Monday, April 5, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Greek Pitas

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1 Pita, halved

1/2 Small Cucumber, diced

1/2 Cup Grape Tomatoes, halved

1/2 Cup Pitted Kalamata Olives, halved

1/8 Small Red Onion, diced

1/3 Cup Feta Cheese, crumbled

1/2 Cup Spinach, chopped

1/4 Lemon, juiced

1/2 Tbsp Fresh Oregano or 1 tsp dried

1 Tbsp Extra Virgin Olive Oil

1/2 Tbsp Balsamic Vinegar

Salt and Ground Black Pepper to Taste

1/8 Cup Store Bought Hummus

2 Pitas, halved

1 Small Cucumber, diced

1 Cup Grape Tomatoes, halved

1 Cup Pitted Kalamata Olives, halved

1/4 Small Red Onion, diced

3/4 Cup Feta Cheese, crumbled

1 Cup Spinach, chopped

1/2 Lemon, juiced

1 Tbsp Fresh Oregano or 2 tsp dried

2 Tbsp Extra Virgin Olive Oil

1 Tbsp Balsamic Vinegar

Salt and Ground Black Pepper to Taste

1/4 Cup Store Bought Hummus

3 Pitas, halved

1 1/2 Small Cucumbers, diced

1 1/2 Cups Grape Tomatoes, halved

1 1/2 Cups Pitted Kalamata Olives, halved

1/3 Small Red Onion, diced

1 1/8 Cups Feta Cheese, crumbled

1 1/2 Cups Spinach, chopped

3/4 Lemon, juiced

1 1/2 Tbsp Fresh Oregano or 3 tsp dried

3 Tbsp Extra Virgin Olive Oil

1 1/2 Tbsp Balsamic Vinegar

Salt and Ground Black Pepper to Taste

1/3 Cup Store Bought Hummus



Directions

1. Dice cucumber and onion and then half tomatoes and olives. Chop spinach and combine all of these ingredients.

2. Mix in feta cheese.

3. Lightly toast pitas and spread hummus inside each pita.

4. Whisk together lemon juice, oregano, oil, vinegar and salt and pepper.

5. Pour dressing over vegetables and gently toss.

6. Fill pitas with vegetable mixture and serve.




Dinner: Chicken Vegetable Soup

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

3 Chicken Tenderloins or 1 Small Breast, cooked and diced

2 Red Potatoes, peeled and diced

1/2 (12 oz) Package Frozen Mixed Vegetables (carrots, green beans, corn, peas)

1/2 (14.5 oz) Can Diced Tomatoes

1/4 Sweet Onion, diced

2 Cups Water

1 Bay Leaf

Salt and Ground Black Pepper to Taste

6 Chicken Tenderloins or 2 Small Breasts, cooked and diced

4 Red Potatoes, peeled and diced

1 (12 oz) Package Frozen Mixed Vegetables (carrots, green beans, corn, peas)

1 (14.5 oz) Can Diced Tomatoes

½ Sweet Onion, diced

4 Cups Water

2 Bay Leaves

Salt and Ground Black Pepper to Taste



6 Chicken Tenderloins or 2 Small Breasts, cooked and diced

4 Red Potatoes, peeled and diced

1 (12 oz) Package Frozen Mixed Vegetables (carrots, green beans, corn, peas)

1 (14.5 oz) Can Diced Tomatoes

½ Sweet Onion, diced

4 Cups Water

2 Bay Leaves

Salt and Ground Black Pepper to Taste



Directions

1. Put chicken in a pot and cover with water. Bring to a rolling boil and boil for 15-20 minutes or until cooked through. Remove chicken from the pot and dice.

2. Put all ingredients in a large lidded pot and bring to a rapid boil. Reduce heat and simmer for at least 30 minutes, stirring occasionally. Simmering longer will enhance the flavor.

3. Remove bay leaves and serve.