Greek Salad

You could also add chicken to this dish to make it a little more hearty.  

Teriyaki Rosemary Beef Kabobs

Makes: 6 servings

Ingredients:

2 pounds boneless beef top sirloin steak, about 1-inch thick (or chicken)

1/2 cup Teriyaki Sauce

2 tablespoons Dijon-style mustard

2 tablespoons chopped fresh rosemary leaves

1 zucchini, cut into 1/2-inch-thick rounds

1 red bell pepper, cut into 1-inch squares 

1/2 red onion, chunked

Metal or bamboo skewers* (I buy mine super cheap at Wal-Mart--the wooden throw away kind)

Directions:

1. Cut beef into 1-inch cubes.
2. Combine teriyaki sauce, mustard and rosemary; pour over beef and vegetables in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat all pieces. Refrigerate 2 hours, turning bag over occasionally.
3. Skewer beef and vegetables alternately onto bamboo skewers.
4. Grill 5 inches from hot coals 5 minutes on each side (for medium-rare), or to desired doneness.

Grilled Chicken Breasts with Plum Salsa

Makes: 4 servings

Ingredients for chicken:

2 teaspoons brown sugar

1/2 teaspoon sea salt1/2 teaspoon ground cumin

1/4 teaspoon garlic powder

4 (4-ounce) skinless, boneless chicken breast halves

2 teaspoons olive or coconut oil

Plum Salsa:

1 cup chopped ripe plum (about 2 plums)

2 tablespoons chopped fresh or 1 teaspoon dried cilantro

2 tablespoons chopped red onion

2 teaspoons cider vinegar

1/4 teaspoon hot sauce

1/8 teaspoon sea salt

Preparation

• To prepare chicken, combine the first 4 ingredients. Rub chicken with brown sugar mixture.
• Heat the oil in a grill pan or nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done.
• While the chicken is cooking, combine remaining ingredients in a bowl. Serve with chicken.

Nectarine Salad from All You, May 2010

Ingredients:

1 head romaine lettuce, chopped

2 nectarines, pitted and sliced

1/2 red onion, thinly sliced

4  ounces goat or feta cheese, crumbled

1/2  cup  slivered almonds, toasted

2  tablespoons  red wine vinegar

1  teaspoon  Dijon mustard

sea salt and fresh ground pepper to taste

1/4  cup  vegetable oil

1/4  cup  olive oil

Directions:

Combine lettuce, nectarines, onion, cheese and almonds in a large salad bowl. In a small bowl, combine vinegar and mustard. Season with salt and pepper; whisk until salt is dissolved. Slowly add both oils, whisking constantly, until blended and thickened. Just before serving, pour dressing on salad; toss well.  

Broccoli Crunch Salad

Makes: 10 servings

Takes: 30 minutes

Ingredients

2 heads fresh broccoli

1 red onion

1/2 pound turkey bacon

3/4 cup raisins

3/4 cup sliced almonds

1 cup mayonnaise made from olive oil or veganaise 

1/4 cup Stevia 

2 tablespoons white wine vinegar

Directions

1. Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
2. Cut broccoli into bite-size pieces and cut onion into thin bite-size slices. Combine with the bacon, raisins, and almonds and mix well.
3. To prepare the dressing, mix mayonnaise, stevia, and vinegar together until smooth. Stir into the salad, let chill and serve.

*** Note, this would pair well with regular or turkey burgers! 

Cucumber & Black Eyed Pea Salad

Active Time: 20 minutes
6 servings, about 1 cup each

PREPARATION

INGREDIENTS

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 2 teaspoons chopped fresh oregano, or 1 teaspoon dried
• Freshly ground pepper to taste
• 4 cups peeled and diced cucumbers
• 1 14-ounce can black-eyed peas, rinsed
• 2/3 cup diced red bell pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup slivered red onion
• 2 tablespoons chopped black olives

1. Whisk oil, lemon juice, oregano and pepper in a large bowl until combined. Add cucumber, black-eyed peas, bell pepper, feta, onion and olives; toss to coat. Serve at room temperature or chilled.

Spicy Italian Salad

Prep Time: 30 Min; Ready In: 4 Hrs 30 Min

Servings 6

Ingredients

1/2 cup canola or olive oil

1/3 cup tarragon vinegar

1 tablespoon stevia or sugar

1 teaspoon chopped fresh thyme

1/2 teaspoon dry mustard

2 cloves garlic, minced

1 (8 ounce) can artichoke hearts, drained and quartered

5 cups romaine lettuce - rinsed, dried, and chopped

1 red bell pepper, cut into strips

1 carrot, grated

1 red onion, thinly sliced

1/4 cup black olives

1/4 cup pitted green olives

1/2 cucumber, sliced

2 tablespoons grated Romano cheese

ground black pepper to taste

Directions

1. In a medium container with a lid, mix canola oil, tarragon vinegar, sugar, thyme, dry mustard, and garlic. Cover, and shake until well blended. Place artichoke hearts into the mixture, cover, and marinate in the refrigerator 4 hours, or overnight.
2. In a large bowl, toss together lettuce, red bell pepper, carrot, red onion, black olives, green olives, cucumber, and Romano cheese. Season with pepper. Pour in the artichoke and marinade mixture, and toss to coat.

