Spanakopita (Greek Spinach Feta Pie)

To quote my coworker, "Pretty sure phyllo dough and feta are gifts from the gods."

I saw this recipe on Home & Family on Hallmark over a year ago. I finally made it and it was SO worth it!

The picture is from my phone and it doesn't do it justice. The only change I would make is to not buy the feta in brine. I don't think it matters much and it's pricey in the brine. *REALLY pricey* It's a bit time consuming, but it makes a ton and freezes well. (Here is the link to where I got it originally.)  The only thing I would change going forward is all the buttering and layering. I don't know that it's really all that necessary.

Ingredients:

- 4 to 5 16 oz bags fresh spinach or 4-5 16 oz bags of frozen chopped spinach

- 1 large bunch of fresh dill

- 1/2 of large Vidallia onion or 1 bunch of fresh spring onions

- 6 eggs

- 4 packets (large blocks) of Athenos Feta cheese, or any other kind as long as it is in its brine.

- 1 1/2 pack FILO (phyllo) dough (thaw in refrigerator over night before using)

- 1 1/2 - 2 sticks of salted sweet cream butter

- 1 Pyrex

- 1 pastry brush

Recipe:

1. First thaw frozen spinach by running under hot water in a colander for a bit then squeeze all of the water possible out if spinach and transfer to a skillet pan with olive oil and very lightly saute just to get it warm. If you are using fresh spinach also lightly saute with olive oil.

2. Next finely chop the onion and also saute with olive oil in another skillet. Make sure to saute the onion a bit longer than the spinach.

3. Finely chop the bunch of dill.

4. Place the spinach, onion, and dill in a large mixing bowl.

5. Add the 4 blocks of feta and the 6 eggs and begin to mix until the feta is crumbled and evenly dispersed through and the egg has mixed in and you don't see any yolk anymore.

6. Add a dash of pepper

7. Preheat oven to 350

8. Melt the stick and half of butter on stove top. (I melted it in the microwave.)

9. Next place a 15 by 10 by 2 inch Pyrex on the a table or counter top and roll out the phyllo dough next to it. Make sure the phyllo dough is still slightly cold from the refrigerator but not frozen and not exactly room temperature because it will tear and stick if too cold and break and become brittle if too dry. It's very sensitive.

10. Place 2 sheets of phyllo dough in the Pyrex and brush with the butter to cover the entire surface. Then place 2 more sheets of phyllo dough in Pyrex and brush with butter to cover entire surface again. Repeat this process until you have used 3/4 of the roll.

11. Next spoon the spinach mixture on top of the phyllo and evenly distribute across the Pyrex until finished.

12. Repeat laying and buttering 2 sheets at a time of the phyllo until the have finished one pack of phyllo and used about 1/4 or so of another packet. You can eye ball this really and see if the top layer needs more phyllo or not. Doesn't have to be equally thick on top and bottom.

13. Whatever butter is left over pour over top of completed product.

14. With a perforated knife lightly cut through the spanakopita sectioning it into pieces. The phyllo dough is very fragile and will want to tear so be careful. You have to do this before cooking otherwise all of the phyllo will flake off when trying to cut it after it has been baked. You can cut about 20 pieces.

15. Place Pyrex in the oven and bake for 45 minutes to an hour. Rotate once half way through. You'll be able to tell when it's ready by looking at the upper layers of phyllo dough. When they are lightly golden brown it is ready. Turn off the oven and let it sit in the oven for another 15 minutes. Then take it out and let it cool for another 15.

