I’ve decided to begin the full dinner menus and shopping lists again. I’m shooting for every Monday night. I’ll pull from the old Thursday Menu series and add new ones as I go. Most menus are seasonal, so you shouldn’t have any difficulty finding ingredients, but if you need additional information, just ask away in the comments and I’ll do my best to help.
Tonight has an international flair, three distinctly different locales, but flavors that complement each other. Full of garden fresh items.
I am partial to pitas, but it can be difficult in my area to find good, fresh pita bread. So tortillas make a great substitute. For the main course you can use spinach or sun-dried tomato wraps to really kick things up. Whether you use pita bread or tortillas, these are easy and quite flavorful wraps.
To save time, chicken can be grilled the night before when you’re grilling another meal, and cut up for a quick dinner on a busy, hot day.
On the menu tonight:
- Greek Chicken Wraps
- Avocado-Tomato Salad
- Persian Apples
Greek Chicken Wraps
- 4 boneless chicken breasts
- 2 tbsp lemon juice
- 1 tbsp Dijon or stone ground mustard
- 2 tsp crushed garlic
- 1 tsp dried oregano, crushed
- 1/8 tsp pepper
- 1 tbsp olive oil
- 1 small cucumber, peeled & chopped
- 4 oz plain yogurt
- ¼ tsp dill
- 2 oz crumbled feta
- 2 oz sliced black olives (opt)
- 4 burrito size flour tortillas, spinach tortillas are a fun choice
- ½ head of green leaf lettuce, shredded
skillet & bowl
Mix together chicken, lemon juice, mustard, 1 tsp garlic, oregano & pepper in bowl, coating chicken thoroughly, let sit for 30 minutes. Prepare cucumbers, add yogurt, dill and remaining garlic and mix well. Refrigerate until served. OPT: Wrap tortillas in foil and heat in a 350° oven for 10 minutes, turn oven off and let them stay warm until served.
To cook: Grill over medium heat, turning at least once, until cooked through. Usually 20 minutes, depending on thickness of breasts. Or stove top: Heat oil in skillet on medium-high and add chicken and marinade. Cook until chicken is cooked through, about 20 minutes. Let chicken rest 10 minutes and cut into 1″ pieces.
To serve, add chicken mixture, yogurt mixture, feta, olives and lettuce to each tortilla and roll up. Use any remaining yogurt mixture to dip tortillas in.
Avocado & Tomato Salad:
- 2 slices bacon, fried crisp & crumbled
- 3 tbsp olive oil
- 1 tbsp limejuice
- ½ tsp salt
- 1/8 tsp pepper
- 3 to 5 drops Cajun hot sauce
- 2 medium avocados, pitted & cubed*
- 2 large tomatoes, cut in wedges
- 6 green onions, chopped
large serving bowl
Mix oil, limejuice, salt, pepper and Cajun sauce. Add avocados, tomatoes and onion to serving bowl and toss with dressing. Add bacon and refrigerate until serving.
*Easiest way to cube an avocado is to halve it, remove the pit, score it with a knife and then run the knife along the edges to loosen flesh from the skin and turn the skin inside out.
add to a blender:
- 4 small apples, cored & quartered,
- 3 tbsp sugar
- 2 tbsp lemon juice,
- 1 tbsp orange juice,
- 1 tbsp water
chopped walnuts as garnish (opt)
Blend until coarsely chopped. Add chopped walnuts if desired. Serve in bowls, over vanilla ice cream if desired.
4 boneless chicken breasts
1 small cucumber
4 oz plain yogurt
2 oz crumbled feta
2 oz sliced black olives (opt)
4 burrito size flour tortillas, spinach lor sun-dried tomato tortillas are a fun choice
1 head green leaf lettuce (you’ll use half)
2 slices bacon,
Cajun hot sauce
2 medium avocados
2 large tomatoes
6 green onions
4 small apples
Also: lemon juice, orange juice, limejuice, chopped walnuts, olive oil, dill, oregano, garlic, stone ground or Dijon mustard