Tuesday, December 29, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Greek Pita

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: Sheet Pan Chicken Fajitas

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

½ -1 Lb boneless, skinless chicken breasts or tenderloins, sliced into thin strips

1/2 Red Bell Pepper, seeded and cut into strips

1/2 Yellow Bell Pepper, seeded and cut into strips

1/2 Orange Bell Pepper, seeded and cut into strips

1/2 Red Onion, cut into strips

1 1/2 Tbsp Extra Virgin Olive Oil

1/2 tsp Chili Powder

1/2 tsp Ground Cumin

1/2 tsp Dried Oregano

1/4 tsp Paprika

1 Cloves Garlic, minced

Salt and Pepper to Taste

1/8 Cup Fresh Cilantro, chopped

Juice from One Lime

4 Corn or Flour Tortillas, medium

 

1 1/2-2 Lbs boneless, skinless chicken breasts or tenderloins, sliced into thin strips

1 Red Bell Pepper, seeded and cut into strips

1 Yellow Bell Pepper, seeded and cut into strips

1 Orange Bell Pepper, seeded and cut into strips

1 Red Onion, cut into strips

3 Tbsp Extra Virgin Olive Oil

1 tsp Chili Powder

1 tsp Ground Cumin

1 tsp Dried Oregano

1/2 tsp Paprika

2 Cloves Garlic, minced

Salt and Pepper to Taste

1/4 Cup Fresh Cilantro, chopped

Juice from One Lime

8 Corn or Flour Tortillas, medium



2-2 ½ Lbs boneless, skinless chicken breasts or tenderloins, sliced into thin strips

3 Red Bell Pepper, seeded and cut into strips

3 Yellow Bell Pepper, seeded and cut into strips

3 Orange Bell Pepper, seeded and cut into strips

3 Red Onion, cut into strips

9 Tbsp Extra Virgin Olive Oil

3 tsp Chili Powder

3 tsp Ground Cumin

3 tsp Dried Oregano

1 1/2 tsp Paprika

6 Cloves Garlic, minced

Salt and Pepper to Taste

3/4 Cup Fresh Cilantro, chopped

Juice from One Lime

24 Corn or Flour Tortillas, medium

Directions

1. Preheat oven to 400 degrees.

2. Slice chicken and veggies into thin strips.

3. Put chicken and veggies onto sheet pan in a single layer.

4. In a small bowl, combine olive oil, chili powder, cumin, oregano, paprika, garlic, and salt and pepper.

5. Pour olive oil mixture over chicken and veggies and toss with a spoon or spatula to coat.

6. Bake in oven for 20-30 minutes or until chicken is cooked through and veggies are tender.

7. Stir in lime juice and cilantro.

8. Serve with warmed tortillas and your favorite toppings.