Greek Salad

This is a classic salad that is very tasty you will love it, you can even change it up a bit,see what else you may want to change to add more flare to it.

Ingredients
1/2 head(s) iceberg lettuce, cut into 1/2-inch chunks
1  seedless cucumber, cut into chunks
2  plum tomatoes, chopped
2  roasted red peppers, chopped
1/2 small onion, thinly sliced
1/4 cup(s) pitted Kalamata olives, cut in half
1 cup(s) crumbled feta cheese
1/2 cup(s) Lemon Oregano Dressing
 Grilled Thyme Chicken Breasts, cut into chunks
1 cup(s) crushed pita chips







Directions

In large bowl, toss lettuce, cucumber, tomatoes, roasted red peppers,red onion, olives, and feta cheese with Lemon Oregano Dressing.
Top with Grilled Thyme Chicken Breasts and pita chips.

Nutritional Information

(per serving)

Calories 510

Total Fat 29g

Saturated Fat 9g

Cholesterol 93mg

Sodium 1115mg

Total Carbohydrate 25g

Dietary Fiber 5g

Sugars --

Protein 36g

Calcium --

Resource Good-Housekeeping

Related articles

• Recipes: Greek Salad with Chickpeas, Greek Salad Sandwich, Grilled Steak and Onion Salad and more (seattletimes.nwsource.com)
• Greek Quinoa Salad (paneful.wordpress.com)
• Lemon Feta Chicken with Acini de Pepe Pasta and Spinach (hgijanto.wordpress.com)

Bacon,Lettuce and Tomato Pizza

This is an awesome recipe for the entire family to make and enjoy, very simple and delicious.

1 Package (8 ounces) Refrigerated crescent rolls
1/2 cup of Mayonnaise
1 1/2 Dijon Mustard
6 Bacon slices,cooked,drained and Crumbled
1(Cup) of Shredded Lettuce
1 Medium Tomato,chopped
1/2 (cup) (2ounces) shredded  cheddar cheese
1/4 (cup) of green onion slices

 Preheat Oven to 350 F, Unroll crescent dough; separate into triangles. Arrange triangles in circle on greased 14-inch pizza pan, with points toward the center and wide ends toward the outside. Pat out dough with fingers to 12-inch circle, pressing seams together to seal.

Bake 12-15 minutes or until golden brown. Remove from oven; cool completely. In a small bowl, combine Mayonnaise and mustard; spread evenly onto crust. Sprinkle with bacon. Top with Lettuce,tomato cheese and onion. Cut into wedges and Serve.                
(Yield :10 Servings)

Pasta Alla Trapanese

I saw this on the cooking channel the other day it looked awesome, but when I made this I was just beside myself how easy it was and how tasty it is. If you are counting calories you might as well forget it with this recipe and it will be worth it, well after a couple of times at the gym enjoy.

Ingredients
8 vine-ripe tomatoes
4 cloves garlic, peeled
bunch fresh basil leaves, torn
1/2 cup Extra-virgin olive oil, plus extra for frying eggplant and potatoes
2 eggplants, cubed
3 large potatoes, peeled and thinly sliced into strips
1 pound spaghetti
1 cup pecorino cheese, freshly grated

Directions
To make the sauce, which is called pesto alla trapanese: Place tomatoes, garlic and basil in a large mortar. Add extra virgin olive oil, salt and use a pestle to crush the ingredients into a paste. If the pesto looks too dry, add more olive oil. Crush the ingredients until the pesto sauce is even in consistency. Alternatively, place the above ingredients in a food processor and puree.
Heat up extra virgin olive oil in a saucepan and fry eggplant until golden. Place fried eggplant on an absorbent paper towel to drain excess oil. Season the eggplant, while hot, with salt. Follow the same procedure to fry up the potatoes.
Place spaghetti in a pot of boiling salted water. Stir initially to prevent from sticking.
Drain the spaghetti when it is ‘al dente’. Place the spaghetti in a large mixing bowl, add the pesto sauce, half the quantity of eggplant, potatoes, pecorino cheese and mix thoroughly. Transfer to a large serving bowl and top with the remaining eggplant, potatoes and pecorino cheese. Serve immediately.

Resource: Courtesy of

• David Rocco

• David Rocco's Dolce Vita

  I recommend watching this show as it has so many amazing recipes that are fairly easy 

Related articles

• Maccheroni (Fresh-made pasta) With Fresh Lemon and Cream Sauce (foodfriendsphotos.wordpress.com)
• Healthy appetizer - Pea Pesto Crostini (dishinaboutnutrition.wordpress.com)
• Tony's Table: Fettuccine alla Tantillo (newyork.cbslocal.com)

Melon sorbet

Image via Wikipedia
This should help keep you cool and the entire family will enjoy making this one besides eating it also.

