Easy Greek Tzatziki (THM FP)

Tzatziki is incredibly versatile. Use it as a topping for a burger, salad, or as a dip for meat and veggies. The good news is, it’s also easy to make.

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Tzatziki is refreshing and takes just minutes to make.

I always used 0% fat plain Greek yogurt in my recipe, because you can use it with any THM meal.

For the cucumbers, I like to use hothouse cucumbers as they usually have less water than others. I lightly skin them, cut out the seeds, and finely dice.

Next, zest and juice the lemon. Add the parsley, dill, salt, and pepper and you’re done! Refrigerate for about 30 minutes prior to enjoying, so that the flavors have a chance to come together.

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It is so creamy and delicious! The yogurt has a tang, while the lemon delivers a punch of freshness. The cucumbers are crunchy and refreshing. And the herbs tie it all together with brightness.

It’s perfect on salads, burgers, as an appetizer dipper, or as a sauce for meat and fish.

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Greek Tzatziki (THM FP)

  • Servings: Makes 1/2 cups
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients



– 1 1/4 c nonfat plain Greek yogurt
– 1/3 c finely diced hothouse cucumber
– zest and juice of 1 lemon
– 3 Tbsp chopped fresh parsley
– 1 Tbsp chopped fresh dill
– salt and pepper

Directions

  1. Combine all ingredients in a small bowl and refrigerate for at least 30 minutes before serving.
  2. Store in the fridge for up to 1 week.

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Mediterranean Stuffed Mushrooms (THM FP/S)

This warm weather down in Georgia has me cooking up all of the fresh veggies and flavors of summer. These stuffed mushrooms are a tasty side for the family or an impressive appetizer for a whole party.

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These stuffed mushrooms are so easy and flavorful, it’s going to blow your mind.

Start by mincing the tomato, shallot, garlic, and parsley. Season the vegetable mix with the juice of half a lemon, salt and pepper.

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For more of a FP side, add just 1 Tbsp of crumbled feta. For an S, add 2 Tbsp of feta.

Remove the stems of your mushrooms and place them cap-side down on a baking sheet.

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Fill each cap with about a teaspoon of filling. Some will be more or less, based on their size – just pack as much in there as you can, and fill them to the top of the cap.

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Bake at 350 for about 30 minutes. The mushrooms will be softened, but still able to hold their shape.

While they’re still hot, sprinkle with a little bit of parmesan and serve immediately.

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The mushrooms are hearty, while the filling is delicate, zesty, and light.

These are perfect to go alongside some grilled protein, or as a fresh appetizer for a holiday party.

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Mediterranean Stuffed Mushrooms (THM FP/S)

  • Servings: Multiple
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 16oz whole cremini mushrooms
  • 1 Roma tomato, seeded and finely diced
  • 1 shallot, minced
  • 1 large clove garlic, minced
  • juice of 1/2 lemon
  • 1 1/2 Tbsp fresh parsley
  • 1-2 Tbsp crumbled feta* (See Notes)
  • salt and pepper
  • Optional garnish: more fresh parsley, grated parmesan

Directions

  1. Preheat oven to 350.
  2. In a small bowl, combine the tomatoes, shallot, garlic, parsley, lemon, and feta. Season with salt and pepper.
  3. Gently remove the stems from each mushroom, and place them cap-side down on a large baking sheet.
  4. Fill each cap with about a teaspoon of filling. Fill each cap to the brim, as the mushrooms and filling will cook down slightly.
  5. Bake at 350 for about 30 minutes. The mushrooms should be softened, but still able to hold their shape.
  6. While they’re still warm, sprinkle with Parmesan, if using. Serve immediately.
  7. *NOTES: For a FP, use just 1 Tbsp of feta. For an S, use 2 Tbsp.

Lamb Spanakopita Burgers with Tzatziki (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

I love Greek food. I think I must have some Greek in my background, because I just can’t get enough of their food.

I also love a good burger. You can make a burger however you want it – with bacon and eggs, with onion jam and barbecue sauce, with grilled pineapple and teriyaki sauce, or with tzatziki over salad. Endless possibilities!

