Yummy Mummy Recipe: Greek Night!

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Opa!!!! This past Sunday we hosted dinner for some of the fam. As I’m sure anyone who’s ever cooked for anyone else knows, we all like different things. And to be fair, I do like my guests to like what they’re served- and as a bonus, I try to offer something on the healthy side (even though this Sunday had lots of carbs!). Since we’re moving into Fall, I figured I’d break out the slow cooker and test out a menu I could serve when the cooler weather arrives. So with all of this in mind, I decided on Greek food! (Cue the drooling Homer Simpson face!)
I wanted to make dishes that I was familiar with, since I’m comfortable with the ingredients and had a good idea of what was involved. I definitely was grateful to have the chicken on auto pilot all day, so I could prep the appies & sides (plus, I didn’t want the house to look like a laundry bomb had gone off ). 😉

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

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

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

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

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

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!


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