Herbed Greek Chicken Salad

Ingredients

• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 3/4 teaspoon black pepper, divided
• 1/2 teaspoon salt, divided
• Cooking spray $
• 1 pound skinless, boneless chicken breast, cut into 1-inch cubes $
• 5 teaspoons fresh lemon juice, divided
• 1 cup plain fat-free yogurt $
• 2 teaspoons tahini (sesame-seed paste)
• 1 teaspoon bottled minced garlic
• 8 cups chopped romaine lettuce $
• 1 cup peeled chopped English cucumber $
• 1 cup grape tomatoes, halved
• 6 pitted kalamata olives, halved
• 1/4 cup (1 ounce) crumbled feta cheese $

Preparation

1. Combine oregano, garlic powder, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a bowl. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken and spice mixture; sauté until chicken is done. Drizzle with 1 tablespoon juice; stir. Remove from pan.
2. Combine remaining 2 teaspoons juice, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, yogurt, tahini, and garlic in a small bowl; stir well. Combine lettuce, cucumber, tomatoes, and olives. Place 2 1/2 cups of lettuce mixture on each of 4 plates. Top each serving with 1/2 cup chicken mixture and 1 tablespoon cheese. Drizzle each serving with 3 tablespoons yogurt mixture.

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Chicken Souvlaki with Tzatziki Sauce

Ingredients

• Souvlaki:
• 3 tablespoons fresh lemon juice
• 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
• 2 teaspoons olive oil $
• 1/2 teaspoon salt
• 4 garlic cloves, minced
• 1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces $
• 1 medium zucchini, quartered lengthwise and cut into (1/2-inch-thick) slices $
• Cooking spray $
• Tzatziki Sauce:
• 1/2 cup cucumber, peeled, seeded, and shredded $
• 1/2 cup plain low-fat yogurt $
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1 garlic clove, minced

Preparation

1. To prepare souvlaki, combine the first 5 ingredients in a zip-top plastic bag; seal and shake to combine. Add chicken to bag; seal and shake to coat. Marinate chicken in refrigerator for 30 minutes, turning once.
2. Remove chicken from bag; discard marinade. Thread the chicken and zucchini, alternately onto each of 4 (8-inch) skewers.
3. Heat a grill pan coated with cooking spray over medium-high heat. Add skewers; cook 8 minutes or until chicken is done, turning once.
4. To prepare tzatziki sauce, combine cucumber, yogurt, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1 garlic clove, stirring well. Serve the tzatziki sauce with souvlaki.

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Chicken Pitas with Yogurt-Dill Sauce

Ingredients

• 3/4 cup plain low-fat yogurt $
• 1 teaspoon lemon juice
• 1 1/2 teaspoons chopped fresh dill
• 3/4 teaspoon salt, divided
• 1/8 teaspoon paprika
• 3 (4-ounce) skinless, boneless chicken breast halves$
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 2 teaspoons olive oil $
• 1 small onion, sliced $
• 1 tablespoon lemon juice
• 1 1/3 cups shredded iceberg lettuce $
• 1 cup chopped tomato $
• 4 (6-inch) pitas, warmed
• 1/4 cup (1 ounce) crumbled feta cheese $

Preparation

1. Combine yogurt, 1 teaspoon lemon juice, dill, 1/4 teaspoon salt, and 1/8 teaspoon paprika in a bowl; cover and chill.
2. Sprinkle chicken with oregano, pepper, remaining 1/2 teaspoon salt, and 1/4 teaspoon paprika. Heat oil in a nonstick skillet over medium heat; add chicken, and cook 5 minutes on each side or until done. Transfer chicken to a plate; cover and keep warm. Add onion to pan and cook 7 minutes or until browned; stir frequently.
3. Cut chicken into 1/4-inch-thick slices and return to pan with onion. Sprinkle with 1 tablespoon lemon juice. Cook 2 to 3 minutes or until thoroughly heated.
4. Arrange lettuce and tomato evenly over pitas; top evenly with chicken mixture. Drizzle each with 2 tablespoons yogurt sauce. Sprinkle with 3 teaspoons feta cheese. Roll up.

