Meatless Monday!

Couscous with asparagus, tomatoes, parsley,
mint, garlic, lemon, olive oil and
feta cheese!  Yum!

Greek-Inspired Chicken, Stuffed with Spinach and Feta Cheese

Yet another one of my "Greek-Inspired" recipes...lol.  Similar to a previous recipe I posted, in that this one also has spinach and feta cheese...

http://positivelygina.blogspot.com/2012/10/greek-inspired-chicken-cutlets.html

The first step is to lightly saute baby spinach in olive oil and a bit of minced garlic, then  set aside and let it cool down.

Next,
Below:  Thinly sliced chicken breast cutlets, seasoned with black pepper.  I don't add salt to the chicken because Feta cheese is already salty.

Next,
Below:  Place a bit of the spinach/garlic mixture, and a cube of Feta cheese on the cutlets as shown...

Next,
Below:  Carefully roll up the cutlets and place in a baking pan, making sure the open section is facing down...I then added some melted "Smart Balance" on top, to which I also added just a dash of hot-sauce.

Bake at 400 degrees for approximately 25 minutes.  

Don't slice them as soon as they come out of the oven.  Let them sit for 5 to 10 minutes so that they set-up a bit, and the stuffing won't come tumbling out!

Next,
Below:
Enjoy!
A nice and delicious stuffed chicken cutlet with spinach and Feta cheese...served with roasted potatoes.  Yum!

Ciao for now,
Gina D.

What's For Din Din

Shake -n- Bake Chicken Thighs (with my own twist), and Orzo Pasta with Baby Spinach, Cherry Tomatoes, and Feta Cheese!

The Orzo Pasta came out really yummy!  While the Orzo was cooking, I sauteed some minced garlic in olive oil and then added the baby spinach and cherry tomatoes.  I sauteed these ingredients along with a dash of red pepper flakes, freshly ground black pepper, and some oregano.  I didn't want to over-cook these ingredients...only until the spinach was slightly wilted and the tomatoes began to soften! 

Then I drained the Orzo and added it to the cooked ingredients.  After all the ingredients were in the serving bowl, that's when I added the cubed-up feta cheese and stirred the feta into the hot Orzo...the feta cheese melted slightly.  Yum!

I can imagine serving this dish in the summer-time also!  Maybe slightly chilled, alone, or with some grilled chicken or fish.

My Shake -n- Bake Chicken Thighs also turned out quite delicious...and juicy!

I used skinless chicken thighs (and a couple of drum sticks), and breaded them with regular Shake -n- Bake (for chicken).  Towards the end of the cooking process, I added my own twist by pouring over the thighs, my own mixture of:  lemon juice, lemon zest, minced garlic, and melted Smart Balance "butter".  I let the chicken finish cooking. 

The chicken turned out really yummy!  Lemony and Juicy!  To quote my son, Angelo, the chicken was "Bangin" and "Nice and Lemony".  LOL!

Hope you enjoyed this post!  

Ciao for now, and happy eating!

Gina D.

Greek-Inspired Chicken Cutlets

I made this meal yesterday, but didn't have time to post about it!  Everything turned out really delicious, if I may say so myself...lol

Greek-Inspired Cutlets served with Spinach sauteed with
Garlic and Olive Oil

Bread and lightly pan-fry chicken cutlets as you usually would, but don't cook them all the way through.  They will continue to cook in the oven with the topping.

Below is a photo of the topping, consisting of the following ingredients mixed together:
Diced tomato, scallion, black olives, parsley, feta cheese, oregano, fresh-ground black pepper, and olive oil.

Place the slightly pan-fried cutlets in a baking pan and spoon the topping over each one.  Bake at 450 for approximately 20 minutes until the feta cheese looks gooey and melty!

I also made Spinach sauteed with chopped garlic and olive oil, and also a side of Roasted Potatoes with Roasted Red Pepper!  

Roasted Potatoes with Roasted Red Pepper!

For more detailed explanations of any of these recipes, please feel free to e-mail me!  Happy Eating!