.greek pitas.

Another lovely meal from my "So Easy" recipe book. This recipe was so simple and refreshing. Plus the hubby loved it so that is always a bonus. It is especially nice on a hot summer day, as is everyday in southern california. Enjoy!



Ingredients
FOR THE SPREAD
3/4 cup crumbled feta cheese (4 ounces)
3 tablespoons nonfat plain yogurt
1 tablespoon fresh lemon juice
2 teaspoons dried oregano
1 teaspoon finely grated lemon zest
1/4 teaspoon ground black pepper

FOR THE SANDWICH
2 whole wheat pita breads
2 large pieces of romaine lettuce, torn in half
1 English cucumber, sliced into half moons
3/4 pound thinly sliced roasted turkey breast


Preparation
In a bowl, combine the feta cheese and yogurt with a fork, mashing any large chunks of cheese. Stir in the lemon juice, oregano, lemon zest, and pepper. The spread will keep for up to 5 days in an airtight container in the refrigerator.

To make a sandwich, cut a pita in half to form 2 pockets. Line each pocket with half a lettuce leaf. Spread 2 heaping tablespoons of feta spread into each pocket. Then fill fish about 6 cucumber slices and 2-3 slices of turkey. Serve immediately.

.berry parfaits.

This recipe is from my 5 ingredients or less cookbook. I am not a huge dessert person...I have almost no sweet tooth, its so sad I know! However, I actually like this one because it includes yummy fruit and really can be made with any fruit depending on the season and perfect for those hot hot summer days!


Ingredients
2 cups of blueberries
2 cups of raspberries
Vanilla ice cream
whipped topping

Preparation
Spoon half of the raspberries into parfait glasses. Top with half of the ice cream and half of the blueberries. Repeat layers. Top with whipped topping.

.cracked pepper potato chips.

These were so tasty, also from my "So Easy" recipe book. However, when I made these I didn't cut the potatoes thin enough and cook them long enough. So they did not really taste like chips but were still good and probably much healthier than the store bought ones. I also added some extra garlic..because I like it :)



Ingredients
2 large russet potatoes sliced into 1/8-inch-thick rounds
1 tablespoon olive oil
1 teaspoon coarsely ground black pepper
Salt to taste

Preparation
Preheat the oven to 450 degrees. Toss the potatoes in a large bowl with the oil and pepper until well coated. Arrange the potato slices in 1 layer on a baking sheet; use 2 baking sheets if necessary. Bake for 20-25 minutes, until chips are crisped and lightly browned. Remove from the oven, season with salt, and cool.

.shrimp roll.

This is an AMAZING and easy recipe from my "So Easy" recipe book. I love this book and everything I have made from it has been simple and great. This book also has great pictures which I love! Good luck! These are best with cracked pepper potato chips, I will post that recipe next :)



Ingredients
1/3 cup plain Greek nonfat yogurt
3 tablespoons mayonnaise
1 stalk celery, finely chopped
1 chopped scallion
1 tablespoon fresh lemon juice
1 pound cooked shelled shrimp
Salt & Pepper to taste
4 whole-wheat hot dog buns
1 tablespoon extra-virgin olive oil

Preparation
Stir together the yogurt, mayo, celery, scallions, and lemon juice. Fold in the shrimp and season to taste with salt and pepper. Chill until ready to use. Just before serving, open the hot dog buns and brush the inside with olive oil. Heat a pan over medium high heat and grill the bread, cut side down, until toasted, about 3 minutes. Fill each with shrimp mixture and enjoy!

.parmesan steak fries.

I love love love fries. These fries are actually much healthier than my favorite McDonald's fries..They take much longer to make, but I figure if I must eat fries, and I MUST, then parmesan steak fries are the way to go! These are a great addition to any burger (as pictured with my fav blue cheese burger) and fabulous for the summer. Enjoy!




Ingredients
cooking spray
2 large russet potatos (about 1 1/2 pounds total) unpeeled
1 tablespoon olive oil
1/4 cup grated Parmesan cheese
Salt, Pepper, Garlic powder to taste

Preparation
Preheat the oven to 450 degrees. Spray a baking sheet with cooking spray.
Cut each of the potatoes in half lengthwise. Rest each half on its flat side and cut each half lengthwise straight down into 4 even slices. Put the potatoes into a medium-size bowl and toss with the oil and seasonings.
Place the potatoes on the baking sheet and bake for 20 minutes. Sprinkle the potatoes with cheese and continue to bake for another 15-20 minutes, until they are crisp and golden brown; there is no need to turn them. Enjoy!

.chicken & fettucini with pesto.

I found this recipe in either Glamour or Cosmopolitan.. I can't really remember which. The original recipe makes it with spaghetti, but I like fettucini better, im sure you could use any pasta of your choice. I made this with my friend Lauren and we decided it needed a lot more pesto than the recipe calls for, so just add as much as you need to taste. I also like to cook the whole wheat pasta a little longer than the recipe calls for to make sure its tender enough (whole wheat pasta is so tough!) Have fun!



Ingredients
4 oz. dry whole wheat pasta of your choice
2 chicken cutlets
salt and pepper to taste
4 tbsp. pesto sauce
2 tsp. olive oil
2 tsp. shredded parmesan
basil (optional)

Preparation
1. Bring a large pot of well-salted water to a boil. Add pasta and cook according to package instructions.
2. Meanwhile, place a saute pan over medium heat.
3. Season chicken with salt and pepper. When pan is hot, gently lay cutlets in middle of pan. Cook approximately 3 minutes per side, or until the meat in the thickest part of the cutlet is not pink. Let rest for a minute; slice crosswise.
4. Drain pasta reserving 1/2 cup of cooking water.
5. Toss pasta with chicken, pesto, olive oil and enough cooking water so that the pesto spreads evenly over the noodles. Sprinkle Parmesan and basil on top.

.portobello mushroom burger.

This is my new favorite burger...Im actually not much for meat and love mushrooms so when my friend Val introduced me to this burger from Cheesecake Factory (which is fabulous) I was hooked! This burger is great for vegetarians and is made so quickly. I would also highly recommend honey wheat buns from trader joe's :) It pairs nicely with homemade parmesan fries..recipe for this soon to follow. I made this meal for my mom on mother's day and she loved it!



Ingredients
4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese
Sliced tomatos
Grilled red onions
Spinach salad (I use this in place of lettuce)
Mayo, Mustard, & Ketchup to taste

Preparation
Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
Preheat grill for medium-high heat. (I do this all in a frying pan)
Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.