Avgolemono: Greek Chicken Soup with Egg-Lemon Sauce Prep Time:10 minInactive Prep Time: -- Cook Time:3 hr 10 min Level: Easy Serves: 4 to 6 servings Ingredients 1 (3 pound) free range chicken 2 quarts water 2 tablespoons olive oil 1 onion, finely diced 2 bay leaves 1 leek, cleaned and quartered 1 carrot, peeled and quartered 2/3 cup aborio rice 2 large eggs 1/2 cup fresh lemon juice 1 tablespoon salt 1 teaspoon ground pepper Directions Place the chicken in a large pot with 2 quarts cold water, enough to cover the chicken. Bring to a boil and reduce heat to low, skimming when necessary. In a separate pan, heat 2 tablespoons of olive oil and add the onions. Sweat the onions until clear. Set aside. When chicken is cooked through, remove from the broth. Let the chicken cool and pull the meat from the bones. Dice into large cubes. Set aside. Add the onion, bay leaves, leek, and carrot to the broth and simmer for 1 hour. When finished, remove the carrot and leek from the broth and add the rice. Bring to a boil and then turn heat to medium high to simmer until the rice is cooked to al dente, about 30 minutes. Add the chicken back into the broth. Add more water if needed. In a small bowl beat the eggs and lemon juice together. Pour 2 cups of broth slowly into the bowl of egg and lemon, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Season with salt and pepper. Serve hot.

Thai Spicy Chicken Basil fried Rice

Prep Time:
30 Min Cook Time:
10 Min Ready In:
40 Min
Servings


Original Recipe Yield 6 servings
Ingredients

3 tablespoons oyster sauce
2 tablespoons fish sauce
1 teaspoon white sugar
1/2 cup peanut oil for frying
4 cups cooked jasmine or Basmati brown rice, chilled
6 large cloves garlic clove, crushed
2 serrano peppers, crushed
1 pound boneless, skinless chicken breast, cut into thin strips
1 red pepper, seeded and thinly sliced
1 onion, thinly sliced
2 cups sweet Thai basil
1 cucumber, sliced (optional)
1/2 cup cilantro sprigs (optional)
Directions

Whisk together the oyster sauce, fish sauce, and sugar in a bowl.
Heat the oil in a wok over medium-high heat until the oil begins to smoke. Add the garlic and serrano peppers, stirring quickly. Stir in the chicken, bell pepper, onion and oyster sauce mixture; cook until the chicken is no longer pink. Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together.
Remove from heat and mix in the basil leaves. Garnish with sliced cucumber and cilantro as desired.
Nutritional Information

Amount Per Serving Calories: 794 | Total Fat: 22.1g | Cholesterol: 46mg

Homemade Energy Bars :)

Energy Bars

Ingredients

Cooking spray
1 cup quick cooking rolled oats
1/2 cup raw unsalted sunflower seeds
1/2 cup toasted wheat germ
1/4 cup whole-wheat pastry flour
1/2 cup dried apricots
1/2 cup raw almonds
1/2 cup raisins
1/2 cup pitted dried dates
1/2 cup powdered nonfat dry milk
1/2 teaspoon ground cinnamon
1/3 cup pure maple syrup
2 large eggs


Directions
Preheat the oven to 350 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.

Place all ingredients except the syrup and eggs in a food processor and pulse until the mixture is finely chopped. Add the syrup and eggs and pulse until the mixture is well combined. It will resemble a coarse paste.

Transfer to the baking pan and spread evenly. Bake until just done, about 20 minutes. Cut into 20 squares.

