Instapot Greek Chicken

So Mexico is T-5 weeks.  I've still got extra belly flubber to burn off, and it is coming off slower than I'd like.  However, I am feeling so much stronger in my legs and upper body right now from my dedication to workouts, so I'm going to call it a win and keep going :)  This meal fits in great to help me reach my goals, and HELLO...another instapot recipe for the win!

I was scrolling through Instagram the other day and saw this, and I seriously wanted it right then.  I had every ingredient, so lo and behold it was our dinner that night!  We ate it on pita bread with tzatziki sauce, feta, and cucumbers with a side of fruit and it was tasty stuff :)  The next day for lunch, I heated up some cauliflower rice and ate it over that....and that was even better.  Then I ate it again for dinner, and it was finally gone.  Once drained of the juices it would be great in a wrap as well.

Instapot Greek Chicken

1-2 teaspoons olive oil
1 onion, diced
4 cloves garlic, minced
1.5 - 2 lbs chicken (boneless skinless breasts or thighs)
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 tablespoon dry oregano
1/2 tablespoon basil
1/2 teaspoon dill
1 lemon
1 cup chicken broth (or 1 cup water and 1 bullion cube)
12oz jar roasted red peppers
12 oz jar marinated artichoke hearts
optional: fresh minced parsley

Set electric pressure cooker to saute mode.  Add olive oil, onion, and garlic and stir for 2-3 minutes until softened.  Turn saute mode off.  

Place chicken breasts in pressure cooker and sprinkle in all seasonings.  Add chicken broth and juice from half of the lemon.  Secure lid.  Cook on manual high pressure for 6 minutes.  Let sit for 5 minutes or so on natural release and then quick-release remaining pressure.  (If you're crammed for time, you can quick release immediately after cooking, I just find the chicken turns out a little better if I let it sit for a few.)

Remove chicken and place on cutting board.  Drain juices from roasted peppers and dice, drain juice from artichokes and leave as is or rough chop as desired.  Add both to pot and stir so they can warm through.  Shred chicken and add back into juices.  Add juice from remaining half lemon.  Stir everything together and add parsley if desired.  

Serve on pitas with cucumber and tzatziki, or over rice or cauliflower rice, or in wraps, or whatever you like!  

*If chicken is larger than 1" thick, cut horizontally to make thinner before placing in pressure cooker.

Alternate Slowcooker instructions:  I prefer bone-in breasts for slow-cooking, but you can use whatever you like.  Place all ingredients in slow cooker and cook on low for 4-ish hours until chicken reaches an internal temperature of 165 degrees.

Recipe Source: Our Best Bites    

Mediterranean Quinoa Bowl with Roasted Red Pepper Sauce

I am not going to pretend I calculated the containers for this on the 21-Day Fix...I did not (although all the ingredients are approved, it just depends on how you top your bowls off).  I needed a "cheat" meal, but didn't want to fall off the wagon either.  I came across this recipe browsing Mediterranean recipes since that was what I've been craving lately and this immediately caught my eye.  It is good...like craveable good.  It is just fresh, healthy, satisfying, versatile, and easy to put together.   I see this in my future for lunches all week long :)  To make my husband happy, if I serve this to him, I will serve it alongside some Greek Chicken skewers or a simple grilled chicken breast.  

Roasted Red Pepper Sauce:
1 16 ounce jar roasted red peppers, drained (or roast your own red peppers )
1 clove garlic
½ teaspoon salt (more to taste)
juice of one lemon
½ cup olive oil
½ cup almonds

For the Mediterranean Bowls (build your own bowls based on what you like)
cooked quinoa (I used the Seeds of Change quinoa/brown rice mix from Costco for an easy fix)
spinach, kale, or cucumber
feta cheese
kalamata olives
pepperoncini
thinly sliced red onion
hummus
fresh basil or parsley (it is definitely worth having your own plant in your yard for summer use!)
olive oil, lemon juice, salt, pepper

Pulse all the ingredients for the sauce in a food processor or blender until mostly smooth. The texture should be thick and textured.

Cook the quinoa according to package directions (I always do mine in a rice cooker while I get everything else ready). When the quinoa is done, build yourself a Mediterranean Quinoa Bowl!
Store leftovers in separate containers and assemble each bowl just before serving, especially the greens and the sauces, as those will get soggy when stored with all the other ingredients.

Recipe Source:  Pinch of Yum

Falafel Pita Sandwich with Yogurt Sauce

Not a week goes by that me and the hubs DON'T talk about our favorite places to eat in Ohio.  We haven't lived there for 2 1/2 years, and honestly we had so many favorite places and still crave them constantly!  One of these restaurants was 5 minutes down the road...the Olive Tree.  The first time we went was when I was in the really sick-y stages of pregnancy and did not love it.  Later on down the road I decided to give it another chance and seriously became obsessed.  We ate there at least 2 weekends a month, if not more.  We loved their shawarma, gyros, spicy feta, hummus, and tzatziki sauce to name a few.  My fav was definitely the falafel.  Falafel sandwich, salad, or straight up as an appetizer.  I have yet to find a place that makes Mediterranean food like the Olive Tree.