Spaghetti Squash Shrimp Scampi

I was looking for something to do with a spaghetti squash (other that just butter, salt & pepper) and came across this recipe. Other that the initial cooking of the squash, it was fairly quick and decidedly tasty. My picture is missing the parsley garnish. :)

Spaghetti Squash Shrimp Scampi

1 spaghetti squash
olive oil
1 tsp dried oregano
1 tsp dried basil
8 oz shrimp, peeled and deveined (I used frozen pre-cooked because that's what I had)
3 Tbsp butter
2 cloves garlic, minced
pinch of red pepper flakes
salt & pepper
1 Tbsp fresh parsley, chopped
Juice of 1 lemon

1. Preheat oven to 400'F. Stab a vent hole in the squash and microwave on high 4 minutes so that it's soft enough for you to cut in half, lengthwise, without severely harming yourself, untensils, or kitchen. Scoop out the seeds with a spoon. Drizzle or brush olive oil on the exposed inside, sprinkle with salt, pepper, and dried herbs. Place, cut side up, on baking sheet and bake 45-60 minutes, until a fork goes into the "spaghetti" part easily. Let cool enough so you can handle it. Use a fork to scrape the insides to loosen the squash strands.

2. Melt butter and 1 Tbsp olive oil in a skillet over medium heat. Add the garlic and saute 2-3 minutes. Add shrimp, red pepper flakes and salt & pepper (to taste) and cook 5 minutes (if using raw shrimp) or until shrimp are heated through (if using precooked shrimp). Remove from heat. Add in cooked spaghetti squash and lemon juice, and gently toss. Top with parsley and serve.

Tator Tot Casserole

This is an easy make-ahead meal to just pop in the oven to cook. It also freezes beautifully before and after cooking. I couldn't find the picture I took of it, so you'll just have to take my word for it that it was pretty.

1 lb ground beef, lean

1 onion, diced

2 16 oz frozen cut green beans (you can used canned if you prefer softer)

Package Frozen Tator Tots

32 oz beef broth

1/2 c butter

2/3 cup flour

2 tsp salt

1 T. pepper

2 tsp poultry seasoning

1 T. onion powder

1 T. garlic powder

2 T. dried parsley

1/2 tsp mustard powder

1 tsp oil

Preheat oven to 400 degrees.

Saute onion in oil until translucent. Add beef and cook till done. Drain the fat. Season beef and onion with all the seasonings. Set aside. In a medium pot on medium-low heat, melt butter. Add flour and whisk together. Cook for 2 minutes constantly stirring. Slowly whisk in beef stock until all added. Turn heat up to bring to a boil, constantly stirring. Once it starts to thicken, turn off heat. Add green beans and seasoned beef/onion mixture. Mix well. Pour into a 9x13 or bigger casserole dish. Top with tator tots in rows till covered completely. Bake in the oven uncovered for 30 minutes. 

Note: A sauce substitute can be cream of mushroom soup if you don't feel like making the sauce from scratch.

Cordon Bleu Crescent Rolls

I finally caved and joined Pinterest. Although I try to avoid the recipes for the most part, once in a while one jumps out at me. If you haven't already guess, we like Cordon Bleu anything in our home. I saw these and knew Blaine would be a big fan. Erika happened to be in town, so she was another guinea pig. It got a thumbs up from each of us. Plus, they were pretty good the next day for lunch. Not bad! Here is the original.

1 can crescent rolls (biscuit dough would work, too)

4-8 breaded chicken tenders, pre-cooked and cooled

8 slices swiss cheese

8 slices ham

Preheat oven to 375 degrees. Depending on the size of the chicken strips, you may need to cut them in half. Smaller works better. Roll out each crescent roll. Place a slice of ham, cheese and a chicken strip on the fat end. Then roll up. Repeat till all are used. Bake on a cookie sheet or baking stone for 12-18 minutes until golden brown. Rest about 5 minutes before serving. Enjoy!

Cornish Pasties (meat pies)

Erika made this recipe for us while we were visiting her last fall. The Pirate Pie's are from that trip. I LOVE Pasties! My Grandma made them all the time while I was growing up. Here is the original from Sorted. It's worth watching. There is also a Cornish Pasty Company in Phoenix, AZ that I miss eating at. If you get the chance, GO! It's delicious. Having an easy recipe for traditional Cornish Pasties was an easy sell. I made them for Christmas and meant to freeze some. That didn't happen. I ate them for lunch for two weeks straight until they were gone. It was worth it! You can make your own dough or use store bought. Both work great!

