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Greek Feta Burgers

Ingredients: Feta Burger


Fresh Spinach
1 tablespoon lemon juice
1/4 teaspoon pepper
1 egg white, lightly beaten
1 kg lean ground beef
1/2 cup (2 ounces) crumbled feta or
goat cheese
1/4 cup chopped fresh mint or 4
teaspoons dried mint flakes
4 (1 1/2-ounce) hamburger buns
1/2 cup thinly sliced tomato
large white onions
Ingredients: Cucumber-Dill Dressing
1/4 cup diced seeded peeled cucumber
1/4 cup plain low-fat yogurt
1/2 teaspoon chopped fresh or 1/8 teaspoon dried dill
1 small garlic clove, minced
Preparation
Cucumber-Dill Dressing
Combine all ingredients in a bowl, and stir well. Set aside.
Greek Feta Burger
1.

Combine first 4 ingredients in a bowl (spinach, lemon juice, pepper and


egg); stir well.

2.

Add beef, cheese, and mint; stir well.

3.

Divide mixture into 4 equal portions, shaping into 1/2-inch-thick


patties.

4.

Prepare grill.

5.

Place patties on grill rack coated with cooking spray; grill 5 minutes on
each side or until done.

6.

Place patties on
bottom halves of buns
and leaves of spinach;
top each with 2
tablespoons tomato, 2
tablespoons
Cucumber-Dill Sauce,
and top half of bun.

Classic Greek Salad


1 head Green Leaf Lettuce (or Romaine Lettuce or Iceberg lettuce will work
fine too)
1 Red Bell Pepper
1 Green Bell Pepper
a Red Onion
1 cup Black Olives
1 cup Grape Tomatoes
an English Cucumber
1 cup Feta Cheese cut into small cubes (more for serving)
Dressing:
3 tablespoons Extra Virgin Olive Oil
The Juice and Zest of one Lemon
2 tablespoons chopped fresh Parsley
tablespoon dry Oregano
teaspoon minced Garlic
Salt to taste
Ground Black Pepper to taste
Preparation:
For the Dressing: In a small bowl or container, combine all the ingredients for
the dressing, mix well, taste the flavor add more salt and pepper if needed.
Refrigerate until you are ready to use it.
Salad:

1. Wash and disinfect all the vegetables, then drain or dry them really
well.
Chop the lettuce into small chunks or pieces. Place it in a large bowl.
2. Remove the seeds, veins, and stems from the bell peppers, and cut
them into thin strips, chunks or cubes (2 inches long and inch thick.)
Place them in the same bowl with the lettuce, and also in the same
bowl add in the black olives.
3. Slice the rest of the vegetables. Cut the cucumber into thin slices (
inch thick). Cut the onion into thin slices, and cut the tomatoes in half.
(if you are using larger tomatoes, cut them in quarters or smaller
chunks.) Add all these ingredients to the bowl with the lettuces, then
toss everything together, add in the feta cheese, sprinkle the salad
with a pinch of salt, toss one more time.

Chicken Quesadillas
Ingredients:
2 6 oz each Pieces of Chicken
Breast, cut into bit size pieces
1 Tbsp of Chili Powder
1 tsp of Granulated Garlic
1tsp of Granulated Onion
1 tsp of Paprika
tsp of Dried Oregano
Salt and Pepper to taste
2 cups cheese melt (per your preference)
4 Large Tortillas
1 Tbsp of Olive Oil
1 Tbsp of Unsalted Butter
A bit of Vegetable oil to brush on the tortillas
Pico de Gallo:
4 Plum Tomatoes, chopped
5 Thin Onion, Trimmed and finely
minced
1 Bell Pepper, seeded and finely
chopped
4 Tbsp of Chopped Fresh Cilantro
Juice of One Fresh Lime
Salt and Pepper, to taste

1. Toss all ingredients into a


bowl and let it sit for about
20 minutes before serving so
that all the flavors can blend
together well.

Quesadillas:
1. Preheat a skillet over medium heat and add the butter and oil and let it
get nice and hot.
2. Sprinkle the spices over the pieces of chicken as well as salt and
pepper, toss everything together to make sure each piece of chicken is
coated in the spices.
3. Add the chicken to the hot skillet and let it cook for about 7 to 8
minutes or until fully cooked through.
4. Remove the chicken and place it onto a plate.
5. When youre ready to make the quesadillas, preheat a grill pan over
medium high heat (or a large skillet) brush one side of the tortilla with
some vegetable oil and place it oiled side down onto a plate.
6. Sprinkle some cheese on one half of the tortilla, and then top that with
some of the cooked chicken and a bit more cheese.
7. Fold it in half and place it on the grill pan, let it cook for about 3
minutes on each side or until the cheese is melted on both sides and
its got nice golden brown ridges.
8. Continue with the remaining tortillas.

