Greek Orange Roast

Greek Orange Roast

Ingredients:

1 cup OJ
1 cup white wine
4 tbsp German mustard
3 tbsp Greek seasoning
5-6 cloves of garlic
3 lbs roast meat
1 lb of potatoes in bite size pieces
1 bag baby carrots

Mix the first 5 ingredients in the slow cooker.  Add the meat.  Add the potatoes and carrots.  Cook on low 8-10 hours.

Adapted from an allrecipes.com recipe. 

Greek Chicken with Artichokes and Peas

Greek Chicken with Artichokes and Peas

Ingredients:

1 cup white wine
1/2 cup chicken broth
2 tbsp white wine vinegar
2 tbsp lemon juice
1 tbsp Dijon mustard
1 tbsp Greek seasoning
1 tsp dried oregano
1/4 tsp cayenne pepper
 4 cloves garlic, pressed
1 lb chicken breasts
1 cup frozen peas
1 bag frozen artichoke hearts
4 oz cream cheese
cornstarch as needed

Combine the ingredients through cayenne pepper in the slow cooker.  Add the chicken.  Pour on the peas and artichokes.  Cook on high 3-4 hours. Chop or shred the chicken.  Stir in the cream cheese and use cornstarch to thicken as needed. 

Serve with quinoa or rice. 

Inspired by these two recipes from Epicurious. 

Aegean Beef and Orzo

Aegean Beef and Orzo

Ingredients:

2 pounds London broil
1/4 cup chopped fresh or 4 teaspoons dried oregano
1 tablespoon grated lemon rind
1 tbsp garlic
1/4 cup fresh lemon juice
1 cup white wine
1 (10-ounce) bag fresh spinach, chopped
1 cup whole wheat orzo
1 cup (4 ounces) crumbled goat cheese

Boil water and cook orzo five minutes.

Place beef in an electric slow cooker, and sprinkle with oregano, rind, and garlic. Pour in juice and wine. Cover with lid; cook on low 8 hours. Pull beef with two forks. Top with spinach, replace lid, and steam 20-30 minutes. Mix in orzo and goat cheese.

Based on a recipe from Cooking Light.

Spanakopita

Ingredients:

1 large onion finely diced
1/4 cup finely diced carrot
4 garlic cloves, minced
2 cups no-chicken broth
1/4 cup lemon juice
1 cup dried lentils
1 tablespoon soy sauce
2 tablespoons tomato paste
2 (10-ounce) packages frozen chopped spinach, thawed and drained
1/3 cup chopped pitted kalamata olives
1 (8-ounce) package feta cheese, crumbled
1/4 cup fat free cottage cheese
1 (16-ounce) package frozen phyllo pastry, thawed

Heat olive oil in a pot over medium heat. Add ¼ cup onions, the carrots, and 2 cloves of garlic. Cook 2 minutes. Add the broth, soy sauce, and tomato paste and bring to a boil. Add the lentils, lower heat, and simmer 15 minutes.

Place 1 phyllo sheet in a buttered 9 x 9 inch baking dish; spray with butter flavored cooking spray. Place a phyllo sheet on top, allowing half of sheet to drape over 1 side of dish; spray portion in dish. Repeat procedure with 15 more phyllo sheets, alternating sides of dish after each sheet so that each side of dish is covered. Cover with a damp towel.

Heat oil in a pan over medium heat. Add remaining onion and garlic. Add the spinach and turn heat to medium high. Cook until heated through. Add the olives and pour in lentils. Mix in the feta and cottage cheese. Spoon the lentil mixture into the baking dish.

Fold over 1 top and bottom overhanging phyllo sheet; spray with cooking spray. Fold 1 overhanging sheet on each side toward center; spray. Top with a phyllo sheet; spray. Repeat folding procedure with the remaining overhanging phyllo sheets, topping each layer with a phyllo sheet and spray.

Bake at 425° for 20 minutes or until golden brown.