Strawberry Salad with Bacon and Strawberry Vinaigrette

Strawberry Salad with Bacon and Strawberry Vinaigrette

adapted from Southern Living

This strawberry spring salad is a vibrant balance of sweet, salty, and savory flavors. It features a bed of crisp spring greens topped with juicy, sliced strawberries and halved cherry tomatoes for a burst of freshness. The salad is elevated by smoky, crispy bacon crumbles and tangy feta cheese, which provide a rich contrast to the fruit. Thinly sliced shallots add a subtle, sophisticated bite, while a homemade strawberry vinaigrette ties everything together with a bright, fruity finish.

To make this a main course you can marinate chicken in a bit of the

strawberry vinaigrette before grilling to mirror the salad's flavors. For a quicker option, shredded rotisserie chicken works perfectly.

Makes 2 servings

2 tsp. red wine vinegar
1 1/2 tsp.. finely chopped shallot 
3/4 tsp. honey
1/4 tsp. Dijon mustard
2 cups sliced strawberries (from 1 lb. fresh strawberries), divided
1/4 tsp. Kosher salt, divided
1 Tbsp. olive oil

1 Tbsp. water
2 cups spring mix lettuces
1 1/2 oz. feta cheese, crumbled
1/3 medium shallot, thinly sliced lengthwise
1/3 cup cherry tomatoes, halved
2 bacon slices, cooked and coarsely chopped

1. Place vinegar, chopped shallot, honey, Dijon mustard, 1/2 cup of the strawberries, 1/8 teaspoon of the kosher salt  and water in a mini food processor or blender. Process until smooth, about 30 seconds. 
2. Add olive oil and process until mixture is smooth and combined, about 30 seconds.
3. Divide spring mix between 2 plates.
4. Top with feta, sliced shallot, tomatoes, bacon, and remaining 1 cup strawberries and 1/8 teaspoon salt.
5. Drizzle vinaigrette over salad before serving.

Enjoy!

Tiny Pasta and Rainbow Chard Salad

Tiny Pasta and Rainbow Chard Salad

adapted from Bon Appetit

 No rainbow chard, substitute Swiss chard, kale, spinach, beet greens, or collard greens.

Makes 2 servings                                                              16 WW pts. / serving

4 oz. ditalini or other small pasta
1/2 tsp. Kosher salt
1/2 bunch Rainbow chard
1/3 cup olive oil, divided
1/4 cup coarsely chopped raw pistachios
1 Tbsp. thinly sliced sage
1 garlic cloves, finely grated
2 Tbsp. + 2 tsp. sherry vinegar
1 Tbsp. coarsely chopped capers
1/4 tsp. red pepper flakes
Kosher salt & freshly ground pepper
1 1/2 oz. reduced fat feta, crumbled

1. Bring a pot of water to boiling; Add the pasta and cook until al dente, about 7 minutes.
2. Drain, reserving some of the pasta water
3. Meanwhile, remove ribs and stems from chard; Slice very thinly and set aside.
4. Coarsely chop chard leaves; set aside. 
5. Heat the  4 tsp. olive oil in a skillet over medium-high heat.
6. Cook chard ribs and stems, stirring occasionally, until lightly crisped, about 4 minutes. 
7. Add  the remaining olive oil and the pistachios to the pan cook, stirring often, until nuts are golden brown, about 1 minute.
8. Add the sage; cook, stirring, until crisp, about 30 seconds. 
9. Remove the pan from heat, add reserved chard leaves, and stir until wilted and combined.
10. Add the garlic, vinegar, capers, red pepper flakes, and 1/2 tsp. salt; Toss to combine. 
11. Allow the salad to come to room temperature or refrigerate until cold.
12. Sprinkle with feta cheese and toss to combine.
13. Season to taste with Kosher salt and freshly ground black pepperpriot to serving.

Enjoy!

Warm Asparagus Salad

Warm Asparagus Salad

adapted from Taste of Home

Who doesn't love bacon and eggs? Adding them to a warm salad with a light vinaigrette just makes them better.

