Greek Chicken Stew

As you may have noticed, we've been on a bit of a Greek kick lately. This made really moist chicken that was super tasty! If you don't have a Dutch oven, you can use a sauce pan and then transfer it to a deep casserole dish to put in the oven.

Greek Chicken Stew-adapted from Skinny Ms.
Total Time: 40 minutes
Serves 4

• 3-4 tablespoons vegetable oil
• 4 chicken breasts
• 1 tablespoon Greek seasoning (I use Penzey's)
• 1 teaspoon coarse sea salt
• 1 teaspoon black pepper
• 1 cup chopped red onion
• 2 tablespoons minced garlic
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano leaves
• 1 cup chicken stock
• 1 cup kalamata olives, sliced
• 1 tablespoon capers
• 1/4 cup chopped sun dried tomatoes
• Feta cheese and cauliflower rice, for serving

Preheat oven to 450 degrees. In a dutch oven, heat oil over medium-high heat. Sprinkle chicken with Greek seasoning, salt and pepper. Cook chicken for 3 minutes on one side, flip, add onion, garlic, lemon juice, and orgeano and cook for 5 more minutes.

Add chicken stock, olives, capers and tomatoes and bring to a boil. Cover and transfer to the oven and cook for 25 minutes or until chicken is cooked through. Remove from oven, serve with cauliflower rice or potatoes, and top with crumbled feta cheese.

Rotel Chicken Casserole

I can't remember the last time I bought Velveeta. To me, it's like American cheese, I'd just rather not have it. Now I have quite the brick of it to use, but at least this casserole was pretty darn good to make up for it! I found a kind that had jalapenos mixed in and bought that for the extra kick, but you can use plain as well.

Add about 20 minutes to the cooking time if you also need to cook the rice.

Rotel Chicken Casserole-adapted from Cook'n is Fun
Total time: 30 Minutes
Serves 6

• 3 chicken breasts, cut into 1-inch pieces
• 3 tablespoons Velveeta with jalapenos
• 2/3 cup plain yogurt
• 10 ounce can Rotel
• 1/2 teaspoon chili powder
• 2/3 cup cooked rice
• 15 ounces kidney beans
• 1 cup cheddar cheese, shredded

Preheat oven to 350 degrees. Grease an 11x7 inch baking dish with cooking spray. Mix together all ingredients except for shredded cheese. Top with the cheese and bake for 30 minutes or until cheese is melted and chicken is cooked through.

Mini Frittatas with Proscuitto and Parmesan

I recently posted another recipe for eggs in a muffin tin. I really want to get rid of the muffin tin trend, but I just like it so much! It really is convenient, and especially with these mini egg bakes, you can pop them in the microwave in the morning!

I absolutely love anything with proscuitto in it and this totally hit the spot! They're super easy to make for your early mornings :)

Mini Frittatas with Proscuitto and Parmesan-adapted from All Parenting
Total Time: 30 Minutes
Serves 12

• 9 eggs
• 2/3 cup water
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 1/2 ounces proscuitto, roughly chopped
• 1/4 cup Parmesan cheese
• 2 green onions, sliced

Preheat oven to 375 degrees. Lightly coat a 12-cup muffin tin with cooking spray.

In a large bowl, whisk eggs, water, salt and pepper. Place even amounts of the proscuitto, cheese and green onions into each of the muffin tins. Pour egg mixture over the meat and cheese until cups are 3/4 full.

Bake in oven for 25-30 minutes or until cooked through. Remove with a spoon and eat right away or refrigerate in an air tight container.

German Cucumber Salad

I made this recipe as I had accidentally bought too much yogurt and needed to use it up. It didn't hit anything out of the park, but maybe I'd like it more in the summertime?

German Cucumber Salad-adapted from Stumbling Upon Happiness
Total Time: 10 Minutes
Serves 2

• 1 cucumber
• 1 large tomato
• 1 small onion
• 1/2 cup plain yogurt
• 2 teaspoons lemon juice
• 1/2 teaspoon dill
• Pinch of salt

Slice the cucumber, tomato and onion into thin slices. In a large bowl, mix together dill and salt. Add yogurt and lemon juice until well combined. Mix in vegetables until well combined. 

Greek Pita Pizzas

My dad used to work for a company that had its own cafeteria. One of his favorite meals was the pita pizzas they would make. Take a small pita, and top it with any and all the toppings you'd like. He then brought this home to us. It was so much fun! You could cut up your favorite veggies, meats and add as much cheese as you want!

This recipe brought that memory back to me. A bit different though with hummus instead of sauce, feta instead of mozzarella. The original recipe recommends tzatziki sauce, but we didn't use it on ours! A simple way to use up extra ingredients (whether you go Greek or not!)

Greek Pita Pizzas-adapted from Annie's Eats
Total Time: 15 Minutes
Serves 4

• 2 tablespoons olive oil, plus more for brushing
• 4, 8-inch, pitas
• 1 tablespoon red vinegar
• Salt and pepper, to taste
• 1/2 teaspoon dried oregano
• 1/2 small red onion, diced
• 1/2 cup kalamata olives, sliced
• 1 tomato, diced
• 1/2 cup hummus
• 1/2 cup shredded mozzarella cheese
• 1/2 cup crumbled feta cheese

Preheat oven to 475 degrees. Lightly brush both sides of each pita with olive oil. Place on a baking sheet, and bake for 5 minutes.

Meanwhile, in a medium bowl, combine the 2 tablespoons olive oil, red vinegar, salt, pepper and oregano. Whisk to blend. Then stir in onion, olives and tomato and toss to coat.

Top each pita with about 2 tablespoons hummus, quarter of the mozzarella cheese, quarter of the vegetable mixture, and finally a quarter of the feta cheese. Bake for 6-8 minutes or until vegetables are tender and cheese is melted.