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

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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 

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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
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