Makes 2 servings                                                                  3 WW pts / serving

2 turkey bacon strips, cooked & chopped
1/2 lb. fresh asparagus, trimmed and cut into 2-inch-pieces
1 Tbsp. red wine vinegar
1 1/2 tsp. avocado oil or olive oil

1 1/2 tsp. water
1 1/2 tsp. Dijon mustard
1/2 tsp. garlic powder
Pinch of sugar substitute
Pinch Kosher salt
Pinch crushed red pepper flakes

3 cups torn romaine lettuce leaves
2 hard-boiled large eggs, halved
2 ounces fat free feta cheese, crumbled

1. Bring 2 inches of water in a saucepan to a boil over medium-high heat.
2. Place the asparagus in a steamer basket; Place the basket in the pot with the boiling water, cover, reduce heat to low and simmer until crisp-tender, 3-5 minutes. 
3. Meanwhile, in a small bowl whisk together vinegar, oil, water, mustard, garlic powder, sugar, salt and red pepper flakes. 
4. Divide the lettuce and asparagus between 2 plates.
5. Top with dressing, bacon and feta.
6. Place 2 egg halves on each plate prior to serving.

Enjoy!

Zucchini Feta Tots with Minty Yogurt Dip

Zucchini Feta Tots with Minty Yogurt Dip

adapted from Recipeineats

These tasty little bites are a great way to use the bounty of summer zucchini. Traditionally these tots or fritter are deep or pan fried but these are baked in a convection oven to make them healthier.

No convection oven? An air fryer will work. You can also cook them in a conventional oven at 400F but you might need to cook them longer.

Makes 9 tots                                                                            2 WW pts/ piece

1/3 lb. zucchini, shredded
3 pinches kosher salt, divided
2 2/3 Tbsp. rice flour 
1/3 cup panko breadcrumbs 
1 egg, beaten
1/4 cup scallions, finely chopped
2 2/3 Tbsp. shredded parmesan cheese

1 tsp. dried oregano 
1 small garlic clove, minced
1 2/3 oz feta cheese , crumbled
Cooking spray
Lemon wedges and fresh oregano leaves , optional garnishes
1/4 cup non-fat plain Greek yogurt 
1 tsp. fresh mint , finely chopped
1/2 tsp. lemon juice
1/2 tsp olive oil
Few grinds  of black pepper

1. Preheat convection oven to 390°F
2. Place the shredded zucchini mixed with a pinch of pepper in a colander; Let sweat for 30 minutes.
3. Place the drained zucchini in a towel and twist to remove excess water; Place the it in a bowl.
4. Add the rice flour, panko, egg, scallions, parmesan cheese, dried oregano, garlic, and a pinch of salt to the zucchini; Mix well to combine. 
5. Add the feta and gently stir through.
6. Line a baking sheet with foil and coat with cooking spray
7. Form the tots using a tablespoon of zucchini mixture and place on prepared pan.–
8. coat the tots generously with cooking spray. 
9. Bake for 25 minutes, or until golden brown and a crunchy crust forms on the surface. 
10. While the tots are baking, make the mint by combining the yogurt, mint, lemon juice, olive oil, remaining salt and pepper.
11. Garnish with fresh oregano leaves, if using, and serve with minty yogurt and lemon wedges.

Enjoy! 

Jalapeno Tzatziki Dip with Feta Cheese

Jalapeno Tzatziki Dip with Feta Cheese

adapted from Grilled Cheese Social

The jalapeno gives a spicy kick to the traditional tzatziki dip.

It can be served chilled with pita bread, crackers, veggies, or use it as a topping for grilled meats and salads.

served with Cheesy Cauliflower Muffins

Makes about 3/4 cup                                                    1 WW pt  / 1/4 cup

1/2 cup nonfat Greek yogurt 
2 Tbsp. + 2 Tsp. cucumber grated and squeezed in a kitchen towel to remove excess moisture
1 tsp. red onion grated
1/3 large jalapeno pepper, grated
2 Tbsp. + 2 tsp. reduced fat feta cheese, crumbled
1/3 tsp. dried dill
1 tsp.fresh mint, finely minced
1 Tbsp. freshly squeezed lemon juice
1 tsp. olive oil
Kosher salt and freshly ground black pepper

1. Mix all ingredients together in a bowl.
2. Let rest for 30 minutes for the flavors to meld prior to serving.

Enjoy!

