Greek Pasta Casserole

Greek Pasta

 

Think of this as a Greek Bolognese Sauce, it is a hearty and comforting dish. I served it with a salad of lettuce, radishes and beets and toasted pita with garlic.

Greek Pasta Casserole

16 oz of cooked pasta ( I used rigatoni)

1 lb ground Turkey (you could use lamb, beef or chicken)

1 can diced tomatoes (Undrained)

2 c chopped fresh spinach

2 T greek seasoning

2 cloves garlic chopped

2 T red wine vinegar

1 c cream

1 c crumbled feta

1 c mozzarella cheese

in a large skillet saute ground turkey until no longer pink, add 1 T greek seasoning, garlic, and spinach, cook over med until spinach is wilted and add tomatoes and vinegar.

Greek Pasta

Mix together with drained pasta and add to a large 9×12 baking dish. Add cream and feta and mozzarella cheese and remaining Greek Seasoning.

Greek Pasta

 

Cover with foil and bake at 350 for 20 minutes, stirring occasionally so pasta on top doesn’t get dry. Sauce will thicken and cheese will melt.

Greek Pasta

Greek Pasta

 

 

 

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Mediterranean Layered Dip

Mediterranean Layered Dip

 

Everyone has had 7 layer dip and its delicious, here is a little twist, same idea but Mediterranean flavors. Make this as easy or as difficult as you want, use store bought ingredients or make your own Hummus and Tzatziki Sauce.

On a large plate or shallow bowl layer the following ingredients or be creative and add your favorites, anything goes.

Hummus

Tzatziki sauce or Greek Yogurt

Chopped Tomatoes

Chopped Kalamata Olives

Chopped Pepppadew Peppers or Roasted Red Peppers

Crumbled Feta Cheese

Chopped Fresh Parsley or Oregano

Lemon Zest

Serve with Pita, Celery or Pretzel Crisps

Mediterranean Layered Dip

 

Other ideas, Pine Nuts, Roasted garlic, Extra Virgin Olive Oil, Tabouli

 

 

Greek Chicken with Tomatoes and Feta with Lemon Orzo

Greek Chicken with Tomatoes and Feta

This is a pretty simple dish but it has a lot of flavor. I use a pre made greek dressing for my marinade but you could easily make your own. I also served it with a simple salad of romaine and pickled beets.

Greek Chicken with Tomatoes and Feta

3-4 chicken breasts

1/4 c greek vinaigrette or salad dressing ( I used a local favorite called Farmer Boy Greek Dressing)

3 small ripe tomatoes chopped

1/3 c feta cheese chopped

1 T fresh oregano chopped  ( or 1/2 t dried)

salt and pepper to taste

Add chicken breasts to a large ziplock bag and add dressing. Mix to coat chicken and place in the refrigerator 2-12 hours. Pre heat oven to 350.

Add chicken to a baking dish and cook for 30-40 minutes or until chicken is done and no longer pink. Add chopped tomato, feta, oregano and salt and pepper to the top of chicken and bake 10 more minutes.

Greek Chicken with Tomatoes and Feta

Lemon and Feta Orzo

12 oz  orzo cooked according to package directions and drained.

1 T lemon juice

1/4 t lemon zest

2 T feta cheese

1 T chopped fresh parsley

2 t olive oil

Toss all ingredients together in a bowl add salt and pepper to taste.

Lemon Feta Orzo

Simple Summer Flavor: Grilled Chicken and Vegetables with Lemon Mint Yogurt Sauce

Let’s admit it, simple, clean flavors are the best. Especially in the summer when produce is at its peak. This uncomplicated dish sings Summer and lets the true flavor of the food shine through. Delicious, filling and healthy, the chicken and vegetables are kicked up with the acid of the lemon, the freshness of the mint and a subtle kick from cayenne. Perfect for a Labor Day cook out or any day of the week.