Tilapia with Black Beans and


Corn
Ingredients:
1 can (15 oz each) Whole Black Beans, drained, rinsed
4-5 pcs tomato, diced
1 green bell pepper
1 cup frozen whole kernel corn
1/3 cup sliced green onions
2 tablespoons Vegetable Oil
1 tablespoon cider vinegar
4 tilapia fillets (2 whole fish)
1/4 teaspoon salt
Cooking Oil
Directions
1. Stir together first 6 ingredients to make black bean-corn mixture; set
aside.
2. Spray 10-inch nonstick skillet with cooking spray; heat over mediumhigh heat. Sprinkle fillets with salt, place in skillet and cook 3 minutes.
Turn fillets over; cook 2 to 3 minutes more or until fish flakes easily
with fork (145F).

3. Place fillets on plates and


top each with about 3/4 cup
black bean-corn mixture.

Grilled Caribbean
Chicken Thighs
Ingredients
8 skin-on, bone-in chicken thighs,
trimmed (about 3 pounds)
Kosher salt and freshly ground
pepper
1 cup mango nectar or tropical
orange juice blend
Juice of 1 lime, plus wedges for
serving
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon jarred jerk seasoning paste
1/4 cup extra-virgin olive oil, plus more for brushing
3 Japanese eggplants (about 1 1/4 pounds), sliced 1/2 inch thick
1 mango, thinly sliced
2 scallions, thinly sliced
1/2 cup basil leaves
Directions
1. Preheat a grill to medium heat. Season the chicken with salt and
pepper. Combine the mango nectar, lime juice, honey, soy sauce and 1
teaspoon jerk paste in a large bowl. Add the chicken; rub to coat.
2. Remove the chicken to a plate; brush with olive oil. Transfer the sauce
mixture to a saucepan; bring to a boil. Reduce the heat; simmer until
slightly thickened, 7 minutes. Keep warm over low heat.
3. Meanwhile, transfer the chicken skin-side up to the grill, cover and
cook until browned, about 15 minutes. Flip and grill until the skin is
browned and crisp and the chicken is cooked through, 5 to 7 more
minutes. Transfer to a plate and tent with foil to keep warm.
4. Combine the olive oil and remaining 2 teaspoons jerk paste in a small
bowl. Brush the eggplants with the jerk oil and season with salt. Grill
until marked and tender, about 3 minutes per side. Transfer to a large
bowl and add the mango, scallions and basil; season with salt and
pepper. Pour the warm sauce over the chicken and serve with the
eggplant-mango salad and lime wedges.

Shrimp, Mango, And


Jcama Salad With
Pineapple
Vinaigrette
INGREDIENTS
3 tablespoons fresh lime juice
2 tablespoons frozen pineapple
juice concentrate, thawed
1/4 cup extra-virgin olive oil
6 cups water
1/4 cup fresh lemon juice
2 bay leaves
2 teaspoons salt
1 teaspoon whole black pepper
kg uncooked large shrimp, peeled, deveined, halved lengthwise
2 large mangoes, peeled, pitted, cut into 1/2-inch cubes (about 3 cups)
2 cups 1/2-inch cubes peeled jicama
1/2 cup chopped red onion
3 tablespoons chopped fresh cilantro
6 large Boston lettuce leaves
PREPARATION
1. Whisk lime juice and pineapple juice concentrate in small bowl.
Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
2. Bring 6 cups water and next 4 ingredients to boil in heavy large
saucepan. Reduce heat to medium; simmer 15 minutes. Reduce heat
to low, add shrimp, and simmer until opaque in center, about 2
minutes. Drain. Transfer shrimp to large bowl; refrigerate until cool.
(Can be made 6 hours ahead. Cover; keep chilled.)
3. Mix mangoes and next 3 ingredients into shrimp. Pour vinaigrette over;
toss to coat. Place 1 lettuce leaf on each of 6 plates. Spoon salad over
lettuce, dividing equally.

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