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For the tzatziki sauce, I combined fat free Greek yogurt, lemon juice, dill, finely diced cucumbers, parsley, garlic, salt, and pepper in a small bowl. Let it hang out in the fridge while the burgers cook so that the flavors have a chance to get to know one another.

For these burgers, I started with a base of ground lamb. If you’re hesitant to use lamb, can’t find lamb in your grocery store, or think it’s too expensive to use just use ground beef (or a mix of beef/pork, if you like).

In fact, by using different meat (with different fat content) you could make this an E or FP meal. As it is, if you used 96% or higher lean ground beef this would be a FP because there are no significant carbs in this meal. If you want to be in E territory, you could sandwich these babies between a sprouted bun (*Note that this is for a case of 6).

I seasoned the lamb with shallots, lemon zest, garlic, oregano, ground cinnamon, frozen cut leaf spinach, and feta cheese crumbles. Then I threw in one egg, and mixed it all up with my hands, formed a loaf in the bottom of my bowl, and scored it with my hand to make sure I got even patties.

When I form burger patties, I always make a little well in the center to keep them from puffing up in the middle when they cook. The center always puffs up to a normal height when cooking, so the burgers end up being even all the way around.

My favorite way to cook a burger is in a cast iron skillet. You get even cooking (with no burnt spots) and no sticking.

Cool the burgers slightly before putting them over your salad greens, otherwise your lettuce will get sad. Throw on some diced cucumbers, tomatoes, and  your cooked burger on top of your choice of salad greens, then slap some tzatziki on top.

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That’s what I call an easy, flavorful, and fresh meal.

Lamb Spanakopita Burgers (THM S)

  • Servings: 4-6
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 1/2lbs ground lamb
  • 1 small shallot, minced
  • 1 large clove of garlic, minced
  • 1 tsp dried oregano
  • zest of 1 lemon
  • 1/2 tsp ground cinnamon
  • 1 c frozen cut leaf spinach, thawed and water squeezed out
  • 1/4 c feta cheese crumbles
  • 1 egg
  • salt and pepper

Directions

  1. Combine all ingredients in a medium bowl until everything is mixed (being careful not to over mix).
  2. Form a loaf in the bottom of the bowl and score the meat with the back of your hand. Form patties with a small well in the center to prevent puffing.
  3. Place patties into a preheated cast iron skillet over medium heat, and cook to desired internal temperature, flipping only once.
  4. Remove from pan, cool, and top with tzatziki sauce.

Greek Tzatziki Sauce (THM FP)

  • Servings: 4-6
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

  • 1/2 c fat free Greek yogurt
  • juice of 1/2 lemon
  • 1/3 c finely diced seedless cucumbers
  • 1 Tbsp fresh dill
  • 2 Tbsp fresh parsley
  • salt and pepper

Directions

  1. Combine all ingredients in a small bowl and refrigerate until serving time.

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Grilled Chicken Tabbouleh Salads (THM E)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Prep work will go a long way in this meal, but even without the prep you can still get in and out in under 30 minutes.

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What is tabbouleh, you ask? Tabbouleh is a Middle Eastern salad typically made with bulgur wheat, veggies, lemon, and herbs.

To get this into THM territory, I used quinoa in place of the bulgur wheat.

I gotta say, even for an E meal, this meal was packing the flavor and protein. This isn’t one of those E meals that leaves something to be desired after. It will fill you up for hours! In fact, it would make a wonderful take-to-work lunch.

What’s going to take you the most time will be the quinoa tabbouleh, so get that going first. Quinoa is best when you rinse it prior to cooking, and I like to “toast” it slightly in my sauce pan before adding the chicken broth or water. The toasting helps to separate the grains and keep them slightly al dente. Plus, it adds a little extra flavor, which is never a bad thing.

While the quinoa cooks, go ahead and prep the tzatziki dressing. Combine yogurt, mint, water, lemon zest, lemon juice, garlic, red pepper flakes, salt and pepper. Cover and refrigerate until your ready to serve.

