Greek Chicken Roulades With White Wine Reduction

Ingredients:
12 pitted kalamata olives, divided

3 T. fresh bread crumbs

3 T. oil packed sun dried tomatoes, minced

1 T. lemon zest, minced

2 cloves garlic

1 t. dried oregano

2 boneless, skinless chicken breast halves, trimmed of fat

2 t. olive oil

1/4 c. onion, diced

1/4 c. dry white wine

1 1/2 c. chicken broth

1 T. lemon juice

1 t. cornstarch

Directions:

Dice 6 olives; set aside. Process remaining 6 olives, bread crumbs, tomatoes, zest, garlic, and oregano in a food processor until minced.

Using a meat mallet, pound chicken between plastic wrap to a thickness of 1/4". Spread olive-tomato filling on the chicken. Roll chicken; secure with toothpicks.

Saute roulades in oil in a large nonstick skillet over medium high heat until browned, 4 minutes. Remove chicken to a plate. Add onion to the skillet; saute 2 minutes. Add wine; cook until liquid is reduced by half, 1-2 minutes. Add broth. Bring mixture to a boil; add diced olives and chicken rolls.

Cover skillet; reduce heat. Simmer chicken rolls 10 minutes; remove chicken to a plate. Whisk together lemon juice and cornstarch; stir into sauce in skillet. Simmer for 1 minute. Slice rolls; serve with sauce.

Makes 2 servings. Total time 30 minutes.

389 calories per serving.

Verdict:

I have been watching my calorie intake in an effort to get rid of the baby weight. So from now on when I make a dish that is low in calories I am going to include that information.

Blake and I both liked these. They were filling and had good flavor. Granted if you don't like sun dried tomatoes or kalamata olives it is probably not for you.

Marinated Yogurt Kebabs

Ingredients:
1/4 c. plain Greek yogurt
2 t. lemon juice
2 t. fresh dill, chopped
coarse salt and pepper
1 boneless skinless chicken breast, cut into 1/2 inch pieces

Directions:
In a medium bowl, combine yogurt, lemon juice, and dill; season with salt and pepper. Add chicken and stir to coat. Cover and refrigerate 1 hour or up to overnight.
Heat broiler, with rack in top position. thread marinated chicken onto 2 metal skewers and place on wire rack set on rimmed baking sheet. Broil chicken, turning occasionally, until cooked through and dark brown in spots, 10-12 minutes.

Makes 1 serving. Total time 20 minutes plus marinating.

Verdict:
For obvious reasons I tripled this recipe. We also cooked it on the grill instead of under the broiler in an attempt to keep our house cool. It tasted good. I think that there are better recipes out there that involve marinating in yogurt but this one used ingredients that I already had on hand and didn't require a lot of effort on my part.

Falafel Meatball Wrap with Tzatziki

For the meatballs:
2/3 c. canned chickpeas, rinsed
1/4 c. fresh parsley, chopped
1 egg
1 T. olive oil
1 T. dried oregano
2 t. garlic, minced
1 t. kosher salt
1 t. ground black pepper
1 lb. hamburger
1/2 c. onion, minced
1/4 c. fresh bread crumbs

For the wraps:
lettuce leaves
1 c. tomatoes, diced
store bought tzatziki

Directions:
Preheat oven to 400.
Puree chickpeas, parsley, egg, 1 T. oil, garlic, and seasonings in a food processor. Combine hamburger, onion, and breadcrumbs. Divide mixture into 12 portions and shape into golf ball sized meatballs.
Brown meatballs in a nonstick ovenproof skillet with 1 T. oil.
Finish in oven for 10 minutes or until cooked through.
Prepare lettuce and tomatoes for the wraps. To assemble place 3 meatballs in a lettuce leaf, drizzle with tzatziki and garnish with tomatoes.

Makes 4 servings. Total time 30 minutes.

Verdict:
These were good. I like the turkey meatballs that I make better. I definitely think that these need tzatziki to go with them.

Greek Salad with Shrimp and Edamame

For the salad:
2 lb. edamame (soy beans. I bought them frozen and then steamed them in the bag.)
1/2 c. parsley, chopped
1/2 c. grape tomatoes, halved
1/2 c. cucumber, seeded and thinly sliced
1/4 c. mint, chopped
1/4 c. red onion, thinly sliced
1/4 c. feta
2 Tbsp. kalamata olives, chopped
4 Tbsp. lemon juice
3 Tbsp. olive oil
1 lb. large shrimp, peeled and deveined

Preheat grill.
Steam edamame and remove them from shell.
Stir together edamame, parsley, tomatoes, cucumber, mint, onion, feta, and olives in large bowl. Drizzle 2 Tbsp. lemon juice and 2 Tbsp. olive oil over salad and toss.
Toss shrimp with remaining lemon juice and olive oil. Grill shrimp uncovered until cooked.
Add shrimp to salad mixture and serve.

Makes 4. Total time 20 min.

Verdict:
Let me preface this by saying that I love Greek tasting food. So I thought for sure that I was going to like this and that Blake wouldn't. He is not huge on chopped up green things. (I am wearing him down though.) I was right, mostly. I liked it. It was light and flavorful and very summery. What I didn't expect was that Blake really liked it too. The kids picked out the edamame and ate that and the feta. Laney liked the cucumbers but didn't want any little green things to be on them. Gavin asked for some more feta. What can I say, our kids like feta.

Picture and recipe from Cuisine at Home grilling