Lamb Tacos

Prep Time: 10 minutes
Total Time: 20 minutes

Nutrition Facts (per serving, based on 2 tacos):

• Calories: 400
• Fat: 20g
• Carbohydrates: 30g
• Protein: 25g

Ingredients:

• 1 pound of ground lamb
• 1 tablespoon of Greek seasoning blend
• 8 small pita bread rounds
• 1 cup of tzatziki sauce
• 1 cup of diced cucumber
• 1 cup of diced tomatoes
• 1/4 cup of crumbled feta cheese
• Fresh mint leaves for garnish

Directions:

1. Cook Lamb:
In a skillet over medium heat, cook ground lamb until browned and fully cooked. Drain excess fat and season with Greek seasoning.

2. Warm Pita Bread:
Heat the pita rounds in the skillet or microwave until warm and soft.

3. Assemble Tacos:
Fill each pita with seasoned lamb, then top with tzatziki sauce, diced cucumber, diced tomatoes and crumbled feta cheese.

4. Garnish and Serve:
Garnish with fresh mint leaves for added freshness.

Tip:

Substitute pita with mini taco shells (if desired) and add a sprinkle of fresh lemon juice for a zesty touch.

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Stuffed Bell Peppers 

Prep Time: 15 minutes
Total Time: 45 minutes

Nutrition Facts (per serving):

• Calories: 300
• Fat: 10g
• Carbohydrates: 35g
• Protein: 10g

Ingredients:

• 4 large bell peppers, halved and seeds removed
• 1 cup of cooked quinoa
• 1 cup of diced tomatoes
• 1 cup of chopped spinach
• 1/2 cup of crumbled feta cheese
• 1/4 cup of chopped Kalamata olives
• 2 cloves of garlic, minced
• 1 tablespoon of olive oil
• Salt and pepper to taste

Directions:

1. Preheat Oven:
Preheat oven to 375°F (190°C).

2. Sauté Vegetables:
In a skillet over medium heat, warm olive oil and sauté minced garlic until fragrant. Add diced tomatoes and chopped spinach, cooking until spinach is wilted.

3. Mix Filling:
Stir in cooked quinoa, crumbled feta and chopped Kalamata olives. Season with salt and pepper to taste.

4. Stuff Peppers:
Divide the mixture among bell pepper halves, stuffing each generously.

5. Bake:
Arrange stuffed peppers in a baking dish, cover with foil and bake for 25-30 minutes until peppers are tender.

Tip:

Garnish with fresh parsley or extra feta for a flavorful presentation.

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Shrimp and Orzo Salad 

Prep Time: 10 minutes
Total Time: 20 minutes

Nutrition Facts (per serving):

• Calories: 350
• Fat: 10g
• Carbohydrates: 45g
• Protein: 25g

Ingredients:

• 8 ounces of orzo pasta
• 1 pound of large shrimp, peeled and deveined
• 1 cup of cherry tomatoes, halved
• 1/2 cup of diced cucumber
• 1/4 cup of sliced Kalamata olives
• 1/4 cup of crumbled feta cheese
• 2 tablespoons of chopped fresh dill
• 2 tablespoons of olive oil
• 1 tablespoon of lemon juice
• Salt and pepper to taste

Directions:

1. Cook Orzo:
Cook orzo pasta according to package instructions until al dente. Drain and let cool slightly.

2. Cook Shrimp:
In a skillet over medium-high heat, cook shrimp until pink and cooked.

3. Combine Ingredients:
Mix cooked orzo, shrimp, cherry tomatoes, cucumber, olives, feta and dill.

4. Add Dressing:
Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss well to coat.

Tip:

Chill the salad for 30 minutes to allow flavors to meld, making it perfect for a refreshing, make-ahead meal.

