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Greek Pita with Oikos Organic Greek Yogurt Cucumber Sauce

Greek Pita Pocket with Oikos Greek Yogurt Cucumber Sauce

Greek Pita Pocket with Oikos Greek Yogurt Cucumber Sauce

Ingredients

  • ground beef- 1½ lbs
  • onion, small- ½, peeled and minced (mince the entire onion and store half to use later in the week)
  • pita bread pockets
  • cumin- 1 tbspn
  • salt- 1 tspn or to taste
  • For Greek Yogurt Cucumber Sauce
  • Oikos Organic Plain Greek Yogurt- 16 oz. (2 cups)
  • cucumber- 1, peeled and sliced
  • dried basil- 1 tbspn
  • lemon pepper- 1 tbspn
  • onion powder- 1 tspn

Instructions

  1. Brown beef in skillet with minced onion until cooked thoroughly, season with cumin and salt to taste
  2. Arrange beef mixture in pita pockets and top with Greek Yogurt-Cucumber sauce
  3. For Greek Yogurt Cucumber Sauce
  4. Chop cucumber into tiny pieces
  5. In small mixing bowl combine chopped cucumber, yogurt, basil, lemon pepper and onion powder; mix well
  6. Serve cucumber sauce over pitas
https://tonispilsbury.com/greek-pita-pocket-with-greek-yogurt-cucumber-sauce/

Greek Pita Pockets with Greek Yogurt Cucumber Sauce are delicious served with this simple side dish:

Mediterranean Potatoes by The Organized Cook

Mediterranean Potatoes

 

Weekly Meal Plan

Weekly Meal Plan System

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Spanish Paella

Spanish Paella

Spanish Paella

Ingredients

  • Chorizo- 1 lb
  • onion, yellow- 1 medium, diced
  • red bell pepper- 1, diced
  • green bell pepper- 1, diced
  • long grain rice- 2 cups
  • diced tomatoes with green chiles- 1 14oz. can
  • tomato paste- 3 tablespoons
  • chicken broth- 1 quart (32 oz.)
  • cooked chicken, chopped (I use leftover chicken from one of my recipes like Chicken Under A Brick)
  • cooked shrimp, medium- 1 lb, tails removed
  • STAPLES
  • • olive oil- 3 tablespoons
  • • spanish saffron- a pinch

Instructions

  1. Heat a oil in large heated deep skillet or paella pan over medium-high heat.
  2. Add bell peppers and onions along with chorizo to sauté until peppers are tender.
  3. Add rice, diced tomatoes, tomato paste and saffron to sauté for another minute.
  4. Add chicken broth and bring to boil.
  5. Once boiling, lay chicken and shrimp on top then cover the pan (if you’re using a paella pan without a lid, you can use aluminum foil to cover), reduce heat to low.
  6. Simmer until rice has absorbed liquid, approximately 25 minutes.
https://tonispilsbury.com/spanish-paella/

This is the perfect recipe to make with leftover cooked chicken.

 

Weekly Meal Planning For Busy Families

Weekly Meal Plan

Weekly Meal Plan Menu

 

 

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Chicken Under A Brick

Chicken Under A Brick

Ingredients

  • split chicken breasts with ribs, 3-4 lbs or boneless chicken breasts, 2-3 lbs
  • dijon mustard- ½ cup
  • olive oil- ¼ cup plus 3 tablespoons to heat in skillet
  • poultry seasoning- 3 tablespoons (like Lawry's Perfect Blend) or:
  • one teaspoon each of salt, fresh ground pepper, rosemary, parsley and paprika

Instructions

  1. Combine mustard and olive oil in a mixing bowl
  2. Heat olive oil in non-stick skillet or heated stainless steel skillet over medium-high heat
  3. Rub each chicken breast generously with mustard mixture and season with poultry seasoning
  4. Place chicken in hot skillet then cover with a large sheet of aluminum foil
  5. Place a weighted object on top of aluminum foil like a brick or a smaller cast iron pot
  6. Cooking the chicken with the weight on it over high heat makes the chicken extra juicy on the inside and crisp on the outside
  7. Cook until chicken is crispy brown on the outside and cooked through, approximately 10-15 minutes depending on thickness of chicken
https://tonispilsbury.com/chicken-under-a-brick/

 

 Weekly Meal Planning For Busy Families

Weekly Meal Plan

The Organized Cook Weekly Meal Plan System

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Chicken with Lemon Sauce

Chicken with Lemon Sauce

Ingredients

  • boneless skinless chicken breasts- 3-4lbs (save 1½-2lbs for Day 2-Slow Cooker Chicken Tortilla Soup)
  • Bell pepper, green- 1, deseeded and diced
  • Green onions, trimmed and diced (store half for Day4- Southwest Chicken Enchiladas)
  • Juice from 2 lemons or lemon juice- ½ cup
  • STAPLES:
  • Vegetable oil- ¼ cup
  • Corn starch- 3 tbspns dissolved in 2 cups water

Instructions

  1. Place chicken breasts, one at a time, between two sheets of plastic wrap and beat chicken with a meat tenderizer until flat
  2. Heat oil in skillet over medium-high heat
  3. Saute chicken until brown and cooked thoroughly, approximately 5 minutes each side, then transfer to plate
  4. Store about two cooked chicken breasts (about 1/3) for Day 4- Southwest Chicken Enchiladas
  5. In the same skillet combine lemon juice, corn starch water, bell pepper and half of green onions (store half for Day 4- Southwest Chicken Enchiladas)
  6. Bring to boil over medium-high heat while stirring, approximately 1 minute
  7. Add chicken breasts and spoon sauce over the chicken
https://tonispilsbury.com/chicken-with-lemon-sauce/

 

Chicken with Lemon Sauce is perfect with the following side dishes:

 

Fire Rice

 

 

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