Jennifer Aniston Salad

Jennifer Aniston Salad

adapted from The East Coast Kitchen

Supposedly, Jennifer Aniston requested this salad almost every day that she filmed Friends.

Makes 3 servings                                                            7 WW pts / servings

1/3 cup uncooked quinoa
2/3 cups water
1/3 15oz can of chickpeas, drained and rinsed
1/3 cup roasted pistachios, chopped
1/2 cup cucumbers, diced
3 Tbsp. red onion, diced
1/4 cup mint, chopped
1/4 cup parsley, chopped
1/4 cup reduced fat feta
1 Tbsp. fresh lemon juice
4 tsp. olive oil
Kosher salt and freshly ground pepper to taste

1. Place quinoa and water into a medium sized pot and place over high heat; Bring to a boil.
2. Reduce heat to low and place a cover on the pot; Simmer for 15 minutes and then turn off the heat. Leave the cover on for 5-10 minutes and then remove and fluff with a fork. 
3. Put quinoa into large bowl.
4. Add the chickpeas, pistachios, cucumbers, onion, mint, parsely, feta, lemon juice, and olive oil
5. Season to taste with salt and pepper before serving.

Enjoy!

Tomatoes and Feta with Chickpeas Over Pearled Couscous

Tomatoes and Feta with Chickpeas Over Pearled Couscous

adapted from Bon Appetit

I was listening to Bon Appetit's© podcast Dinner SOS while I was delivering Meal on Wheels today. They were discussing this recipe and it sounded intriguing to me so I had to try it, of course with some tweaks to reduce the amount of leftovers I could have and to use things that I had in the house. You can reduce the number of points by using cooking spray instead of the olive and using less feta. You could also eliminate the couscous and serve it with a low carb tortilla for scooping.

I used a combination of Roma tomatoes and grape tomatoes because that is what I had in the house. The arugula provides a freshness while the vinegar adds a little tang.

Makes 2 servings                                                              7 WW pts / serving                                                          
1/2 lb. tomatoes, cored, cut into 1½"-thick wedges if large
1 1/2 tsp olive oil, divided
1/2 tsp. Kosher salt, divided
Freshly ground pepper
1/2 15.5-oz. cans chickpeas, rinsed, patted dry
1/4 tsp. ground cumin
1/8 tsp. smoked paprika
3 oz. reduced fat feta, cut into ½"-thick slabs
1 small handful arugula
3 pitted green olives, chopped
Sherry vinegar or red wine vinegar (for drizzling)
1/4 cup pearled couscous

1. Preheat the oven to 425°. 
2. Place the tomatoes on a rimmed baking sheet. Drizzle with 1 tsp. olive oil and season with 1/4 tsp. salt and freshly ground pepper; toss to coat. 
3. Roast in the preheated oven until collapsed and slightly jammy, about 25 minutes. Remove from oven and heat broiler
4. While the tomatoes are cooking, bring a pot of salted water to a boil.
5. In a small bowl, combine the chickpeas, cumin, smoked paprika, and 1/4 tsp. salt; Drizzle lightly with oil and toss to coat.
6. Cook the couscous until al dente, about 8 minutes; Drain, reserving some of the pasta liquid. and set aside.
7. After the tomatoes have been cooking for 25 minutes, removed them from the oven and preheat the broiler.
8. Spoon the chickpea mixture over and around tomatoes; Top with feta slices.
9. Broil on top rack until tomatoes and feta are blistered, about 5-8 minutes. 
10. Let tomato-chickpea mixture cool 5 minutes.
11. Scatter arugula and olives over tomato-chickpea mixture; Adjust the sauciness of the mixture with reserved pasta water as needed.
12. Drizzle with some vinegar; Season to taste with salt and pepper. 
13. Serve over the couscous.

Enjoy!

Golden Beet and Roasted Strawberry Salad

Golden Beet and Roasted Strawberry Salad

adapted from Cooking Light Annual Recipes 2019

Roasting the beats intensifies their sweetness which pairs nicely with earthy beets.

