Greek Salad

Salad Ingredients:

1 red bell pepper (chopped 1/2 inch)

1 green bell pepper (chopped 1/2 inch)

1 yellow or orange bell pepper (chopped 1/2 inch)

1 english cucumber (chopped 1/2 inch)

1 large red onion (chopped 1/4 inch)

6-8 roma tomatoes (seeded and cubed 1/2 inch)

Feta cheese to taste

Greek house dressing (see recipe below)

Directions: 

Mix all chopped veggies in a serving bowl. Add feta cheese to taste and cover with dressing (Dressing recipe below). Serve chilled.

Absolutely Fabulous Greek House Dressing 

Ingredients:

3/4 cup olive oil

2 teaspoons garlic powder

2 teaspoons dried oregano

2 teaspoons dried basil

1-1/2 teaspoons pepper

1-1/2 teaspoons salt

1-1/2 teaspoons onion powder

1-1/2 teaspoons Dijon-style mustard

1 cup red wine vinegar

Directions:

In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.

* Dressing Recipe from Allrecipes

bruchetta

Recipe by Our Best Bites

2 C diced tomatoes (squeeze out seeds before dicing)
1/3 C diced red onion
1/2 Tbs balsamic vinegar
1 tsp extra virgin olive oil
1/4 tsp kosher salt
a few cracks black pepper
1/4 C chopped fresh basil leaves
1 french baguette or bread of your choice
additional olive oil
1 large garlic clove 
optional- fresh mozzarella cheese

Preheat oven to 400 degrees. 

Combine tomatoes, onions, balsamic vinegar, salt, pepper, and 1 tsp olive oil in a bowl and mix to combine.  Add basil and gently toss to distribute.  Give it a taste and add additional salt and pepper if necessary.  Cover and chill.  

Slice baguette into half inch slices and place on a baking sheet.   Drizzle or brush some olive oil on top.  Place in oven for 8-10 minutes until just lightly toasted.  Remove pan from oven.  Slice garlic clove in half and rub cut side down on each piece of bread.  Top with about a tablespoon of the tomato mixture.

If desired, place one slice of mozzarella cheese on the bread before topping with tomato mixture.

If preparing ahead of time, wait to add basil until right before serving.

Makes about 24 bruschetta.

puffy chile rellenos casserole

6 cans (4 ounces each) whole green chiles, drained*

8 flour tortillas, cut into 1-inch strips

2 cups (8 ounces) shredded mozzarella cheese

2 cups (8 ounces) shredded cheddar cheese

3 cups egg substitute

3/4 cup milk

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/2 teaspoon pepper

1/4 teaspoon salt

1 teaspoon paprika

1 cup salsa

* I use one large can

1. Cut along one side of each chili and open to lie flat. Coat a 13-in. x 9-in. beaking dish with nonstick cooking spray. layer half of the chilies, tortilla strips, mozzarella and cheddar cheeses in prepared dish. Repeat layers.

2. In a small bowl, beat the egg substitute, milk, garlic powder, cumin, pepper and salt. Pour over cheese. Sprinkle with paprika.

3. Bake, uncovered,at 350* for 40-45 minutes or until puffy and a knife inserted in the middle of the pan comes out clean.

Let stand for 10 minutes before cutting. Serve with salsa.

Suggestions: If you want a healthier version use low-fat cheeses and fat-free milk.

prep: 20 min

cook: 40 min + 10 min

servings: 8