Penne with Greek-Style Tomato Sauce from myrecipes.com6 tomatoes seeded and chopped
1 (12oz) marinated artichoke hearts, drained and chopped
1 (3.8oz) can sliced black olives, drained
1/3 c sliced green onions
1 (4oz) package feta cheese, crumbled into large pieces and divided
2 T red wine vinegar
2 T chopped fresh parsley
1 T chopped fresh basil
1 t sugar
2 t Greek seasoning
1/4 t salt
1/4 t fresh ground pepper
12 oz uncooked penne pasta
Place first 4 ingredients and half of feta cheese in large bowl. Wisk together olive oil and next 7 ingredients. Pour over tomato mixture, stir to coat. Cover and chill 2 hours.
Cook Pasta according to package, drain, and return pasta to pot. Pour tomato mixture over hot cooked pasta and toss to combine. Sprinkle with remaining half of feta cheese.
Yields 6-8 servings.
Greek Couscous from myrecipes.com1 1/2 cups water
1 cup uncooked couscous
1/2 teaspoon dried oregano
1 1/2 cups diced plum tomatoes
1 cup diced peeled cucumber
1/3 cup crumbled feta chees
1/4 cup small ripe olives, halved
3 tablespoons diced red onion
1(15 1/2-ounce) can chickpeas (garbanzo beans), drained
1/4 cup water
3 tablespoons lemon juice
1 1/2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
add red wine vinegar to suit your taste
Bring 1 1/2 cups water to a boil in a medium saucepan; stir in couscous and oregano. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Combine couscous, tomatoes, and next 5 ingredients (tomatoes through chickpeas) in a bowl; set aside.
Combine 1/4 cup water and remaining ingredients; stir well with a whisk. Pour dressing over couscous mixture, tossing gently to coat. Serves 4 (1 1/2 c serving size) Excellent side salad or meal!
Tzatziki1 pint of greek style yogurt (you can use regular plain yogurt)
1 large garlic clove, crushed and finely minced
1 medium cucumber, seeded and shredded
1 T red wine vinegar
1 T extra virgin olive oil
1/4 t salt
If you have a food processor or a blender use it for this recipe, if not, no worries just get out your trusty old bowl and spoon. First prepare your cucumber by slicing it in half length wise and scraping the seeds out with a spoon. Shred it and then take a handful and squeeze out all the juice. You should end up with several clumps of cucumber pulp. In the processor combine all 6 ingredients and blend until smooth and creamy. If doing it by hand, first mix together garlic, prepared cucumber, vinegar and olive oil. To that add your yogurt and salt and mix until well combined. Delicious and refreshing!
Hummus with Tahini1 16oz can chick peas (drained and rinsed)
1/4 c water
4 T lemon juice
2 T Tahini
2 cloves of garlic crushed (or 1 large clove)
1/2 t salt
2 T olive oil
1/2 t cumin
In a food processor or blender add the rinsed chick peas, 1/8c of water, and the rest of the ingredients. Blend until well combined and smooth, adding remaining water as needed to desired consistency. We enjoy it as a dip with toasted pita chips, fresh veggies, or use it instead of mayo on a sandwich, or as a spread over whole wheat bread for a healthy lunch.
Greek Salad from myrecipes.com2 cucumbers, chopped
2 lb Roma tomatoes, cut into 1/2inch cubes
1 med red onion, chopped
1 1/3 c coarsley chopped parsley
1 1/3 c drained pitted kalamata olives, halved
1/2 c extra virgin olive oil
1/2 c lemon juice
1 1/2 t dried oregano
1 lb feta cheese, crumbled
salt and ground pepper to taste
In a large bowl, combine first 5 ingredients.
In a small bowl whisk together lemon juice, oregano and olive oil.
Break feta cheese into 1/2 inch chunks and add to cucumber mixture. Add dressing and mix gently adding salt and pepper to your liking.
1 can of pork n' beans
1 jar of salsa
1 can of pork n' beans
1 jar of salsa
1/3 c ketchup
1 t dry mustard
1/4-1 t chili pepper(depending on how hot you want it)
1/4 c brown sugar
1 lb ground beef cooked and drained