Makes 2 servings                                                              5 WW points / serving

2 small golden beets, scrubbed and trimmed
4 oz. fresh strawberries, hulled and halved granulated sugar
1/2 tsp. sugar substitute

1 Tbsp. extra-virgin olive oil

1 Tbsp. water
1 1/2 Tbsp. strawberry balsamic vinegar or balsamic vinegar
1/2 tsp. Dijon mustard
1/2 tsp. Kosher salt
1/8 tsp. freshly ground black pepper
Torn romaine lettuce or your preferred lettuce
2 very thin prosciutto slices, torn
1 oz. feta cheese, crumbled
1 1/2 slivered almonds

1. Preheat oven to 375 F.
2. Place beets on a large piece of aluminum foil; wrap tightly. 
3. Bake in preheated oven for about 1 hour to 1 hour or until tender. 
4. Cool slightly; rub off skins with a paper towel. Cut beets into wedges.
5.  Line a small baking sheet with parchment paper. 
6. Place strawberries in an even layer on the baking sheet; Sprinkle with sugar, and toss gently to coat. Bake in preheated oven for 15 minutes. Remove from oven; transfer strawberries to a plate to cool.
7. Combine oil, water vinegar, mustard, salt and pepper in a small bowl; Whisk until emulsified.
8. Divide lettuce evenly between 2 plates; Top with beets, strawberries, prosciutto, cheese and almonds. Drizzle evenly with vinaigrette prior to serving.

Enjoy!

Baked Potato with Whipped Feta

Baked Potato with Whipped Feta

adapted from Food Network

If you want to decrease the number of points just use less of the topping and add a few sprays of Parkay cooking oil spray to moisten the potato

Makes 2 servings                                                   4 WW points / serving                                                                 

1/4 tsp dried rosemary
1/2 tsp. dried thyme 
Grated zest of 1/3 lemon
3/4 tsp. Kosher salt 

1  large (8- to 10-ounce) baking potatoes
Cooking spray
2 oz. feta cheese, crumbled
1 oz. cream cheese, at room temperature
2 Tbsp. freshly squeezed lemon juice

2 Tbsp. olive oil, divided
Kosher salt and freshly ground black pepper

Chopped fresh scallions

1. Preheat the oven to 400 degrees F. 
2. Line a sheet pan with aluminum foil.
3. Place the rosemary, thyme, lemon zest, and salt in the bowl of a mini food processor and pulse 10 to 12 times, until finely chopped.
4. Spread the mixture in a shallow bowl or plate; Set aside.
5. Scrub the potato, dry them well, and pierce them all over with the tines of a fork. 
6. Place the potato on the prepared sheet pan and rub rub it all over with 1 tsp. of olive oil. 
7. Roll the potato in the salt and herb mixture and put it back on the sheet pan. 
8. Bake for 60 to 75 minutes, or until tender. 
9. Meanwhile, combine the feta, cream cheese, lemon juice and olive oil in the mini food processor; process until well combined; season to taste with salt and pepper.
10. Cut the potato in half; Squeeze the ends towards the middle to open up the flesh.
11. Top with a generous scoop of whipped feta. 
12. Sprinkle with scallions prior to serving.

Enjoy!

Watermelon & Feta Salad

 Watermelon & Feta Salad

adapted from Foodnetwork.com

This is a wonderful light summer salad that is full of flavor.

Makes 2 servings

1 clove garlic, minced
1/2 small serrano chile, seeded and minced
2 Tbsp. olive oil
1 Tbsp. water
3 Tbsp. red wine vinegar
Kosher salt and freshly ground pepper
2 Tbsp. finely torn fresh mint
1 1/2 cups diced seedless watermelon
1/4 cup diced cucumber
2 Tbsp. chopped scallions
2 Tbsp. feta cheese, crumbled

1. In a small container combine the garlic, serrano, oil and vinegar. Cover and shake vigorously Season to taste with salt and pepper. Set aside.
2. Divide the watermelon, cucumber and scallions between 2 bowls. Dress with the vinaigrette.
3. Sprinkle the feta on top.
4. Serve immediately.