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Stuffed Zucchini Boat

Prep Time: 20 minutes
Total Time: 45 minutes

Nutrition Facts (per serving):

• Calories: 250
• Fat: 10g
• Carbohydrates: 30g
• Protein: 10g

Ingredients:

• 4 medium zucchini
• 1 cup of cooked quinoa
• 1 cup of diced eggplant
• 1/2 cup of diced red bell pepper
• 1/2 cup of diced onion
• 1/4 cup of crumbled feta cheese
• 2 tablespoons of chopped fresh parsley
• 2 cloves of garlic, minced
• 2 tablespoons of olive oil
• Salt and pepper to taste

Directions:

1. Preheat Oven:
Preheat oven to 375°F (190°C).

2. Prepare Zucchini:
Cut each zucchini in half lengthwise and scoop out the flesh to create boats.

3. Sauté Vegetables:
Heat olive oil in a skillet over medium heat, sautéing garlic until fragrant. Add eggplant, bell pepper and onion, cooking until tender.

4. Combine Filling:
Mix cooked quinoa, feta and parsley into the sautéed vegetables. Season with salt and pepper to taste.

5. Stuff Zucchini:
Fill each zucchini boat with the quinoa mixture.

6. Bake:
Arrange stuffed zucchini boats in a baking dish, cover with foil and bake for 20-25 minutes until zucchini is tender.

Tip:

Garnish with a sprinkle of extra feta or fresh herbs for an extra flavor.

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Spanakopita Quesadillas 

Prep Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts (per serving):

• Calories: 300
• Fat: 15g
• Carbohydrates: 30g
• Protein: 10g

Ingredients:

• 4 large flour tortillas
• 2 cups of chopped spinach
• 1 cup of crumbled feta cheese
• 1/2 cup of chopped fresh dill
• 1/4 cup of chopped green onions
• 2 cloves of garlic, minced
• 2 tablespoons of olive oil
• Salt and pepper to taste

Directions:

1. Sauté Spinach:
In a skillet over medium heat, warm olive oil and sauté garlic until fragrant. Add spinach, cooking until wilted. Remove from heat.

2. Prepare Filling:
Combine cooked spinach, feta, dill and green onions. Season with salt and pepper.

3. Assemble Quesadillas:
Spread the spinach mixture on half each tortilla, then fold the other half.

4. Cook Quesadillas:
In a clean skillet over medium heat, cook each quesadilla for 2-3 minutes per side until golden and crispy.

Tip:

Slice into wedges and serve with a side of tzatziki for dipping.

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Lemon Chicken Skewers 

Prep Time: 10 minutes
Total Time: 50 minutes

Nutrition Facts (per serving):

• Calories: 250
• Fat: 10g
• Carbohydrates: 0g
• Protein: 35g

Ingredients:

• 1 pound of chicken breast, cut into cubes
• Zest and juice of 1 lemon
• 2 tablespoons of olive oil
• 2 cloves of garlic, minced
• 1 tablespoon of dried oregano
• 1 teaspoon of dried thyme
• Salt and pepper to taste
• Wooden skewers, soaked in water

Directions:

1. Prepare Marinade:
Whisk lemon zest, lemon juice, olive oil, garlic, oregano, thyme, salt and pepper.

2. Marinate Chicken:
Add chicken cubes, toss to coat and refrigerate for at least 30 minutes.

3. Thread Chicken on Skewers:
After marinating, thread chicken cubes onto soaked wooden skewers.

4. Grill Skewers:
Preheat a grill or grill pan over medium-high heat. Grill skewers for 3-4 minutes per side, until cooked and slightly charred.

Tip:

For an extra burst of freshness, squeeze more lemon juice over the skewers before serving.

