August 17, 2011

greek freak.

lately i’ve been craving greek food – a lot. perhaps its the heat, but all i’ve wanted are greek meals. here are two recipes that have been a hit around our house. easy, tasty and on the healthier side of life. 

If you’re in Central Phoenix and don’t feel like making your own, try Z’s Greek. Yum! On Yelp here.

chicken sausage gyros 
from taste of home’s cooking healthy magazine
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Ingredients

1 package (12 ounces) fully cooked spinach and feta chicken sausage links or flavor of your choice, cut into 1/4-inch slices (We buy the chicken sausage from Trader Joe’s. Tons of flavors)

1 cup (8 ounces) reduced-fat sour cream

1/4 cup finely chopped cucumber (or as much as you’d like!)

1-1/2 teaspoons red wine vinegar

1-1/2 teaspoons olive oil

1/2 teaspoon garlic powder

4 whole wheat pita breads (6 inches)

1 plum tomato, sliced
1/2 small onion, thinly sliced

Directions

In a large skillet coated with cooking spray, cook sausage over medium heat until heated through.

Meanwhile, in a small bowl, combine the sour cream, cucumber, vinegar, oil and garlic powder. Servce chicken sausage on pita breads with tomato, onion and cucumber sauce. Serves 4.

greek grilled chicken & lemon couscous
{photo via forks & amusement blog}
Ingredients
1 1/3 cup whole wheat couscous (in the rice section of the market
2 cups chicken stock or water
salt and pepper
juice of one lemon
1 tablespoon dijon mustard
2 tablespoons red wine vinegar
1 teaspoon chopped fresh oregano (i used dry)
1 minced shallot or garlic clove
2 tablespoons extra virgin olive oil
2 tomatoes, deseeded and diced (i used cherry tomatoes) 
2 cucumbers, deseeded and diced
1/2 cup sliced peperoncini (optional)
1/2 cup crumbled feta
2 lbs. thinly sliced chicken breasts or 4 breasts pounded thinly
Directions
In a small sauce pan, bring the stock or water to boil. Place the couscous in a heat safe bowl and pour the stock over it. Cover tightly with plastic wrap or lid and let sit for 5 minutes. Fluff with a fork, season with salt, pepper and lemon juice to taste. Set aside in fridge or freezer to cool. (Can be made in advance)
In a large bowl, whisk together the mustard, vinegar, oregano, and shallot. Slowly add the oil while whisking until well combined.
Season chicken with salt and pepper. Grill on each side for a few minutes until cooked through.
Toss tomatoes, cucumbers, peperoncini and feta in a bowl with vinagrette. To serve, place a mound of couscous on each plate, place chicken over top, then layer the tomato and cucumber salad.
Note: makes 4 very generous portions.

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