stuffedveggies

Monday, July 24, 2017

Greek Skillet Chicken


Greek Skillet Chicken

Skillet Chicken is my favorite method of making Chicken. Although I'm sure someone else somewhere has had the same idea (it's not earth shattering), it IS my own method. It has some definite advantages:

1) It cooks faster than large pieces
2) It thaws faster
3) It absorbs marinade better
4) The portion sizes are more adjustable.. Especially if you're serving several people, it means that one person isn't forced to take and waste more than they really want, while the person beside them is wishing for more. It also permits child-sized portions.
5) It's easier to tuck into a wrap the next day or add to a salad or a "bowl"
6) It's easier to use the leftovers as an additional ingredient for a single meat-eater of an otherwise vegetarian dish. I often have portions of this in the Freezer to add to a meal.
7) It's moist and flavorful.

Greek Skillet Chicken

This is what I do. I usually buy large, skinless, boneless chicken breasts. The ones at our grocery that normally have the best price are about a pound each! Which means that there aren't many meat eaters who really want to eat a whole one! If smaller ones have a better price, I buy them : )

I slice them crosswise into slices about 1 cm thick.

I drop them into a plastic refrigerator container or zippered freezer bag, and then add my marinade. I usually put 1 1/2 to 2 pounds of Chicken per container. After adding the marinade, if I'm going to use it the same day, I put it in the fridge. Otherwise, I put it in the Freezer (after labeling, and dating the package, of course!)

A large Chicken Breast, sliced 1 cm thick

To use, (if frozen) put in fridge the day before you'll use it, so it can thaw.

Then, remove Chicken from marinade, and cook in a nonstick skillet over medium or medium high heat, until done. I add an extra spoonful or two of the marinade to the skillet, so the flavor cooks in better. It concentrates, then evaporates while cooking, then the meat starts to brown.

Greek Chicken Marinade

1/2 Cup Lemon Juice
1 Tablespoon Olive Oil
1 teaspoon Minced Garlic
1 teaspoon Salt
Dash Pepper
1 teaspoon Dried Oregano

Of course, if you prefer you can use this marinade to marinate whole boneless, skinless Chicken Breasts and cook by your normal method. I sometimes do this with my electric indoor grill.

This can be served as a Chicken Dish to Accompany any of the several Vegan Meals below OR it can be served Souvlaki-style, inside a pita with Salad & (optional) Tzatziki, and Fries on the side.

Tips for Dining with Vegetarians . . . .

This Chicken is great with any of the following:

Bulgur Pilaf ( Pourgouri )
Confetti Spaghetti
Greek Okra & Tomato Stew ( Bamies Yachni )
Greek Stuffed Veggies ( Gemista )
Greek Green Beans ( Fasolakia Yachni )
Mediterranean Chickpeas & Vegetables
Mushroom Kabobs, Grilled ( Manitarakia )
Orzo Pilaf
Greek Inspired Oven Fries
Rosemary Roast Potatoes in the Slow Cooker
Black-Eyed Pea Salad
Italian Lunchbox Salad
Mediterranean Two Bean Salad
Mix & Match Italian Rice Salad
Tabouli
White Bean Salad

Greek Tahini Sauce

This is being shared on
Merry Monday
The Art of Homemaking Monday
Wise Woman
Penny Pinching Party

Monday, July 17, 2017

Refreshing Diced Salad

This is, hands down, my favorite Veggie Salad. I've been eating it pretty much every day lately - I
keep a big container of it in the fridge for convenience.

I like it because it is simple, yet unique. Refreshing and special without the addition of unhealthy ingredients like bacon, cheese, oil or heavy dressings. Because the vegetables are diced, the flavors of all of the vegetables marry in a remarkable way that produces a different flavor than each vegetable has when served alone. And that means that simply a bit of salt brings out the flavor, without requiring the addition of the heavy ingredients that so many veggie salads use.

I try to chop an equal amount of each of the three vegetables, so the proportions below are just a guideline.

In this salad - the vegetables themselves provide the flavor - and it's great!

This is a perfect side dish for any legume and rice dish, as well as a great side dish to add a splash of color and flavor to a typical meat and potatoes meal.

Here's the recipe:

Refreshing Diced Salad
Mix together
2 Cups Cucumber, Diced in 1 cm cubes (about 1 Large)
2 Cups Tomatoes, Diced in 1 cm cubes (about 3 Romas)
2 Cups of Celery, Diced in 3 cm cubes (about 3 Stalks)
At this point, the salad can be stored in the refrigerator or served

At serving time, add to each portion
Salt to Taste
Caper Buds to taste (about 1 teaspoon for 1 1/2 cups of salad is my preference)

This is being shared on
Merry Monday
The Art of Homemaking Monday
Wise Woman

Monday, July 10, 2017

July Vegan Meals for a Week

July Vegan Meals

In the heat of the summer, it's nice to have quick, easy meals that avoid turning on the oven. Here are a few of my favorites for serving in July. I'm offering a week's worth of ideas - you decide which day to serve which one : )

Day 1

In the heat of summer, if the weather is good, I make this on the porch in a slow cooker, so the house is not heated by the cooking : )