Greek Grilled Lemon Chicken With Orzo
1 1/4 cups orzo pasta
3/4 cup peas
1 tablespoon lemon pepper
1/2 teaspoon salt
1 tablespoon chopped fresh dill
4 4 ounce chicken breasts, pounded to 1/4-inch thickness
1/4 cup nonfat plain yogurt
1/2 cup crumbled feta
1/2 teaspoon lemon zest
1 tablespoon lemon juice or to taste
2 tablespoons chopped parsley
Cook the orzo according to package directions. In the last 2 minutes of cooking, add the peas. Drain. Toss with the olive oil and let cool slightly.
Combine the lemon pepper, salt and dill in a small bowl. Rub the mixture evenly over the chicken.
Coat the grill or grill pan with cooking spray and heat. Add the chicken and cook about 5 to 6 minutes on each side, or until cooked through to an internal temperature of 160 degrees.
Toss the orzo with the feta, lemon zest, lemon juice and parsley and serve with the chicken. Makes 4 servings.
Calories 197, Fat 5 g, Carbs 38 g, Sodium 982 mg, Fiber 4 g.
- AJ
Greek Atzem Pilaf
2 lbs. lamb meat cut in small pieces.
3 tbsps. butter.
3 tbsps. olive oil.
2 cups rice.
1 medium onion, finely cut.
1 tbsp. tomato paste.
salt and pepper.
Braise pieces of meat and onion in olive oil. Add tomato paste diluted in 4 cups of water, salt, pepper and let simmer until meat is half done. Take meat out and strain sauce. If sauce is less than 4 cups, add either water or stock broth and bring to a boil. Return meat to the broth and add rice, which should be well washed.
When it comes to a boil, lower heat as much as possible and let boil until all broth is absorbed. Do not stir.
- AJ
Greek Pasta Salad with Shrimp and Olives
3/4 pound tomatoes, chopped
1 large red bell pepper, chopped
1/4 pound feta cheese, crumbled
2 tablespoons dry white wine
1 tablespoon thyme
6 green onions, chopped
1/2 cup olive oil
3 large garlic cloves, minced
1/2 cup kalamata olives, chopped
1/4 cup lemon juice
3/4 pound pasta, cooked
3/4 pound bay shrimp, cooked
Mix first 10 ingredients in large bowl.
Add pasta and shrimp and toss to blend. Season to taste with salt and pepper.
- Pedro B.
Grecian Pork Tenderloin Salad
1 pound pork tenderloin
1 teaspoon chopped fresh oregano
1 1/2 tablespoons red wine vinegar
1 1/2 teaspoons olive oil
1 clove garlic, crushed
1 1/2 cups peeled sliced cucumber, divided
1 tablespoon fresh dillweed
8 ounces plain nonfat yogurt
vegetable cooking spray
4 cups torn romaine lettuce, tightly packed
1/2 cup onion, thinly sliced, separated into rings
1/2 cup radishes, thinly sliced
2 tablespoons feta cheese, crumbled
2 teaspoons fresh mint, chopped
2 medium unpeeled ripe tomatoes, cut into 8 wedges
1 medium green bell pepper, cut crosswise into 12 rings
8 whole ripe olives, pitted
Trim fat from pork.
Combine oregano, vinegar, oil, and garlic in a large zip-top heavy-duty plastic bag. Add the pork; seal bag, and marinate in refrigerator for 30 minutes, turning bag occasionally.
Position knife blade in food processor bowl; add 1/2 cup cucumber, dillweed, and yogurt. Process 10 seconds or until smooth, scraping sides of processor bowl once; set aside. Remove pork from bag, reserving marinade. Coat grill rack with cooking spray, and place on grill over medium-hot coals. Place pork on rack.
Cover and cook 30 minutes or until meat thermometer registers 160 degrees, turning pork occasionally and basting with reserved marinade. Thinly slice pork, and set aside. Yield: 4 servings.
Serve immediately.
- Pedro B.
