Greek Chicken with Naan

This is my new favorite meal, and I made it for everyone I brought meals to this summer - a refreshing alternative to tacos and pasta dishes. It's super easy, and really tasty. It's perfect for summer when you have a bounty of fresh cukes and tomatoes in the garden, but I've been keeping it in the rotation all year long. This is less a recipe and more of an ingredient list - eyeball the quantities and adjust to the number of people you're feeding - it's easy to make for 2 or 20.

Tip: Costco has these fab packages of mini Naan bread - get it, freeze it, and you can heat as many as you need in the toaster - so easy!)

Greek Chicken

Boneless, skinless chicken breast, sliced into strips
Fresh lemon juice
Oregano (dried)
Garlic powder, salt and pepper for seasoning

(Roma) tomatoes, diced
(Seedless) cucumber, diced
Red onion, minced
Italian flat-leaf parsley, minced
Feta cheese (use real, regular Feta - no need for fat-free or reduced-fat - just don't go nuts)
Red wine vinegar

Tzatziki (optional)
Naan bread, warmed (optional)
Orzo, prepared as directed (optional)

Slice chicken into thin strips and season with salt, pepper and garlic powder. Heat oil in a non-stick skillet, and cooked chicken until lightly browned and no longer pink. Remove from heat and top with a generous squeeze of fresh lemon juice and a sprinkle of oregano. Add fresh parsley. Toss to combine.

Chop cucumbers and tomatoes, and toss with red onion, a little red wine vinegar, parsley, oregano and freshly ground black pepper.

We like to serve with warm Naan bread and orzo mixed with feta and a little red wine vinegar. I add in some of the tomatoes, too, but the kids prefer it without. Then a good dollop of tzatziki and Naan on the side. We have also made wraps with the Naan - add chicken, the cucumber mix and some tzatziki. Delish!

Layered Mexican Trifle Salad

So this is awesome. It's a lot of work, but it is awesome. Feeds a crowd, looks cool, tastes great. What more can you ask for? I first had this at a party, and then tracked down the recipe - I believe it was originally from Pampered Chef. You can mix it up, but I really like this combo. It's easy to double or whatever is needed, based on the serving dish. The one pictured was MASSIVE, and was basically a triple batch - so much work, and at the last minute! Layered Mexican Trifle Salad I ngredients: Beans: drain, rinse and mix together 1 15 oz. can pinto beans and 1 15 oz. can black beans 1 15 oz. can whole kernel corn, drained (I've also used fresh) 1 large tomato, diced (I usually use several Roma tomatoes) 2 green bell peppers, diced 3 ripe avocadoes, diced and mashed with the juice of 1 lime and salt and pepper to taste 1 large onion, diced (red or white) 2 cups cooked chicken, diced or shredded 2 cups cheddar or jack cheese, shredded

Skillet Chicken, Broccoli, Ziti & Asiago Cheese

We ALL really love this recipe. This is based on a recipe from the good people at Cooks Illustrated - I am grateful to them for getting my kids to happily eat sundried tomatoes and broccoli! I've also made this in a huge batch and served it family-style for a dinner party (and got to use my giant Pampered Chef Simple Additions square pasta bowl (it's really big), and it was AWESOME). If people could have licked the bowl clean, they might have - there was NOTHING left. Try this, and love it: Chicken, Broccoli, Penne and Asiago Cheese Skillet 1 lb. boneless, skinless chicken breasts, cut into 1-inch squares 2 tbsp. vegetable oil (or olive oil - just don't heat that to smoking) 1 medium onion, minced (about 1 cup) 3 medium cloves garlic, minced (about 1 tbsp.) 1/4 tsp. dried oregano 1/8 tsp. red pepper flakes 8 oz. ziti or penne (2 /12 cups) 3 c. water 2 c. low-sodium chicken broth 3-4 c. broccoli florets 1/4 c. sun-dried tomatoes in oil, rinsed and choppe

Another Take on Comfort Food

Sometimes there's nothing you can do but cook. I've had the displeasure of seeing 2 young moms in our school community recieve cancer diagnoses in the last 18 months. If you're like me, when someone you know is hurting, you want to help, but lots of times, there's not much you can do. If you can cook, you can take away some of the stress of getting the family fed and bring a meal or two. In fact, even if you can't cook, you can pick up a meal at a restaurant or a bag of groceries, or even a gift card for a local restaurant. I think it comes naturally to some - the church and school communities I grew up in always loved with food - church potlucks, school spaghetti dinners, and of course lots of meals for people who needed them. But not everyone has done this before, so it might be overwhelming. As in my "feeding a crowd" blurb, there are a few things to keep in mind. Don't try to impress - don't try new recipes. Find out if you're

A Cooking Baker

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