Grilled Garlic Lemon Chicken and Vegetables

3 lbs of chicken ( I used boneless skinless thighs and breasts)

4-5 T olive oil

1 lemon juiced

1 T garlic

1/4 t cayenne pepper

salt and pepper

2 zucchini sliced in 1 inch rounds

2 cups eggplant cut in 1 inch chunks

2 sweet yellow onions halved

2 red bell peppers cut into 2″ x 2″ chunks

Combine 2 T olive oil, lemon juice, garlic, and cayenne pepper in a small bowl. Lay chicken in a shallow baking dish and por marinade over chicken using , tongs to turn chicken so it is coated on all sides. Sprinkle with salt and pepper and refrigerate covered for at least 20 minutes.

Meanwhile chop vegetables and place in a large bowl, add 2-3 tablespoons of olive oil and toss to coat, add salt and pepper .

Thread on skewers. I like to do each skewer with an individual vegetable so they cook evenly since different vegetables have different cooking times.

Preheat Grill and place chicken and veggie skewers on grill.

Cook until vegetables are slightly charred and softened slightly. The onions and zucchini will cook slightly longer.

Cook chicken to preferred temperature or until no longer pink. About 5 min per side.

Lemon Mint Yogurt Sauce

1 cup plain greek yogurt

1 lemon juiced

1t lemon zest

1 t garlic

2 T chopped fresh mint

salt and pepper

Combine all ingredients in a small bowl

Serve with grilled chicken and vegetables

Greek Stuffed Zucchini

To low carb or not to low carb, that is the question. Yes, I know I lose weight this way, especially belly fat. But sometimes it is unrealistic, I have 2 teen boys, there is no way they are giving up on bread, pizza crust and cookies. My husband wants to, but he loves cereal and beer too much. I don’t think I can ever swear off potatoes for ever. So where does that leave us, weeknight dinners that cut down on the big bad carbs, pasta, white refined sugars, rice, potatoes and bread. We are still keeping fruits and veggies, all types. Beans and legumes are ok in our book. An occasional splurge on weekends and whole grain cereals for breakfast are fine too. I am not saying that we are going on a big strict diet, we are just going to try and incorporate more vegetables into our diets and leave out bad carbs when they are not necessary.

So that brings us to my Greek stuffed zucchini, it has all the flavor of yummy stuffed zucchini, just without the bread crumbs, which don’t add flavor anyway, just filler.

Greek Stuffed Zucchini

3 zucchini, cut in half lengthwise

1/4 cup chopped or grape tomatoes

1 T lemon juice

1 T minced garlic

1 T fresh oregeno

3 oz  feta cheese

Preheat oven to 350.

Using a spoon, scoop out the middle of the zucchini halves and add to a food processor bowl.

Add remaining ingrediants to food processor and pulse until it forms a smooth mixture, Fill the empty zucchini shells with the tomato and cheese filling.

Sprinkle with salt and pepper and bake for about 20-25 minutes, or until zucchini shell is tender and filling is bubbling.

Serve as a side dish, snack or appetizer.

Greek Chicken Pitas with Tzatziki Sauce

GREEK CHICKEN PITAS WITH TZATZIKI SAUCE

This is one of our favorite week night dinners, quick, easy and healthy.

For the chicken

1 1/2 lbs boneless chicken breat cutlets

1/2 T Greek seasoning

1/4 c olive oil

2T red wine vinegar

Combine all ingredients in a shallow baking pan (or large ziplock bag), add chicken and turn until well coated. Place in refrigerator for at least 30 min.

Grill over med heat about 3 minutes per side ( these were very thin cutlets, adjust your grilling time accordingly) or until no longer pink.

Cut chicken into bite size pieces or strips.

GREEK CHICKEN PITAS WITH TZATZIKI SAUCE

Serve over grilled pita with chopped cucumber, tomato, kalamata olives, lettuce, crumbled feta cheese and tzatziki sauce.

GREEK CHICKEN PITAS WITH TZATZIKI SAUCE

Tzatziki Sauce

1/2 c greek yogurt

1/2 c sour cream

1T chopped fresh dill

1/2 t minced garlic

1/4 cucumber finely grated

1/2 t salt

1/8 t pepper

Combine all ingredients in a small bowl and chill. Serve with chicken pitas, can also be served with cut up vegetables and pita chips as a dip.