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Greek Chicken and Barley Salad

Ingredients

• Salad:
• 2 (6-ounce) skinless, boneless chicken breast halves$
• 1/8 teaspoon kosher salt
• 1 teaspoon olive oil $
• 4 cups fat-free, less-sodium chicken broth, divided $
• 1 cup uncooked pearl barley
• 2 cups cubed seeded cucumber $
• 1 cup grape tomatoes, halved
• 1/2 cup cubed yellow bell pepper $
• 1/3 cup reduced-fat feta cheese $
• 1/4 cup chopped pitted kalamata olives
• Dressing:
• 3 tablespoons extra-virgin olive oil $
• 1 teaspoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 1 tablespoon minced fresh basil
• 1 teaspoon minced fresh thyme
• 1 teaspoon red wine vinegar
• 1/2 teaspoon kosher salt
• 3 garlic cloves, minced

Preparation

1. 1. To prepare salad, sprinkle chicken with 1/8 teaspoon salt. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Add 1 cup broth; cover, reduce heat, and simmer 10 minutes or until done. Cool; shred chicken. Discard broth.
2. 2. Bring 3 cups broth to a boil in a large saucepan; add barley. Cover, reduce heat, and simmer 35 minutes or until liquid is absorbed. Fluff with a fork. Cool. Combine chicken, barley, cucumber, and next 4 ingredients (through olives) in a large bowl.
3. 3. To prepare dressing, combine 3 tablespoons oil, rind, and remaining ingredients; stir well. Add to barley mixture; toss well. Cover and chill.

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Quick Avgolemono, Orzo, and Chicken Soup

Ingredients

• 6 cups fat-free, less-sodium chicken broth $
• 1 teaspoon finely chopped fresh dill
• 1/2 cup uncooked orzo (rice-shaped pasta)
• 4 large eggs $
• 1/3 cup fresh lemon juice
• 1 cup shredded carrot $
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces skinless, boneless chicken breast, cut into bite-sized pieces $

Preparation

1. Bring broth and dill to a boil in a large saucepan. Add orzo. Reduce heat, and simmer 5 minutes or until orzo is slightly tender. Remove from heat.
2. Place eggs and juice in a blender; process until smooth. Remove 1 cup broth from pan with a ladle, making sure to leave out orzo. With blender on, slowly add broth; process until smooth.
3. Add carrot, salt, pepper, and chicken to pan. Bring to a simmer over medium-low heat, and cook 5 minutes or until chicken and orzo are done. Reduce heat to low. Slowly stir in egg mixture; cook 30 seconds, stirring constantly (do not boil).

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Skillet Chicken Souvlaki

Ingredients

• 1 tablespoon olive oil, divided $
• 1 pound skinless, boneless chicken breast, thinly sliced $
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups vertically sliced onion (about 1 medium)
• 1 cup thinly sliced green bell pepper (about 1) $
• 2 teaspoons bottled minced garlic
• 1/2 teaspoon dried oregano
• 1/2 cup grated English cucumber $
• 1/4 cup 2% Greek-style yogurt (such as Fage) $
• 1/4 cup reduced-fat sour cream
• 1 tablespoon chopped fresh flat-leaf parsley
• 1/2 teaspoon grated lemon rind
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon salt
• 4 (6-inch) whole-wheat soft pitas, cut in half
• 2 plum tomatoes, thinly sliced

Preparation

1. 1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and black pepper. Add chicken to pan; sauté 5 minutes or until done. Remove from pan.
2. 2. Add 1 teaspoon oil to pan. Add onion and bell pepper; sauté 3 minutes. Add chicken, garlic, and oregano; cook 30 seconds.
3. 3. Combine cucumber and next 6 ingredients (through 1/8 teaspoon salt). Serve chicken mixture with yogurt sauce, warmed pita, and tomato slices.
4. Salad: Combine 5 cups torn romaine lettuce, 1/3 cup sliced red onion, and 3 sliced pepperoncini peppers. Combine 2 tablespoons red wine vinegar, 2 tablespoons olive oil, and 1/4 teaspoon salt; toss with salad. Top with 1/4 cup crumbled feta cheese and 3 tablespoons halved kalamata olives.

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Greek Salad Bowl

Ingredients

• 8 cups torn romaine lettuce $
• 2 cups chopped cooked chicken breast (about 3/4 pound) $
• 1 (14-ounce) can hearts of palm (such as Vigo), drained and sliced
• 1 (14-ounce) can quartered artichoke hearts (such as Vigo), drained $
• 1 cup grape tomatoes, halved
• 1/2 cup pitted kalamata olives, halved
• 1/2 cup thinly sliced red onion
• 1/3 cup light Greek vinaigrette with oregano and feta cheese (such as Good Seasons)

Preparation

1. 1. Combine all ingredients in a large bowl; toss well to coat. Serve immediately.