 I finally got the nerve to try making some myself.  Over the weekend we saw an episode of "Guys Big Bite" where he was making these, and I knew I just had to try!  My hubby has a deep-fryer, which makes cooking these a snap! 

And have you ever looked at the ingredients of falafel?  Beans, veggies, herbs...so great for you!  (minus the frying part :)  This sandwich offers up more than half your day's worth of recommended fiber, so eat up!  Perfect choice for a Meatless Monday.  These really were so, so good!

Falafel Pita Sandwich with Yogurt Sauce

2 tablespoons canola oil, plus extra for frying
1 medium yellow onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, chopped
2 (14-ounce) cans chick peas, drained
1 teaspoon red chili flakes
1 teaspoon ground cumin
1 egg
1 tablespoon salt
1/2 tablespoon freshly ground black pepper
5 tablespoons flour
2 cups freshly chopped parsley leaves
3/4 cup freshly chopped cilantro leaves
Pitas, for sandwich
Toppings: shredded lettuce and chopped tomato, sliced cucumbers
Yogurt Dipping Sauce, recipe follows

Yogurt Dipping Sauce:

1 cup plain yogurt
1/2 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1/2 teaspoon ground cumin
Kosher salt, as needed

In medium skillet over medium heat, add 2 tablespoons oil and sweat onion and peppers 2 to 3 minutes then garlic and cook until translucent, about 5 minutes.

In a food processor, pulse together chick peas, red chili flakes, ground cumin, the egg, salt and black pepper to form a coarse consistency. Then add flour, parsley, and cilantro. Pulse until mixture starts pulling from the sides of the food processor.

Remove mixture to a large bowl and mix in the onion mixture. Chill falafel until ready to cook.

Roll falafel dough into 1-inch rounds. Then form rounds into an oblong quenelle shape, like a football.

In a thick-bottomed skillet heat 1/2 inch of canola oil over medium heat to 350 degrees F. Cook falafel balls a few at a time, until golden brown, about 5 minutes. Be sure to turn them so they do not burn or stick to the bottom of the pan. Drain on paper towels and sprinkle with salt while still hot.

Open the pita bread to make pockets. Place 3 to 4 falafels inside. Stuff with lettuce tomato and cucumbers and drizzle sauce generously on the inside. Serve immediately.

Yogurt Dipping Sauce:
Mix the yogurt, lemon zest, lemon juice, cilantro, parsley and cumin together in a small bowl. Add salt to taste. Chill until ready to use.

Yield: 1 cup

Recipe Source: Food Network

Beef Greek Tacos

Doesn't this picture just scream EAT ME NOW?!

If your households are anything like mine, taco night is a regular happening at my house.  In fact, I need to start having a taco Tuesday or Thursday on a weekly basis!  There are so many delicious ways to enjoy some yummy tacos.  So watch for that in the future ;)

This Greek version has wonderful flavors and is rather healthy for you!  We served it up with a Mediterranean quinoa/brown rice blend that was super yummy as well.  Enjoy!

Beef Greek Tacos

For the tacos:

1 pound lean ground beef
2 cloves garlic, minced
1 14.5-ounce can diced tomatoes, undrained
2 teaspoons Greek seasoning
1/4 teaspoon pepper
2 cups fresh baby spinach
Splash of red wine vinegar
Whole wheat flour tortillas

For the sauce:

1 cup sour cream
Half of a medium cucumber, peeled, seeded, and shredded
1 teaspoon red wine vinegar
Salt and pepper to taste

For topping:

Black olives
Feta cheese
Diced cucumber
Minced red onion

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, Greek seasoning, garlic and pepper. Bring to a boil. Reduce heat; simmer for 8 to 10 minutes or until thickened. Add spinach; cook and stir for 2 to 3 minutes or until spinach is wilted. Add a splash of vinegar, if desired.

2. To make the sauce, squeeze as much liquid out of the cucumber as you can. Combine sour cream, cucumber, and vinegar. Add salt and pepper to taste.

3. Spoon some of the beef mixture into each flour tortilla. Top with sauce and desired toppings.

Recipe Source:  Cassie Craves

Ranch Greek Dip

Mmm...Superbowl food!  I love all the yummy dips and other appetizers that are around for football parties!  This one may be a little more figure friendly than some, but is still packed full of flavor.  The crisp vegetables are awesome in this, and it would be great with pita chips as well :)

Ranch Greek Dip

8 ounces lowfat sour cream
8 ounces plain Greek yogurt

1/3 cup seeded diced roma tomato

1/3 cup seeded diced cucumber

3 sliced green onions

1/2 cup crumbled feta

juice of one lemon

packet of Hidden Valley Ranch dip mix

In a large mixing bowl combine: sour cream, Greek yogurt, tomato, cucumber, green onions, feta, lemon, and Ranch dip mix. Stir well to evenly combine the ingredients. Refrigerate for at least an hour to let the flavors combine. FYI, the flavor of this dip is best if you let it chill out in the fridge overnight. 

Recipe Source: The Weekend Gourmet