Greek Antipasto

INGREDIENTS
1 pkg. (4 oz.) ATHENOS Crumbled Feta Cheese with Lemon, Garlic & Oregano
1/2 cup chopped kalamata olives
1/2 cup chopped red onions
1/2 cup chopped roasted red peppers
1/2 cup KRAFT Greek Vinaigrette Dressing
2 Tbsp. lemon zest
1 baguette (12 inch)
2 Tbsp. chopped Italian parsley

DIRECTIONS
Combine feta, olives, onions and peppers in medium bowl. Add dressing and lemon zest; mix well. Refrigerate 1 hour.

Heat broiler. Cut baguette into 48 (1/4 inch-thick) slices. Place in single layer in baking pans or on rack of broiler pan. Broil 1 to 1-1/2 min. on each side or until lightly toasted on both sides.

Add parsley to feta mixture; mix lightly. Spoon 1 Tbsp. of the feta mixture onto each toast slice just before serving.

Nutritional Information (24 servings): Calories 90 Total fat 3.5 g Saturated fat 1 g Cholesterol 5 mg Sodium 250 mg Carbohydrate 12 g Dietary fiber 1 g Sugars 0 g Protein 3 g Vitamin A 4 %DV Vitamin C 6 %DV Calcium 2 %DV Iron 4 %DV

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Greek Cheesecake

INGREDIENTS
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
4 eggs
1/2 cup sugar
1 Tbsp. flour
2 cups Greek Strained Nonfat Yogurt
4 oz. (1/2 of 8-oz. pkg.) Neufchatel Cheese, softened
1/3 cup honey
1-1/2 tsp. ground cinnamon, divided

DIRECTIONS
Heat oven to 350ºF.

Unroll crust; cut into 8-inch square. Discard trimmings. Place in 8-inch square baking dish. Bake 10 min. or until lightly browned. Meanwhile, beat eggs, sugar and flour with mixer until light and fluffy. Blend in yogurt. Add Neufchatel, honey and 1 tsp. cinnamon; mix well.

Pour over crust; sprinkle with remaining cinnamon.

Bake 45 to 50 min. or until center is set. Serve warm or chilled.

Nutritional Information: per serving
Calories 160 Total fat 7 g Saturated fat 2.5 g Cholesterol 60 mg Sodium 130 mg Carbohydrate 19 g Dietary fiber 0 g Sugars 13 g Protein 6 g Vitamin A 2 %DV Vitamin C 0 %DV Calcium 6 %DV Iron 4 %DV Healthy Living Information

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Garlic Soup

We had this with some toasted pumpernickel and it was very tasty!


INGREDIENTS
1 lb. ground beef, browned
20 cloves garlic
2 cups diced onions
1 cup diced green pepper
3 cups chopped tomatoes, fresh or canned
4 cups beef broth
Salt and Pepper



DIRECTIONS
Separate the garlic cloves and boil them in water in their skins for 30 seconds. Rinse in cold water, drain, and slip off the peels. Slice the cloves thinly. Dice the onions and the green pepper. Roughly chop the tomatoes.
Using a soup pot, heat the olive oil at medium, then add the onions and green peppers. Saute for 4-8 minutes. Add the garlic and tomatoes, and then the ground beef and beef broth. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes. Salt to taste and serve.

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Grilled Chicken Rollers

INGREDIENTS
4 small boneless skinless chicken breast halves
4 slices of cheese (we like swiss or provolone for this one)
4 slices OSCAR MAYER Center Cut Bacon
4 Tbsp. KRAFT Balsamic Vinaigrette Dressing

DIRECTIONS
HEAT grill to medium heat.
POUND chicken to 1/4-inch thickness.
TOP with Singles; roll up tightly. Wrap bacon around long sides of roll covering exposed Singles, stretching bacon as necessary to fit; secure with toothpicks.
GRILL 15 to 20 min. or until chicken is done (165ºF), turning frequently and brushing with dressing the last 5 min. Discard toothpicks before serving.

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Grilled Honey Brown Sugar Pork Tenderloin

INGREDIENTS

1-1/2 pounds pork tenderloin

For the marinade:

1/4 cup soy sauce

1/4 cup hoisin sauce

3 tbsp. brown sugar

3 tsp. ground ginger

1 tbsp. ketchup

1/4 tsp. cayenne pepper

1/4 tsp. cinnamon

1/4 cup honey

DIRECTIONS

In a resealable plastic bag, combine marinade ingredients and mix until sugar is dissolved.  Add pork tenderloin and turn to coat.  Refrigerate, turning once or twice, for 6-8 hours.  Heat grill to medium high.