When the quinoa is cooked, add it to a bowl with the cucumber, tomatoes, scallions, parsley, EVOO, mint, lemon juice, salt and pepper. Remove it to the fridge until you’re ready to put the salad together.

Next, grill the chicken breasts. My shortcut tip here is to use scallopini cut chicken breasts. They cost the same as normal cut ones, but they’re cut thinner so they cook faster. I season them simply with salt and pepper and throw them onto my cast iron grill.

Now you’re ready to build the salads!

Pick your favorite green salad mix – I always gravitate towards baby spring mix, because it’s less bitter than other blends. Throw in some extra Romaine and/or red/green leaf lettuce for some padding (and, really, we all need those greens). The tabbouleh already has tomatoes and cucumbers in it, but you can add extra if you desire. Pile the tabbouleh on top of your greens, then add the sliced chicken, and dollop on the creamy tzatziki dressing.

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This is definitely going to turn into a weeknight go-to for us. The effort was minimal, but this dish packs some big flavors. Plus, it’s a light summer meal that doesn’t heat the kitchen or require blood, sweat, and tears.

Perfect combo, ammiright?

Grilled Chicken Tabbouleh Salads (THM E)

  • Servings: 2-4
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

    For the Tabbouleh:
  • 1 c cooked quinoa
  • 1/2 English cucumber, lightly skinned and finely chopped
  • 2 Roma tomatoes, seeded and finely chopped
  • 3 Tbsp lemon juice
  • 1/4-1/2 c mint
  • 1 Tbsp EVOO (Extra Virgin Olive Oil)
  • 4 scallions, thinly sliced
  • 1/2 c chopped fresh parsley
  • salt and pepper
  • For the Tzatziki Dressing:
  • 1/2 c nonfat Greek yogurt
  • 1/4 c mint
  • 3 Tbsp water
  • lemon zest
  • 1 Tbsp lemon juice
  • 1 small garlic clove, grated
  • pinch red pepper flakes
  • salt and pepper
  • For the salad:
  • Mixed salad greens
  • Romaine lettuce leaves/Red or Green leaf lettuce
  • tomatoes, cucumbers, onions, etc. (optional)
  • Sliced, grilled scallopini chicken breasts

Directions

  1. To make the tabbouleh, combine quinoa, cucumber, tomatoes, scallions, parsley, EVOO, mint, lemon juice, salt and pepper. Cover and refrigerate until serving.
  2. To make the dressing, combine the yogurt, mint, water, lemon zest and juice, garlic, red pepper flakes, salt, and pepper. Stir to combine, cover, and refrigerate.
  3. Preheat your grill to medium heat and coat it lightly with coconut oil spray. Season chicken with salt and pepper and grill 3-4 minutes on each side until cooked through. Set aside and cover with foil to continue cooking.
  4. Build salads with romaine and mixed greens on the bottom, 1/2-3/4 c tabbouleh, sliced grilled chicken, and a drizzle of the mint yogurt dressing.
  5. For lunches, keep the salad greens, tabbouleh, and dressing separate until serving for optimal results.


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Veg Night

I love vegetarian nights. Food feels effortless, and sometimes my creatures actually eat it.

I’m going to go full disclaimer here, and say when you’re making the pizza crust you’re going to say, “Oh, hell no. This makes pizza? It’s so weird. And I feel like it’s not mixing.” No, it’s mixing, and everything will be just fine. I promise.

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Pesto Pizza (THM S)

  • 2-3 c loosely packed fresh basil leaves
  • 1 clove garlic, grated
  • 1 c grated asiago, or parmesan, cheese
  • 2 handfuls sunflower seeds or pine nuts
  • EVOO
  • salt and pepper
  • 2 ice cubes
  • 2 c shredded mozzarella
  • 1 large tomato, peeled and thinly sliced
  • 3/4 c almond meal, or flour
  • 2 Tsp cream cheese, room temperature
  • 1 egg, room temperature
  • 1 tsp dried Italian seasoning

For the pesto, place the basil, garlic, asiago, sunflower seeds, salt and pepper into a food processor and begin pulsing. Get a steady pulse going, and begin streaming in EVOO through the top valve. When the mixture begins to loosen, feed 2 ice cubes through the valve and continue with the EVOO until the mixture is loose. *The ice cubes help keep the basil from bruising so it will stay a nice, bright green color. Adjust for salt and pepper, then place the mixture in an airtight container in the fridge.

