Greek Salad Pita Pizzas

Ingredients:

  • 2 teaspoons red wine vinegar
  • 1 teaspoon olive oil
  • 3 tablespoons chopped Kalamata olives
  • 1 tablespoon chopped red onion
  • 3/4 cup hummus- homemade or store bought
  • 4 whole wheat pitas, unsplit and toasted
  • 4 thin slices beefsteak tomato
  • 1/3 cup chopped cucumber
  • 1/3 cup chopped orange bell pepper
  • 2 tablespoons crumbled feta cheese

Directions:

  1. In a small bowl, mix the vinegar, olive oil, olives, and onion.
  2. Spread a thin layer of hummus on top of toasted pita bread. Top each pita with a thin slice of tomato, spread more hummus on tomato.
  3. Top with diced cucumber, bell pepper, onion/olive mix and then top with feta.

recipe from Skinnytaste cookbook.

Greek Chicken Pita

Ingredients:

  • 1 (6 1/2-inch) whole wheat pita, cut in half to make pockets (I recommend Trader Joe's Pita Pocket Bread - Organic, 100% Whole Wheat)
  • 3 oz cooked chicken breast, boneless, skinless, cut into 1-inch cubes
  • 1/4 medium tomato, chopped
  • 1/4 cup chopped cucumber
  • 1 Tbsp. chopped red onion (optional)
  • 1/4 tsp. dried oregano
  • 1 Tbsp. fresh lemon juice
  • 1/4 cup shredded romaine lettuce
  • 2 Tbsp. crumbled feta cheese (about 1/2 oz)

Instructions:

  1. Fill pita halves evenly with chicken, tomato, cucumber, onion (if desired), oregano, lemon juice, romaine, and cheese.
  2. Enjoy

Salmon, Avocado, Tomato Salad

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Ingredients:

  • ¼ medium avocado, cut into cubes
  • 1 medium tomato, cut into cubes
  • 1 (5 oz) raw salmon filet
  • 12 cilantro sprigs, coarsely chopped
  • 2 tbsp citrus vinaigrette

Instructions:

  1. Preheat broiler to high.
  2. Broil salmon for 5 to 7 minutes on each side, or until it flakes.
  3. Place salmon in the fridge until it cools.
  4. Combine all ingredients in bowl. Serve mixture over salmon.

Lunch Recipes

Sweet Potato Quinoa Salad

Ingredients:

  • Water
  • 1/2 medium sweet potato, peeled & diced
  • 1/2 cup cooked quinoa
  • 1/4 medium red bell pepper, diced
  • 1 Tbsp chopped raw cashews
  • 2 Tbsp Citrus Vinaigrette OR other low-sugar/low-salt vinaigrette

Instructions:

  1. Fill bottom of steamer with 2 inches of water; bring to a boil over high heat.
  2. Place sweet potato in top of steamer; steam for 5 to 7 minutes, or until fork tender.
  3. Combine cooked sweet potato, cooked quinoa, bell pepper, and cashews in a medium serving bowl. Drizzle with Citrus Vinaigrette; toss gently to blend.
  4. Serve immediately.

 

Lunch Recipes

Spiralized Greek Cucumber Salad with Lemon and Feta

Yields: 1 salad

Ingredients:

  • 1/2 seedless English cucumber (about 7 ounces)
  • 1/4 of a green bell pepper, chopped
  • 1/3 cup grape tomatoes, halved
  • 5 pitted kalamata olives
  • 1 tbsp red onion, sliced
  • 1/2 fresh lemon
  • 1 oz fresh feta, sliced thick
  • 1/2 tablespoon extra virgin olive oil
  • kosher salt and freshly ground black pepper
  • 1/2 teaspoon fresh oregano leaves, minced

Directions:

  1. Spiralize the cucumbers using the chipper blade on a spiralizer. Cut the strands into smaller pieces, about 5-6 inches long so it's easier to eat. If you don't have a spiralizer, you can just dice the cucumbers with a knife into small cubes.
  2. Place the cucumber in a large work bowl along with the bell pepper, tomatoes, olives and red onion.
  3. Squeeze half of the lemon over it, drizzle with half of the olive oil and toss with fresh oregano, salt and pepper.
  4. Place on a plate, top with a slice of feta and finish with remaining olive oil.

Thanks, skinnytaste.com!