1 lb stewing steak

1 small onion

1 small carrot

1 rutabaga

1 potato

1 tsp parsley

1 tsp salt

1 tsp pepper

1 tsp mustard powder

3 oz water

1 egg, beaten

Enough dough for 4 pasties. (1 box store bought, one recipe of Best Pie Crust EVER.)

Preheat oven to 320 degrees. Peel and finely dice all of the vegetables. Try to make them as uniform as possible. Finely cube the beef as well, to match the vegetables. Mix veggies and beef together in a bowl. Add the seasonings and a splash of water. Mix well. You can cut the dough in circles to make half-moons, make mini-pies or make Pirate ships. Put about 1/4 of the mixture in the center of your dough shape. Use a bit of water along the edges of the dough to seal and crimp shut. Repeat till all mix and dough is used. Place on a baking tray lined with parchment paper or non-stick foil. Brush the entire top of each pasty with the egg wash. Bake for 1 hour. Let cool for about 5 minutes. Serve and enjoy!

One Pot Creamy Sausage Noodle Dish

I saw this original recipe here. Neither of us like spicy sausage or tomatoes in dishes like the original, so I changed it up a bit. The leftovers were tasty as well!

1 tbsp olive oil
1 lb smoked sausage, mild
1 onion, diced
3 cloves garlic, minced
2.5 cups low-sodium chicken broth
1/2 cup heavy cream
8 oz pasta (we used Barilla Veggie Rotini and it was tasty!)
1/2 teaspoon salt and pepper, each
1/2 lb fresh brussel sprouts or veggie of choice

1. Add olive oil to an skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.

2. Add raw vegetable and saute for 2-3 minutes until they soften partially.

3. Add broth, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.

Chicken Cordon Bleu Casserole

I figured it's about time I posted another recipe. I actually have a list to add, but just haven't made time to do it. This week both of us wanted Chicken Cordon Bleu, but I didn't want to go to the effort to make them. So, I tried an experiment. I added all the ingredients with some noodles and made it into a casserole. It turned out quite well, if I do say so myself.

1 12 oz package whole wheat egg noodles
3 chicken breasts (uncooked), diced
7 oz black forest ham, diced
2 cups swiss cheese, shredded
1 cup heavy cream or half and half
1 1/4 cups chicken or vegetable stock
1 T. garlic powder
1 tsp salt
1 T. pepper
1/2 tsp celery salt
2 tsp Italian seasoning
1 tsp ground Thyme

Seasoned Bread Crumb Topping
1-2 cups plain panko bread crumbs
1/2 stick melted unsalted butter
1 tsp salt
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp ground Thyme

Butter a 9 x 13 casserole dish. Set aside. Preheat oven to 325 degrees. Bring a large pot of water to boil. Cook noodles in boiling for 4-5 minutes until they are 3/4 of the way cooked. Drain noodles and pour into a large mixing bowl. Add diced chicken and ham to noodles. Mix together. In a small mixing bowl add cream, stock and seasonings. Mix well. Pour over noodle mixture. Mix well. Add one cup cheese and mix. Pour into buttered casserole dish. Spread remaining cheese on top.

Melt 1/2 stick of butter. Add bread crumbs and seasoning. Mix well. Spread crumb mixture over cheese. Cover the casserole dish with foil and bake in the oven for 25 minutes. Remove foil and bake for another 10 minutes to toast the bread crumbs, or until the chicken is cooked through. Let cool 5 minutes before serving.

savory baked meatballs - and BBQ sauce

In an effort to keep my new year's resolution of bringing lunch to work at least 3 days of the week (how sad is that?) I've been spending quite a bit of my break on Pinterest in search of recipes.  Here's one I found, made, and loved so much that I finished it off before I got a picture...so, you'll have to be happy with this one:

1 lb hamburger
2 eggs, beaten with 1/2 cup milk
1/2 cup grated Parmesan
1 cup panko or bread crumbs
1 small onion, minced
2 cloves garlic, minced
1/2 teaspoon oregano
1 teaspoon salt
freshly ground pepper to taste
1/4 cup minced fresh basil

Mix all ingredients with hands. Form into golfball sized meatballs (mine were a little bigger - about the size of clementines) and place on baking sheet covered in parchment paper. Bake at 350 degrees for 30 minutes.