Remove pork from marinade, reserving marinade.  Pour the marinade into a small saucepan and bring to a full boil for 2 minutes.  Grill pork, turning and basting with heated marinade until pork is cooked but still just slightly pink in center, about 25 minutes.  Discard remaining marinade; let pork stand 5 minutes before slicing.

Even though this recipe calls for the meat to be grilled, its December in Oklahoma...that means its 19 degrees outside, ya'll!  And that means, HECK NO, I AIN'T GRILLIN'!  I'm thinking it will be yummy sliced into pork medallions and then cooked on the griddle.  Serving it with a mixed green salad with bacon and feta.  YUM!

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Game Day Sandwiches

Ingredients:
Nonstick cooking spray
3-4 pound boneless pork loin roast trimmed of visible fat
1 large onion, sliced
1 bell pepper, sliced
? cup brown sugar
1 bottle (16 ounces) fat-free Italian dressing
1 tablespoon Italian seasoning
10-12 hoagie sandwich buns
3 cups shredded lettuce, optional for garnish
Processed canned cheese spread, optional for garnish

Directions:
1. Spray the inside of a 3-5 quart slow cooker with cooking spray.
2. Place pork in slow cooker. Cover with pepper and onion slices. Sprinkle with brown sugar and pour salad dressing over pork.
3. Cover and cook on low 10-12 hours.
4. Remove pork from cooker and shred using two forks. Return to slow cooker, stir in Italian seasoning and mix well.
5. Using a slotted spoon meat and vegetable mixture onto toasted buns.

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Grilled Marinated Chicken

INGREDIENTS
3/4 cup House Italian Dressing
3 Tbsp. finely chopped fresh parsley
3 Tbsp. finely chopped fresh basil
6 small boneless skinless chicken breast halves (1-1/2 lb.)
3 plum tomatoes, halved

DIRECTIONS
MIX dressing and herbs; pour 1/4 cup over chicken in shallow glass dish. Turn chicken over to coat both sides. Refrigerate 30 min. to marinate.
HEAT grill to medium. Grill chicken 7 min.; turn over. Add tomatoes to grill; brush with 1/4 cup of the remaining dressing mixture. Grill 6 to 8 min. or until chicken is cooked through (165ºF) and tomatoes are heated through, turning tomatoes occasionally.
SERVE chicken with tomatoes and remaining dressing mixture.

Grill up some extra chicken while you're at it and put it on a salad the next day!

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Grilled Pork Chops

INGREDIENTS
6 pork chops
Italian Dressing
salt
pepper

DIRECTIONS
Place pork chops in dish and sprinkle with salt and pepper. Cover with dressing. Marinate pork chops at least 1 hour. Preheat grill. Place chops on grill. Grill chops 20 minutes or until cooked through.

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Grilled Pizza

This is rapidly becoming a family favorite. Its so easy and tastes great!

INGREDIENTS
1 envelope (3/4 oz) Active Dry Yeast
1 cup warm water
2-1/2 to 3 cups all-purpose flour
3/4 tsp. salt
2 tbls. olive oil
1/2 cup cornmeal
1/4 cup extra virgin olive oil
1 1/2 teaspoons crushed red pepper flakes
1/2 teaspoon fine grain sea salt
3 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
zest of one lemon
2-4 cups shredded mozzarella
Any toppings you like (we like Italian Sausage and crispy bacon)

Soften yeast in warm water, in a mixing bowl. Add 2 cups flour, salt, and 2 tbsp. oil. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth, about 4 to 6 minutes. Place in greased bowl; cover and let rise in a warm place until doubled, about 30 to 45 minutes. Punch dough down. Spread some cornmeal into bottom of pan. Place dough onto cornmeal and carefully stretch out over pan. Spread some cornmeal on top of dough.

Combine the 1/4 cup olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes. Remove from heat and carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now. Stir in the lemon zest.

Brush olive oil on one side of the dough, and turn that side down onto the grill. Now that the dough is on the grill, brush the side that is face up with olive oil. If you are on a gas grill, this is when I'd slap on the cover in 20-30 second stretches. Check on the bottom of the dough often, and when it is deeply golden, flip the dough.

Get the toppings on quickly. In this case, brush a thin layer of tomato sauce across the pizza, a dusting of cheese, and a generous tangle of your favorite toppings. Check on the bottom of the dough regularly, and when it is deeply golden use a baking sheet or pizza peal to remove. Dust with a bit more cheese and enjoy.

The sauce recipe and the directions on grilling the pizza comes from http://www.101cookbooks.com/archives/grilled-pizza-recipe.html

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