Light Greek Chicken Casserole January 9, 2010

After all that effort making crème brûlée, I did not want to work too hard for my dinner too! I had some chicken defrosting in the fridge, so I decided tonight to make one of our favorite easy yet healthy dinners: Greek Chicken Casserole.

This one is light and delicious! It also only takes about 5 minutes prep time, and the rest is done in the oven! What can be easier than that?

Light Greek Chicken Casserole

package of chicken breasts

can of diced tomatoes

one onion, sliced (I prefer red onion for this, but today they looked gross in the store so I used a sweet onion)

One zucchini, sliced

tablespoon or two of oregano

salt and pepper to taste

sprinkle of garlic powder

low-fat feta cheese

1 c. orzo

Method:

Heat oven to 450 degrees. Slightly lower if your oven is not crazy like mine.

Rinse chicken and pat dry. Salt and pepper to taste and add oregano. Place in 8×8 baking dish. layer tomatoes (including the water in the can), zucchini and onion over the top of the chicken. salt and pepper some more and sprinkle some garlic powder over the top. Cover with foil and pop in the oven! Let chicken cook for about a half hour, until the liquid is bubbling and chicken is cooked through.

Take chicken out of oven and remove foil. Top with crumbled feta cheese. Switch your oven to broil and put the dish back in, uncovered. Keep an eye on the dish and broil until the cheese just starts to brown, about five minutes. Do NOT walk away, it can go quick!! Remove and let cool for five minutes before serving. We like ours over some orzo pasta, but you can eat it over rice or alongside potatoes, whatever floats your boat!

lazy lady not terrible for you pizza! January 3, 2010

Oh Yum, we just ate deliciousness on a plate! With the snow outside it also made us feel like the summer for a brief moment:

This pizza is pretty much from this recipe I saw in Rachel Ray magazine in August. The only changes I make are basically cuz I’m lazy!

Lazy Lady Pizza

loaf of crusty bread, I use seeded semolina

heirloom tomatoes (if you can find them) or sliced tomatoes or grape ones, basically any tomato will do!

fresh mozzarella cheese

basil (I used dry)

oregano

extra virgin olive oil

1 garlic clove, minced

salt and pepper to taste

Method:

slice bread in half  and then in half lengthwise, so you have four sections like you were preparing french bread pizza. Set aside until all ingredients are prepped.

mince garlic and combine in a small bowl with the olive oil and the oregano.

slice tomatoes so that they will be easy to eat and not fall off of the bread (hint: use a serrated bread knife to slice, it will be much easier and quicker!)

slice the mozzarella into thin slices

put bread in the broiler and brown it up

When bread is browned, remove it and work quickly:

using a pastry brush, brush the bread with a layer of the olive oil mixture. Top with cheese and smoosh the cheese down a bit to spread it out. Next add tomatoes to your liking and top with basil and a drizzle of the olive oil.

Salt and pepper to taste.

Enjoy! But watch out! Those tomatoes are slippery little suckers!