Preheat oven to 425.

For the pizza crust, combine 1 1/2 c of shredded mozzarella and 2 Tsp cream cheese in a microwave safe bowl and microwave for 1 minute, stirring halfway through. It will be gloppy, it will be weird, just keep going.

Add the beaten egg, almond meal, and Italian seasoning to the cheese mixture and mix well with a wooden spoon. It will seem impossible, but the wooden spoon will help mix it into submission.

Wet your hands and turn the dough ball out onto a parchment lined baking sheet pressing it into a large rectangle.

Prick the dough lightly with a fork to keep it nice and flat while baking. Bake for 10-12 minutes at 425.

Take it out of the oven, gently spread the prepared pesto over the top, add tomato slices, cheese, and a sprinkle of Italian seasoning and bake again until everything melts.

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It was so EASY.

Don’t get me wrong, I love cauliflower crust but I don’t always want to put that much effort into it. This fathead crust was definitely a shortcut in comparison.

This was a fabulous veg-tastic dinner with a bright Greek salad on the side. My Greek salad was romaine lettuce, tomatoes, cucumbers, kalamata olives, pepperocini, red onion, and a sprinkle of feta cheese with a lemon dressing (1/2 lemon, juiced, EVOO, salt and pepper).

Time for a Greek Feast!

I adore Greek food! Up until fairly recently, I was only hooked on gyros (gyros from the original Gondolier’s in Woodstock, to be exact). Now, I’ve started experimenting in the kitchen after I bought a Greek cookbook at my local Greek festival a few years back.

Souvlaki is my current obsession, which is really just an open-faced gyro with different meat. I started with just shrimp souvlaki, and this time I included chicken.

My kids love tzatziki sauce, so Greek food is always a win for them. This meal is super easy to throw together for a few or a crowd.

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Greek Feast (THM S)

Grilled chicken and shrimp souvlaki
(Marinade)

  • Juice of 1 lemon
  • 2 Tsp EVOO
  • 2 cloves garlic, finely minced
  • 1 tsp coriander (not essential, but adds a nice bright flavor)
  • 2 Tsp fresh parsley
  • Pinch of red pepper flakes
  • Salt and pepper

Place about 3/4 of the marinade in a gallon bag with the chicken and shrimp, and reserve the rest for serving.

Greek stuffed mushrooms

  • 8oz whole cremini mushrooms, stems removed
  • 1/3 c mascarpone cheese (I had this leftover from another recipe. You can also use
  • cream cheese)
  • 1 tomato, seeded and chopped
  • 1 clove garlic, grated
  • 1 Tsp red onion, finely minced
  • 2 Tsp crumbled feta
  • 1 Tsp fresh parsley
  • Salt and pepper

Salt mushroom caps lightly before stuffing. Combine everything except mushrooms in a small bowl, and stuff mushroom caps. I like to overstuff a little, since the mushrooms shrink as they cook. Arrange in a cast iron skillet, or deep baking dish (as they give off liquid). Top with a sprinkle of parmesan and parsley. Bake at 350 for 30-35 minutes.

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Tzatziki Sauce

  • 1 cup greek 0 % yogurt
  • Juice of 1 lemon
  • 2 Tsp chopped cucumber
  • 1/2 tsp dried dill
  • 1 Tsp fresh parsley
  • Salt and pepper to taste

Combine all ingredients in a small bowl and refrigerate.

Grill chicken and shrimp. Top with reserved marinade once cooked. Add toppings of choice – I used lettuce, Tzatziki, cucumbers, tomatoes, and red onion. Serve with a low carb pita, if you like (I like Joseph’s brand minis or regular), or just pile it high without.

Happy feasting!