Prep Time:15 min
Inactive Prep Time: -- Cook Time:20 min
Level:Easy
Serves:20 bars

SWEET N’ SPICY SALMON KABOBS

SWEET N’ SPICY SALMON KABOBS

Ingredients: 1 lb raw salmon, cut into 1.5 in cubes
8 cherry tomatoes
1 large yellow pepper, cored; seeded and cut into 1 in pieces
1/2 onion, cut into 1 in pieces
4 wooden skewers

Marinade
1 tsp each: cayenne pepper, sea salt, parsley
2 tsp chopped garlic
1 TB light brown sugar
1 TB reduced-sugar ketchup

How to Prepare
1. Separate salmon, pepper and onion cubes into 4 equal piles. Add 2 cherry tomatoes to each of these piles.
2. Thread salmon and vegetables onto each of four skewers, alternating salmon cubes with onions, yellow peppers and cherry tomatoes.
3. Put skewers into sealable plastic bag and add all Marinade ingredients.
4. Seal bag and gently massage to blend and coat the skewers. Put in refrigerator for 20 minutes.
5. In the meantime, preheat oven to Broil - make sure top oven rack is approximately 6 inches from broiler.
6. Cover broiler pan with foil and arrange skewers on top. Put in oven for approximately 3 min. Turn kabobs and broil for an additional 3 to 4 min or until salmon is no longer pink and veggies are well-browned.
7. Remove from oven and as always, enjoy! If you wish, serve over brown rice.

NUTRITION DATA
Per serving – 2 skewers (serves 2): 378 calories, 45.4 grams protein, 18.5 grams carbohydrates, 13.6 grams fat (4.6 grams Omega-3!)

Grilled Whole Fish, Greek-Style

Grilled Whole Fish, Greek-Style


Prep Time:10 minInactive Prep Time: -- Cook Time:12 min
Level:
Easy
Serves:
4 servings

Ingredients
4 whole branzini, or other small Mediterranean fish, 14 to 16 ounces each, gutted, scaled and bones removed but head, skin and fillets left intact (should be about 8 ounces each after processing)
Salt and freshly ground black pepper
3/4 cup olive oil, plus more if necessary
1/4 cup lemon juice
1 1/2 teaspoons chopped fresh parsley leaves
1 tablespoon chopped fresh oregano leaves
Directions
Preheat a grill to medium-high.

Rinse the fish well under cold running water and pat dry with paper towels. Season the fish all over inside and out with salt and freshly ground black pepper. Brush each fish generously with 1/2 tablespoon of the olive oil and place directly on the grill. Cook, turning occasionally and coating with more olive oil if necessary, until flesh flakes easily and fish is cooked through, about 6 minutes per side. Place fish on a platter. Meanwhile, in a small bowl combine remaining olive oil with the lemon juice, parsley, and oregano. Season, to taste, with salt and pepper. Serve fish drizzled with the olive oil-lemon mixture.

Homemade Protein Bars

Makes 5 Bars

Ingredients

- 8 scoops chocolate protein powder
- 1 cup oatmeal
- 1/3 cup natural peanut butter
- 3 tbsp honey
- 1/2 cup 1% milk
- 3 tbsp crushed peanuts


Directions

1. Mix together the protein powder, oatmeal, peanut butter, honey and milk.
2. Form into 5 bars and then roll in the crushed peanuts to finish.
3. Place in the fridge for about 30-45 mins or until solid


Nutritional Facts

(Per Serving - 1 Bar)

Calories: 452
Protein: 50g
Carbohydrates: 36g
Fat: 12g

GREEK GREEN BEANS IN TOMATO SAUCE

GREEK GREEN BEANS IN TOMATO SAUCE 4 ripe tomatoes, peeled, or 16 oz. can tomatoes or marinara sauce 2 onions, finely chopped 4 tbsp. chopped fresh parsley 1 clove garlic, minced 1/2 c. water 1 tbsp. chopped fresh mint 1 tsp. oregan 1/2 tsp of ground cinnamon Salt and freshly ground pepper to taste 1 1/2 lbs. green beans, cut up, or 2 (10 oz.) pkg. frozen green beans, defrosted Peel and dice the tomatoes. If using canned tomatoes, break up with a fork. Combine tomatoes (including juice) with remaining ingredients, except green beans. Cover and simmer 10 minutes, stirring frequently. Meanwhile, wash, tip and cut up fresh beans. (If using frozen, allow to defrost.) Add green beans to the pot and simmer uncovered, stirring frequently, until beans are tender and sauce is thick. 8 servings, about 50 calories each.