Food Fridays: Cooking with Kelli- Return to healthy, quick mediterranean meal choices
Published July 23, 2023, 6:40 p.m. by Monica Louis
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
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