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Easy Greek Chicken Casserole

Ingredients

• 1 tablespoon olive oil $
• 2 cups chopped onion (about 1 large) $
• 2 tablespoons dried thyme
• 1 to 2 teaspoons black pepper
• 10 garlic cloves, minced
• 6 cups (1/2-inch) cubed red potato (about 2 pounds) $
• 2 cups (1-inch) cut green beans (about 1/2 pound) $
• 1/4 cup water
• 2 tablespoons anchovy paste or finely chopped olives$
• 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
• 8 skinned, boned chicken thighs (about 1 pound) $
• 1/2 cup (2 ounces) crumbled feta cheese $

Preparation

1. Preheat oven to 375°.
2. Heat olive oil in a large Dutch oven over medium heat. Add the onion, and sauté for 3 minutes. Add the thyme, pepper, and garlic; sauté 1 minute. Increase heat to medium-high. Add potato; sauté 8 minutes or until potato begins to brown. Stir in green beans, water, anchovy paste, and tomatoes. Remove mixture from heat. Nestle chicken thighs into potato mixture. Top with feta cheese. Cover and bake at 375° for 45 minutes.

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Greek Isle Chicken

Ingredients

• 1 lemon, halved
• 1 pint grape tomatoes
• 1 (6-ounce) jar Sicilian pitted green olives, drained
• 1 teaspoon chopped fresh oregano
• 1 garlic clove, minced
• 1 tablespoon plus 2 teaspoons olive oil, divided $
• 4 (6-ounce) skinless, boneless chicken breast halves$
• 4 teaspoons salt-free Greek seasoning (such as Cavender's)
• Fresh oregano sprigs

Preparation

1. Preheat oven to 400°.
2. . Squeeze 1 lemon half, and reserve juice. Thinly slice other lemon half crosswise, and quarter each slice. Combine quartered lemon slices, tomatoes, and next 3 ingredients in a medium bowl; add 2 teaspoons olive oil, and toss to combine.
3. . Sprinkle both sides of chicken evenly with Greek seasoning. Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken, and cook 2 to 3 minutes on each side or until golden brown. Remove chicken from pan; keep warm.
4. . Add reserved lemon juice to pan, scraping pan to loosen browned bits. Add tomato mixture to pan, stirring gently.
5. . Place chicken on top of tomato mixture, and place pan in oven. Bake at 400° for 20 to 22 minutes or until chicken is done. Garnish with oregano sprigs, if desired

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Uptown Figs

Ingredients

• 24 dried figs
• 1 (3-oz.) package softened cream cheese $
• 2 teaspoons powdered sugar $
• 2 teaspoons orange liqueur
• 24 roasted, salted almonds

Preparation

1. Cut a slit in large side of 24 dried figs, cutting to, but not through, stem end. Stir together 1 (3-oz.) package softened cream cheese, 2 tsp. powdered sugar, and 2 tsp. orange liqueur; fill each fig evenly with cream cheese mixture and 1 roasted, salted almond. Press figs to secure filling.
2. *You can make this recipe ahead of time and store the figs in the refrigerator. Before serving, let stand at room temperature for 30 minutes.

Southern Living 

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Bourbon Balls

Ingredients

• 3 cups crushed vanilla wafers
• 1 cup finely chopped pecans
• 1 cup powdered sugar $
• 1 1/2 tablespoons cocoa powder
• 2 tablespoons corn syrup
• 1/2 cup bourbon $
• Powdered sugar $

Preparation

1. Combine first 4 ingredients in a medium bowl. Stir in corn syrup and bourbon. Shape mixture into 1-inch balls; roll in powdered sugar. Store in an airtight container.

Note:

Beware--these little morsels pack a punch. The bourbon flavor gets mellower with time, so make these at least one week ahead.

