Gods Behaving Badly

Author: Marie Phillips
Dinner Prepared By: Sarah

Greek Salad
Ingredients:

• 1 lb Tomatoes (Roma and cherry)
• 1 large cucumber
• 8 oz Feta cheese (Sarah used reduced fat)
• 1/2 cup kalamata olives
• 1 red onion (diced)

Salad Dressing:

• 6 Tbsp EVOO
• 3 Tbsp white wine vinegar
• 2 Tbsp fresh squeezed lemon juice
• 1 tsp sugar
• 1 bunch cilantro (finely chopped)
• 2 crushed garlic cloves
• salt and pepper

Pesto & Ricotta Stuffed Chicken

Ingredients:

• 2-4 Tbsp pesto sauce
• 1/2 cup ricotta cheese (Sarah used reduced fat)
• capers
• greek olives
• sundried tomatoes
• oregano
• 4 chicken breasts
• 1 Tbsp olive oil
• pepper

Directions:

Make deeps slits in the side of each chicken breast. Mix pesto, ricotta, capers, olives and oregano together and stuff into each chicken breast. Re-seal each breast, place on a plate and chill for 30 minutes. (Work on vinegrette while waiting)

Preheat oven to 375 degrees farenheight.

Brush chicken with olive oil and season with pepper. Bake for 25-35 minutes or until chicken is cooked. Spoon vinegrette on top and serve.

Tomato Vinegrette

Ingredients:

• 1/2 cup olive oil
• 1 bunch fresh chives
• 1 lb roma tomatoes (seeded and cubed)
• 1 lime (squeezed and zested)
• salt & pepper

Directions:

Mix olive oil and chives in a food processor until smooth. Pour into bowl and add tomatoes, lime juice and rind. Season with salt & pepper.

Easy Greek Yogurt

Ingredients:

• Non-fat greek yogurt
• Dried apricots
• Dried figs
• Slivered almonds
• Pistacios
• Honey

Directions:

Broil nuts in oven until toasted (Note: they cook fast so watch them carefully!)

Top yogurt with dried figs and nuts.

Drizzle with honey.