Greek Lemon Chicken

Ingredients:

• Lemon
• 8 Chicken Boneless Skinless Chicken Thighs
• 1 oz Container of Plain Greek Yogurt
• 1 teaspoon Oregano
• 2 teaspoons Minced Garlic
• 1/2 teaspoon Salt 
• 1/4 teaspoon Pepper
• 1 Tablespoon Dried Parsley

Combine yogurt, oregano, garlic, salt, pepper, parsley, juice of 1/2 lemon, and zest from 1/2 lemon in a bowl.  Mix well.  Pour over chicken and marinate for about 30 minutes.  Preheat oven to 375. Place chicken in baking dish and bake for about 30 minutes.  

I served with brown rice, and Zucchini Fritters.

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Oven "Fried" Zucchini Fries with Spicy Garlic Dipping Sauce

This is one of my new favorite side dishes!  Okay I have lots of new favorites.  Usually I just make zucchini on the grill or deep fried.  This is SO good I am sure I will be making it often!

Ingredients:

• 2 small Zucchini (enough to serve your family each zucchini is easily cut into 9 pieces)
• About a 1/4 Cup Parmesan Cheese
• About a Cup of Panko Bread Crumbs
• Pepper to taste
• Salt
• A Pinch of Garlic Powder
• 1 Egg
• A Pinch of Basil 
• A Pinch of Oregano
• 1/4 cup of flour

Sauce

• 6 oz of Plain Greek Yogurt
• Salt and Pepper to Taste
• 1 teaspoon of Chili Garlic Sauce
• 1/8 Teaspoon of Garlic Powder
• 1/4 Teaspoon of Horseradish (Start with less you can always add more for spice)
• 1 Tablespoon of Mayonnaise (for even less fat and calories leave this out) 

Combine all sauce ingredients and stir.  Add spicy ingredients slowly to desired spice level.  Refrigerate until you are ready to use.  

**About an hour and a half before you want to eat the zucchini complete this step!!

Cut the zucchini into the desired size pieces.  I usually cut my zucchini in 9 pieces lengthwise.  Place in colander and sprinkle with salt.  Place a plate under the colander and place it in the fridge until ready to start the breading process.  The salt will pull out the water in the zucchini and make it more crisp after it  it cooked.  

When you are ready to bread the zucchini remove it from the fridge and place it in a ziploc bag with 1/4 cup of flour.  Seal it and shake it around until all zucchini is covered.

Preheat oven to 425.  Next, beat an egg in a long shallow bowl (or whatever the zucchini will fit in)- set aside.  On a plate combine Panko, parmesan, garlic powder, pepper, a pinch of oregano, and a pinch of basil.  Individually dip each piece of zucchini in the egg and then roll it in the crumb/spice mixture.  Place each piece on a baking sheet lined with parchment paper.

Bake for about 15 minutes or until breading is a golden brown color.

I got caught eating the cookie dough! {FROZEN YOGURT}

Who doesn't try to sneak a bite of cookie dough?  With this version you don't have to worry about eating raw eggs!

Ingredients:

• 1 6oz container of plain Greek Yogurt
• 1 Tablespoon of Peanut Butter
• 1 1/2 Tablespoons of Honey
• 1/2 tsp Vanilla
• Sprinkle of Sea Salt
• about a Tablespoon of Mini Chocolate Chips

Combine all ingredients together, mix well.  Place in freezer safe bowl.  Freeze for about 2 hours.  Enjoy!

Strawberry Lemon Bundt Cake made with Greek Yogurt

This is the perfect season to make delicious treats with strawberries.  I am hoping to get out and pick some fresh ones soon!  So I am compiling all of my favorite strawberry recipes and trying out some new ones!  The Greek yogurt in this recipe makes the cake OH SO MOIST!  It is a great summer dessert or perfect to serve at a Brunch.

Ingredients:
3 Eggs
1 1/2 Cups Diced Fresh Strawberries
Zest from 1 Lemon
3 Tablespoons of Lemon Juice (divided)
1/2 teaspoon Salt
1/2 teaspoon Baking Soda
2 1/2 Cups of Flour
2 Cups of Sugar
2 Sticks of Butter
8 oz of Vanilla Greek Yogurt
1 cup Powdered Sugar

Preheat oven to 375.  Combine cups of flour, baking soda, and salt.  Stir in lemon zest.  Set aside

Cream together butter and sugar.  Add in eggs one at a time, next add in 1 tablespoon of Lemon Juice.

Once that is combined, alternate adding in the flour and yogurt about 1/4 of each at a time until batter is well mixed.  The batter will be thick DONT WORRY!

By hand, mix in the strawberries.

