April & May Recipes

Chicken Gyros

4 boneless, skinless chicken breasts, cut into 1/4" strips
2 Tbsp. finely chopped dill
1 tsp. dried oregano
1 large onion, thinly sliced
a few tablespoons olive oil
juice of 1 lemon
salt and pepper


Place everything in a gallon-size freezer bag to let it marinate. Let the chicken marinate anywhere from 1/2 hour to overnight. (I usually let it marinate for 2-3 hours.)

Heat a large non-stick skillet over medium-high heat. Add a little olive oil. Saute the chicken and onions until chicken is cooked through.

To serve--place some of the chicken on the pita, top with tzatziki and a little fresh lemon juice. Fold up and enjoy!


Tzatziki (Yogurt Dill Sauce)

1 large container Greek Yogurt
1/2 seedless cucumber, grated and drained (see note and picture below)
2-3 Tbsp. fresh dill, finely chopped
4 scallions, finely chopped
1 clove garlic, minced or pressed through a garlic press
1-2 Tbsp. fresh lemon juice
a drizzle of olive oil
salt and freshly ground pepper--to taste

Combine all the ingredients and chill for several hours to allow flavors to meld.
Yields about 2 1/2 cups.



Chicken & Lentil Hot Pot

2 tbs olive oil
6 chicken thigh fillets (900g), trimmed and sliced into 3
1 large onion, finely sliced
2 cloves garlic, chopped
2 stalks celery, sliced on the diagonal
1 carrot, peeled and sliced
3 cups (750ml) chicken stock
1 cup (200g) brown or green lentils, rinsed well
2 potatoes, peeled and cut into 3cm chunks
2 medium tomatoes, chopped
2-3 sprigs of fresh marjoram
2 cups baby spinach

Heat 1 tbs oil in a large heavy-based saucepan over a medium-high heat. Season chicken and sear in batches for 1 minute or until golden. Remove from pan. Set aside.

Add remaining oil and onion to the pan and fry for 2 minutes. Stir in garlic, celery and carrot, and cook for a further 2 minutes. Stir in stock and 2 cups of cold water. Return chicken to pan with lentils and bring to the boil.

Reduce heat to medium, cover and simmer for 15 minutes skimming off excess oil.

Add the potatoes, tomatoes and marjoram. Cook for a further 20 minutes or until lentils are soft. Remove from heat, stir in the spinach and season to taste.
Serve with crusty bread (serves 6.)

Pacific Ribs
8 lean country-style pork spare ribs
3/4 cup (6oz) tomato juice
2 Tbsp dried minced onion
1 tsp freshly grated ginger
1 Tbsp honey
2 cloves garlic, minced
1 tsp ground coriander
1/2 tsp cumin
dash ground cloves

Trim excess fat from ribs & place half of them in slow cooker. In medium bowl, stir all remaining ingredients. Pour half over ribs in slow cooker, than add other ribs and pour rest of sauce over them.

Cook for 5 1/2 hours o high, or on low for 10 - 11 hours - until very tender.

If desired, transfer ribs to foil lined cookie sheet and arrange in a single layer. Bast with cooking liquid and broil 6" from heat source for 3 - 5 minutes, or until just browned. Baste again before serving.


Slow Cooker Lasagne

1 pound lean ground beef (7% fat)
1 small onion, chopped
1 medium garlic clove, minced
28 ounces canned crushed tomatoes
15 ounces canned tomato sauce
1 teaspoon salt
1 teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon red pepper flakes
1 cup part-skim ricotta cheese
1 ½ cups part-skim mozzarella cheese, shredded
6 dry no-bake lasagna noodles
½ cup shredded parmesan cheese

Heat a large non-stick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil, and red pepper flakes; simmer 5 minutes to allow flavors to blend. Add salt and pepper to taste.

Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese. Then spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.

Cover slow cooker and cook on low for 4 to 6 hours. Remove cover, and turn off heat. Sprinkle remaining ½ cup of mozzarella cheese and parmesan cheese over beef mixture. Cover and set aside until cheese melts and lasagna firms up; about 10 minutes.

Yields 6 servings. This is a weight watchers recipe, points value – 8.