Grilled Greek Chicken and Vegetables

Ingredients
Chicken Breast
Peppers
Onions
Yellow Squash
Zucchini
Greek Seasoning (bought from Delo's at Farmer's Market)
Lemon
Olive Oil
Fresh Parsley
Salt, pepper to taste

Directions
1. Cut chicken and veggies in bite size pieces, marinate in seasoning, lemon juice and zest, olive oil and salt and pepper to taste.
2. Grill in grill pan or on skewers
3. Top with chopped parsley and serve with homemade tzatziki (see below)

Tzatziki
1/2 seedless cucumber shredded and drained
Small container of fat free Greek yogurt
2 tablespoons low fat sour cream
Lemon juice, salt, pepper to taste

Mix and refrigerate for a couple hours before using.

Hot-Off-The-Grill-Potatoes (Foil Wrapped)

We only used 3 potatoes for the four of us, and therefore decreased the butter to 1/2 tablespoon total.  Used pre-cooked bacon crumbles, fresh dill and skipped the parsley and chives. 

Ingredients: 

3 tablespoons butter 

5 medium potatoes 

1/4 cup chopped green onion 

2 tablespoons grated parmesan cheese 

1/4 teaspoon salt 

1/4 teaspoon paprika 

1/4 teaspoon pepper 

3 slices bacon, crisp-cooked, drained and crumbled 

2 tablespoons snipped fresh parsley or 1 teaspoon dried parsley 

2 tablespoons snipped fresh dill or 1 teaspoon dried dill 

2 tablespoons snipped fresh chives or 2 tablespoons dried chives 

 

Directions: 

1 Grease a 24 x 18 inch piece of heavy duty foil with 1 tablespoon of the butter. 

2 Scrub and thinly slice unpeeled potatoes onto the center of the foil. 

3 Sprinkle with the onions, cheese, salt, paprika and pepper. 

4 Dot with remaining butter. 

5 Enclose the potatoes in the foil and seal with a double fold enclosing the potatoes completely leaving head space for the steam to build. 

6 Grill potato packet for 30 to 40 minutes, turning every 10 minutes or until potatoes are tender. 

7 Before serving sprinkle potatoes with bacon, parsley, dill and chives.

Grilled peaches with brown sugar balsamic glaze

Found on Salon.com...and soooo good!  We selected a slow-churn caramel ice cream to accompany this deliciousness.  OMG.

Ingredients

• 4 not-too-ripe peaches, washed, halved and pitted (too ripe and they fall apart on the grill)
• Balsamic vinegar, to taste, about a tablespoon
• Brown sugar or honey, to taste
• Light olive oil
• 4 leaves fresh basil, chopped, optional
• Ice cream (optional)

Directions

1. Preheat grill
2. Drizzle peaches with balsamic vinegar and then sprinkle liberally with brown sugar. (I like to do this about an hour before grilling so the flavors soak in, but they’ll be delicious either way.)
3. Brush grill with a dab of oil. Place peach halves face-down on grill. Turn after 3 to 4 minutes, after they’ve given up the brightness in their color. Sprinkle flat side (now facing up) with more brown sugar. Remove after another couple of minutes, when they’re soft all the way through when you poke them with a fork.
4. Garnish with basil on and around peaches. Serve with ice cream or by themselves. Drink another hefeweizen. Prepare to have very happy friends.

WW: Greek-Grilled Chicken Sandwich

I subbed w/ half fat-free, half regular feta and it was still delicious.  Also, my red onion was bad, so I made a last-minute addition to the spread w/ chopped kalamata olives.  YUM.

8 WW points per serving (might be less w/ fat-free feta).

Ingredients

	1 spray(s) cooking spray
	1 pound(s) uncooked boneless skinless chicken breast(s), four 4 oz pieces
	2 tsp olive oil
	1 tsp red wine vinegar
	1 tsp dill, fresh, chopped
	1/2 tsp dried oregano
	1/2 tsp kosher salt
	1/4 tsp garlic powder
	1/8 tsp black pepper, freshly ground (or to taste)
	10 Tbsp crumbled feta cheese, about 3 oz
	1 Tbsp fat-free skim milk
	1 Tbsp uncooked red onion(s), finely chopped
	4 item(s) light hamburger roll(s) or bun(s), toasted
	2 piece(s) lettuce, romaine, cut in half
	1/2 medium fresh tomato(es), cut into 4 slices

Instructions

• Coat a grill or grill pan with cooking spray; preheat to medium-high.
• Pound chicken until about 1/4-inch thick; place on a large baking sheet.
• In a medium bowl, combine oil, vinegar, dill, oregano, salt, garlic powder and pepper; drizzle over chicken and flip to coat both sides. Let chicken sit for 10 minutes.
• Meanwhile, in a small bowl, combine cheese, milk and onion; mash together with a fork to make a spread.
• Grill chicken, flipping once, until browned and cooked through, about 2 to 3 minutes per side.
• Place chicken on toasted bun bottoms; spread each with 1 heaping tablespoon feta spread. Top each with 1 piece lettuce and 1 slice tomato; cover with bun tops. Yields 1 sandwich per serving.

Finger-Licking Chicken Marinade

My go-to chicken marinade.  Absolutely delicious, especially if you get the good balsamic vinegar from the Olive Branch.  Love that stuff!

Ingredients: 

1 cup oil

1/2 cup balsamic vinegar 

2 tablespoons Miracle Whip or 2 tablespoons Miracle Whip light (can sub w/ mayo)

3 tablespoons Worcestershire sauce 

2 tablespoons lemon juice 

1/2 tablespoon salt (to taste) 

1 tablespoon pepper 

1-2 tablespoons thyme (to taste)

1/2 tablespoon garlic power

Directions: 

1 Whisk together all ingredients in a small bowl. 

2 Use to marinate chicken pieces at least 30 minutes (I usually do at least an hour or so) and then to baste the meat as it cooks in the oven or on the grill.

Smoked (or Grilled) Buffalo Chicken Salad

Tonight was another new creation and Paul (the guy that doesn't particularly like salads) said he would put it on any restaurant menu.

Ingredients
Chicken Breasts (1 small per person)
Romaine
Carrots
Celery
Bleu Cheese
Low fat sour cream
Fat free butter milk, milk or ff half and half
Frank's Red Hot
Roasted Sunflower seeds

Directions

• Grill chicken breast (we have a smoker box and used applewood chips)
• Mix about 1/4 - 1/3 cup of low fat sour cream (Daisy is my favorite brand) with a few dashes of Frank's Red Hot and fresh ground pepper to taste). I thinned out the dressing with some fat free half and half since that is what I had on hand, but have made similar dressings with fat free buttermilk or skim milk
• Chop grilled chicken and toss with a little Frank's Red Hot (Paul wanted real butter too, but we compromised with a few spray's of I Can't Believe It's Not Butter).
• Add the chopped carrots and celery (along with any other veggies you want) and bleu cheese to a large bowl with the dressing and toss until everything is well coated
• Warm roasted sunflowers seeds and add on top with a little extra bleu cheese and Frank's Red Hot