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Cauliflower Tabbouleh 

Prep Time: 15 minutes
Chilling Time: 30 minutes
Total Time: 45 minutes

Nutrition Facts (per serving):

• Calories: 200
• Fat: 10g
• Carbohydrates: 15g
• Protein: 10g

Ingredients:

• 1 head of cauliflower, grated
• 1 cup of chopped cucumber
• 1 cup of chopped tomatoes
• 1/2 cup of chopped fresh parsley
• 1/4 cup of chopped fresh mint
• 1/4 cup of crumbled feta cheese
• 2 tablespoons of olive oil
• 2 tablespoons of lemon juice
• 1 clove of garlic, minced
• Salt and pepper to taste

Directions:

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Greek-Style Lentil Soup

Prep Time: 10 minutes
Total Time: 40 minutes

Nutrition Facts (per serving):

• Calories: 200
• Fat: 5g
• Carbohydrates: 30g
• Protein: 10g

Ingredients:

• 1 cup of dried lentils, rinsed and drained
• 4 cups of vegetable broth
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves of garlic, minced
• 1 can (14 ounces) of diced tomatoes
• 2 tablespoons of olive oil
• 2 teaspoons of dried oregano
• 1 teaspoon of dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Sauté Vegetables:

Heat olive oil over medium heat. Add diced onion, diced carrots, diced celery and minced garlic. Sauté until vegetables are softened and fragrant.

2. Add Base Ingredients:

Stir in dried lentils, vegetable broth, diced tomatoes, dried oregano and (dried) thyme.

3. Simmer Soup:

Bring the soup to a boil, then reduce the heat and simmer for 25-30 minutes or until lentils are tender.

4. Season and Serve:

Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley.

5. Tip:

For a richer flavor, add a splash of red wine vinegar or a squeeze of lemon before serving.

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Stuffed Mushrooms 

Prep Time: 20 minutes
Total Time: 40 minutes

Nutrition Facts (per serving, based on 2 mushrooms):

• Calories: 150
• Fat: 7g
• Carbohydrates: 15g
• Protein: 7g

Ingredients:

• 16 large mushrooms, stems removed and reserved
• 1 cup of cooked quinoa
• 1/2 cup of diced red bell pepper
• 1/2 cup of diced onion
• 1/4 cup of crumbled feta cheese
• 2 tablespoons of chopped fresh parsley
• 2 cloves of garlic, minced
• 2 tablespoons of olive oil
• Salt and pepper to taste

Directions:

1. Preheat and Prepare Mushrooms:

Preheat the oven to 375°F (190°C). Brush mushroom caps with olive oil and season with salt and pepper.

2. Bake Mushroom Caps:

Place the mushroom caps on a baking sheet and bake in the oven for 10 minutes.

3. Prepare Filling:

Finely chop reserved mushroom stems. Heat olive oil over medium heat and sauté minced garlic until fragrant. Add diced red bell pepper, diced onion and chopped mushroom stems. Cook until vegetables are softened.

4. Combine Filling Ingredients:

Stir in cooked quinoa, crumbled feta cheese, chopped fresh parsley, salt and pepper.

5. Stuff and Bake:

Remove the mushroom caps from the oven, stuff each with the quinoa mixture and return the stuffed mushrooms to the oven. Bake for 10 more minutes, until heated through. Serve hot.

Tip:

For an extra touch, sprinkle the stuffed mushrooms with breadcrumbs before baking for added crunch.

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Lemon Garlic Shrimp Pasta

Prep Time: 10 minutes
Total Time: 20 minutes

Nutrition Facts (per serving):

• Calories: 400
• Fat: 15g
• Carbohydrates: 45g
• Protein: 25g

Ingredients:

• 8 ounces of spaghetti or linguine
• 1 pound of large shrimp, peeled and deveined
• Zest and juice of 1 lemon
• 4 cloves of garlic, minced
• 1/4 cup of chopped fresh parsley
• 2 tablespoons of olive oil
• 2 tablespoons of butter
• Salt and pepper to taste
• Grated parmesan cheese for serving

Directions:

1. Cook Pasta:

Cook pasta according to package instructions until al dente. Drain and set aside.

2. Sauté Garlic:

Heat olive oil and butter over medium heat. Add minced garlic and sauté until fragrant.

