Greek Chicken with Feta

This week, with our tropical honeymoon looming in just a month, Mike and I are kick-starting a healthy diet and exercise plan. Sometimes I struggle with making healthy food both filling and flavorful, but this Greek Chicken is both. 

The great thing about Greek food is that there are a lot of strong flavors- lemon, fresh garlic, oregano, and tangy feta to name a few.  The ingredients in this dish pack a nice punch with minimal calories and the best part is, it could not be easier to put together.  

The chicken can go straight in the oven- no need to marinade. 

Ingredients:

* 3-4 chicken breasts, depending on size (mine were huge so I just made 3)

* 1 tbsp. fresh parsley, chopped

* 1 tbsp. fresh oregano, chopped

*1 lemon, zest and juice

* 1 garlic clove, grated

* 1/4 c. olive oil

* 2 tbsp. feta cheese (I used reduced fat)

* salt, pepper to taste

Preheat oven to 350.  In a small bowl, combine parsley, oregano, the zest of one lemon, juice of one lemon, grated garlic, a olive oil.  Whisk well to combine.  Place chicken in a baking dish and top with the lemon-herb mixture.  Sprinkle feta cheese on top.  Bake for 45 minutes to an hour, until the chicken is cooked through. Enjoy!

Food Inspired Friday: The Pizza Oven

Today's FIF is all about some product love and I want to share my absolute favorite wedding present. It's called the Pizzeria Pronto and it has revolutionized at home pizza making. 

I've always loved making pizza at home, but I've never been able to get a crispy crust in the oven.  This little tabletop contraption is heated with a propane tank, just like a grill.  It gets 600-700 degrees and actually achieves pizzeria quality crust.

Mike and I are loving hosting build-your-own pizza parties with a variety of toppings.  I'm in charge of the dough and Mike is the resident pizza-oven expert.  It does take some skill to maneuver the pizza from the peel to the oven, then turn it every so often so everything browns evenly - a skill he's mastered!  

Happy Friday everyone!  I'll leave you with a shot of this handsome pup awaiting a spare crust..

Smothered Pork Chops with Cheese Grits

I made good on my plan this week and I actually tried a new recipe.  Line by line, ingredient by ingredient, I followed! And I must say, these Smothered Pork Chops with Cheese Grits were absolutely delicious, so I wanted to share.

Not only is this a tasty recipe, but it's also quick, easy, and very budget-friendly.  The 4-pack of pork chops I bought  was only $3.85 (on sale, but it's usually very reasonable anyway), and the rest of the ingredients are all very basic. 

I was worried the balsamic would be overwhelming in the sauce, but it's just enough to add a little bit of that sweet-tart vinegar taste in the background.  The flavor of the sauce is rich and complex without being heavy on calories.  

Ingredients (Recipe from Food Network Magazine):

* 2 tsp. vegetable oil

* 4 (3/4 in. thick) boneless pork chops

* salt, pepper

* 2 red onions (I used one big one and it was plenty), thinly sliced

* 1 tbsp. flour

* 1 c. low sodium chicken stock

* 1 bay leaf

* 1 1/2 tsp. balsamic vinegar

* 3/4 c. quick cooking grits

* 1/2 c. cheddar cheese, grated

Heat oil over medium high heat in a non-stick pan.  Pat the pork chops dry and season with salt and pepper. Add the pork chops to the pan and cook 3 minutes per side, then set aside on a plate.  Add the onions to the pan and saute until soft, 3-5 minutes. Add the flour to the pan and cook for 2 minutes, stirring often.  Add the chicken stock and bay leaf to the pan and simmer until slightly thickened, about 3-4 minutes.  Add the vinegar to the pan, reduce heat to low, then return the pork chops to the pan. 

Meanwhile, bring 2 1/2 c. water to a boil.  Add grits to the pan and season with salt.  Reduce heat to low and cook for 5 minutes, whisking often.  When the grits are thickened, remove from heat and stir in the cheese.  Serve pork chops over grits.  Enjoy!

New Week, New Goals

I'm in spring fever mode - I want to purge my closets, clean out the fridge, and give half of my house to goodwill.  I'm often guilty of buying ingredients I only need for one meal. This week, i'm making an effort to plan my menu ahead,  start with items I have on hand, and hopefully waste a lot less food. 

I have three goals in mind:

1) Clean out the pantry and fridge and focus on using up my random collection of ingredients.

2) For any items I have to buy, think of ways to stretch the ingredients from one meal to the next.

3) Choose a new recipe to try (and actually follow it - this is rare for me)

Here is what I have on hand (much of which is leftover from a build-your-own pizza party last weekend)

-fresh ricotta cheese; half bags of grated mozzarella and cheddar

-2 tomatoes, half box spinach, 1 red onion, fresh garlic, half container of sliced mushrooms

-leftover Pizzetta's marinara sauce (the best marinara sauce ever)

-a huge variety of half boxes of pasta

- fresh Oregano

-frozen chicken breasts

- 1/2 of 32 oz box of chicken stock

1) Baked Penne

*Use: half box regular penne, half box whole wheat penne, mozzarella, ricotta, Pizzetta's sauce, oregano

*Buy: ground sirloin, fresh parsley

2) Greek Chicken served with Sautéed Spinach and Garlic with Mushrooms

*Use: frozen chicken, garlic, spinach, fresh oregano, mushrooms

*Buy: feta, lemon, fresh parsley

3) Smothered Pork Chops with Cheese Grits (Food Network Magazine)

*Use: chicken stock, red onion, grated cheddar

*Buy: pork chops, grits, fresh parsley

Hopefully this will become a weekly effort.  Wish me luck! 

Food Inspired Friday: All Things Rhubarb

I'm a big fan of utilizing seasonal ingredients.  Lately, Rhubarb is everywhere I look.  It comes into season right before strawberries and of course rhubarb and strawberry are probably the most classic flavor combination.

I've actually never cooked with rhubarb but i'm excited to give it a try this season.  There are so many great recipes beyond strawberry rhubarb pie - both sweet and savory.  Here's some of my rhubarb inspiration:

Pork Chops with Rhubarb-Cherry Sauce

 Rhubarb Mimosa

Lemon Cornmeal Waffles with Raspberry-Rhubarb Compote

Baked Cheesecake with Roasted Rhubarb

Beef Tenderloin with Rhubarb and Red Wine

Strawberry Rhubarb Shortcake