Reduce oven heat to 325.  Pour Batter into 10 inch Bundt pan and bake for 58-60 minutes.  Allow cake to cool in pan for about 25-30 minutes.

Then flip it out onto wire rack to cool the remainder of the way

Last, whisk together 2 Tablespoons of lemon juice and 1 cup of powdered sugar and drizzle glaze on the cake.  

Be sure to watch for more of our favorite strawberry recipes!

Mediterranean Chicken Kabob Platter

This is a great healthy chicken recipe when you're looking for variety. As far as timing goes, I start soaking the rice first, then make the aioli and chicken marinade. I prepare the chicken kabobs and let sit in the fridge to marinate, and just chill the aioli. Then I start the rice and after rice has started to simmer, I start the chicken.

Mediterranean Rice Pilaf Ingredients

• 3 Tbsp. butter
•  About 20 pieces of Spaghetti, broken into small pieces
•  2 cups Basmati rice
• 3 cups water (plus more for soaking rice)
•  Salt
•  2 Tbsp. toasted almonds
• Dash of cinnamon

Start of by washing your rice. If you don’t do this, you will get a very sticky rice. Place rice in a bowl of cold water and stir. Drain and continue to rinse with cold water. 

Refill the bowl with cold water and soak your rice for 15-30 minutes. In a large pan, melt butter and sauté the broken pieces of spaghetti until golden brown. Add the water and rice and cover with lid. Bring to a boil and stir once. Reduce heat and simmer 20 minutes (do not open lid again). Remove from heat, fluff with a fork and add salt, cinnamon and almonds.

Chicken Ingredients:

• 4 large skinless chicken breasts
• 6 tbsp extra virgin olive oil
• 2 tsp cumin
• 2 tsp paprika
• 1 tsp coriander
• 3/4 tsp turmeric
• 1/4 tsp garlic powder
• 1/4 tsp cinnamon
• Pinch of cayenne
• Salt and black pepper

Cut chicken into 1 inch cubes. 

Combine remaining ingredients in a bowl and whisk together to form a paste. 

Toss chicken in the paste and marinade for at least 30 minutes. 

Place the chicken pieces on metal skewers and grill until chicken is 165 degrees. While the chicken is grilling, heat an empty large pot with lid on the stove. When you remove the chicken from the grill, place the skewers in the pot (removed from heat) and put on the lid. Leave the skewers in the pot for about 5 minutes. The steam that it creates makes the chicken super moist and perfect.

Garlic Aoili Sauce Recipe Ingredients

½ Tbsp. extra virgin olive oil

      Dash lemon juice
1 clove of garlic, pressed with garlic press or crushed with mortar and pestle
½ tsp. sea salt
1/2 cup plain Greek yogurt

In a medium bowl whisk together all ingredients. Chill until ready to serve with chicken kabobs.

I also served this with Henderson Hummus.

Green Waldorf Salad with Honey Yogurt Dressing

Waldorf Salad was always a staple at family barbecues and picnics growing up. I don't see it as much anymore but there is a sort of nostalgia that it brings to a cook-out. So when we were planning our meal for tonight and we were planning on grilling the meat and potatoes, I thought of waldorf salad. However, we did not want your traditional, mayonnaise-heavy salad. We thought we'd turn it into a "green" salad and put the ingredients over a bed of lettuce. From there we thought we'd do a creamy vinaigrette, but decided we'd use greek yogurt versus mayo to keep it healthier. It was the perfect compliment to our spring cook-out!

First make the dressing.

Ingredients:

• 1/4 cup honey
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/4 cup apple cider vinegar
• 2 Tablespoons lemon juice
• 1/2 teaspoon plain greek yogurt
• 1/2 cup canola oil

Mix all ingredients except the oil in a food processor and mix until well blended.  Add the oil in last and blend well.  Chill for 30 minutes.

Now chop up the ingredients for your salad. You can realty use whatever lettuce you have on hand, but we chose to use a blend of romaine and spinach.

Salad ingredients:

• Romaine lettuce and baby spinach
• Peeled and chopped Red Apples
• Grapes
• Celery
• Pecans
• Blue Cheese Crumbles

For the salad, use the amount of ingredients that you prefer for your salad. I like an even mix of lettuce to spinach and lots of cheese! But keep the cheese to a minimum if you are going the lighter route. The celery has quite a bite to it, so I recommend only using a small palmful of chopped celery. Lightly toss your salad in the dressing and serve. Yum!

We served this with Grilled Bourbon Pork Medallions and Rosemary Chive Grilled Potatoes.

This recipe was featured on our Appetizing April Menu. Check out the entire April menu for a variety of dinner ideas!