Curried Potatoes and Spinach in Naan

From The Truly Healthy Family Cookbook

1/2 lb. potatoes, chunked
2 T. vegetable oil
1 c. finely chopped onion
1 T. curry powder
1 jalepeno, seeded and finely chopped
3 T. grated ginger
3 cloves garlic, finely chopped
1 lb. spinach, stemmed and roughly chopped
salt and pepper to taste

3/4 c. plain Greek yogurt
1/2 c. grated hothouse cucumber
1/4 t. cumin
1/4 c. cilantro, chopped

4 pieces naan, warmed

Boil the potatoes in salted water until soft, about 7 minutes. Drain. Heat a large saute pan over high heat. Add the oil and onion to the pan and lightly brown, about 5 minutes. Add the curry powder, jalepeno, ginger and garlic. Cook until aromatic, about 30 seconds. Add the spinach and cover the pan to wilt the spinach, about 3 minutes. Lower heat and stir in potatoes. Season with salt.

In a small bowl, combine the yogurt, cucumber, cumin and cilantro. Season with salt and pepper.

To assemble, place one-fourth of the spinach mixture in each naan. Drizzle with 3 T. of the yogurt sauce. Wrap the naan around the spinach and enjoy!

Honey Nut Crunch Parfait

- Cooking with My Kid - http://www.cookingwithmykid.com -

Honey Nut Crunch Parfait

Honey Nut Crunch Parfait
Prep Time: 5 mins
Ingredients:
1 ripe pear, sliced
1/2 cup nonfat plain yogurt
1 tablespoon slivered almonds
Handful Honey Nut Cheerios
Honey for drizzling
Scoop yogurt into a bowl. Arrange pear slices and sprinkle almonds and Cheerios atop the yogurt. Drizzle with honey and enjoy!
Makes 1 serving.

Feta Chicken Salad

Chicken Salad
mom2brs

Ingredients:
Cut up cooked chicken
6 tbsp mayo (I used the Olive Oil kind to reduce calories)
1 (6oz) container non fat greek yogurt
4 oz feta cheese (I used one with herbs in it)
Spices to your liking - I used onion powder; garlic powder; old bay & celery salt.  I didn't really measure any of it - just a few shakes on top then stirred then a few more shakes

Directions:
Combine above ingredients and refrigerate
Serve cold on club rolls

I served that with green beans and potatoes.  I par boiled the potatoes then threw them on a grill pan.  I roasted them on the grill for about 10 minutes with some EVOO; kosher salt; pepper and rosemary.  They turned out really delicious and with the right amount of crispiness. 

ETA: I forgot to put the 1 ingredient that added the most flavor (the feta).    

Baja Fish Tacos

Baja Fish Tacos

Sandy~Bettyinthekitchen

1 lb filets of white fish (cod, halibut, tilapia, orange roughy)
lemon pepper seasoning

8 warm corn tortillas (wrap in towel and microwave)

Sour Cream Sauce
1 cup sour cream (thinned with 2 T milk)(can substitute 1/3 cup each lite sour cream, lite mayonnaise and non-fat yogurt - really yummy!)
Pico Pica sauce or any red pepper sauce to taste
6 radishes, minced

Garnish
shredded cabbage (use a mixture of purple and green)
cilantro sprigs, optional
Cheddar, Chihuahua, Cotija or Jack cheese, shredded
salsa fresca or pico de gallo

Heat a non-stick skillet with a small amount of oil. Dry the fish fillets then sprinkle with lemon pepper and pan fry about 3 minutes per side. Set aside and keep warm.

Meanwhile, prepare the sour cream sauce and chill.

To serve, fold tortilla in half and layer with fish, cheese, sour cream sauce, salsa and cabbage.

Makes about 4 servings.