Strawberry Salad I

Prep Time: 15 Min; Ready In: 15 Min

Servings  6

Ingredients

1/2 cup fat-free creamy salad dressing (ie: Fat Free Miracle Whip TM)

1/4 cup milk of choice

1/4 cup stevia 

1/8 cup distilled white vinegar

1 tablespoon poppy seeds

1 head romaine lettuce, torn into bite-size pieces

1/2 red onion, sliced

1 cup sliced fresh strawberries

1/2 cup toasted pecans

1/4 cup red bell pepper, chopped

Directions

1. In a small bowl, mix together salad dressing, milk, sugar, vinegar, and poppy seeds. Refrigerate until ready to use.
2. Combine lettuce, onion, strawberries, pecans, and red bell pepper in a salad bowl. Toss with dressing.

Tempeh and Blue Cheese Salad

Prep Time: 20 Min; Cook Time: 20 Min; Ready In: 50 Min

Servings 5

Ingredients

1 (8 ounce) package tempeh, cut into 1/2 inch squares

1 tablespoon vegetable oil

1/2 cup ranch salad dressing

1 tablespoon choice of milk

2 cloves garlic, minced

1/2 teaspoon dried dill weed

1 (15.5 ounce) can garbanzo beans, drained and rinsed

1 small red bell pepper, finely chopped

1 stalk celery, finely chopped

1/2 small red onion, finely chopped

8 ounces shredded romaine lettuce

2 ounces crumbled blue cheese

1/4 teaspoon sea salt, or to taste

Directions

1. Place tempeh in a steamer over 1 inch of boiling water, and cover. Steam for 20 minutes, then remove, and pat dry. When tempeh has finished steaming, heat vegetable oil in a skillet over medium-high heat. Add tempeh, and cook until browned, about 5 minutes. Drain on a paper towel-lined plate and allow to cool.
2. Whisk together ranch dressing, milk, garlic, dill, and salt in a large bowl. Add the cooled tempeh, drained garbanzo beans, bell pepper, celery, red onion, and romaine lettuce. Toss until the salad has been well coated in the dressing. Gently fold in the blue cheese, then season to taste with salt.

Beef Stroganoff

Serves 4-6

Ingredients:

1-2 teaspoons olive oil

6 ounces turkey bacon, diced
8 ounces sliced mushrooms
1/4 teaspoon sea salt
1 ½ pounds lean ground beef or ground turkey
1 medium red or yellow onion, chopped
2 cloves garlic, finely minced
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper
¼ cup flour
1 cup low-sodium beef broth
1 tablespoon Worcestershire Sauce
½ teaspoon paprika
1 cup sour cream, light or regular (can substitute plain yogurt here)
1/4 cup chopped fresh parsley or 1 tablespoon dried

Cooked whole wheat egg noodles, brown rice, or quinoa, for serving

Directions:

In a 12-inch nonstick skillet, heat 1-2 teaspoons olive oil and saute diced bacon over medium heat until crispy. Transfer bacon to a paper-towel lined plate and set aside, leaving any grease/oil in the pan. Add sliced mushrooms to the skillet and cook, stirring occasionally, for about one minute (if the pan is too dry, add a teaspoon of oil as needed). Add salt. Continue cooking until the mushrooms are softened and have given up most of their juices. Transfer them to the same plate as the bacon.

In the same skillet, brown the ground beef or turkey with the onion, garlic, salt and pepper. Cook until the meat is no longer pink. Drain the grease.

Stir in the flour and tomato paste to the meat mixture and mix to combine well. Cook over medium heat, stirring often, for 1 minute. Add the beef broth and bring the mixture to a simmer, whisking to combine all the ingredients. Simmer vigorously for 3-5 minutes until the mixture is slightly reduced and thickened. Stir in the Worcestershire sauce and paprika. Cook until flavors blend, about 5 minutes on medium heat. Add sautéed mushrooms and bacon back to the skillet. Remove the skillet from the heat and stir in the sour cream, mixing well to avoid lumps. Stir in the parsley. Serve over egg noodles, brown rice, or quinoa.  We like this dish with green beans!

Chicken Souvlaki Gyro Style

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Spinach Feta Pizza

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Asian Pasta Salad

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Asian Wonton Salad

Chicken Greek Salad



Vegetarian Kale Soup

Individual Lettuce Chopped Salad