How To Prepare
1. Preheat oven to 450°. Spray an 8-inch square baking dish with cooking spray.
2. In food processor, blend crushed tomatoes and juice, chicken broth, and garlic. Pour into a medium saucepan and bring to a boil. Stir in uncooked pasta, 3 tablespoons olive oil, oregano, and pepper.
3. Line bottom and sides of the baking dish with one-half to two-thirds of the tomato slices; pour in pasta mixture. Arrange remaining tomatoes on top. Drizzle with remaining olive oil.
4. Put dish on a rimmed baking sheet; bake 30 minutes, or until tomatoes are slightly crispy and pasta is cooked. Cool 5 minutes. Add Chicken Breasts and serve
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Pollo y Pasta alla Formiana
How To Prepare
PREPARATION
Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium heat. Add bell pepper and cook until tender, about 2 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 seconds. Transfer to a plate. Wipe out the pan.
Whisk egg whites in a medium bowl. Stir in artichoke hearts, oregano, pepper and the bell pepper mixture.
Set a rack about 4 inches from the heat source; preheat the broiler.
Brush the pan with the remaining 1 teaspoon oil; heat over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes.
Slide the frittata onto a platter and cut into wedges.
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Artichoke Red Pepper Frittata
How To Prepare
Heat oil in Dutch oven or soup pot. Gently sauté garlic, onion and celery until softened. Sprinkle thyme and oregano, and stir. Add canned crushed and diced tomatoes, and vegetable broth, followed by chopped spinach and basil and stir until wilted. Bring to a boil, then reduce heat and simmer for 15-20 minutes. Stir in balsamic vinegar and season with freshly-ground black pepper.
Serve with crusty whole-grain bread
Serve 4-6
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Low Fat Tomato Spinach Soup
How To Prepare
1. Heat oil in a large Dutch oven over medium heat. Add celery, onion, garlic, oregano, and pepper; cook 5 minutes.
2. Add the water, broth, and lentils. Simmer, partially covered, 15 minutes.
3. With a hand blender or potato masher, puree soup until semi-smooth and thick.
4. Drizzle with lemon juice.
Serve with protein of your choice for a complete meal
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Greek Lentil Soup
How To Prepare
MARINADE STEAK: Combine chili sauce, Worcestershire, vinegar, and oregano. Place steak in a zip-lock bag and pour marinade over steak. Squeeze out air and close bag. Refrigerate and marinate steak for 2 to 3 hours turning frequently.
STEAK: Preheat grill. Place beef, zucchini, eggplant, and onion on grill over moderately hot heat about 4 to 5 inches from heat source. Grill about 4 to 5 minutes on the first side, basting frequently with marinade. Turn, brush again with marinade.
Continue grilling about 4 to 5 more minutes, or until beef is cooked to the desired degree and vegetables are tender. Serve immediately.
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Grilled Steak and Vegetables
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
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Greek-Style Pork Chops
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!
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Greek-Style Chicken and Roasted Potatoes
Ingredients
Ingredients for Roasted Potatoes:
Ingredients to Marinate Chicken:
Ingredients for Greek Salad Salsa:
Ingredients
Ingredients for Roasted Potatoes:
Ingredients to Marinate Chicken:
Ingredients for Greek Salad Salsa:
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How To Prepare
PREPARATION
Preheat grill to medium-high.
Place beef, 1/4 cup cilantro, onion, scallions, garlic, chili powder, cumin, oregano, and pepper in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick.
Combine the remaining 1/2 cup cilantro, lime juice and chipotle in a small bowl.
Peel the roasted peppers, halve lengthwise and remove the seeds.
Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 165°F, about 6 minutes per side.
Assemble the burgers on Butter Lettuce leaves with the chipotle seasoning, half a roasted pepper, cabbage, tomato and onion.
TIPS & NOTES
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Fajita Burgers
