I turned to Pinterest for inspiration and then it was off to the races!
Yummy Mummy Greek Night Menu: (Serves 8- 10)
Quinoa Greek Salad
Pita Chips & Tzatziki (also served with main course)
Slow Cooker Lemon Herb Chicken with Greek Style Rice & Potatoes
Quinoa Greek Salad
1 cup quinoa, uncooked
1 avocado
1/2 cucumber
1/2 red onion
1 large tomato, or a handful of cherry tomatoes
1 small can of sliced olives (optional)
1/2 cup feta cheese
1/3 cup olive oil
1/3 cup balsamic vinegar
1 tbsp apple cider vinegar
Directions:
Cook quinoa; Bring 2 cups water & quinoa to a boil. Stir, cover &reduce heat to low. Simmer for 15 minutes (or until soft & water is absorbed).
When cooked, remove from heat & set aside to cool.
Dice all veggies & feta into large chunks- approx 1/4″ – 1/2″ pieces.
In a container with a lid, mix the olive oil & vinegars; shake well.
Combine all ingredients in a large bowl until well blended.
Keep in fridge until ready to serve.
Pita Chips & Tzatziki
2 large pitas
8 oz Greek yogurt
1/2 cucumber
2- 3 cloves garlic (based on prefernce- I say the stinkier your breath, the yummier the dip!)
1 tbsp lemon juice (fresh if you have it)
1 tbsp fresh dill or 1 1/2 tsp dried dill
Directions:
Preheat oven to 350; bake pitas for approx. 10 minutes, or until crunchy.
When cooled, break into pieces similar in size to tortilla chips.
Finely dice cucumber.
Crush garlic.
Combine all ingredients & stir well.
Keep in fridge until ready to serve.
Slow Cooker Lemon Herb Chicken
10 chicken breasts or thighs (or both)
1 tbsp olive oil
2 tsp oregano
1/2 tsp pepper
6 tbsp lemon juice
1 cup water
chicken or veggie bullion cube (or 1 cup stock)
6 cloves garlic, minced
Directions:
Mix all of the seasonings, etc in slow cooker until well blended.
Add chicken- mix well, so that all pieces have been coated.
Cook on low for 6- 8 hours or high for 4.
Greek Style Rice
3- 4 tbsp butter
1 small white onion, chopped
2 tbsp garlic, minced
2 cups rice (uncooked)
3 1/2 cups water with 2 bullion cubes (or 3 1/2 cups chicken broth)
1/2 cup lemon juice
2 tbsp fresh dill, chopped
2 tsp ground pepper
Directions:
In a large skillet/ frying pan melt butter; saute garlic & onion for approx. 3 minutes.
(or until onion is soft)
Add everything else & stir well.
Bring to a boil; reduce heat & simmer covered for 20 minutes.
Give a final stir- ready to serve!
Greek Style Potatoes
4 large potatoes, peeled & sliced (approx. 6 slices lengthwise per potato)
1/3 cup olive oil
1 1/2 cup water with veggie or chicken bullion cube (or 1 1/2 cups chicken broth)
2 cloves garlic, minced
1/4 cup lemon juice
1 tsp thyme
1 tsp rosemary
Directions:
Preheat oven to 350
In large baking pan (9″* 3″ at least) mix everything together (except potatoes).
When everything mixed well, toss in potatoes; make sure they are well coated.
Cover pan with foil.
Bake for 1 1/2- 2 hours, turning once or twice.
Poke with a fork to check if cooked.
Serve & enjoy!!!
Phew! I hope you get a chance to try some or all of this yummy goodness!
