Greek Chicken Kebabs Greek Chickpea Salad

 Ingredients

1/2 large lemon juiced

1/2 tablespoon honey

1 tablespoon olive oil

1/2 teaspoon Greek seasoning 

1 clove of crushed fresh garlic

1/2 teaspoon salt

1/4 teaspoon black pepper

1 large chicken boneless breast cut into 8 1-inch cubes

8-1-inch pieces of Red onion slices 

4 pepperoni peppers, cut in half 

Directions 

Combine marinade ingredients (Lemon juice, honey, Greek seasoning, garlic powder, salt, and pepper in a large bowl or Ziploc bag. Add chicken cubes. Ref onion and pepper slices.

Transfer to a refrigerator for at least 30 minutes. It can also marinate overnight.

Preheat the Air Fryer to 400 degrees or heat a broiler after the chicken has marinated.

While the Air Fryer is preheating, prepare the chicken skewers. Add approximately four chicken cubes to each skewer.

Add slices of onion and pepper between the chicken cubes.

When the Air Fryer is hot, spray or brush the tray with olive oil and place the chicken skewers in a single layer. Cook the skewers at 400 degrees for 5 minutes, flip, and cook for five more minutes.

If using a broiler, cook the Kebabs for 10 minutes on each side.

Serve with the chickpea salad and warm pita bread.

Greek Chickpea Salad

Ingredients:

1 15-oz can garbanzo beans, preferably organic

2 cloves garlic, grated 

sea salt and pepper to taste

2/3 cup chopped onion

10 cherry tomatoes, diced

3 TBS parsley, minced

2 TBS extra virgin olive oil

1 TBS fresh lemon juice

1/4 cup feta cheese

1/ cup sliced kalamata olives

Lettuce 

Directions: Drain liquid from garbanzo beans and rinse under cold running water

Combine all ingredients and serve over a bed of lettuce.

Serves 2 367 calories

Make Ahead Chicken Cacciatore

 Ingredients:

4 lbs chicken thighs, skin removed

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper 

3 tablespoons extra-virgin olive oil (divided)

1 large onion, diced (about 1-1/2 cups)

1 large carrot, peeled and diced (about 3/4 cups)

1 large bell pepper, seeded and diced (about 1-1/2 cups)

1 large clove of garlic, finely chopped

1 (26-oz.) container Italian crushed tomatoes

Directions:

Arrange the chicken in a single layer on a rimmed baking sheet or plate. Season with salt and pepper. 

Place a large Dutch oven over high heat for several minutes. When hot, add 1 tablespoon of the oil and heat until shimmering. Add a layer of chicken and brown on both sides. Remove to a large plate. Add 1 tablespoon of oil and brown the remainder of the chicken.

Add the remaining oil and vegetables; reduce the heat to medium and sauté until the vegetables are very soft, 10 to 15 minutes. Add the garlic and cook for 1 minute more.

Add the tomatoes and the chicken to the pan and bring to a simmer. Cover the pan and cook for about 1 ½ hours or until the chicken is very tender.

Remove pot from heat and cool. Move chicken to a large baking dish and pour the sauce from the Dutch Oven over the chicken. Cover with foil and refrigerate overnight.

The next day, heat the oven to 350 degrees F and heat the chicken covered for one hour

Serve over pasta.

Tortellini with Cherry Tomatoes, Zucchini, and Roasted Red Peppers

  Ingredients

1container of cherry tomatoes, halved 

1 zucchini, diced

1 jarred roasted red pepper, sliced thin

2 garlic cloves, minced, teaspoons kosher salt

1 teaspoon dried Italian seasoning 

1 small red chile, seeded and minced1/3 cup extra-virgin olive oil

1 pkg cheese tortellini

1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving.

Copped parsley for garnish. 

Directions 

Heat the oil in a large deep skillet. Add the tomatoes, zucchini, roasted red peppers, and seasonings. Cook over low heat for 10 minutes.

Cook the tortellini for ⅘ minutes. As they rise to the top of the boiling water, scoop them out with a spoon and add them to the vegetables in the skillet. Cook for 3-4 minutes. Add the cheese and parsley.

Mix well and serve in pasta bowls.

Easy Veggie-Stuffed Cabbage

 An easy way to prepare the cabbage leaves:

Place the head of cabbage in a ziplock bag and freeze it. When ready to make the stuffed rolls, defrost the cabbage and peel off the leaves. You can chop the small leaves that are left and bake them with the rolls, or save them for another recipe.

Ingredients

Makes about 16 rolls. They freeze well.

1 large cabbage 

(2-3pounds)

1 cup vegetable or chicken stock 

Filling 

12 oz pkg frozen brown rice, defrosted 

16 oz pkg frozen mixed vegetables, defrosted(I used a Mediterranean blend, (any blend you like works)

14 oz container Italian chopped tomatoes 

1 tablespoon 

dried Italian seasoning 

1/2 tablespoon kosher salt

1 teaspoon freshly ground black pepper 

½ tablespoon garlic powder

½ tablespoon onion powder 

Directions

Combine the filling ingredients in a large bowl and mix well.

