Tzatziki Sauce for 4

Ingredients

• 1/2 English cucumber, peeled
• 16 oz (2 cups) cold plain Greek yogurt (either full fat or fat free will work)
• 2-3 tsp garlic, minced
• 1/3 cup chopped dill, fresh or frozen
• 1 1/2 Tbsp freshly squeezed lemon juice (Juice of 1/2 lemon; please squeeze a real lemon)
• 1/2 tsp salt, or to taste
• 1/8 tsp black pepper

Directions

1. Peel and finely diced the cucumber and strain of it’s juices. I squeezed it really tight by the fistful. Getting rid of excess juice is important so that you tzatziki sauce isn’t watery the next day. 
2. Combine the strained and chopped cucumber with Greek yogurt, lemon juice, garlic, dill, salt (add more to taste) and pepper. 
3. Mix everything together and add more salt to taste if needed. It’s best to refrigerate for about 1 hour before serving to let the flavors meld. It tastes even better after refrigerating overnight! 

Notes
Skill Level: Easy
Cost To Make: $4-$5
Serving: 3 cups

Source
http://natashaskitchen.com/2013/10/10/tzatziki-sauce-recipe

Baked Mediterranean Chicken

Ingredients

• 2 lemons
• 1 Tbsp. olive oil
• 1 Red onion, cut into thick slices
• 1 cup pitted kalamata olives, whole
• 2 to 4 medium chicken breasts
• 1 tsp. Paprika
• Salt & Pepper
• 1 tsp. Greek seasoning (or ½ tsp. oregano, ½ tsp. salt)
• 4 cloves garlic, peeled
• Crumbled Feta for topping
• Spinach and pita bread for serving

Directions

1. Preheat oven to 450º
2. Zest one lemon. Place zest in a large bowl and add 1 Tbsp. olive oil. Add in the red onion slices and kalamata olives. Toss to coat. Place onions and olives in the bottom of a baking dish
3. Season chicken with salt, pepper and oregano then place on top of the bed of onions and olives
4. Squeeze the juice out of the zested lemon over the top of the chicken and onions
5. Sprinkle paprika over the top
6. Add the zested and squeezed lemon rinds to the pan
7. Bake uncovered for 35 minutes

Notes
Serve on a bed of spinach, topped with feta cheese and with extra lemon wedges for squeezing. Optional accompaniments: Roasted red peppers, pita bread with hummus, cucumbers or couscous.

Source
http://thewanderlustkitchen.com/2013/11/01/baked-greek-chicken

Quick Peanut Sauce

Ingredients

• 2 Tbs peanut butter
• 2 Tbs soy sauce
• 1-2 cloves garlic, minced
• 1/4 cup water
• 1 Tbs brown sugar
• juice from 1/2 a lemon

Directions

1. staring with no heat, whisk to combine all ingredients in a non-stick sauce
2. turn heat on to medium until the peanut butter has melted

Notes
Tastes great over Ramen noodles, veggies, chicken or beef. Can easily be doubled.

Recipe Source
Cooks.com

Creamy Salad Dressings Without the Cream

CILANTRO GODDESS DRESSING

• 12 ounces silken tofu, drained
• 1 large or 2 small garlic cloves
• 1 cup lightly packed cilantro leaves and stems
• 2 tablespoons fresh lime juice
• 1/4 cup unseasoned rice vinegar
• 1/4 cup peanut oil (may substitute vegetable or canola oil)
• 1 tablespoon peeled, chopped fresh ginger root
• 1/2 teaspoon fine sea salt, plus more to taste

COMBINE the silken tofu, garlic, cilantro, lime juice, vinegar, oil, ginger and 1/4 teaspoon of salt in a blender or food processor; puree until smooth, stopping to scrape down the sides of the blender or food processor bowl as needed. Taste, and add salt if needed.

TRANSFER to a container with a tight-fitting lid; use right away, or cover and refrigerate for up to 2 weeks.

Notes
Yield: 16 servings (makes about 2 cups).

---

CHERRY TOMATO AND BASIL DRESSING

• 1 pint cherry tomatoes, stemmed, each cut in half
• 1/2 cup extra-virgin olive oil
• 2 tablespoons chopped fresh basil leaves
• 1/4 cup pine nuts (may substitute walnuts)
• 1 teaspoon Dijon mustard
• 1/4 teaspoon fine sea salt, plus more to taste

COMBINE the tomatoes, oil, basil, pine nuts, mustard and 1/4 teaspoon of salt in a blender; puree until creamy and smooth, stopping to scrape down the sides of the blender jar as needed. Taste, and add salt if needed.

TRANSFER to a container with a tight-fitting lid; use right away, or cover and refrigerate for up to 2 weeks.

Notes
Yield: 12 servings (about 1 1/2 cups).

---

CASHEW MINT DRESSING

• 1/2 cup raw cashews
• 1/4 cup lightly packed fresh mint leaves
• 1/4 cup unseasoned rice vinegar
• 1/4 cup water
• 1 teaspoon honey
• 1/4 teaspoon fine sea salt, plus more to taste

COMBINE the cashews, mint, vinegar, water, honey and 1/4 teaspoon of salt in a blender; puree until creamy and smooth, stopping to scrape down the sides of the blender jar as needed.

TASTE and add salt if needed. Transfer to a container with a tight-fitting lid; use right away, or refrigerate for up to 2 weeks.

Notes
Yield: 8 servings (makes about 1 cup).

Source
http://www.newsobserver.com/2014/07/22/4020381/make-creamy-salad-dressings-without.html

Strawberry Oatmeal Bars

Ingredients

• 1 3/4 sticks salted butter, cut into pieces, plus more for greasing pan
• 1 1/2 cups all-purpose flour
• 1 1/2 cup oats
• 1 cup packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 10 to 12oz fruit preserves (strawberry, apricot, blackberry, etc.)

Directions

1. Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.
2. Mix together the butter, flour, oats, brown sugar, baking powder and salt in a large bowl. Combine until damp by mixing with your hands. 
3. Press half the oat mixture into the prepared pan. 
4. Spread top with the strawberry preserves. 
5. Sprinkle the other half of the oat mixture over the preserves and pat lightly. 
6. Bake until light brown, 30 to 40 minutes. 
7. Let cool completely, chill, and then cut into squares.

Notes
Other flavors of preserves can be used.

Source
The Pioneer Woman - http://www.foodnetwork.com/recipes/ree-drummond/strawberry-oatmeal-bars-recipe.html

http://thepioneerwoman.com/cooking/2013/02/strawberry-oatmeal-bars

Jello Pie Recipe

Ingredients

• Any flavor jello (sugar-free) – one 3oz box
• Same flavor yogurt – 12oz
• Cool Whip – 8oz
• Graham cracker crust

Directions

1. Mix jello with ¼ boiling water
2. Stir in yogurt then fold in cool whip
3. Put in pie shell and chill before serving 

Notes
Favorite flavors – lemon, lime, island pineapple

Recipe Source
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=301507