Greek Chicken Today, Greek Salad Tomorrow #doubledutydishes


Pumpkin Spice Oatmeal Breakfast Cookies – The original recipe, in my opinion, is not sweet enough. With some adaptations, these babies got a face lift and passed our taste test.  These are great a grab and go breakfast option as well as an anytime snack.


Lemon Israeli Cous Cous with Asparagus Spinach and Feta – Flavorful dinner option that is ready in a flash.  This is not a stand alone meal because it does not feed our family of three. If served alongside some preservative free chicken sausage, this meal would be complete.

Greek Chicken (Day 1) – This can be a double duty recipe.  On day 1, serve the chicken atop whole wheat pita bread or tortilla shells along with some feta cheese, olives, and maybe some thinly sliced red onions.  Don’t be scared of the unique seasonings.  The spices work so well together and make the kitchen smell amazing.  If not planning to use the chicken as a double duty item, this recipe can easily feed 6 adults.  If using it as a doubly duty dish, allow one-half of the chicken to cool before refrigerating.

Greek Chicken Salad with Feta and Tomatoes (Day 2) – Talk about easy.  The work was done a day or two before.  All that is left to do is shake up some salad dressing and pour it over the salad that is assembled in less than five minutes! Easy, peasy and delicousy [that’s a word, right?.?]

Winter Minestrone – I’ve made this recipe a number of times.  It makes lots of soup.  A few notes and mishaps…I’ve made it without pesto and/or white wine on different occasions simply because I didn’t have them on hand.  In reality, the pesto does add some interesting depth, flavor wise. However, it’s still great without it. I just prefer it with the pesto (who doesn’t love pesto??) The wine, unless exceptionally dry, is relatively undetectable.  I’m sure Barefoot Contessa would argue that my palate is not advanced enough to detect the subtle flavor differences.  She’s probably right.  I’m ok with that so long as the soup tastes delicious to me – and it definitely does!

Hope something makes your belly smile…

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Pumpkin Spice Oatmeal Breakfast Cookies

Adapted from Whole Foods New Body

3 c. old fashioned oats
¼ c. whole white wheat flour (optional – makes for a more traditional cookie feel)
1 (heaping) t. pumpkin spice
1 (heaping) t. cinnamon
1/2 c. organic coconut palm sugar
1/4 c. organic milk (alternatives: almond milk, cashew milk)
1/4 c. pure maple syrup
1/2 c. organic pumpkin puree
2 organic eggs
1/2 c. organic unsweetened applesauce
dark chocolate, chopped into chunks (I like Liberty Chocolate (dark)

Directions: Preheat oven to 350 degreesIn a small bowl, stir together the dry ingredients.  In a larger bowl, whisk together the wet ingredients. Add the dry ingredients to the wet, and stir just until combined.  Scoop the dough into cookie molds on a parchment or silicone lined baking sheet.  Lightly press chocolate into the cookies.  Bake for 8 to 10 minutes.

Day 1: Greek Chicken

Adapted from He and She Eat Clean

2 T. olive oil or melted coconut oil
3-4 lbs. organic boneless, skinless chicken breasts, cubed
2 T. softened coconut oil or olive oil (hint: if coconut oil is hard, run under hot water to soften in seconds)
½ onion, diced
2-3 whole garlic cloves, peeled
1/2 c. of Greek seasoning (see recipe below)
100% whole wheat tortilla shells (optional side)
Plain organic Greek yogurt (optional side)
Feta cheese (optional side)
Olives, sliced (optional side)
Red onion, thinly slice (optional side)

Directions: Preheat oven to 350 degrees.  Cover the bottom of a 9×12 baking dish with 2 tablespoons of oil.  Add the chicken, onions, and garlic cloves to the pan.  Mix to evenly distribute.  Pour the remaining 2 tablespoons of oil over the mixture.  Sprinkle with the Greek seasoning.  Bake for 30 – 40 minutes until the chicken is fully cooked.  Optional: serve atop a tortilla topped with a dollop of Greek yogurt, feta, a few olives, and/or some thinly sliced red onion.

Greek seasoning
3/4 T. oregano
1/2 t. sea salt
1/2 T. onion powder
1/2 T. garlic powder
1 t. black pepper
1 t. parsley
1 t. paprika
1/2 t. cinnamon
1/2 t. ground nutmeg
1/2 t. thyme

Directions: Add all ingredients to a small bowl and stir to combine.