Enjoy!

Feta and Dill Frittata

Feta and Dill Frittata

adapted from Food Network

Feta and dill are a classic combination. The technique for the stovetop portion of this recipe was new to me but I will adopt it for all of my frittata cooking as it minimized the browning on the bottom of the frittata.

Makes 2 servings                                                          0 WW pp / serving

4 large eggs
2 Tbsp. fat-free plain yogurt
2 Tbsp. fresh dill, chopped
1/4 tsp. ground turmeric
Kosher salt and freshly ground black pepper
2 scallions, white and light green parts only, sliced
3 Tbsp. fat free feta cheese

1. Preheat the oven to 350F.
2. Whish the eggs, yogurt, dill, turmeric salt and pepper in a bowl; Fold in the feta.
3. In a pan coated with cooking spray, saute the scallions until soft, about 45 seconds.
4. Add a little more cooking spray to the pan and gently pour in the egg mixture.
5. As the eggs start to set around the edges, scrape the edges with a heatproof spatula pulling the setting eggs towards the middle of the pan. Continue until the eggs are half cooked about 3 minutes.
6. Transfer the skillet to the oven and bake until the frittata is set, about 13 minutes.
7. Remove from the oven and allow to cool for a couple of minutes before serving.

Enjoy!

Grilled Lemon Thyme Chicken Salad

 Grilled Lemon Thyme Chicken Salad

adapted from Bon Appetit July 1992

The lemon thyme dressing does double duty as the marinade. It is a light crisp dish.

Makes 3 servings                                                     2 WW Blue points / serving

2 1/2 Tbsp. Extra virgin olive oil

2 1/2 Tbsp. water

3 Tbsp. Fresh lemon juice

1/2 tsp. hot sauce

1/2 tsp. dried thyme

3 boneless, skinless chicken breasts

6 tsp. reduced  fat feta

Your favorite green salad ingredients; We used

    Lettuce

    Onions

    Bell peppers

    Celery

    Radish

1. Heat a grill or grill pan to very hot (about 500F).
2. Put the oil, water, lemon juice, hot sauce, and thyme in a small bowl; whisk to combine.
3. Place the chicken breasts in a zip top bag with 2 1/2 Tbsp. of the dressing; Marinate for at least 5 minutes at room temperature or up to 2 hours in the refrigerator.
4. Grill the chicken until cooked through about 6-7 minutes on each side or until cooked through.
5. Transfer the chicken to a plate, cover and let rest for about 5 minutes.
6. Toss the salad ingredients together in individual bowls.
7. Cut the chicken into strips and  place on top of the salad.
8. Serve with the dressing on the side.

Enjoy!

Asparagus with Tomato & Feta

Asparagus with Tomato & Feta

adapted from Cooking Light March 2014

Asparagus get a kick from the zip if the balsamic and tomato while the feta adds some saltiness.

Makes 2 servings                                                      1 WW Blue points / serving

1/2 lb. asparagus, trimmed

1/2 cup chopped tomatoes

1 Tbsp. white balsamic vinegar

Kosher salt & Freshly ground black pepper

1 Tbsp. reduced fat feta cheese

1. Combine the  tomatoes with vinegar; season with salt and pepper and set aside.
2. Bring a few inches of water to a boil in a wide pot.
3. Steam the asparagus steamer basket until tender, about 5 minutes.
4. Serve the asparagus topped with the tomatoes and feta.

Enjoy!

Plum & Cucumber Salad

Plum & Cucumber Salad

adapted from Rachael Ray in Season

Who would have thought putting pickled onion on plums would taste so good.

Makes 2 servings                                                      1 WW Blue points / serving

2 plums cut into wedges

2 Tbsp. torn basil leaves

1/2 cup cucumber chunks

3 small pitted black olives, cut in half

4 tsp. crumbled reduced fat feta

1/4 red onion, sliced

1/3 cup red wine vinegar

1 tsp. basil oil or olive oil

1. Toss the onions and vinegar in a small container with a pinch of Kosher salt and crushed black pepper; set aside for at least 20 minutes.
2. Toss the plums, basil, cucumber olives, feta and marinated onions.
3. Drizzle with basil oil and some of the vinegar.
4. Season to taste with salt and pepper before serving.