3. Cook Shrimp:

Add shrimp to the skillet and cook until pink and fully cooked.

4. Add Lemon and Herbs:

Stir in lemon zest, lemon juice, chopped fresh parsley, salt and pepper.

5. Combine with Pasta:

Add cooked pasta to the skillet and toss until well coated. Serve hot, garnished with grated parmesan cheese.

Tip:

Add a pinch of red pepper flakes for a mild spice for a tangy flavor.

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Chickpea Salad 

Prep Time: 15 minutes
Total Time: 15 minutes

Nutrition Facts (per serving):

• Calories: 300
• Fat: 15g
• Carbohydrates: 35g
• Protein: 15g

Ingredients:

• 2 cups of cooked chickpeas
• 1 cup of diced cucumber
• 1 cup of halved cherry tomatoes
• 1/2 cup of diced red onion
• 1/4 cup of chopped fresh parsley
• 1/4 cup of crumbled feta cheese
• 2 tablespoons of olive oil
• 2 tablespoons of lemon juice
• 1 teaspoon of dried oregano
• Salt and pepper to taste

Directions:

1. Prepare Salad Ingredients:

Combine cooked chickpeas, diced cucumber, halved cherry tomatoes, diced red onion, chopped fresh parsley and crumbled feta cheese.

2. Make Dressing:

Whisk olive oil, lemon juice, dried oregano, salt and pepper (in a small bowl) to create a dressing.

3. Combine Salad and Dressing:

Pour the dressing over the chickpea mixture and toss until well combined.

4. Serve:

Serve chilled or at room temperature.

Tip:

To enhance the flavors, let the salad sit for 10-15 minutes before serving.

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Lemon Garlic Roasted Potatoes 

Prep Time: 10 minutes
Total Time: 35 minutes

Nutrition Facts (per serving):

• Calories: 200
• Fat: 10g
• Carbohydrates: 25g
• Protein: 5g

Ingredients:

• 1 pound of baby potatoes, halved
• Zest and juice of 1 lemon
• 4 cloves of garlic, minced
• 2 tablespoons of olive oil
• 1 tablespoon of dried oregano
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Directions:

1. Preheat Oven:

Preheat oven to 400°F (200°C).

2. Prepare Potatoes:

Combine halved baby potatoes, lemon zest, lemon juice, minced garlic, olive oil, dried oregano, salt and pepper. Toss until potatoes are well coated.

3. Roast Potatoes:

Spread seasoned potatoes in a single layer on a baking sheet and roast for 25-30 minutes, until tender and golden brown.

4. Garnish and Serve:

Serve hot, garnished with chopped fresh parsley.

Tip:

For extra crispiness, turn the potatoes halfway through roasting.

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Lemon Chicken Soup 

Prep Time: 10 minutes
Total Time: 25 minutes

Nutrition Facts (per serving):

• Calories: 300
• Fat: 10g
• Carbohydrates: 20g
• Protein: 25g

Ingredients:

• 6 cups of chicken broth
• 1/2 cup of orzo pasta
• 2 cups of shredded cooked chicken
• 4 eggs
• Zest and juice of 2 lemons
• Salt and pepper to taste
• Chopped fresh dill for garnish

Directions:

1. Cook Orzo:

Bring chicken broth to a boil. Add orzo pasta and cook until tender, about 8-10 minutes.

2. Add Chicken:

Stir in shredded cooked chicken, then reduce heat to low.

3. Prepare Egg-Lemon Mixture:

In a separate bowl, whisk eggs, lemon zest and lemon juice.

4. Temper the Egg Mixture:

Slowly pour a small amount of the hot broth into the egg mixture while stirring continuously to prevent curdling.

5. Finish Soup:

Slowly pour the tempered egg mixture back into the pot, stirring constantly. Cook over low heat for 5-7 minutes until slightly thickened.

6. Season and Serve:

Season with salt and pepper to taste and serve hot, garnished with chopped fresh dill.

