovers separately in the refrigerator. Toss the remaining Greek salsa when ready to serve the next day. Left-overs are yummy to pack for lunch!