Ingredients
1/2 cup sweet white wine (such as moscato)
1 (0.3-ounce) package sugar-free peach-flavored gelatin
3/4 cup sugar/ or regular flavored gelatin
4 cups cubed ripe cantaloupe (about 1 small), chilled
1 tablespoon fresh lemon juice


Preparation
1. Combine first 3 ingredients in a small saucepan. Bring to a simmer over medium heat; cook 1 minute. Pour into a metal bowl, and freeze 10 to 12 minutes or until mixture reaches the consistency of egg whites, stirring frequently.
2. Place half of cantaloupe in a blender or food processor; process until puréed and very smooth. Transfer to a large bowl. Repeat with remaining cantaloupe. Stir in wine mixture and lemon juice.
3. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions

This should be enough for 9 servings at about 1/2cup

Sangria Recipe

Image via Wikipedia
This is a wonderful drink for any social event

Sangria Recipe -
Makes About 24 (4 ounce) Servings

Ingredients:
2 big sweet oranges
1.5 litter of rose or red wine of your preference
2 lemons
1/4 cup of sugar
1/4 cup of brandy (2 oz.)
1 red apple
1 28-oz. bottle of cold carbonated water
A pinch of cinnamon

How to Prepare:

1. Squeeze the juice from one orange and one lemon.
2. Place one orange and one lemon in the fridge (for garnish.)
3. Mix juices, sugar, wine, cinnamon, and brandy in a large pitcher.
4. Cut the cold orange and apple into wedges and slice the lemon.
5. Float the fruits in the pitcher.
6. Add the chilled carbonated water slowly while mixing.

Asian Chicken Salad Lettuce Cups Gluten Free

Prep Time: 15 Min
Total Time: 15 Min
Makes: 24 servings

2 cups finely chopped cooked chicken
4 medium green onions, diagonally sliced (1/4 cup)
1 can (8 oz) sliced water chestnuts, drained, finely chopped
1/2 cup gluten free spicy peanut sauce (from 7-oz bottle)
1 tablespoon chopped fresh mint leaves
1/4 teaspoon crushed red pepper flakes
24 small (about 3 inch) Bibb lettuce leaves (about 1 1/2 heads), breaking larger leaves into smaller size
1/2 cup chopped gluten free roasted salted peanuts

1.In medium bowl, mix all ingredients except lettuce and peanuts.

2.Spoon about 2 tablespoons chicken mixture onto each lettuce leaf. Sprinkle with peanuts.

Nutrition Information:

1 Serving (1 Serving)Calories 60(Calories from Fat 35);Total Fat 3 1/2g(Saturated Fat 1/2g,Trans Fat 0g);Cholesterol 10mg;Sodium 35mg;Total Carbohydrate 2g(Dietary Fiber 0g,Sugars 0g);Protein 5g;Percent Daily Value*:Vitamin A 4%;Vitamin C 2%;Calcium 0%;Iron 0%;Exchanges:0 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;1/2 Lean Meat;0 High-Fat Meat;1/2 Fat;Carbohydrate Choices:0;
*Percent Daily Values are based on a 2,000 calorie diet.

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Kitchen Tips Increase the crushed red pepper flakes to 1/2 teaspoon if you like spicy-hot food.

If you have leftover fresh mint leaves, drop a few in a pitcher of iced tea for a refreshing summer drink.

Resources: Live Gluten Free
Related articles

• Does the Gluten-Free Diet Lack Fiber? (guidetoglutenfree.com)
• 20 Gluten-Free Lunch Ideas (wisebread.com)
• Morning Links: Gluten-Free Coconut French Toast Recipe (blisstree.com)

Easy Monster Cookies (Gluten Free)

Image by jwannie via Flickr
Prep Time: 10 Min
Total Time: 40 Min
Makes: 2 dozen cookies

1/2 cup butter, softened
1/2 cup peanut butter
1 egg
1 box Betty Crocker® Gluten Free chocolate chip cookie mix
3/4 cup candy-coated milk chocolate candies
1/2 cup Rice Chex® cereal

1.Heat oven to 350°F. In large bowl, stir butter, peanut butter and egg until blended. Stir in cookie mix until soft dough forms. Stir in candies and cereal, breaking cereal apart as dough is stirred.

2.Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls about 3 inches apart.

3.Bake 11 to 13 minutes or until edges are light golden brown. Cool at least 2 minutes; remove from cookie sheets. Cool completely before storing in airtight container.

Nutrition Information:
1 Serving (1 Cookie)Calories 200(Calories from Fat 90);Total Fat 10g(Saturated Fat 4 1/2g,Trans Fat 0g);Cholesterol 20mg;Sodium 170mg;Total Carbohydrate 25g(Dietary Fiber 0g,Sugars 16g);Protein 2g;Percent Daily Value*:Vitamin A 4%;Vitamin C 0%;Calcium 4%;Iron 2%;Exchanges:1/2 Starch;0 Fruit;1 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;2 Fat;Carbohydrate Choices:1 1/2;
*Percent Daily Values are based on a 2,000 calorie diet.

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Resource: Live Gluten Freely

Related articles

• Chef Michael Feker and IL MITO Enoteca Offer Gluten Free Dinner Menu (prweb.com)
• Oatmeal Raisin Cookies (groovyyfoodie.wordpress.com)
• What Is the Very Best Gluten-Free Chocolate Chip Cookie? Good Questions (thekitchn.com)