Greek pasta with baked lemon chicken

Ingredients:

4 ounces crumbled feta cheese
1 cup halved grape or cherry tomatoes
1/4 cup pitted kalamata olives
1/4 cup minced fresh parsley
1/4 cup lemon juice
1/4 cup olive oil
1 tablespoon freshly chopped oregano

12 oz of your fave pasta(I used twirls so it would into the nooks)

Chicken:
6 boneless, skinless chicken breast halves

pepper to taste

kosher salt to taste

2 tablespoons olive oil

2 lemons, cut into wedges

Directions:

Preheat oven to 450°.
In a large bowl, combine feta, tomatoes, olives, parsley, lemon juice, 1/4 cup olive oil and oregano. Cover and chill in refrigerator.

Boil pasta. Once done mix with feta mixture. 

Heat 2 tablespoons olive oil in a large roasting pan over medium-high heat. Season chicken with kosher salt and pepper. Sear chicken, about 1-2 minutes each side; remove from heat.
Squeeze lemon wedges over chicken to coat. Place the squeezed lemon wedges around the chicken breasts. Roast for about 25-30 mins. 

Slice and put on top of pasta. Enjoy!!

Greek stuffed Skirt steak

As you know if you know US, Ben is counting macros and I just got back serious with losing weight......if you didn't now you do. LOL!!! Well it gets extremely boring eating chicken breast all the time so I needed steak tonight but I just didn't want it on the grill I needed flavor, I needed depth but most importantly I needed something different besides the same thing!!! So I decided that I should stuff the steak and that's what I did!!! So I stuffed it with some of our favorite ingredients. We love Greek food!!! So here it is!!! Enjoy......and Eat On!!!

Ingredients:

Skirt steak, trimmed

1 package of frozen spinach, thawed

4 tblsp pesto plus extra for outside(homemade or bought) 

1 cup fat free feta cheese(or nonfat free) 

4 metal skewers 

DIRECTIONS

Wring out in a towel the thawed spinach to get the water out. Try to get as much of that water out. 

Now I cut our skirt steak in half because it was huge but if you don't have a big piece feel free to keep whole. Smear pesto on inside of steak. Place feta next and then finally the spinach. Roll then skewer. Smear outside with more pesto. Place on grill and grill for about 10-13 minutes. A little longer if you want completely well done throughout the steak but we cooked ours for 10-13 minutes, outside was well and center was medium.  I served ours with a simple Greek vinaigrette salad.

 

  

 

Grilled sirloin with Feta salad

Who says you can't eat have a great STEAK and be watching what you eat???.....NOT ME!!!! I love steak and can't think about dieting and cutting calories if I can't have it so here is a wonderful recipe that tastes great and satisfies your steak craving even while watching your weight!!! Enjoy.....and eat on! :)

*adapted from Cooking Light*

Ingredients:

2 teaspoons chili powder
3/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 pound lean sirloin steak, trimmed
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1 tablespoon extra-virgin olive oil
6 cups romaine lettuce
1/2 cup (2 ounces) crumbled feta cheese

Directions:

1. Combine chili powder, cumin, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; rub evenly over both sides of steak.

2. Heat grill over medium-high heat. Add steak to grill; cook 5 minutes. Turn steak over; cook 4 minutes or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across grain into thin slices.

3. Combine vinegar, mustard, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a small bowl, stirring with a whisk. Gradually add oil, stirring with a whisk. Combine lettuce and feta cheese in bowl with vinaigrette. Top salad with steak.

Nutrition:
1 1/2 cups of salad and 3oz of steak
Calories: 269
Fat: 12.4g