Greek Chicken and Zucchini

INGREDIENTS:

1 Tbsp. olive oil

2-3 boneless, skinless chicken breasts cut into strips

1/4 cup diced red onion (or 2 T dried onion flakes)

2 small zucchini sliced

1/2 tsp. minced garlic (or 1 tsp. garlic powder)

4 Tbsp. feta cheese crumbled

1/4 tsp. pepper

1 small can sliced black olives

INSTRUCTIONS:

In a large skillet, heat olive oil over medium heat.  Add chicken and brown well.  Add onion, mushrooms, and zucchini to pan; stir fry until slightly tender.  Reduce heat and garlic and pepper. Sprinkle with crumbled feta cheese and olives.  Serve over top brown rice or barley.

Yield:  4 servings

The Best Breakfast Sandwiches...EVER!!!

INGREDIENTS:
1 whole wheat English muffin
2 Tbsp fat free cream cheese
1 egg, fried
1 bacon slice, cooked
avocado slices

INSTRUCTIONS:
Toast the English muffin.  Top with cream cheese, fried egg, avocado slices, and bacon slice.

Spinach Salad with Poppyseed Vinaigrette

INGREDIENTS:
Cleaned, trimmed, dry spinach
Strawberry slices
Mandarin oranges
Craisins
Feta cheese
Slivered almonds

INSTRUCTIONS:
Toss ingredients together and serve with poppy seed vinaigrette.

SALAD DRESSING:
1/3 cup canola or olive oil
1/3 cup honey
1/3 cup balsamic vinegar
1 Tbsp poppy seeds
1 Tbsp Dijon or regular mustard

Combine all ingredients in a jar.  Whisk or shake to mix.

Lemon & Dill Chicken

INGREDIENTS:
4 boneless, skinless chicken breasts
1 Tbsp olive oil
1/4 cup finely chopped onion
3 cloves garlic, minced
1 cup chicken broth
1 Tbsp flour
2 tsp dill weed
1 Tbsp lemon juice
Salt & Pepper

INSTRUCTIONS:
Heat oil in a medium skillet.  Place the chicken in the skillet.  Sprinkle with salt & pepper.  Cook for about 3 minutes.  Turn chicken over.  Sprinkle again with salt & pepper.  Cook for another 3 minutes.  Remove chicken and set aside.  Add onion & garlic.  Cook, stirring for 1 minute.  In a medium bowl combine broth, flour, dill, and lemon juice.  Mix well.  Add the broth mixture to the skillet.  Cook, whisking, until slightly thickened, about 3 minutes.  Return the chicken to the pan.  Reduce heat to low, cover and simmer on low until the chicken is cooked through, about 4 minutes.

Taco Soup

INGREDIENTS:
1/2 - 1 lb. lean ground beef
1 medium onion
1 can (28 oz.) tomatoes, crushed
1 can (8 oz.) tomato sauces
1 can (15 oz.) kidney beans
1 can (15 oz.) black beans
1 can corn (15 oz.), drained
1 pkg. taco seasoning mix

INSTRUCTIONS:
In a large saucepan saute ground beef and onion; drain fat.  Add tomatoes, tomato sauce, drained kidney beans, corn, and seasoning mix.  Simmer 15 minutes.  Granish with grated cheese, low-fat sour cram, diced green onions, sliced black olives, guacamole, or tortilla chips.  Yield:  4-6 servings.

Cream Cheese Avocado Omelet

INGREDIENTS:
1 Tbsp. oil
4 eggs (or 6 egg whites for a healthier choice)
1/4 cup milk
1/8 tsp Paprika
1/8 tsp pepper
dash of salt
2 oz. cream cheese
Avocado slices
Bacon slices (optional)
Chopped chives (optional)

INSTRUCTIONS:
Beat eggs, milk, salt, pepper and paprika together.  Heat oil in a large skillet over medium heat.  Tilt pan to coat all sides evenly.  Pour egg mixture into pan, tilt to permit uncooked egg to run to sides and bottom.  Stick egg with fork to let heat through.  Lower heat and cook 2 to 3 minutes or until egg is slightly firm through.  Spoon or drop cream cheese across the center of eggs.  Top with avocado slices and roll the edges of egg over filling.  Remove from heat and cover for 2 to 3 minutes or until cheese is melted.  Sprinkle with chives and bacon pieces. 

Hawaiin Chicken and Shrimp

INGREDIENTS:
1 Tbsp. oil
1 lb. boneless, skinless chicken breast, cut into thin strips
1 cup pineapple tidbits
20 pieces shrimped, detailed

For Sauce:
3 Tbsp. ketchup
3 Tbsp. soy sauce
3 tsp. honey
3 tsp. orange or lemon juice
1 tsp. garlic powder or 1 clove minced
1 tsp. minced fresh ginger or 1/4 tsp. ginger powder

INSTRUCTIONS:
Heat the oil in a large skillet.  Place the chicken in the skillet and cook until it starts to brown.  Add in the pineapple and shrimp.  Pour the sauce over top and simmer 10 minutes.  Serve over rice.