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Sweet Chocolate Log

Ingredients

• 1/3 cup sugar
• 1 large pasteurized egg yolk
• 2 tablespoons honey
• 1 tablespoon butter, melted
• 1 cup unsweetened cocoa
• 1 tablespoon Marsala wine
• 1 tablespoon hot water
• 2 teaspoons grated orange rind (optional)
• 20 reduced-calorie vanilla wafers, coarsely crushed

Preparation

1. Place sugar and egg yolk in a medium bowl; beat with a mixer at high speed for 3 minutes or until thick and pale. Beat in honey and butter. Add cocoa, 1/2 cup at a time, beating well after each addition. Stir in wine, water, orange rind, if desired, and wafers.
2. Spoon mixture onto a sheet of wax paper using a rubber spatula (mixture will be stiff). Using moist hands, shape mixture into a 6-inch log. Wrap log tightly with plastic wrap; chill at least 1 hour. Cut log into 1/2-inch-thick slices.

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White Chocolate Mousse

Ingredients

• 1 (1-ounce) package white chocolate sugar-free, fat-free instant pudding mix
• 1 1/2 cups fat-free milk $
• 1 1/2 cups frozen reduced-fat whipped topping, thawed
• Fresh raspberries (optional) $
• Fresh mint sprigs (optional)

Preparation

1. Prepare pudding mix according to package directions, using 1 1/2 cups milk. Fold whipped topping into pudding. Cover and chill at least 2 hours. Garnish with raspberries and mint, if desired (raspberries not included in analysis).
2. Tip: If you can't find white chocolate sugar-free pudding, you can use chocolate.

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Chocolate-Peanut Butter Balls

Ingredients

• 1/4 cup nutlike cereal nuggets (such as Grape-Nuts)
• 2 tablespoons extracrunchy peanut butter
• 1 (0.75-ounce) package chocolate sugar-free dairy shake mix (such as Alba)
• 1 packet sugar substitute with aspartame (such as Equal)
• 1 1/2 tablespoons water
• 1/2 teaspoon honey
• 1/2 teaspoon vanilla extract $

Preparation

1. 1. Combine all ingredients in a medium bowl, stirring until moist and well blended.
2. 2. Shape mixture into 8 (1-inch) balls. Cover and chill.
3. carbo rating: 5

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Fig Bars

Ingredients

• 1 1/2 cups chopped dried figs
• 1 tablespoon all-purpose flour $
• 1/2 cup water
• 3/4 cup flaked unsweetened coconut
• 1/2 cup reduced-calorie margarine $
• 1/3 cup "measures-like-sugar" calorie-free sweetener
• 1 3/4 cups quick-cooking oats, toasted
• 1/2 teaspoon vanilla extract $
• Cooking spray $

Preparation

1. 1. Combine figs and flour in a medium bowl; toss lightly to coat.
2. 2. Bring water to a boil in a medium saucepan. Add fig mixture, coconut, margarine, and sweetener to pan, stirring well. Cook, uncovered, over medium heat 5 to 7 minutes or until mixture is thickened, stirring often. Add oats and vanilla, stirring until oats are moistened.
3. 3. Press mixture into bottom of a 9-inch square baking pan coated with cooking spray. Cover and chill thoroughly. Cut into bars.
4. Microwave Instructions: Place 1/2 cup water in a 1-cup liquid measure. Microwave at HIGH 2 to 3 minutes or until water boils; pour water over fig mixture. Add coconut, margarine, and sweetener to fig mixture, stirring well. Microwave, uncovered, at HIGH 2 to 3 minutes or until mixture is thickened, stirring after every minute. Add oats and vanilla, stirring until oats are moistened. Proceed with recipe as directed.
5. carbo rating: 11

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Chocolate-Macadamia Nut Pie

Ingredients

• 1 (6.5-ounce) package sugar-free chocolate sandwich cookies, crushed (about 1 2/3 cup) $
• 3 tablespoons butter, melted $
• Cooking spray $
• 2 cups chocolate fat-free, no-sugar-added ice cream, softened
• 1 (3 1/2-ounce) jar unsalted macadamia nuts, coarsely chopped
• 2 (8-ounce) cartons frozen fat-free whipped topping, thawed
• Shaved sugar-free chocolate bars (optional) $
• Toasted macadamia nuts (optional)
• Whipped topping (optional)

Preparation

1. 1. Combine crushed cookies and butter. Press mixture firmly in bottom of a 9-inch springform pan coated with cooking spray.
2. 2. Combine softened ice cream and nuts, stirring well. Fold in whipped topping. Pour mixture into prepared crust. Cover and freeze until firm.
3. 3. Remove sides of springform pan; let pie stand 10 minutes before serving. Top with chocolate shavings, toasted nuts, and whipped topping, if desired.
4. carbo rating: 32

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