Monday, June 15, 2020

Lunch: Greek Pitas

Number of Servings

  • 2
  • 4
  • 6

1 Pitas, 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 Hummus (Store bought can be used- See below for homemade recipe)

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
Juice from 1/2 Lemon
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 Hummus (Store bought can be used- See below for homemade recipe)

3 Pitas, halved
1 1/2 Small Cucumber, diced
1 1/2 Cup Grape Tomatoes, halved
1 1/2 Cup Pitted Kalamata Olives, halved
1/3 Small Red Onion, diced
1 1/8 Cup Feta Cheese, crumbled
1 1/2 Cup 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 Hummus (Store bought can be used- See below for homemade recipe)

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


 

 

 

 

Creamy Homemade Hummus

  • 2
  • 4
  • 6

1/2 (14.5 oz) Can Garbanzo Beans, drained 1/2 Clove Garlic, minced
Juice from 1⁄4 Lemon
1/8 tsp Salt
1 Tbsp Extra Virgin Olive Oil
1/4 tsp Cumin, ground
1/4 Cup Water

1 (14.5 oz) Can Garbanzo Beans, drained
1 Clove Garlic, minced
Juice from 1/2 Lemon
1/4 tsp Salt
2 Tbsp Extra Virgin Olive Oil
1/2 tsp Cumin, ground
1/2 Cup Water

1 1/2 (14.5 oz) Can Garbanzo Beans, drained 1 1/2 Cloves Garlic, minced
Juice from 1 1⁄2 Lemon
1/3 tsp Salt
3 Tbsp Extra Virgin Olive Oil
3/4 tsp Cumin, ground
3/4 Cup Water

Directions:
1. Place all ingredients into a food processor or blender and process until smooth
** There will be some left for snacking later. Great with raw veggies!**


Dinner: Pan Seared Tilapia w/ Mango Salsa

Pan Seared Tilapia

  • 2
  • 4
  • 6

2 Tilapia Fillets
1 1/2 Tbsp Extra Virgin Olive Oil
Salt and Pepper to Taste

4 Tilapia Fillets
3 Tbsp Extra Virgin Olive Oil
Salt and Pepper to Taste

6 Tilapia Fillets
4 1/2 Tbsp Extra Virgin Olive Oil
Salt and Pepper to Taste

Mango Salsa

  • 2
  • 4
  • 6

1/2 Large Mango, diced
1/8 Cup Red Onion, diced
1/2 Small Jalapeño, seeds removed, diced
1/8 Cup Cilantro, chopped
Juice from 1/2 Lime
Salt to Taste

1 Large Mango, diced
1/4 Cup Red Onion, diced
1 Small Jalapeño, seeds removed, diced
1/4 Cup Cilantro, chopped
Juice from 1 Lime
Salt to Taste

1 1/2 Large Mango, diced
1/3 Cup Red Onion, diced
1 1/2 Small Jalapeño, seeds removed, diced 1/3 Cup Cilantro, chopped
Juice from 1 1/2 Lime
Salt to Taste

Directions:
1. Season both sides of each piece of tilapia with salt and pepper
2. Heat oil on medium-medium high heat in large skillet and add tilapia
3. Cook tilapia until it flakes easily with a fork, approx. 4 minutes per side
4. Remove fish from skillet and serve immediately topped w/ mango salsa

Directions:
1. Rinse mango, peel, cut meat from around the seed, and dice
2. Dice red onion
3. Rinse jalapeño, dry, remove seeds and dice
4. Rinse cilantro, pat dry and chop
5. Mix all ingredients together
6. Add lime juice and salt to taste

Baby Lima Beans

  • 2
  • 4
  • 6

1/2 (10 oz) Package Baby Lima Beans
1/2 Tbsp Extra Virgin Olive Oil
1/4 tsp Salt
1/8 tsp Ground Black Pepper

1 (10oz) Package Baby Lima Beans
1 Tbsp Extra Virgin Olive Oil
1/2 tsp Salt
1/4 tsp Ground Black Pepper

1 1/2 (16 oz) Package Baby Lima Beans
1 1/2 Tbsp Extra Virgin Olive Oil
3/4 tsp Salt
1/3 tsp Ground Black Pepper

Directions:
1. Add 2 cups water and salt to medium sized sauce pan and bring to a boil
2. Add beans
3. Cook on low to medium at a simmer for approx. 10-15 minutes or until desired tenderness
4. Drain liquid and add olive oil and ground black pepper
5. Stir gently and serve

Jasmine Rice

  • 2
  • 4
  • 6

1/2 Cup Jasmine Rice
1/2 Tbsp Extra Virgin Olive Oil
3/4 Cups Water
1/4 tsp Salt

1 Cup Jasmine Rice
1 Tbsp Extra Virgin Olive Oil
1 1/2 Cups Water
1/2 tsp Salt

1 1/2 Cup Jasmine Rice
1 1/2 Tbsp Extra Virgin Olive Oil
2 1/4 Cups Water
3/4 tsp Salt

Directions:
1. Add water, rice and salt to a medium sauce pan and bring to a boil
2. Reduce heat to low to medium and cover
3. Cook covered until liquid is absorbed and rice is tender, approx. 15-20 minutes
4. Add oil, stir gently, and serve