Food Fridays: Cooking with Kelli- Return to healthy, quick mediterranean meal choices

It is a surprise- Come on in to see what happens for dinner

Today we returned to healthy choices that I found in mediterranean cooking

Butter tuna appetizer- I found this in a local cookbook

I divided the recipe and found that it made a decent size

1 can of tuna

4 ounces cream cheese

1/2 stick butter

1 table spoon chopped onion

1 table spoon mayonnaise

parlsey

lemon juice

I added more garlic and my vewer @nanamichellecrochets6535 suggested adding dill.

Cream together cream cheese and butter first, and add other ingredients and combine

Chicken souvlaki with tzatziki sauce- Marinate chicken for 1-2 hours in the refrigerator with the following ingredients and make tzatziki sauce and refrigerate before cooking the chicken

1 Table spoon olive oil

2 table spoons lemon juice- fresh is better

1/4 c white wine or cooking wine

1/2 teaspoon garlic powder - I use more

1/2 teaspoon basil

1/2 teaspoon oregano

1 teaspoon salt

pepper

chicken thigh pieces cut evenly soak skewers in water for safe grilling

Place chicken on skewers and

Grill for 8-9 minutes on one side, and 5 minutes on the other. I used the GF grill and it took about 7 minutes.

Serve with sauce

1/2 cucumber peeled and seeded

2 cups plain greek yogurt

2 tsp olive oil

1 clove garlic minced

1/2 c fresh dill- I used dry dill to taste

2 tablespoons lemon juice- fresh is better

1/2 tsp salt

dried mint 1/2 teaspoon

quinoa tabbouleh

1 cup cooked quinoa- quinoa is a grain that is not wheat

1 cup diced cucumber

1 cup diced sweet red pepper

1 teaspoon fine sea salt, divided

one handful of cilantro or parsley- I like cilantro better

onion minced - I use a half yellow or white

⅓ cup extra-virgin olive oil

3 to 4 tablespoons lemon juice - the more the better

1 medium clove garlic, pressed or minced

Prepare quinoa to package directions in salted water and COOL before using

Combine remaining ingreadients and ENJOY