Pico de Gallo
1/2 cup diced white onion
1 cup diced roma tomatoes, seeded
3 sprigs chopped cilantro
1 jalapeno--finely chopped
1/2 tsp garlic salt
juice of one lemon (or lime)

Greek Pitas

Greek Pitas
Ourbestbites.com~~ Kathy babybeart&me

Greek Style Pita Sandwiches
Recipe by Our Best Bites

12 oz boneless pork loin chops, or boneless skinless chicken, sliced into 1/4" slices
1 Tablespoon olive oil
2 teaspoons minced garlic
1 1/2 Tablespoons fresh lemon juice
2 teaspoons minced fresh oregano
1/2 teaspoon kosher salt
1/4 tsp black pepper

1/4 C diced tomato
1/4 C diced cucumber
2 Tablespoons diced red onion

6 Tablespoons Greek Style Yogurt
1/2 teaspoon lemon zest
1/2 Tablespoon fresh minced parsley
1/4 teaspoon kosher salt

4 Lettuce leaves
4 pita bread halves
2-3 Tbs crumbled Athenos Feta cheese

Combine pork, olive oil, garlic, lemon juice, oregano, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a shallow dish and set aside. Heat a medium skillet to medium high heat. While pan is heating, combine Greek yogurt, lemon zest, parsley and 1/4 teaspoon salt and set in fridge to chill. Add pork mixture to pan and cook for 3-4 minutes, stirring frequently, until pork is cooked through and then remove from heat. Combine tomato, cucumber, and red onion. To assemble, place one lettuce leaf in each pita. Divide pork mixture between pitas, add cucumber and tomato mixture and then top with yogurt sauce and a sprinkle of feta.

Chicken Gyros

Chicken Gyros

Source: adapted from Annie-Eats

Tzatziki sauce:
1 cup plain Greek yogurt

1 regular cucumber, peeled and seeded
1 teaspoon minced garlic
1 teaspoon white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

For the chicken:
2 teaspoons minced garlic
Juice of 1 lemon (2-3 Tablespoons)
2 teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 heaping Tablespoons plain Greek yogurt
1 Tablespoon dried oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breasts

To assemble: Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin

Directions:
Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.

Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

Tzatziki

Tzatziki
Michelle (MMmom)

3 oz yogurt (plain)
3 oz cream cheese, softened
½ cucumber, peeled, seeded, chopped fine
salt and cumin to taste
1 garlic clove, minced
1 tsp lemon juice
olive oil
a few mint mint leaves, chopped

Mix yogurt and cream cheese. Add all other ingredients into bowl. (Add enough olive oil to reach the consistency you like.) Mix well. Refrigerate 2 hours.

Chicken Curry

Chicken Curry

Ingredients:

4 Tbsp olive oil

2 medium red onions, cut into thin wedges

2 jalapenos, seeded and finely chopped

2 cloves garlic, finely chopped

1 2 inch piece fresh ginger, thinly sliced

1/4 cup fresh lemon juice

1 3/4 pounds boneless, skinless chicken breasts, cut into 1 1/2 inch pieces

1/2 tsp cayenne pepper

1/2 tsp ground coriander

1/2 tsp ground cumin

1/4 tsp mustard seeds

1 tsp kosher salt

2 ripe yellow peaches, roughly chopped

1/2 canned unsweetened coconut milk

cooked white rice

1/4 cup plain yogurt

Note; If you don't have all the spices on hand, it's ok to use curry powder instead (2 tsp)

DIrections:

Heat 2 Tbsp of the oil in a large saucepan over medium heat. Add the onions and cook for five minutes. Add the jalapenos, garlic, ginger, and lemon juice and cook for five minutes. Transfer to a plate. Rinse the chicken and pat it dry with paper towels. Add the remaining oil to the skillet and increase heat to medium high. Add the chicken and cook until browned but not cooked through, about four minutes. Add the cayenne, coriander, cumin, mustard seeds, and salt and stir fry for two minutes. Add the onion mixture, 1/2 cup water, and the peaches and simmer for 8 minutes. Add the coconut milk, reduce heat, and simmer for 2 minutes. Spoon the curry into individual bowls. Serve with the rice and yogurt, if you want.

To freeze: Leave out the rice and yogurt. Let cool, then ladle it into resealable freezer bags. To reheat, thaw and warm in a covered saucepan over medium low heat for 20 minutes, and then serve with rice and yogurt.