How To Prepare
In the bottom of a large slow cooker, add onion slices, chopped potatoes, chicken broth, and 1 teaspoon oregano. Stir to combine.
Place chicken on top of potatoes (meaty-side down, if possible) and sprinkle oregano and garlic powder on top. Pour lemon juice into slow cooker or squeeze lemons and add to crockpot.
Cook until potatoes are fork-tender and chicken is cooked, about 9 to 10 hours on low or 4 hours on high. Garnish with parsley and serve.
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Crockpot Greek Chicken with Lemon Potatoes
How To Prepare
Whisk lemon juice, oil, garlic powder and pepper in a large bowl. Add romaine, tomatoes and olives; toss to coat. Add tuna and toss again.
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Chopped Salad al Tonno
How To Prepare
Whisk lemon juice, oil, garlic powder and pepper in a large bowl. Add romaine, tomatoes and olives; toss to coat. Add tuna and toss again.
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Chopped Salad al Tonno
How To Prepare
Whisk vinegar, oil, dill (or oregano), garlic powder, and pepper in a large bowl. Add lettuce, chicken, tomatoes, cucumber, and onion; toss to coat.
TIPS & NOTES
Tip: If you don’t have cooked chicken, poach 1 pound chicken breasts for this recipe. Place boneless, skinless chicken breasts in a medium skillet or saucepan. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.
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Chopped Greek Salad with Chicken
How To Prepare
Lightly spray the grill rack with cooking spray. Preheat the grill on medium high.
Meanwhile, in a small bowl, stir together the oil, vinegar, garlic powder, and 1/2 teaspoon lemon pepper. Pour into a large shallow casserole dish. Add the asparagus, turning several times to coat.
In a small bowl, combine the chili powder, 1 teaspoon lemon pepper, garlic powder, cayenne, and salt. Sprinkle half the mixture over one side of the fish, pressing lightly so the seasonings adhere. Lightly spray with cooking spray. Turn the fish over and repeat.
Remove the asparagus from the marinade, discarding the marinade.
Place the fish and asparagus lengthwise so they are perpendicular to the grates of the grill. (For the fish, you can also use a grill basket lightly sprayed with cooking spray.) Grill the fish for about 3 minutes on each side, or until it flakes easily when tested with a fork. Grill the asparagus for 4 to 5 minutes, turning frequently. Transfer both to a platter. Squeeze the lemon over the fish.
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Lemony Tilapia and Asparagus Grill
How To Prepare
Drain tuna and set aside.
Cut eggplant into 1/2-inch cubes and spread in single layer on paper toweling. Let stand 20 minutes. Pat dry with paper towels.
Soak clay cooker in water 15 minutes.
Seed and chunk peppers. Slice onions and separate into rings. Mix eggplant, bell peppers, onions, tomatoes, parsley, garlic powder, and basil in large mixing bowl. Spoon 1/2 mixture into clay cooker. Add all the tuna; spread evenly. Top with remaining eggplant mixture.
Cover cooker and place in cold oven. Bake in 400 degrees F oven 3 hours, stirring occasionally. Remove cover during last hour. Serve with slotted spoon.
Yield: 6 complete meal servings or 10 side-dish servings.
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Tuna Ratatouille
How To Prepare
Preheat broiler.
Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
Combine maple syrup and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup maple mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining maple mixture. Broil 1 additional minute or until chicken is done.
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Spicy Maple-Brushed Chicken
How To Prepare
Heat the oil in a skillet over medium-high heat, and cook the garlic and chili peppers until golden brown. Mix in chicken and Splenda, and season with garlic powder and pepper. Cook until chicken is no longer pink, but not done. Mix in mushrooms and onions, and continue cooking until onions are tender and chicken juices run clear. Remove from heat, and mix in basil. Let sit 2 minutes before serving.
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Spicy Basil Chicken
How To Prepare
Preheat the oven to 375°. Lightly spray a shallow baking pan with cooking spray. Place the fish in the pan.
In a small bowl, stir together the remaining salmon ingredients. Lightly spread on each fillet.
Bake for 15 to 20 minutes, or until the fish flakes easily when tested with a fork.
Meanwhile, chop the tomatoes, basil, and onion. Put in a small bowl. Add the vinegar, stirring gently to combine. Spoon over or beside the cooked fish.
Cook’s Tip
Some produce areas indicate “sweet onions” and others specify certain types, such as Vidalia, OsoSweet, Maui, Walla Walla, or Texas 1015. As the term indicates, these onions are less pungent than most other onions.
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Salmon with Tomato-Basil Salsa
