Baked Greek Chicken

1 cup plain non fat Greek yogurt

2 tbsp olive oil

4 garlic cloves, minced

2 tsp Greek rub {I use Pampered Chef's Greek Rub, but if you don't have it, **RECIPE BELOW**}

1/2 tsp salt

1/4 tsp black pepper

Zest from 1 medium lemon

Juice from 1 medium lemon

1/4 bunch fresh parsley, de-stemmed and chopped fine

8-10 chicken pieces {thighs or drumsticks}

.

In a small bowl, mix yogurt, oil, garlic, oregano, Greek rub, salt, and pepper, lemon zest and juice and chopped parsley until well combined.

Add chicken to a gallon size Ziploc, pour marinate onto chicken, close bag and massage marinade into chicken.

let rest flat in fridge for 1 hour, massage chicken again, flip to other side and let rest for 1 hour longer.

.

Preheat oven to 400 degrees F.

Put chicken into a 9X13 baking dish and cover with tin foil.

Bake for 45 minutes.

Take tinfoil off and bake uncovered for 15 minutes longer.

Turn broiler on to high and broil for 5 minutes or until skin is browned and crispy. 

{This recipe is also great GRILLED!!!}

GREEK RUB

4 tsp dried oregano

2 tsp salt

2 tsp dried thyme

2 tsp ground cinnamon

1 tsp black pepper

1/2 tsp ground nutmeg

1/4 tsp crushed red pepper flakes

. 

Add all ingredients to a food processor and blend well.

Steak Fajitas

2 lbs thin steak {i used a lean petite sirloin}

1/4 cup olive oil

1/4 cup fresh lime juice

2 cloves garlic, minced

1/4 tsp onion powder

1 tsp cumin

1 tsp oregano 

1/2 tsp crushed red pepper, optional

1 tsp salt

1/8 tsp pepper

2 tbsp butter or olive oil

1 red pepper, de-seeded and sliced

1 green pepper, de-seeded and sliced

1 large onion, peeled and sliced into long strings

1 lb mushrooms, washed {optional}

3 VERY ripe avocados

Fresh pico {recipe here: http://thehungrymama.blogspot.com/2010/02/salsa-fresca.html }

Non fat plain Greek yogurt {or low fat sour cream}

Tortillas {I use whole wheat}

.

Put steak in a gallon sized ziploc bag.

In a small bowl, mix together oil, lime juice, and all spices.

Pour over meat, zip bag closed

Massage spice mixture into meat and place in fridge overnight or at least 2 hours.

.

Grill meat to personal preference. 

While meat is grilling, saute peppers, onion, and mushrooms in butter, making sure they are still a little crisp.

Set aside.

Mash avocados and season with a little salt, pepper, garlic salt and lime juice. {or add a little pico to it!}

When steak is done, slice, as thin as you can, into 2 inch strips. 

. 

To make fajita's, spread a small amount of plain greek yogurt onto a tortilla, layer with meat, veggies, guacamole and fresh pico!

Skinny Chicken Mozzarella W/ "Hidden-Veggie" Marinara

6 chicken breasts, marinated and grilled {I love to marinate chicken in fat free Italian dressing for 1-2 hours before grilling. It gives chicken the best flavor.}

1-2 tbsp olive oil 

2 cloves of garlic, peeled and minced

1 zucchini, washed and diced

1 yellow squash washed and diced

1/2 purple onion, sliced

1 carrot, peeled and grated

1/2 cup mushrooms, washed {optional}

1 handful fresh spinach leaves, de-stemmed, washed and chopped

2-3 fresh basil leaves, washed and chopped {optional}

1 small jar of your favorite marinara sauce

Fresh mozzarella, sliced thin 

. 

While chicken is grilling, saute all veggies in oil for 4-5 minutes.
Add salt and pepper. 

.

Put marinara sauce in a blender and add veggie mixture to it. 

Purée till well blended. 

. 

When chicken is grilled, place on a cookie sheet lined with tinfoil. Pour desired amount of veggie marinara sauce onto each piece of chicken. Top with sliced mozzarella. Broil on high, second raxk from top, for 4 minutes, then on low till cheese is nice and browned, about 3-4 minutes.

Shish-Kabobs

Chicken, pork and/or steak, cut into 1 inch chunks
1 LRG onion, cut into large chunks

1 LRG yellow bell pepper, cut into large chunks

1 LRG red bell pepper, cut into large chunks
1 LRG zucchini, sliced to 1/2 inch thickness
1 LRG yellow squash, sliced to 1/2 inch thickness

1- 8 oz can tomato sauce

1- 4 oz can diced green chilies

2 tbsp Olive oil

2 tsp chili powder 

2 tsp cumin

1/2 tsp dried oregano

1/2 tsp salt 

1/2 tsp mrs dash Fiesta Lime seasoning

Juice of 1 lime

.

Put meat, peppers, squash and onions in a large bowl.
Mix all other ingredients and pour over meat mix.
Stack and skewers and grill till chicken is no longer pink. 

Grilled Chicken Soft Tacos

I got this recipe from the Family Circle mag and it is so fresh and good!

Since I have been craving Mexican food like you wouldn't believe with this pregnancy, I thought I would share the yumminess.

1 1/2 pounds boneless, skinless chicken breast cutlets

1 tsp. adobo seasoning salt (such as Goya)

1 pkg. small flour tortillas (8 per pkg.)

Fresh salsa, shredded lettuce, shredded cheese, sour cream and guacamole, for serving.

.

Sprinkle adobo seasoning onto both sides of chicken.

Heat grill or grill pan to medium-high heat.

Lightly coat grill rack with oil.

Grill chicken until cooked through, 5-6 minutes per side.