Enjoy!

            

Crustless Spinach, Onion & Feta Quiche

Crustless Spinach, Onion & Feta Quiche

adapted from The Life She Has

What is the difference between  quiche and a frittata? A quiche is cooked in the oven while a frittata is cooked primarily on the stovetop and finished in the oven.

Makes 4 servings                                                     1 WW Blue point / serving

Cooking spray

1 medium onion, chopped

6 oz. fresh spinach

2 tsp. minced garlic

Kosher salt & Freshly crushed black pepper

5 eggs

1/4 c. skim milk

2 oz. fat free feta cheese

1. Preheat oven to 350F.
2. In a skillet coated with cooking spray, cook the spinach until wilted, about 5 minutes.
3. Remove the spinach to a kitchen towel and wring dry; Place in a pie pan coated with cooking spray.
4. Add some additional cooking spray to the pan, sauté the onion and garlic until softened, about 3-5 minutes.
5. Put the onion mixture in the pie pan.
6. Whisk the eggs and milk until well combined.
7. Gently pour into the pie pan.
8. Equally distribute the feta over the quiche.
9. Bake in the preheat oven for 20-25 minutes or until completely cooked through and set.
10. Allow to rest for 5 minutes before serving

Enjoy!

Lamb Gyro Meat with Tzatziki

 Lamb Gyro Meat with Tzatziki

adapted from Food Network

Most of the gyro meat recipes I have seen are  made with leg or shoulder meat. This one was a bit easier with ground lamb. It is cooked like a meatloaf and then compressed.

I also prefer a pita with a pocket versus a pocket-less pita or flatbread. The ones I make are light and airy and actually puff up unlike the commercially available ones.

You can lower the point count by 3 Blue points using a reduced fat pita like Joseph's. I had the urge to bake bread so we are splurging today.

Makes 4 servings                                                   11 WW Blue points / serving   

1/2 medium onion, chopped

1 lb. lean ground lamb

1 1/2 tsp. finely minced garlic

1 1/2 tsp. dried marjoram

1 1/2 tsp. dried rosemary 

1 tsp. Kosher salt

1/4 tsp. freshly ground black pepper

4 Tbsp. Tzatziki sauce  

4 white pita pockets, purchased or homemade 

Sliced tomato

Sliced onions

Shredded lettuce

3 Tbsp. reduced-fat Feta cheese    

1. Preheat oven to 325F.
2. Put the onion in a food processor and pulse for 10-15 seconds or until finely chopped.
3. Turn out the onions onto a kitchen towel and squeeze out the excess water. Return the onion to the food processor.
4. Add the lamb, garlic, marjoram, rosemary, salt and pepper until it forms a fine paste, about 1 minute.
5. Place into a mini loaf pan; place the loaf pan into a water bath.
6. Cook in the preheat oven for about 75 minutes or until the internal temperature reaches 165F.
7. Drain any fat in the pan and place the pan on a cooling rack.
8. Place a brick wrapped in foil or a cast iron grill press on top of the meat. Allow it to rest until the internal temperature reaches 175F, about 15 -20 minutes.
9. Slice and serve in a pita with 1 Tbsp. tzatziki, 2/3 Tbsp. feta and vegetables as desired.

Enjoy!

                             

Roasted Red Beet Salad

Roasted Red Beet Salad

adapted from Cooking Light Annual Recipes 2016

Choose your favorite cheese to top this salad. Some other favorites pairings are blue cheese and goat cheese. If substituting adjust your points accordingly.

Makes 2 servings                                                     1 WW Blue points / serving

1 lb. red beets

1 Tbsp. olive oil

1 Tbsp. water

1 Tbsp. red wine vinegar

1/2 tsp. sugar substitute

1/2 tsp. minced garlic

1/4 tsp. Kosher salt

1/8 tsp. ground black pepper

2 cups lettuce, chopped

5 tsp. feta cheese

1. Preheat the oven to 375F.
2. Wrap the beets in foil. Bake for about 1 hour and 20 minutes or until tender. Set aside to cool.
3. Meanwhile whisk the oil, water, vinegar, sugar substitute, garlic, salt, pepper in a medium bowl. Set aside.
4. When the beets are cool enough to handle, peel and thinly slice.
5. Add to the salad dressing. Refrigerate until ready to serve.
6. To serve, divide the lettuce between 2 plates.
7. Drain the beets and arrange on top of the lettuce and sprinkle with the feta.