I used panko breadcrumbs, which made for a good, solid meatball - but not very moist - so I made some "BBQ sauce" to go with.  I imagine if you used fresh breadcrumbs it would be more moist. 

Here's the recipe - and I use that term loosely - for the sauce:
Start with several good squirts of ketchup and add (to taste): Worcestershire sauce, brown sugar, cider vinegar, balsamic vinegar, steak sauce, yellow mustard, chili powder, onion powder, garlic salt, and Tabasco sauce. 

Crock Pot Maple Apple Chicken

I tried this recipe back on the weekend when daylight savings time changed. I, however, forgot about changing my clocks and ended up at church an hour earlier than our normally early 8:30am start time! Fortunately, with a crock pot I didn't have to worry about burning anything--it just ended up falling apart and becoming a shredded chicken dish.

2 lbs boneless chicken breasts cut into 4 pieces each

3 apples, sliced

1 onion, sliced thin

1/2 cup Italian dressing

1/2 cup maple syrup

1/2 cup dried cranberries

Put chicken pieces, apples, cranberries, and onions in the slow cooker.

Stir the dressing and syrup together and pour over the other ingredients.

Cook on low 5-6 hours.

Serve over rice or mashed potatoes.

BBQ Wonton Tacos

These were based off a recipe from Hungry Girl. I didn't have the coleslaw mix so you won't see it in the picture, but I'll include it in the recipe.

8 small square wonton wrappers

4 oz shredded chicken breast

2 Tbsp BBQ sauce

3/4 cup dry coleslaw mix

2 Tbsp Sesame Ginger dressing

2 Tbsp chopped cilantro

1. Preheat oven to 400'F. To make wonton shells, spray the inside and outside walls of a deep square or rectangular baking pan with non-stick spray. Evenly drape wonton wrappers over the pan's walls on a diagonal, making triangle-shaped "shells." (Do not overlap. Use multiple pans or cook in batches if needed.) Bake 3-4 minutes, until just crispy enough to hold their shape. Remove pan from oven and set aside to cool.

2. Combine chicken and BBQ sauce in a bowl and mix well. Set aside.

3. In a microwave-safe bowl, combine coleslaw mix, dressing and cilantro. Mix well. Microwave 45 sec, until slightly softened. Set aside.

4. ASSEMBLY: Spray a baking sheet with nonstick spray. Carefully fill each wonton shell with heaping Tbsp of BBQ chicken and a heaping Tbsp of cilantro slaw. Lay filled wontons gently on their sides on the baking sheet. Spray the upward-facing sides of the wonton shells lightly with non-stick spray if desired (supposedly for added crispiness). Bake for about 5 minutes, until warm and crunchy. 

Makes: 2 servings (4 wonton tacos per serving)

Spicy Noodles

My coworkers are slowly increasing my spicy-ness tolerance...but they have a long way to go. With that being said, these noodles have a good flavor, I just need to reduce the red pepper flakes even more when I make them next time. I like the fact that they can be served warm or chilled, making them a great make-ahead dish. And they can be gluten-free by making sure you use GF rice noodles and GF soy sauce. 