Tip:

For a creamier texture, whisk in a tablespoon of Greek yogurt with the egg mixture before tempering.

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Lentil Stuffed Peppers

Prep Time: 20 minutes
Total Time: 45 minutes

Nutrition Facts (per serving):

• Calories: 250
• Fat: 10g
• Carbohydrates: 30g
• Protein: 10g

Ingredients:

• 4 large bell peppers, halved and seeds removed
• 1 cup of cooked lentils
• 1 cup of diced tomatoes
• 1/2 cup of diced onion
• 1/4 cup of crumbled feta cheese
• 2 tablespoons of chopped fresh parsley
• 2 cloves of garlic, minced
• 2 tablespoons of olive oil
• Salt and pepper to taste

Directions:

1. Preheat Oven:

Preheat oven to 375°F (190°C).

2. Prepare Stuffing:

Heat olive oil over medium heat. Sauté minced garlic until fragrant. Add diced tomatoes and diced onion, cooking until softened.

3. Combine Filling Ingredients:

Stir in cooked lentils, crumbled feta cheese, chopped fresh parsley, salt and pepper.

4. Stuff Peppers:

Fill each bell pepper half with the lentil mixture, pressing gently to fill.

5. Bake:

Place stuffed bell peppers in a baking dish, cover with foil and bake for 25-30 minutes until peppers are tender.

6. Serve:

Serve hot as a satisfying and nutritious Greek-inspired stuffed pepper dish.

Tip:

For added flavor, drizzle a little balsamic vinegar on top of the peppers before serving

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Spinach and Feta Stuffed Chicken 

Prep Time: 15 minutes
Total Time: 40 minutes

Nutrition Facts (per serving):

• Calories: 300
• Fat: 15g
• Carbohydrates: 2g
• Protein: 35g

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups of chopped spinach
• 1 cup of crumbled feta cheese
• 2 cloves of garlic, minced
• 2 tablespoons of olive oil
• Salt and pepper to taste
• Toothpicks

Directions:

1. Preheat Oven:

Preheat oven to 375°F (190°C).

2. Prepare Chicken Breasts:

Cut a slit horizontally through the thickest part of each chicken breast to create a pocket.

3. Sauté Spinach and Garlic:

Heat olive oil over medium heat. Add minced garlic and sauté until fragrant, then add chopped spinach and cook until wilted.

4. Combine Filling Ingredients:

Transfer spinach to a bowl, add crumbled feta cheese, salt and pepper and mix well.

5. Stuff Chicken Breasts:

Stuff each chicken breast with the spinach and feta mixture, securing the openings with toothpicks.

6. Bake:

Place stuffed chicken breasts in a baking dish and bake for 25-30 minutes, until chicken is fully cooked. Serve hot.

Tip:

For added juiciness, baste the chicken with a bit of lemon juice halfway through baking.

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Falafel Bowl

Prep Time: 15 minutes
Total Time: 15 minutes

Nutrition Facts (per serving):

• Calories: 350
• Fat: 15g
• Carbohydrates: 45g
• Protein: 15g

Ingredients:

• 2 cups of cooked quinoa
• 1 cup of chickpeas, drained and rinsed
• 1/2 cup of chopped cucumber
• 1/2 cup of diced tomatoes
• 1/4 cup of sliced Kalamata olives
• 1/4 cup of crumbled feta cheese
• 2 tablespoons of chopped fresh parsley
• 2 tablespoons of tahini
• 1 tablespoon of lemon juice
• 1 clove of garlic, minced
• Salt and pepper to taste

Directions:

1. Prepare Salad Ingredients:

Combine cooked quinoa, chickpeas, chopped cucumber, diced tomatoes, sliced Kalamata olives, crumbled feta cheese and chopped fresh parsley.

2. Make Tahini Dressing:

In a separate bowl, whisk tahini, lemon juice, minced garlic, salt and pepper.

