Saturday, November 2, 2013

Turkey Gyro Pockets

Turkey Gyro Pockets~


Feta Cheese
Sliced Turkey Lunch Meat
Cucumber Gyro Sauce
Whole Wheat Pita Pockets 

Cucumber Gyro Sauce

To make the Cucumber Gyro Sauce you will need:

1 cup sour cream
2/3 cup peeled and grated cucumber
1/2 teaspoon minced garlic
1/2 teaspoon chopped fresh dill
1/4 teaspoon prepared mustard
1/4 teaspoon garlic powder


Combine the sour cream, cucumber, garlic, dill, mustard, and garlic powder in a bowl; stir to combine.  Chill in refrigerator at least an hour before serving.

(I didn't chill it and topped it on my Turkey Gyro Pockets.  It was still good.)


Slice tomatoes, avocado, and cucumber.  Slice your pita pockets to fill.  First put in already sliced turkey lunch meat.  Then sliced cucumber and tomato.  Pour Cucumber gyro sauce on the meat.  Then top your pita pocket finally with avocado mashed up and feta cheese.

Serve with extra slice of tomato and cucumber and Enjoy!

Thursday, August 8, 2013

"Greek Style Pork Chops"


2 tablespoons red wine vinegar, divided
1 teaspoon dried oregano
2 teaspoons olive oil, divided
2 garlic cloves, minced
4 (4 ounce) boneless center-cut loin pork chops
3/4 cup plain fat free Greek-style yogurt

1 tablespoon chopped fresh dill
1/2 teaspoon salt, divided
1 1/2 cups diced plum tomatoes
1 cup diced seeded cucumbers
1/2 cup diced red onion
Cooking spray


  1. 1. Combine 1 tablespoon red wine vinegar, oregano, 1 teaspoon olive oil, and garlic in a zip-top plastic bag. Add pork to bag, and seal. Marinate for 20 minutes at room temperature, turning after 10 minutes. Combine remaining 1 tablespoon vinegar, remaining 1 teaspoon oil, yogurt, 1 tablespoon dill, and 1/8 teaspoon salt, stirring well with a whisk. Cover and chill. Combine tomatoes, cucumber, and onion. Sprinkle tomato mixture with 1/8 teaspoon salt; toss to combine.
  2. 2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove pork from bag, and discard marinade. Sprinkle both sides of pork evenly with remaining 1/4 teaspoon salt. Add pork to pan, and cook for 4 minutes on each side or until desired degree of doneness. Remove pork from pan, and let stand for 2 minutes. Place 3/4 cup tomato mixture on each of 4 plates, and top each serving with 1 pork chop and about 3 tablespoons yogurt mixture.

Nutritional Information

Amount per serving
  • Calories: 233
  • Fat: 9.3g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 30.1g
  • Carbohydrate: 5.7g
  • Fiber: 1g
  • Cholesterol: 70mg
  • Iron: 1.2mg
  • Sodium: 361mg
  • Calcium: 74mg
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Thursday, June 13, 2013

Parmesan Chicken with Black-eyed Peas~


  • 4 Boneless Chicken Breasts
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup Real Mayonnaise
  • 1/2 cup of Spaghetti sauce or a Marinara Sauce
  • 1/2 cup of shredded Mozzarella Cheese (I also use shredded Colby and mozzarella cheese)
  • 1 can of Black-eyed Peas

  1. Preheat oven to 425 degrees
  2. Combine bread crumbs with Parmesan in shallow dish set aside.
  3. Add chicken and mayonnaise to large plastic bag or smother chicken breasts with mayonnaise. Remove chicken, then lightly coat in crumb mixture.  Arrange chicken in a baking dish.
  4. Bake 20 minutes or until chicken is baked through.  Evenly top chicken with spaghetti or marinara sauce, then mozzarella cheese.  Bake additional 3 minutes or until chicken is cooked through and cheese is melted.
  5. Cook black-eyed peas according to can and serve with chicken.

Tuesday, June 4, 2013

"Fish & Chips"


  • 4 Cod Fillets
  • Cajun Fish Fry
  • Flour
  • 1 egg
  • Vegetable Oil
  • Seasoned Fries

  1. Fill a frying pan with about 1 cup to 2 cups of vegetable oil.  Heat up oil.
  2. Take a shallow pan and pour out enough Cajun Fish Fry into pan to coat 4 cod fillets.  
  3. Then take 1 egg and beat in a separate dish
  4. Coat the cod fillets with the egg and lightly cover with flour.
  5. Once covered in flour continue to coat the cod fillets by rolling them around in the Cajun fish Fry.
  6. Once oil is hot in pan. (you can test by sprinkling flour into oil to see if it sizzles) Put the cod in the oil.
  7. Once the fish is floating and a nice medium color brown (about 7-8 minutes) Then you can place the fried cod on paper towels to soak up the grease.
  8. Serve hot with Seasoned Fries.
Follow directions on the package of seasoned fries.

Serving 4

Monday, June 3, 2013

Healthy PortobelloPizza

Healthy Portobello Pizza

  • 4 medium tomatoes
  • 4 large portobello mushrooms
  • 4 cloves of garlic
  • 1 tbs lemon juice
  • 1 leek
  • 1 medium onion
  • fresh basil leaves (about 7, or you can use 1-2 tbs dried)
  • parmigiano reggiano cheese (Parmesan works also)
  • fresh parsley (about 7 sprigs, or 1-2 tbs dry)
  • 2 tbs olive oil
  • pinch of salt

Heat up olive oil in a non stick frying pan.

Chop up onion into small pieces, then add it to the pan and stir until it's slightly brown.

Dice up the tomatoes, garlic cloves, and leek, and add them to the pan with the onions.  Saute until the ingredients are soft.  Add a pinch of salt to the mixture and stir.

Add lemon juice and stir.

Begin preheating the oven at 400 degrees.

Chiffon the basil leaves (chop them up) and add to the pan.  Stir.

Spray olive oil on a baking sheet and place the portobello mushrooms on the sheet, bottom side up with stems removed.

Add the mixed ingredients from the sauce pan into each mushroom and top with the grated parmesan cheese.  Place the baking sheet into the oven and bake for 12 minutes at 400 degrees.

Sprinkle the pizzas with fresh (or dry) parsley.

Serving Size: makes 4 portobello pizzas

Number of Servings: 4

Nutrition Info

Calories: 256.5
Fat: 15.o g
Carbohydrates: 19.0 g
Protein: 14.9 g

This is a recipe that I like to make for dinner.  It is especially vegetarian friendly and very yummy.  The recipe was retrieved from: Spark People and the user: Bluefirestorm86 submitted this recipe.

The picture above is the Portobello Pizza I made from the recipe.