Transfer to cutting board.

Cut chicken cross ways into thin strips.

.

To serve, spoon about 1/4 cup chicken strips onto a tortilla.

Add fresh salsa, shredded lettuce, shredded cheese, sour cream and guacamole.

.

Fresh Salsa

In a medium bowl combine:

1 lb. tomatoes, cored and chopped

3-4 green onions, finely chopped (just the white end)

1/4 cup fresh cilantro, chopped

3 garlic cloves, finely chopped

1 jalapeno, seeded and finely chopped

1/4 tsp. salt

1/4 tsp. black pepper

2 limes, juiced

1 Tbsp. olive oil

.

Guacamole

Peel, pit and mash 2 avocados in a small serving bowl.

Stir in 1/2 cup fresh salsa and 1/8 tsp. salt.

Southwest Chicken Sandwich

Boneless, chicken breast {1 for each person eating}

2 small cans green chili's

1 tsp. salt

Cream cheese

Pepper Jack Cheese, sliced

Buns, buttered and toasted

tomatoes, sliced

lettuce

.

Mix salt and green chili's in a small dish.

Spoon into a gallon size Ziploc bag.

Place chicken inside and zip shut.

Massage green chili's into the chicken and marinade in fridge for at least 3 hours. {massage chicken in bag 3-4 different times.}

.

Grill until almost done then place pepper jack cheese on top of chicken and cook the rest of the way, allowing cheese to melt.

Spread cream cheese on toasted bun.

Place chicken on bottom bun, then tomato and lettuce.

BBQ Root Beer Chicken

2 cans root beer, divided

1/2 cup smoky BBQ sauce

1/2 cup Dijon mustard + 1/4 cup more for marinade

2-3 Tbsp. brown sugar

1 lb. boneless, skinless chicken

1 tsp. salt

1 tsp. pepper

1 Tbsp. paprika

1 Tbsp. garlic powder

2 Tbsp. olive oil

.

In a small saucepan, boil one can root beer until thick and syrupy. {about 30 min.}

Stir in 1/2 cup BBQ sauce and 1/2 cup mustard.

Taste and add enough brown sugar for desired sweetness. {If you want you should be able to reserve half of the sauce for dipping. There should be plenty to marinade chicken.}

Rub chicken with the rest of the mustard.

Sprinkle with salt, pepper, paprika and garlic powder.

Drizzle with olive oil.

Place in a zip loc bag.

Pour root beer mixture over chicken in bag, zip shut and marinade in fridge for 4-24 hours.

Grill chicken to cooked through.

Steak Marinade

3/4 c. canola oil

1/2 c. soy sauce

2 T. Worcestershire sauce

1/2 t. salt

1 t. pepper

1/4 c. red wine vinegar {apple cider vinegar works too}

1 t. parsley flakes

2 cloves garlic, mashed

.
Mix all ingredients together.

Marinade steak overnight in on gallon Ziploc bag.

{Or marinade for at least one hour prier to grilling.}

Tender Grilled Pork Chops

4 boneless pork loin chops
1/4 cup olive oil
2 1/2 tablespoons soy sauce
1 teaspoon Montreal Steak seasoning

Mix olive oil, soy sauce and steak seasoning ingredients in a small bowl and pour into a one-gallon resealable plastic bag.

Add the pork chops and set the bag in fridge.

Halfway through the marinating time, flip the bag over.

Marinate in the refrigerator for 3-8 hours.
Heat the grill to medium and grill the chops 6-8 minutes per side,

{depending on how thick they are},

until they are no longer pink in the center.

Remove the chops from the grill and tent them with foil and allow them to rest for 5-7 minutes.

Lemon Garlic & Herb Chicken

6-7 chicken tenders or 4-5 chicken breasts {boneless & skinless}

Marinade:
2 cloves Garlic
1 1/2 tsp. Italian Seasoning
½ tsp. Lemon Pepper
1/8 tsp. Cayenne Pepper
1/4 tsp. Pepper
1/4 tsp. Salt
1/4 cup Lemon Juice

1/4 cup canola oil {or vegetable}

Marinate chicken in sauce for 1-2 hours.

Grill on medium heat till cooked through.

Grilled Chicken on Skewers

1 lb. boneless, skinless chicken breasts, cut into thin strips

{OR buy the boneless, skinless chicken tenderloins}

2/3 c. lemon juice

2/3 c. honey

3 tsp. lemon pepper (McCormick California Style)

1 tsp. salt

{If using wood skewers, soak in water 20-30 min. before grilling to prevent them from burning.}

Thread chicken strips slices onto skewers.

In shallow dish, combine remaining ingredients.

Add prepared skewers and refrigerate 1 hour or overnight.

Grill or broil 10 to 15 minutes, basting with marinade until chicken is cooked through.

Grilled Manti Chicken

1/2 cup soy sauce
1/2 cup canola oil {or vegetable}
1 cup Sprite
1/2 tsp. horseradish {optional}
1/2 tsp. garlic salt

6-8 chicken breasts {Or equal amount of chicken tenders}
Mix together first 5 ingredients in a gallon zipper bag.

Add chicken and marinate in fridge for 2-8 hours.

Grill until cook through. Enjoy!

Grilled Chicken Cola Marinade

1 can of Coke or Pepsi
1/3 C soy sauce
1 T minced garlic
1/2 C brown sugar
1 T balsamic vinegar
1 T lime juice
6 chicken breasts

1. Combine all ingredients but the chicken in a medium sized bowl.

Stir to incorporate well.
2. Place chicken in a large gallon sized Ziploc bag.

Pour marinade over the chicken.

Seal tightly and store in the fridge for 4-24 hours {the longer the better}

3. Discard marinade and grill until cooked through.