3. Combine and Serve:

Pour dressing over the quinoa mixture and toss until well coated. Divide the mixture into serving bowls.

Tip:

Add a sprinkle of sumac or a dash of hot sauce for an extra layer of flavor.

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Lemon Herb Roasted Chicken

Prep Time: 15 minutes
Total Time: 1 hour and 30 minutes

Nutrition Facts (per serving):

• Calories: 400
• Fat: 20g
• Carbohydrates: 0g
• Protein: 45g

Ingredients:

• 1 whole chicken (about 4 pounds)
• Zest and juice of 2 lemons
• 4 cloves of garlic, minced
• 2 tablespoons of chopped fresh oregano
• 2 tablespoons of chopped fresh thyme
• 2 tablespoons of olive oil
• Salt and pepper to taste
• Lemon slices for garnish

Directions:

1. Preheat Oven:

Preheat oven to 375°F (190°C).

2. Prepare Marinade:

Mix lemon zest, lemon juice, minced garlic, chopped fresh oregano, chopped fresh thyme, olive oil, salt and pepper.

3. Season Chicken:

Rub the marinade all over the whole chicken, including under the skin for maximum flavor.

4. Prepare for Roasting:

Place lemon slices on top of the chicken. Place the chicken in a roasting pan.

5. Roast Chicken:

Roast in the preheated oven for 1 hour and 15 minutes or until golden brown and cooked. Serve hot.

Tip:

Halfway through cooking, pour its juices over the chicken for an even juicier roast.

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Tzatziki Pasta Salad 

Prep Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts (per serving):

• Calories: 350
• Fat: 15g
• Carbohydrates: 45g
• Protein: 10g

Ingredients:

• 8 ounces of penne pasta
• 1 cup of diced cucumber
• 1 cup of halved cherry tomatoes
• 1/2 cup of diced red onion
• 1/4 cup of chopped fresh dill
• 1/4 cup of crumbled feta cheese
• 1/2 cup of tzatziki sauce
• 2 tablespoons of olive oil
• 1 tablespoon of lemon juice
• Salt and pepper to taste

Directions:

1. Cook Pasta:

Cook pasta according to package instructions until al dente. Drain and rinse with cold water.

2. Prepare Salad Ingredients:

Combine cooked pasta, diced cucumber, halved cherry tomatoes, diced red onion, chopped fresh dill and crumbled feta cheese.

3. Make Dressing:

In a small bowl, whisk tzatziki sauce, olive oil, lemon juice, salt and pepper.

4. Combine and Serve:

Pour dressing over the pasta mixture and toss until well coated. Serve chilled or at room temperature.

Tip:

For extra creaminess, add an extra spoonful of tzatziki sauce before serving.

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Grilled Vegetable Platter 

Prep Time: 15 minutes
Total Time: 30 minutes

Ingredients:

• 2 zucchini, sliced lengthwise
• 2 yellow squash, sliced lengthwise
• 1 eggplant, sliced
• 1 red onion, sliced
• 1 bell pepper, sliced
• 1 cup of cherry tomatoes
• 2 tablespoons of olive oil
• 2 tablespoons of chopped fresh parsley
• 2 tablespoons of chopped fresh mint
• Salt and pepper to taste
• Lemon wedges for serving

Directions:

1. Preheat Grill:

Preheat the grill or grill pan over medium-high heat.

2. Season Vegetables:

Brush-sliced zucchini, yellow squash, eggplant, red onion, bell pepper and cherry tomatoes with olive oil. Season with salt and pepper.

3. Grill Vegetables:

Grill each vegetable for 3-4 minutes per side, until tender and grill marks appear.

4. Arrange and Garnish:

Arrange grilled vegetables on a serving platter, and sprinkle them with chopped fresh parsley and mint.

5. Serve:

Serve hot or at room temperature with lemon wedges on the side.

Tip: For added flavor, drizzle a little balsamic glaze over the vegetables before serving.