Day 2: Greek Chicken Salad with Feta and Tomatoes

Leftover Greek Chicken
Organic greens of your choosing
¼ c. black olives
¼ c. feta cheese, shredded into crumbles
¼. red onion, very thinly sliced (optional)

Dressing Ingredients
1 large clove of garlic, minced with garlic press
1 t. dried oregano
1/2 t. Sea Salt
1/4 t. black pepper, freshly ground
1/4 c. freshly lemon juice, strained of pulp and seeds
1/2 c. olive oil

Directions: To a jar with a lid, add all ingredients and shake vigorously.  In a large bowl, assemble the salad ingredients.  Drizzle dressing atop the salad.

Lemon Israeli Cous Cous with Asparagus Spinach and Feta

Adapted from Two Peas and Their Pod

1 c. orzo
2 cloves garlic, finely chopped
1 t. olive oil
2 bunches of asparagus spears, end removed & cut into 1” pieces
Sea salt/pepper, freshly ground
2 c. fresh, organic baby spinach
1 large lemon, juiced
1/3 c. feta cheese

Directions:  Cook cous cous according to package directions (Do NOT omit the toasting step. It adds an incredible nutty flavor).  While the cous cous cooks, warm a skillet to near medium heat.  Add olive oil and garlic.  Cook until the garlic is fragrant (about a minute). Add the asparagus and saute for about 5 minutes before adding the spinach.  Continue to stir until the spinach wilts.  Give the lemon a few good squeezes.

To a large bowl, combine the cooked cous cous and the asparagus mixture.  Stir in the feta cheese.  Season with salt and pepper and give a final squeeze of lemon.  Serve immediately with a drizzle of olive oil.  Leftovers (if there are any) can be served cold or reheated.

Served alongside pan seared preservative free chicken sausage.

Winter Minestrone Soup

Adapted from Barefoot Contessa

Good olive oil
4 oz. pancetta, ½-inch-diced
1½ c. chopped yellow onions
3 organic carrots, diced
3 organic celery stalks, diced
2½ c. butternut squash, peeled and diced (time saver: buy precut and bagged butternut squash)
4 garlic cloves, minced garlic
¼ to ½ t. each sea salt and freshly ground black pepper
2 t. fresh thyme leaves, chopped
2 – 14 oz. cans organic diced tomatoes
6 to 8 c. organic chicken or vegetable stock
1 bay leaf
2 c. whole wheat pasta spaghetti, broken into approx. ¾” pieces (precooked or uncooked options)
1 (15-ounce) can organic cannellini beans, drained and rinsed
8 to 10 oz. fresh organic baby spinach leaves (alternative: organic tatsoi)
1/2 c. good dry white wine (not cooking wine – if you wouldn’t drink it, don’t cook with it!!!)
2 T. store-bought pesto
Freshly grated Parmesan cheese, for serving

Directions: In a large stock pot heated to near medium heat, add the olive oil to coat the bottom of the pot.  Add the pancetta and allow to cook for 5 minutes, stirring occasionally. Add the onions, carrots, celery, butternut squash, garlic, and sea salt/pepper.  Stir and allow to sauté until the veggies are beginning to soften, stirring occasionally (about 7 minutes). Add the thyme, tomatoes, broth/stock, and bay leaf.

Here’s where some pasta options come into play… 

  • If using uncooked pasta, add it now.
  • If using precooked pasta, do NOT add it now.  Otherwise you’ve have pasta mash 😦

Bring to a boil and then reduce to a simmer.  Allow to simmer a minimum of 15 minutes (if using uncooked pasta).  If using precooked pasta, do NOT add it now.  Continue simmering for 30 minutes (The flavors marry a bit longer, but not enough to make a substantial taste difference).  Remove the bay leaf.  If exceptionally thick, add more stock.  Add the beans, (precooked pasta – if using this option), spinach, wine, and pesto.  Stir until the spinach wilts into the liquid.  Season with sea salt/pepper to taste – it will likely need at least ¼ to 1/2 t. of sea salt.

Serve with grated Parmesan cheese, ideally freshly grated.



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