Take as many leaves off the cabbage as are large enough to hold a filling.

Place the leaves on kitchen towels.

Cut the hard core out of each leaf.

Preheat the oven to 375 degrees F.

Use about ½ cup of filling and place it at the bottom of each leaf. Fold in the sides and roll up the cabbage from the core end into a roll (burrito style).

Place rolls in a large baking dish. Pour the stock over the rolls and cover the dish with foil.  Bake for 45 minutes. Remove the foil and bang 15 minutes more.

Serve with Italian sausage or any protein you like.

You can also top the hot cabbage rolls with heated marinara sauce.

EasyStuffed Mushrooms

These healthy stuffed mushrooms make a delicious appetizer or side dish for any protein entrée.

INGREDIENTS

8 cremini mushrooms, scrubbed clean, stems removed, and stems chopped 

1Tbsp chopped onion

1 garlic clove, minced

1 Tbsp chopped walnuts

Salt and black pepper to taste

½ teaspoon dried thyme

1Tbsp Italian  breadcrumbs

1 Tbsp chicken stock

3 Tbsp olive oil

1 Tbsp shredded cheddar cheese

Directions 

1 Preheat oven to 375°F.

Place all the stuffing ingredients except the cheese in a microwave bowl. Heat on high for 2 minutes.

Stir in the cheese and distribute the filling evenly in the mushroom caps.

Place in an oiled baking dish and bake for 20 minutes.

2 Heat 1 tablespoon butter in a small frying pan over medium-high heat. Sauté the onions and mushroom stems for 2-3 minutes, stirring often. Add the garlic and walnuts and sprinkle with salt. Stir well and sauté 2 more minutes. Turn off the heat and add the stock, breadcrumbs, parsley, and thyme. Mix well and set aside.

3 Toss the mushroom caps with olive oil. Fill each mushroom with the stuffing. Sprinkle grated parmesan cheese over each mushroom and bake for 20-25 minutes, or until the cheese browns a little. Allow to cool for 5 minutes or so before serving.

Serves 4-6 as an appetizer.

Mustard Chicken Dinner

Mustard Chicken 

4 servings

Ingredients 

4 medium bone-in, skin-on or skin-off chicken thighs 

Kosher salt and freshly ground black pepper

1 tablespoon olive oil

1 tablespoon chicken broth

4 ounces sour cream 

2 tablespoons Dijon  mustard 

Directions

Place the chicken thighs on a plate,  skin side up, and pat them dry with paper towels. Sprinkle the chicken with salt and pepper to taste. Turn them over and sprinkle them with more salt and pepper

Heat 1 tablespoon olive oil in a large heavy skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until golden brown. Turn the chicken pieces with tongs, and cook over medium heat for 15 minutes, or until the thighs are cooked to 155 to 160 degrees. Turn the chicken to skin side up.

Combine the broth, sour cream, and Dijon mustard in a small bowl, and then spread ¼ of the sauce on each thigh.

Cover the pan and heat over low heat for 2-4 minutes to warm the sauce, and serve immediately.

Garlic, Lemon Potatoes, and Carrots 

Ingredients

1 ½ pounds Idaho potatoes, medium-sized, peeled, then halved lengthwise and quartered in wedges

5 carrots cut to the same length as the potatoes.

⅓ cup chicken broth 

3 tablespoons olive oil

3 tablespoons freshly squeezed lemon juice

2 large garlic cloves, minced

½ tablespoon dried oregano

½ tablespoon kosher salt

Directions

Heat the oven to 425 degrees F.

Put the potato wedges and carrots in a baking dish. Combine the chicken broth, olive oil, lemon juice, garlic, oregano, and salt in a measuring cup. Mix.

Pour the mixture over the potatoes and toss to coat. Spread the potatoes and carrots into an even layer and roast them for 45 minutes, turning them halfway through baking or until the potatoes are golden brown and crisp on the edges and tender inside.

Remove them from the oven and serve with the chicken.

Saucy Pasta and Vegetables

 I

Ingredients


¼ cup extra virgin olive oil

4 cloves garlic, chopped

Half of a small red onion, diced

½ teaspoon black pepper

½ teaspoon salt

½ teaspoon dried oregano

½ teaspoon red pepper flakes

9 oz package of fresh rigatoni pasta or penne pasta

14 pz can of snipped Italian tomatoes

1cup of chicken or vegetable broth

1 cup grated Parmesan cheese

1/2  cup heavy cream

Vegetables:

About 1 cup of each

Cut into one-inch pieces:

Carrots

Broccoli florets

Red bell pepper

A dozen and defrosted artichoke hearts

Grape tomatoes



Directions

Heat the oil in a Large skillet and add the garlic. Cook 2 minutes. Add the vegetables, Italian tomatoes, broth, and seasonings. Cook over low heat for 15 minutes.

Cover the skillet and keep warm.

Cook the pasta in boiling salted water according to package instructions, and drain the pasta in a colander.

Transfer the vegetables and sauce to the empty pasta pot. Turn the heat to low, return the cooked pasta to the pot, and add cream and cheese. Stir well, and adjust the seasoning. serve in individual pasta bowls with Italian bread.