1 lb rice noodles, thick or thin
1/4 c vegetable oil
2 Tbsp sesame oil
1 tsp red pepper flakes (I will probably just use 1/4-1/2 tsp next time, but my spice loving friends said the 1 tsp barely made it "one star" on the spicy-ness scale of 1-5, the original recipe this was adapted from used 1 Tbsp)
1/2 cup peanut butter
6 Tbsp honey
5 Tbsp soy sauce
2 bunches green onions, thinly sliced
1/2 bunch cilantro, chopped
salt & pepper
1/4 cup sesame seeds

1. Break noodles in half and place in a large bowl. Cover with hot water and let sit about 10 minutes, until soft. Drain and put in a large bowl.
2. In a medium saucepan heat the oil. Add the crushed red pepper flakes and cook for 1 minute. Add the peanut butter, honey and soy sauce. Cook and stir for a minute or two and combine and melt the peanut butter. Pour the mixture over the cooked noodles, reserve a couple of tablespoons of the sliced green onions and cilantro for garnish and add the rest to the noodles. Taste and add salt and pepper if desired. Mix well. Refrigerate covered for at least 4 hours or over night.
3. Prior to serving garnish with the reserved sliced green onions and cilantro and the sesame seeds.
Serves 6-8

Saucy Crockpot Chicken

I feel like I should have some cheeky remark for this saucy chicken. :) The truth is that the original name of the recipe--Saucy Sweet and Sour Chicken--was too much of a mouthful, even when I was just thinking about it. So it devolved down into Saucy Chicken. And it is...delicious! A fresh, new taste! I was excited that I had leftovers so I could enjoy it again and again.

2 1/2-3 lbs chicken thighs, skinned (about 6)
1/4 tsp salt
3/4 cup frozen lemonade concentrate, thawed
3 Tbsp brown sugar
3 Tbsp ketchup
1 Tbsp vinegar (I used rice vinegar)
2 Tbsp cornstarch
2 Tbsp cold water
hot cooked rice

Place chicken pieces in a 4-quart crock pot and sprinkle with the salt.

In a medium bowl, combine lemonade concentrate, brown sugar, ketchup and vinegar. Pour over chicken.

Cover and cook on LOW 6-7 hours or HIGH 3-3 1/2 hours. Transfer chicken to serving platter, cover and keep warm.

For sauce, pour cooking liquid into medium saucepan. Combine cornstarch and the cold water and pour into the saucepan. Cook and stir over medium heat until thickened and bubbly. (I was impatient, so I ended up doing another round of cornstarch/water.) Cook and stir for 2 minutes more. Pour over chicken and serve.

Yield: 4-6 servings

Tomato-Basil Chicken Salad

This is especially tasty with garden fresh produce.

tomatoes, chopped

basil, finely chopped

Parmesan cheese, shredded

cooked chicken breast, cut into chunks

salt

pepper

Toss tomato, basil, and Parmesan cheese together in a bowl, salt and pepper to taste. Add chicken. Eat and enjoy!

Sweet and Sour Meatballs

I went to a cooking demonstration at Sprouts (a grocery store in AZ, CA & TX) a few years ago, led by a woman named Dee McCaffrey, CDC.  She is an advocate for processed-free whole food eating.  This is one of my favorite recipes from her cookbook Plan-D.  The only part that I can't find at regular grocery stores yet is the unsweetened or naturally sweetened ketchup.  Polaner and St. Dalfour are the brands that are readily available at stores in AZ and TX.  The recipe is fast and easy.  It's great over white or brown rice and quinoa.  I've even made it in the crock pot on low for 7-8 hrs.  It's also good with ground chicken or beef.  Ground Turkey Breast is the leanest and lowest in calories. 

Cucumber Salad with Greek Yogurt, Lime & Honey

2 medium cucumbers (**I used english seedless)
1/3 cup thinly sliced scallions
3/4 cup greek-style yogurt (full fat)
2 Tbsp chopped fresh mint (**I used basil since I don't like mint)
1/4 tsp packed finely grated lime zest
1 Tbsp plus 1 tsp fresh lime juice
2 tsp honey
1/4 tsp ground coriander
1/4 tsp salt
2 Tbsp coarsely chopped toasted pine nuts (**I didn't add these)

Wash and trim ends off the cucumbers and peel them.  (**I didn't peel mine.)  First cut them in half crosswise into two shorter pieces for easier handling.  Then cut each half lengthwise and scrape out the seeds with a spoon.  Slice the cucumbers across into thin half-moons.  Put the cucumbers and the scallions in a mixing bowl.

