Traditional Greek Salad

 

• 4 Tomatoes, diced
• 1 Cucumber, peeled & diced
• 1 Red Bell Pepper, diced
• 4 Tablespoons Extra Virgin Olive Oil
• Oregano, Dried or Fresh, season to taste
• Kosher Salt, season to taste
• 1/2 cup Feta Cheese (or nondairy cheese like Kite Hill), cut into chunks

1. Place all of the ingredients in a large bowl and gently mix well.

credit to: https://www.fitfabfodmap.com/traditional-greek-salad/

Kayla's dinner 1

 Ground chicken

Sweet onion

Water chestnuts

Hoisin sauce

Rice vinegar

Soy sauce

Siracha

Salt/Pepper/Garlic powder

Romaine lettuce, cucumbers, avocado, green onions

Perfect Prime Rib

 

Ingredients

• 1 prime rib roast with or without bone (any size)
• Garlic powder
• Salt
• Pepper

Directions

Preheat oven to 550F degrees.
Make a rub of salt, pepper and garlic powder and apply to meat. Place meat in a shallow roasting pan fat side up.
Roast at 550 at 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE.
Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR

FOR TWO HOURS.
At the end of the 2 hours, remove meat from oven to slice; it comes out perfect everytime.

https://recipesandkitchen.com/perfect-prime-rib/

Scalloped potatoes and ham

• Time

  Prep: 15 min. Bake: 1 hour 20 min.

Ingredients

• 6 tablespoons butter, divided
• 1/4 cup all-purpose flour
• 1 teaspoon dried parsley flakes
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 3 cups 2% milk
• 6 cups thinly sliced peeled potatoes
• 1-1/2 cups chopped fully cooked ham
• 1 small onion, grated

• Directions

  • In a large saucepan, melt 4 tablespoons butter. Stir in flour, parsley, salt, thyme and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes.
  • Combine potatoes, ham and onion; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; repeat layers.
  • Cover and bake at 375° for 65-75 minutes or until potatoes are almost tender. Dot with remaining butter. Bake, uncovered, 15-20 minutes longer or until potatoes are tender.

Tortellini Soup

 1 bag of frozen tortellini

1 small bag of fresh spinach

2 cans of Italian style diced tomatoes

1 box or 4 cups of vegetable broth

1 block of cream cheese

Put all ingredients in crockpot, chunking up the cream cheese. Cook on low for 5-6 hours.

Fried Brown Rice

 2 tablespoons vegetable oil, divided 

8 oz boneless, skinless cooked chicken bites 

1/2 red bell pepper chopped 

1/2 green bell pepper chopped 

1/2 cup green onion, chopped

4 cloves minced garlic

3 cups cooked rice 

2 tablespoons light soy sauce 

1 tablespoon rice vinegar 

1 cup frozen peas, thawed 

1 can water chestnuts, drained

Directions 

1. Heat 1 tablespoon vegetable boil in large skillet set over medium heat.

2. Add chicken, bell peppers, green onion and garlic. Cook and stir approximately 5 minutes. Remove and keep warm.

3. Heat remaining tablespoon oil in the same skillet over medium-high heat. Add the rice.  Stir in soy sauce, rice vinegar and peas, and continue to cook 1 minute.

4.Return chicken mixture to skillet and stir to mix in rice. Heat through and serve.

Chicken Tortellini Soup

INGREDIENTS

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 small sweet onion diced
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 2 garlic cloves minced
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups cooked shredded chicken
• 5 cups low-sodium chicken stock
• 1 8-ounce package of your favorite tortellini (I used a dry tortellini)
• 1 cup milk or half and half
• 1 1/2 tablespoons flour
• fresh oregano and thyme for garnish

INSTRUCTIONS

1. Heat a large pot over medium heat and add the olive oil and butter. Once the butter melts, add in the onion, carrots, celery, garlic, oregano, salt and pepper. Stir and cook until the veggies soften, about 5 to 6 minutes. Stir in the shredded chicken and cook for a minute or two. Add in the chicken stock and bring the mixture to a boil, then reduce it to a simmer. Add in the tortellini and cook it for 5 minutes.
2. While the tortellini is cooking, fill a shaker cup with the milk. Add the flour to the milk and shake the cup for at least 30 seconds. After 5 minutes, stream in the milk slurry while stirring. Bring the soup back to a simmer and let it simmer for 10 or 15 minutes as it thickens.
3. Taste it and season more with salt and pepper if you find it necessary. Sprinkle with fresh oregano and thyme and serve!