Greek Red Potatoes

Total Time: 30 minutes
Makes: 4 side dish servings

Ingredients
6-8 medium red potatoes, chopped
1 Tbsp. olive oil
1/2 to 1 Tbsp. Greek seasoning
2 cloves of garlic, minced
1/2 red onion, chopped

Directions

Heat oil in a large nonstick pan over medium heat.

Add chopped potatoes and Greek seasoning. Toss to coat.

Cover and cook, stirring occasionally, 10-15 minutes, or until potatoes are tender. Add onions and garlic. Cook 1-2 minutes more. Remove from heat. 

Enjoy!

Greek Meatballs with Herb Orzo

Total Time: 30 minutes
Serves: 4

Ingredients
8 oz. orzo
1 tsp. lemon zest plus 1 Tbsp. lemon juice from 1 lemon
2 Tbsp. chopped fresh mint
2 Tbsp. chopped fresh dill
2 garlic cloves, minced
1 Tbsp. plus 2 Tbsp. olive oil
2 slices of bread
1/3 cup plain yogurt
1 & 1/2 lbs lean ground beef
1/2 medium red onion, chopped
1/2 cup crumbled feta cheese

Directions

Cook orzo according to package instructions. Drain and toss with lemon zest and juice, 1 Tbsp. dill, 1 Tbsp. mint, 1 clove of garlic, and 1 Tbsp. olive oil.

Meanwhile, mash bread with yogurt and stir until nearly smooth. Add beef, onion, remaining garlic, remaining dill and mint and 1/2 tsp. of pepper. Form meat into balls.

Heat remaining oil in a large nonstick pan over medium-high heat. Add meatballs and cook gently, turning with tongs until browned on all sides and cooked through, about 7 minutes. Spoon orzo onto plates and top with meatballs and sprinkle with feta.

Recipe adapted from: 30 Minute Meals

Slow Cooked Carnitas

Prep: 20 minutes
Cook: 6 hours
Serves: 12

Ingredients
1 boneless pork shoulder or butt roast (3-4 lbs)
3 garlic cloves, thinly sliced
2 tsp. olive oil
1/2 tsp. pepper
1 bunch of green onions, chopped
1 & 1/2 cups minced fresh cilantro
1 cup salsa
1 cup chicken broth
2 (4 oz.) cans diced green chiles
12 (8 in.) flour or corn tortillas, warmed

Toppings: cilantro, tomatoes, avocado

Directions

Place roast in crock pot. Sprinkle with garlic, oil, and pepper. Add onions, cilantro, salsa, broth, and chiles.

Cover and cook for 6-8 hours or until meat is tender.

Shred with two forks.

Serve and Enjoy!

Recipe adapted from: Taste of Home Magazine

Sesame Noodle Slaw

Prep: 20 minutes
Chill: 30 minutes
Makes: 8 side dish servings

Ingredients
1/2 cup slivered almonds
2 Tbsp. sesame seeds
1/3 cup salad oil
3 Tbsp. rice vinegar
2 Tbsp. soy sauce
1 (3 oz.) package of chicken top ramen
1 Tbsp. sugar
1/4 tsp. pepper
1/2 of a medium head of cabbage, cored and shredded
1/2 cup thinly sliced green onions
1/2 cup julienned carrots

Directions

Heat a small pan over medium heat. Add almonds and sesame seeds. Stir continuously until lightly toasted and fragrant.

For dressing, combine oil, vinegar, soy sauce, seasoning packet from ramen noodles, sugar and pepper in a screw top jar. Cover and shake well.

In a large bowl, combine cabbage, green onions, carrots, toasted nuts, and broken ramen pieces. 

Add dressing and toss gently to coat. Cover and chill for 30 minutes or up to 4 hours. 

Nutritional Information per Cup
Calories: 211
Fat: 16 g
Carbs: 14 g
Fiber: 3 g
Protein: 4 g

Recipe adapted from: The New Cook Book, Bridal Edition

Angel Food Cake

Prep Time: 50 minutes
Bake: 40 minutes
Cool: 2 hours
Serves: 12

Ingredients
1 & 1/2 cups egg whites
1 & 1/2 cups sifted powdered sugar
1 cup sifted flour
1 & 1/2 tsp. cream of tartar
1 tsp. vanilla
1 cup granulated sugar
Toppings: whipped cream, strawberries and toasted coconut

Directions

In a large mixing bowl, allow egg whites to stand at room temperature for 30 minutes.

Meanwhile, sift powdered sugar and flour together 3 times, set aside. 

Adjust baking rack to lowest position in oven and preheat oven to 350 F. Add cream of tartar and vanilla to egg whites. Beat with an electric mixer on medium speed until soft peaks form.

Gradually add granulated sugar, 2 Tbsp. at a time, beating until stiff peaks form.

Sift 1/4 the flour mixture over beaten egg whites. Fold in gently. 

Repeat, folding in remaining flour mixture by fourths. Pour into ungreased tube pan. Gently cut through batter to remove air pockets.

Bake on lowest rack of oven for 40 minutes or until top springs back when lightly touched. 

Immediately invert cake. Cool thoroughly, for 2 hours, in inverted pan. Loosen sides of cake from pan, remove cake from pan.

Slice and serve with whipped cream, strawberries and toasted coconut.

Nutrition Information per Serving

Calories: about 161

Fat: 0g :)

Recipe adapted from: The New Cook Book, Bridal Edition

Cucumber Salad

Prep Time: 20 minutes
Sit Time: 1 hr

Ingredients

• 2 cucumbers - halved lengthwise and sliced
• 2 tsp. salt
• 1/2 cup rice vinegar
• 1/4 cup white sugar
• 2 tablespoons sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon sesame seeds
• 1/4 cup thinly sliced red onion

Directions 

Put the cucumber slices in a colander and sprinkle with salt; set aside to drain for 1 hour. 

Whisk the vinegar and sugar together until the sugar is dissolved; add the sesame oil, garlic, and sesame seeds; stir. 

 Rinse salt off the cucumber slices by running under cold water; place in a large bowl with the red onion. Drizzle the dressing over the vegetables and toss to coat. Serve immediately. 

Nutrition Information per Serving
Calories: 110
Fat: 5.5g


Recipe adapted from allrecipes.com

Chicken Lettuce Wraps

Total Time: 15 minutes
Serves: 4

Ingredients

• 1 tablespoons sesame oil
• 1 tablespoon finely chopped peeled fresh ginger
• 3 green onions, chopped thinly
• 1-1.5 lbs. boneless, skinless chicken breasts, cut into 1/2-inch pieces
• 1 (8 oz.) can sliced water chestnuts, rinsed and chopped
• 1/4 cup purchased Hoisin sauce

• 1 1/2 teaspoons Worcestershire sauce
• 1 teaspoon unseasoned rice vinegar
• 1/2 cup finely julienne (very fine match stick pieces) chopped carrots
• 12 large leaf lettuce leaves

Directions

Heat a wok or a 12-inch heavy skillet over moderately high heat until almost smoking, then add oil. Add ginger, salt, and 2 tablespoons chopped green onions and stir-fry about 35 to 45 seconds. 

Add chicken and stir-fry until just cooked through and no longer pink, about 2 minutes. 

Add water chestnuts, Hoisin sauce, Worcestershire sauce, vinegar, and carrots and stir-fry until heated through, about 1 minute. 

Spoon chicken mixture into lettuce leaves and wrap leaves around filling to eat.

 Served with cucumber salad and Trader Joe's Chili Edamame

Nutrition Information per Serving

Calories: 259

Fat: 5g

Fiber: 3

Protein: 28g

Recipe adapted from lowfatlifestyle.com