Archive for the ‘Mediterranean’ Category

Red, yellow and orange peppers, (1 ea), sliced
Grilled chicken
Hummus (we used Steve’s from the deli case at Meijer)
Garlic spread (we used Steve’s from the deli case at Meijer)
1 sliced red onion, pickled (see post on how to pickle)
(These amounts made 9 wraps, with garlic left over).

In divided tupperware, put a plop of hummus and garlic in the small side and some chopped chicken, peppers and pickled red onions on the other.  Fold up a tortilla on top and tah-dah.  (Some assembly required before eating, but it keeps the tortilla from getting mushy).


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2 lb. red lentils

1/2 lb. wonder rice (you can use Uncle Ben’s but it would take longer to cook)

salt to taste

1 Tbsp. black pepper

2 Tbsp. ground cumin

2 Tbsp. ground coriander

1 tsp. ground cinnamon

1/2 bulb of garlic, peeled and mashed

1 bunch parsley, chopped

1 bunch cilantro, chopped

2 cups olive oil

2 medium Spanish onions, diced

2 medium carrots, cut into a large dice

1 green pepper, cut into a large dice

4 stalks celery, coarsely sliced

2 heads leeks (white part only) coarsely sliced

1 1/2 gallons water

1. Wash the lentils and rice.

2. To the water, add the red lentils, rice, spices,garlic, parsley, cilantro, carrots, green pepper, celery and leeks.  Cook until tender.

3.  Puree in a food processor or immersion blender until smooth.

4. In a separate skillet saute the diced onions with the olive oil until slightly brown. Add to the vegetable mixture and cook together for another 10 minutes.

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  • 8 ounces whole wheat pasta
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons dried basil leaves
  • 1 1/2 teaspoons dried oregano
  • 3 cups sliced mushrooms
  • 15 halved cherry tomatoes
  • 3/4 cup crumbled feta cheese
  • 1/2 cup chopped green onions
  • 1 (4 ounce) can chopped black olives
Combine ingredients!
Jessica’s Suggestions:
I use half red cooking wine and half balsamic vinegar
I put in a lot more mushrooms 🙂
Olives?  Ick!
It’s better once it sits in the fridge for a few hours, or overnight.  But I would just sprinkle the feta on top when you are ready to serve.  Otherwise it will get all vinegar-y.  (Technical terminology!)

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This delicate yet rich-tasting soup is packed with good things: Chicken breasts are poached with vegetables, then rice is cooked in the flavorful broth. At the last minute, the soup is enriched with eggs and fresh lemon juice in traditional Greek fashion.

12 ounces boneless, skinless chicken breasts
1 large onion, thinly sliced
2 celery stalks, chopped
1 large carrot, thinly sliced
6 black peppercorns
Strip of lemon zest
1 small bunch fresh dill or flat-leaf parsley
1/2 cup long-grain white rice
Juice of 1 lemon
2 eggs, beaten
Salt and pepper
Sprigs of fresh dill or flat-leaf parsley

Serves 4

1    Place the chicken breasts, onion, celery, carrot, black peppercorns, lemon zest, and dill or parsley into a large saucepan. Add 4 cups water and bring to a boil over medium heat, skimming off any foam that rises to the surface. Reduce the heat, and half-cover the pan with a lid, so the water just bubbles gently. Simmer until the chicken is cooked through, about 15 minutes.
2    Remove the chicken from the pan with a slotted spoon and set aside. Strain the broth through a large sieve into a clean pan, discarding the vegetables and flavorings.
3    Reheat the broth until boiling, then stir in the rice. Simmer gently until the rice is almost tender, about 8 to 10 minutes. Meanwhile, cut or tear the chicken into thin shreds, and mix the lemon juice with the beaten eggs.
4    Add the shredded chicken to the soup. Heat over medium heat until the soup almost starts to boil again. Remove the pan from the heat, and pour in the lemon juice mixture, stirring constantly. Season lightly with salt and pepper. Serve immediately,
garnished with sprigs of dill or parsley.

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Recommended by P90X nutritionist Carrie Wiatt

Mediterranean cuisine is considered to be among the healthiest in the world. This Greek chicken dish is not only delicious—it delivers an amazing 33 grams of protein with every serving. So “Greek out” with this easy-to-prepare dish.

  • 8 boneless, skinless chicken breast halves
  • Nonstick cooking spray
  • Glass baking dish
  • Medium bowl
  • Cookie sheet
  • Grill


  • 8 oz. plain nonfat yogurt
  • 4 tsp. garlic, minced
  • 1/3 bunch fresh oregano, chopped
  • 1 Tbsp. fresh parsley, chopped
  • 1-1/2 tsp. fresh lemon juice
  • 1 tsp. ground black pepper


  • 6 oz. feta cheese, crumbled
  • 1 Roma tomato, chopped
  • 1/2 cup canned artichoke hearts, drained and chopped
  • 1/2 cup sun-dried tomatoes, blanched and chopped
  • 1 Tbsp. fresh oregano, chopped
  • 1 Tbsp. fresh parsley, chopped

In glass baking dish, whisk together marinade ingredients. Set aside 1/3 cup of marinade to use later for basting; place in sealable container and refrigerate until needed. Add chicken to remaining marinade in baking dish, turn to coat, cover with plastic wrap, and marinate in refrigerator at least 1 hour (or as long as overnight).

When chicken is done marinating, preheat grill (gas, charcoal, electric, or tabletop electric) and preheat oven to 350 degrees. Discard used marinade. Grill the chicken, basting with unused marinade set aside for this purpose, for 4 minutes on each side, or until juices run clear and center is no longer pink. While chicken is grilling, in medium bowl, mix together topping ingredients. Lightly coat cookie sheet with nonstick cooking spray and arrange chicken on pan. Place 1 rounded tablespoon of topping on each breast half. Bake for 5 to 8 minutes or until cheese is softened. Makes 8 servings.

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  • 2 tbsp. butter, butter blend
  • 1 tbsp. chopped garlic (can substitute garlic pwdr)
  • 1 tbsp. all-purpose flour
  • 3/4 c. half & half (can use more)
  • 1/3 c. Parmesan cheese (good if fresh)
  • 1/4 c. parsley


  1. In large saucepan, heat butter. Saute/fry garlic over medium heat for 1 minute (till garlic tender). Remove from heat. Stir in flour, blend till smooth. Return to heat and gradually add in half and half. Stir in cheese and parsley. Heat till sauce thickened and smooth.

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Serves: 4-5
Difficulty: Easy
Prep Time: 15 minutes

2 boneless (skinless) chicken breasts, cut into thins strips
1/4 cup lemon juice
1/4 cup Mediterranean (Greek) yogurt
1 tbs minced garlic
1 tsp salt
1/4 tsp ground cardamom
1/4 tsp 7 spices – Click Here Buy DedeMed 7 Spices
1/4 tsp paprika
1/4 tsp dried parsley
1/8 tsp cayenne pepper
1/8 tsp cinnamon
3 tbs olive oil
Pita, kabees, pickles and garlic for sandwich.

Combine all ingredients in a large bowl, cover and let marinate for 2 hours in the refrigerator.  Preheat pan and add 3 tbs olive oil, add chicken and let cook for 10 minutes until chicken browns, cook for an additional 2 minutes if necessary to brown.  To make sandwich, use pita bread, spread garlic sauce on pita, add chicken, kabees and pickles (you can add tomatoes and lettuce if desired). Roll sandwich and press in the grill press to make sandwich crispy for 3 minutes.  Enjoy with fries or salad.

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