Grilled Greek Salad Tostadas

Olive oil
1 small lemon, cut in half
Feta cheese
1 T chopped oregano
3 red bell peppers, cut in half, stem and seeds removed
1 English cucumber, peeled and diced
2-3 tomatoes, cut in half
2 T red wine vinegar

Start-up grill. Mix peppers and tomatoes with some olive oil. Place on grill. Do the same for the lemon halves. Cook until slightly charred. Take off and let cool. Place tortillas on grill and cook until crispy. Take off grill. Chop the peppers and tomatoes. Add cucumber. Mix together with some olive oil, lemon juice and oregano. Serve veggie mix on top of tortilla. Sprinkle on some feta cheese.

By: K2

Chickpea Tabbouleh Salad with Tuna

2 15.5 ounce cans  chickpeas, rinsed and coarsely chopped (I use non-sodium)
1 large tomato, chopped
1/2 red onion, finely chopped
1 bunch flat-leaf parsley, finely chopped
1/2 bunch mint, finely chopped
Pitted Kalamata olives, chopped
1 lemon, juiced (about 3 tbsp.)
1-2 tablespoons olive oil
2 5 ounce cans chunk-light tuna, drained. I like Crown Prince Yellow Fin Tuna in spring water (I find it at Whole Foods; a bonus is it's low sodium).

In a large bowl, toss the chickpeas, tomato, red onion, parsley, mint, olives, lemon juice and oil; season with salt and pepper. Gently fold in the tuna.

From: Every Day with Rachel Ray


Grilled Greek Salad

The Chicken:
1 1/2 pounds boneless, skinless chicken breasts, cut into 2 inch pieces
1/4 cup olive oil (I used 1T to 2T)
1 teaspoon grated lemon zest (I used more)
About 3 tablespoons fresh lemon juice, from 1 large lemon (more)
2 cloves garlic, finely chopped
2 tablespoons fresh oregano, chopped, or 2 teaspoons dried and crumbled

The Vegetables and Feta:
24 cherry tomatoes
3 large green peppers, cut into 1-inch strips
2 medium red or yellow onions, each one cut into 6 wedges
24 large green pimiento-stuffed olives
Olive oil spray
One block feta cheese (used lite)
1 cup panko or regular breadcrumbs
4 whole pita breads (used lite)
4 cups crisp romaine lettuce leaves, chopped

Marinate the chicken (I use a zip-top bag) with all the remaining ingredients in Chicken section. Marinate for at least 1 hour and up to 8 hours. Note: I made extra marinade and saved to serve with salad.

Place the chicken on 2 large skewers. Place the tomatoes, onions, and peppers (skin side out), and olives on skewers, keeping each vegetable on a separate skewer. Spray veggies with olive oil and salt and pepper.

Place the breadcrumbs in a small bowl. Add feta and and coat with the breadcrumbs. Place in refrigerator until ready to grill.

Heat a charcoal or gas grill to 400 degrees. Grill the chicken for about 15 minutes, turning the skewers several times during grilling. The chicken should be cooked through with no sign of pinkness. Grill the peppers for about 11 minutes, or until soft and charred. Grill the onion for about 11 minutes until tender and charred. Grill the tomatoes for about 5 to 7 minutes, or until just tender and slightly charred. Place the cheese on the outside of the fire or on a higher shelf with gas grill; cook about 4 minutes, flipping once, or until just soft but still intact. Grill the skewer with the olives for about 3 to 5 minutes, or until grill marks appear and they are hot.

Warm the pita breads on the grill for about 3 minutes or until warm and just beginning to puff up.

To serve, place veggies, chicken, feta and pita on a large platter. Put romain lettuce in a separate bowl. Let everyone help themselves. I made additional marinade and served that in a bowl for those that wanted to drizzle some on their salad.

Serves 4.
From: Kathy Gunst, from an article on WBUR (I made modifications)

Mushroom and Spinach Couscous

Sent from EC:

2 tsp olive oil
1 medium garlic clove(s), minced
5 oz portobello mushroom(s), stems removed, coarsely chopped
2 cup spinach, fresh, stems removed
1/2 tsp dried oregano
1 1/3 cup uncooked couscous
2 cup water
4 oz reduced-fat feta cheese

Heat oil and garlic in a large skillet over medium-high heat. Add mushrooms and cook 1 minute. Add remaining ingredients, except cheese, and bring to a boil; cover and remove from heat. Let stand for 5 minutes; fluff with a fork and sprinkle with cheese. Yields about 1/2 cup per serving.

