Greek Spinach and Feta Stuffed Chicken

It's time to get your Greek on! I don't know about you, but I love Greek food. I still remember the first time I ever had a Gyro. It was about 12 years ago. I actually tried it on a dare. I remember being completely shocked at how good it was. From that moment, I was hooked! I love how Greek flavors build on each other and make something so unique and Delicious. Over the years I have been slowly adding Greek dishes to my kitchen. This is a yummy chicken favorite of mine.

3 T Olive Oil
1 Yellow Onion, diced
3 Cloves Garlic, minced
12 oz Fresh Spinach, chopped fine
1/2 cup Feta Cheese
1/2 tsp Nutmeg
1/2 tsp Pepper
4 Chicken Breasts
1 tsp Salt
4 T Lemon Juice
1 lemon, sliced

Take 2 tablespoons of olive oil and saute the onion and garlic on medium high heat. While the onion and garlic cook butterfly your chicken breasts. Do this by cutting the breast in half through the thickness of the breast. Make sure not to go all the way through the chicken. When you open up the chicken (like a book) it  will look like a butterfly. Place a piece of parchment over the breast and using a meat tenderizer (or in my case the side of a Princess mug), hit the chicken several times so that it has the same thickness through the whole chicken. Do this for all 4 breasts and set aside.

Once the onion and garlic are ready put in a medium size bowl; add spinach, feta, nutmeg and pepper. Place 1/4 of the mixture on one side of a butterflied piece of chicken. Then fold the other side of the chicken over the feta mixture. Do this for all 4 pieces. Place in a lightly greased baking dish.

Combine the remaining olive oil, lemon juice and salt together and drizzle over the chicken. Place sliced lemons around the chicken. Bake at 375 for 35-40 minutes.

Makes 8 Half Breast Servings Calories: 158, Carbs: 4g

Chocolate-Spinach Breakfast Shake

 My Mother-in-law introduced me to these Atkins Shakes!! They are pretty amazing esp. if you have a crazy morning and don't have time to cook an amazing Eggs and Bacon breakfast like you want to.... They come in a few different flavors, including Vanilla and Strawberry! 

0nly 2 net Carbs!

 This morning I actually added a small handful of baby spinach and ice to my smoothie... nice way to get your greens in and not even know it. It will add about 1 Ne Carb to your shake, but it's well worth it!

Mmmmmm!

 

Philly Cheese Steak Salad!

These thinly sliced steaks are a dream! Take them out of the freezer and they cook in minutes! I've also used Steak-eez brand found at Costco, but the one near me doesn't sell them (sad), I found the Steak-umm brand at our local Wal-Mart in the frozen meat section!!

Ingredients: (serves 2)

1 tbs. extra virgin olive oil
5-6 Steak-umm steaks
2 tsp. Blackened Steak Seasoning
1 small White Onion, sliced
1 small Green Bell Pepper, thinly sliced
Baby Spinach
Your choice of Cheese (optional)

Directions: 
1. Place olive oil, sliced onions and sliced peppers in skillet, cook on med-high til good and ready and onions are transparent! Transfer to plate for later.

2. In the same pan add Steak-umm steaks, breaking as you add them in the pan. Sprinkle Steak Seasoning over meat and cook thoroughly.

3. Add onion and pepper mixture back to the pan and cook for another 3-8 minutes, depends if you like your steak with a little crisp, as some do!

4. Serve over a bed of Baby Spinach and top with your choice of cheese! (optional)

It's divine!

Herbed Chicken and Onions

While my mother-in-law was visiting from out of town she made dinner one night. Sticking to our new Keto-Diet and what I had in my kitchen ,she came up with this glorious dish! To this date, it's one of our favorites!! I've made it at least once a week since then! 

Thanks, MamaT!!

Ingredients: 

8-10 Chicken Tenderloins (or 3-4 boneless-skinless chicken breasts), cut into 1" pieces

1 Large white onion, largely sliced

3 TBS Butter, separated

3 TBS Extra Virgin Olive Oil, separated

1-2 sprigs of fresh Rosemary, keep on stem

5-6 sprigs of fresh Thyme, keep on stem 

Sea salt and fresh grated black pepper, to taste

Fresh baby Spinach (optional)

Directions:

1. In large skillet and on med heat, add 2 TBS butter, 2 TBS olive oil, and sliced onion. Cook for about 5 minutes. Add sprigs of Rosemary and Thyme, stir and cook onions till onions are transparent and "carmalize", about another 5-8 mins. Transfer onion mix to a large plate for later. 

2. In the same pan, on med-high heat, add 1 TBS butter, 1 TBS olive oil, chicken and season with salt and pepper. Cook thoroughly. 

3. Add onion mix w/ herbs back to the chicken; stir and reduce heat to med-low. Cook another 8-10 minutes, stirring occasionally.

4. Serve on a bed of baby spinach!!! 

It's Lick your Plate, GOOD!!!