Enjoy!

My Big Greek Chicken Salad

My Big Greek Chicken Salad

adapted from Weight Watchers' Five Ingredient 15 Minute Cookbook (2006)

If you do not wan to make your own salad dressing Gazebo Room Light Greek Dressing has the same point count.

Makes 2 servings                                                   3 WW Blue points / serving

12 oz. boneless, skinless chicken breasts, cut into 1 inch pieces

1 tsp. Penzeys Greek Seasoning or your favorite seasoning

Cooking spray

4 cups torn lettuce leaves

1/4 cucumber, halved and sliced

1/4 cup sliced onions

1 tomato, cut into 8 pieces

4 large black olives, sliced

2 Tbsp. reduced fat feta cheese

4 Tbsp. Penzeys Greek Salad Dressing

1. Season the chicken with the Greek seasoning.
2. In a pan coated with cooking spray, sauté the chicken until cooked through, about 5 minutes.
3. Divide all of the ingredients between two large bowls.

Enjoy!

Shakshuka with Fennel and Feta

Shakshuka with Fennel and Feta

adapted from Food & Wine March 2012

I am trying to find ways to use all parts of plants but not just in stocks. If you have some fennel fronds on hand throw them in the sauce instead of chopped fennel.

Harissa paste is a North African spicy red sauce made from red chilies, garlic, vinegar, and spices.

Makes 2-4 servings                                            0 WW Blue points / serving

Cooking spray
1 small onion, diced
1/3 cup fennel fronds or 1/4 small fennel bulb, cored and thinly sliced
1 serrano chiles, seeded and chopped
1/2 jalapeño, seeded and finely chopped
1/2 bell pepper, diced
Kosher salt
1 garlic cloves, minced
1 1/2  tsp. harissa
1/2 tsp smoked paprika
One 14.5-ounce can diced tomatoes, chopped with their liquid
1/4 cup water
4 large eggs
1 1/2 tsp. chopped parsley
2 tsp. crumbled feta cheese

1. In a pan coated with cooking spray, cook the onion and fennel (fennel bulb if using) until softened, about 3 minutes. 
2. Add both chiles and the bell pepper and season with salt. 
3. Continue cooking, until softened, about 8 minutes. 
4. Add the garlic, harissa and paprika and cook, stirring, until fragrant, 1 minute. 
5. Add the tomatoes, fennel fronds (if using) and water: simmer over low heat until the sauce is thickened, 8 minutes.
6. Crack one egg into a small bowl. Make a well in the sauce and slowly slide the egg into the well.
7. Repeat with the remaining 3 eggs.
8. Cover and cook until the whites are firm and the yolks are runny, about 4 minutes. 
9. Spoon the sauce and eggs into bowls and sprinkle with the parsley and crumbled feta. Serve right away.

Enjoy!

Greek Eggplant Steaks

 Greek Eggplant Steaks

adapted from Food Network.com

Makes 3 servings                                        0 WW Blue points

1 eggplant cut into 3 thick steaks

Pinch of chili powder

Sprinkle of freshly ground black pepper

1 Tbsp reduced-fat feta cheese

1 tomato. seeded and diced

1/4 cucumber, seeded and diced

2 Tbsp chopped fresh parsley

1. Sprinkle the eggplant steaks with kosher salt. Lay on paper towels, cover with another paper towel and weigh down with a pot for 20 minutes.
2. Wipe off excess salt and pat dry.
3. Sprinkle with chili powder and pepper.
4. Cook the eggplant in a skillet coated with cooking spray until cooked through, about 4 minutes per side.
5. Transfer to serving dish and top with feta, tomato, cucumber and parsley.

Enjoy !