From: Weight Watchers
Servings:  8
POINTS Value: 3


3 C 2% milk (I used skim)
1/4 C cornstarch
3 eggs, slightly beaten
8 T grated Parmesan cheese
1/8 t nutmeg
1/2 pound spaghetti, cooked and drained
1 T olive oil
1 onion, chopped
3/4 pound lean ground sirloin (I used 1 pound ground white turkey)
1 pound plum tomatoes, about 2 C (I added a few more)
2 garlic cloves, minced
3/4 t ground cinnamon

Heat oven to 350. Spray a baking dish with oil. Combine milk, eggs and cornstarch in a pot. Cook over low heat, stirring, until thickened. Remove from heat and stir in 6 T of the Parmesan, a dash of salt and pepper and the nutmeg. Cover and set aside.

Add oil to a skillet and heat. Add onions and cook until softened. Add meat and break up with a wooden spoon. Cook for 6-7 minutes. Add tomatoes, garlic, cinnamon and a bit more salt and pepper. Cook until most of the liquid from tomatoes evaporates.

Place half of the spaghetti in baking dish. Add meat/tomato mixture. Add the other half of spaghetti. Pour on white sauce. Sprinkle with remaining 2 T of Parmesan. Bake for 30-35 minutes.

From: Weight Watchers Take Out Tonight
Servings: 8
Calories: 319
Fat: 11 (with sirloin -- original recipe)
Fiber: 3 g

Falafel Sandwich Salad

1 small onion, chopped
2 garlic cloves, minced
1 can (15 oz.) chickpeas, rinsed and drained
1/2 C cilantro leaves, loosely packed
1/2 C flat leaf parsley, loosely packed
1 C cooked brown rice (Trade Joe's has frozen! Much quicker.)
1 t (or more) curry powder
Cayenne powder to taste
1 T lemon juice (I used about a whole lemon)
1/4 C whole wheat bread crumbs
Olive oil spray

Hearts of romaine lettuce, chopped, rinsed/spun dry
1 large tomato, seeded and chopped
1 whole-wheat pita, baked in oven and torn into pieces
Tazaki sauce (non-fat yogurt, finely chopped seedless cucumber, lemon juice and minced garlic)

Heat a small amount of olive oil in a non-stick skillet. Sauté onions and garlic until soft. Let cool. In a food processor, combine onion, garlic and chickpeas. Pulse to coarsely chop. Add cilantro, parsley, brown rice, curry powder, cayenne and salt. Pulse again to mix. Transfer to a bowl and add lemon juice and breadcrumbs (until a moist dough is formed). Form into 24 patties. Place on cookie sheet sprayed with olive oil and spray falafel too. Bake in 350 degree oven, turning once until slightly brown on both sides.

Mix salad veggies and pita in a large bowl. Plate salad; crumble 2-4 falafel over each salad plate and drizzle with Tazaki sauce. Sprinkle with additional chopped cilantro if desired.

By: K2
Falafel recipe modified from: The New American Plate Cookbook

K2's Greek Salad

1 English cucumber, cut in half length-wise, score out baby-seeds, and chop
3 or 4 tomatoes, seeded and chopped
1 smallish red onion, cut into thin rings
Romaine lettuce hearts. I cut off ends and chop with a knife, wash and spin dry (not a problem if done just before serving).
Block of feta cheese, crumbled (or more to serve at table)
Pitted Kalamata olives, about 3/4 cup, each cut in half
Fresh oregano (about 1-2-T finely chopped)
2-3 lemons
1 T olive oil
Salt and pepper

Combine veggies except lettuce in a plastic container with a lid. Squeeze juice of 1 to 1.5 lemons and add to mixture. Add feta, olives, olive oil and oregano. Mix well (or shake) and leave to marinate for 1 hour.

Before serving prepare lettuce. Add to serving bowl. Squeeze juice from 1/2 a lemon on lettuce. Fresh grind some salt and pepper to taste. Mix lettuce. Add veggie mixture and toss all. Arrange on plates. Serve with bowls of extra lemon slices and crumbled feta.