In a smaller bowl, whisk together the yogurt, mint, lime zest, lime juice, honey, coriander and salt.  Spoon the mixture into the bowl of cucumbers and scallions and gently fold and mix with a spatula until the ingredients are well combined.  Transfer to a serving bowl and garnish with mint sprigs and toasted pine nuts.

From Fast, Fresh and Green by Susie Middleton

Super Simple Stir Fry

I've always been a little intimidated by stir fry and it's myriad sauces. Then, I received this package of Japan Somen noodles that was simple, fast, and only needed soy sauce. You could probably use almost any type of noodle--somen, ramen, rice, etc. I made a half batch and had 3 servings. If you do a full batch, be sure to use a large skillet.

8 ounces oriental noodles
3 tsp vegetable oil, divided
1/2 lb boneless, lean pork or chicken, cut into thin strips
1 clove garlic, minced
2 green onions & tops, thinly sliced on diagonal
1 medium carrot, coarsely shredded
1/2 lb mung bean sprouts (I didn't have so I substituted some julienned yellow squash)
1 cup (packed) shredded green cabbage
2 Tbsp soy sauce
1/4 tsp black pepper

[Note: Have everything cut and ready before you turn on your frying pan. Things cook very quickly once you start.]

Cook noodles as package directs. Drain; rinse with cold water and drain well. Heat large frying pan, preferably nonstick, over high heat. Add 2 tsp oil; coat pan. Add pork or chicken and garlic; stir-fry 3 minutes, or until meat is browned and cooked through. Remove from pan. Heat remaining 1 tsp oil in same pan. Add green onions, carrot, sprouts and cabbage; stir-fry 1 minute. Add noodles, meat, soy sauce and pepper. Cook and stir 2-3 minutes or until all is heated through. Remove from heat and serve.
Makes 5 servings, 1 1/2 cups each
Per serving (made with pork): 293 cal, 15 g prot, 9 g fat, 37 g carb, 582 mg sodium, 32 mg chol

Tomato, Summer Peach and Fresh Herb Gazpacho Salad

I got a fantastic new cookbook while back East visiting family.  It's all vegetables - I LOVE it!!  The picture above is from the cookbook "Fast, Fresh & Green" by Susie Middleton.  I'm fairly adventurous and will try food at least once.  This one intrigued me and it ended up being DEEEElicious!

2 lbs Heirloom tomatoes (I used Compari and Pear tomatoes since our Heirlooms weren't good)
1 lb ripe peaches
1/2 small red onion
2 Tbsp extra virgin olive oil
2 Tbsp fresh orange juice or mango smoothie drink (add more if needed)
1 Tbsp balsamic vinegar (more if needed)
1 tsp soy sauce
1/2 tsp finely grated lemon zest
1/4 tsp kosher salt (**note: I used sea salt)
1/2 cup lightly packed small whole fresh mint and basil leaves (**note: I only used basil)
Edible Flowers, for garnish, optional

Core the large tomatoes and stem any cherry or tiny tomatoes.  Cut the larger tomatoes into large, evenly sized pieces.  To do this easily, first cut the tomatoes crosswise into thick slabs, and then cut the slabs into large dice.  If the tomatoes are very irregularly shaped, just cut them into wedges and then cut the wedges in half.  Cut the cherry or tiny tomatoes in half or into quarters.  Put all of the tomatoes into a large, shallow serving bowl.

Peel the peaches with a paring knife and slice them off the pit into wedges (whatever size you like, depending on the size of your peach.)  Add the peaches to the bowl.  Slice the onion lengthwise as thinly as you can and add it to the bowl, too.

Whisk together the olive oil, orange juice, balsamic vinegar, soy sauce, lemon zest, and salt.  Pour the dressing over the tomatoes and peaches.  Add half of the herbs, season with salt and toss gently but thoroughly.  Taste the juices and add more dressing if you need to.  Before serving, toss again and add the remaining herbs and flowers for garnish.  Enjoy!

**Notes:  I made this for my lunch.  It made 4 1/2 cup servings for me.  The flavors got better each day.

Fish Tacos

I liked this recipe because the fish is throughout the filling, not just a hunk of fillet tossed in a tortilla. Quick, light and tasty, it's another great summer meal!

1 lb talapia fillets, rinsed and pat dried [I didn't have talapia on hand, so I sliced 2 cod fillets lengthwise, horizontally to make 4 thinner cod fillets.]
1 tsp olive oil
1 small onion, chopped
4 garlic cloves, finely minced
2 cups diced tomatoes
1/4 cup fresh cilantro, chopped
2 Tbsp lime juice
salt and pepper to taste
8 corn tortillas [It is NOT as good with flour tortillas--I tested it. :)]
1 medium avocado, sliced
2 jalapeno peppers, chopped, optional

1. Heat olive oil in a skillet. Saute onion until translucent, then add garlic. Mix well.
2. Place talapia on the skillet and cook until the flesh starts to flake. Add tomatoes, cilantro, lime juice and jalapeno (if using). Saute over medium-high heat for about 5 minutes, breaking up the fish with the spoon to get everything mixed well; season to taste with salt and pepper.
3. Meanwhile, heat tortillas on a skillet a few minutes on each side to warm (no oil needed). Serve a little over 1/4 cup of fish on each warmed tortilla with a slice or 2 of avocado and enjoy!
Makes 4 servings (2 tacos per serving)
Cal 319, Fat 12 g, Pro 26.5 g, Carb 33.7 g, Fiber 9.7 g, Sug 3.6 g, Sodium 76.2 mg(without salt)
For detailed pictures, the original post can be found HERE.

Key West Kabobs

3 Tbsp soy sauce
2 Tbsp honey
1 Tbsp vegetable oil
2 Tbsp lime juice
1 tsp minced garlic
1 tsp chopped fresh cilantro
1/8 tsp red pepper flakes, optional
4 skinless, boneless chicken breast halves, cut into large chunks

1. In a small bowl combine everything but the chicken. Place the chicken in a Ziplock bag. Pour the marinade over the chicken and marinate in the fridge at least 30 minutes.
2. Soak bamboo skewers in water for 5 minutes. Remove the chicken from the marinade and skewer into kabobs. Discard leftover marinade.
3. Grill on medium high heat for 6-8 minutes on each side, until chicken browns and juices run clear. [I broiled mine instead of grilling, same time frame.]

Grilled Chicken & Peaches

This original recipe came from Better Homes & Gardens August 2012 magazine. I'll note at the end the changes I made. A light and yummy summer dinner!

8 oz dried orzo (1 1/3 cups)
8 oz green beans, trimmed (about 2 1/2 cups)
1 lb chicken tenders (or breasts cut into two)
2 peaches, cut in wedges
2 Tbsp olive oil
4 oz herb-flavored feta cheese, crumbled
Fresh thyme, optional

1. In a large saucepan or Dutch oven cook orzo according to package directions. Add green beans during last 5 minutes of cooking time. Drain; do not rinse.
2. Meanwhile, lightly brush chicken and peaches with some of the oil; season with salt and pepper. Grill over medium heat for 4-6 minutes, until no pink remains in chicken and peaches are tender and grill-marked.
3. In large bowl combine orzo, beans, grilled chicken and peaches (chopped, if desired), and feta. Drizzle with remaining oilive oil; season with salt and pepper. Sprinkle with thyme, if desired.
Makes 4 servings. Each serving 526 cal, 17g fat, 93 mg chol, 604 mg sodium, 55 g carb, 5 g fiber, 38 g pro

For my changes: I used leftover rice I had on hand. I grilled on my counter top griddle/panini press/grill. I didn't have any feta, so I spread some Allouette herb cheese spread on the chicken after it was done grilling.