Lemon Feta Chicken with Oregano

Mediterranean ingredients such as lemon, oregano and feta cheese turn ordinary chicken into a spectacular dinner. The cheese forms a light crust on top when broiled – you won't even miss the skin!

This is sooo easy to make with only a few ingredients; simply marinate the legs with lemon juice and oregano and bake. Once it's done, top it with fresh grated feta cheese and broil until golden.

I keep this simple and serve it with a salad on the side or you can make this with one of my favorite summer sides, Sauteed Zucchini with Summer Tomatoes.

I first published this recipe back in 2009 using skinless chicken thighs, but a year or two ago the USDA changed the data for chicken thighs and the calories, fat and points increased so much, I started using drumsticks instead. There's a part of me that hopes they made a mistake but until then I use thighs less often.

The drumsticks I used were pretty small, so if yours are really large the points may increase slightly.  Hope you enjoy!

Click Here To See The Full Recipe...

Spinach and Feta Stuffed Chicken Breasts

Chicken cutlets stuffed with spinach, feta and ricotta, then breaded and baked to perfection!

I love making stuffed chicken breast as many as you probably figured out by now. You can stuff chicken with just about anything, and leftovers can be frozen and reheated for your very own homemade frozen meals which are so much better than store bought.

I first experimented with this spinach-feta version back in 2010, and we loved it. My photos were pretty awful back then, so today I decided to make them over! I also changed the recipe slightly to make them easier. Anyone can make these, there are no toothpicks required and the prep time is fairly quick. I served this with a great big salad on the side, but you can also serve it with couscous, rice or quinoa.

You may also like some of my other stuffed chicken breast recipes, Buffalo Stuffed Chicken Breasts, Roasted Red Pepper and Prosciutto, Zucchini and Mozzarella Stuffed Chicken, Chicken Cordon Bleu, Prosciutto and Cheese, and my husband's favorite, Chicken Rollatini with Spinach alla Parmigiana.

Click Here To See The Full Recipe...

Mediterranean Quinoa Salad

A protein packed salad with Mediterranean flavors – quinoa, cucumbers, tomatoes, kalamata olives, red onion, extra virgin olive oil, fresh lemon and a little feta cheese combined makes a healthy salad with fresh clean ingredients.

I had dinner at my friend Julia's house last week, and she made a similar salad as a side dish which she served with fish although hers didn't have tomatoes or feta (I recall she mentioned she was out). I posted a picture of it on Instagram the other day and got so many requests, most of you mentioning the feta was a must! So I made this for dinner last night, with the feta as you requested.

Have lots of leftovers so I am having a big bowl of this for lunch today! This also makes a great side dish for chicken or fish, perfect for backyard parties and BBQ's (can't wait for the warmer weather!) You can totally adapt this to your taste, leave out what you don't like, add more of what you do like. Easy!

Click Here To See The Full Recipe...

Easy Crust-less Spinach and Feta Pie

In honor of National Pi Day, a day in history that celebrates the ratio of a circle's circumference to its diameter (3.14), I can't think of a better way to celebrate such an ironic-named holiday than to share a slice of this simply delicious, savory spinach pie recipe from the archives.

A simple Greek inspired pie combining savory flavors such as spinach, feta, Asiago cheese, dill and scallions. Perfect to take to a potluck!

Served with a salad, you can turn this into a main dish, or cut it into smaller wedges to serve as an appetizer. If you use full fat feta cheese, the fat only increases by 1 gram, and the points increase to 4 per serving. Enjoy this warm or at room temperature.

Click Here To See The Full Recipe...

Greek Salad Sandwich

If you love a Greek Salad, then you'll love this sandwich. Crisp Romaine lettuce, tomatoes, cucumbers, kalamata olives, feta cheese and red onion on ciabatta bread with a touch of oil and red wine vinegar. 

Some of you have been asking me for more sandwich recipes to pack up for work, school or to eat on the road. This is a great sandwich, it's meatless but has plenty of flavor from the olives and feta. You can even add some sun dried tomatoes.

Other sandwiches I love that don't require heating up Egg Scallion and Tomato Sandwich, Tomato Roasted Pepper and Mozzarella Sandwich, Prosciutto Arugula and Balsamic Sandwich, Heirloom Tomato Sandwich, Grilled Chicken Sandwich with Avocado and Tomato, and my favorite... Roast Beef, Arugula and Shaved Parmesan. More sandwiches are coming soon, what are some of your favorite sandwiches?

Click Here To See The Full Recipe...

Tuscan White Beans with Spinach, Shrimp and Feta

Shrimp, white beans and wilted spinach topped with crumbled feta. Perfect for a weeknight meal, this dish is delicious and super easy to make!

This recipe was slightly modified from the The Salt Solution Cookbook, a wonderful cookbook with over 200 recipes that offers solutions on how to cut your sodium while boosting flavor.

In this dish, a touch of vinegar, fresh sage and crumbled feta give this dish a flavor boost without the need for salt. Even I didn't miss the salt, and I like my salt.

This week, I'm giving away 3 copies of The Salt Solution Cookbook and The Salt Solution, both written by Heather K. Jones with the editors of Prevention Magazine. If you are interested in this giveaway, go to Skinny Bits for a chance to win, ends Thursday 12/22.

And I really think you will love this one pan dish; it's lean, high in fiber and full of flavor!

Click Here To See The Full Recipe...

Greek Turkey Meatballs

Greek meatballs, otherwise known as Keftedes are traditionally made with lamb or beef and make a delicious appetizer with some tzatziki (cucumber yogurt sauce) for dipping. These meatballs have been lightened using turkey instead along with a secret ingredient... zucchini. Don't tell your kids!

This is zucchini season, and if you are running out of ideas of how to use up all your garden zucchini, you'll welcome this idea, a great way to add fiber to your meatballs. I pan fried these today, but they are also terrific on the grill. Because of the moistness the zucchini adds to these meatballs, they are a bit delicate and don't hold their round shape, so they will look more like mini patties (this also helps it cook in the center). Refrigerating the meat before cooking helps to hold them together if you want to grill them. Serve them with Skinny Tzatziki or also great in a pita with a slice of tomato and tzatziki on top. My 8 month old loved them!!

Click Here To See The Full Recipe...

Skinny Tzatziki

Tzatziki is a classic Greek cucumber yogurt sauce or dip. It is served as a condiment on gyros, fish and souvlakis, and other Greek dishes or it is served as a dip with pita wedges. I personally love it on my Spinach and Feta Stuffed Chicken Breasts, on chicken burgers, as a dip with crudites and even drizzled over Greek salad. My lightened up version is fat free and just as delicious.

I can't think of a better time to make this with all the cucumbers and fresh herbs growing in my garden right now. Chives aren't typically added but I love the flavor it adds to it. Some people also like to add mint leaves. Straining the yogurt and cucumbers are a must to make this thick, so don't skip this step!

Click Here To See The Full Recipe...

Chicken Thighs with Artichoke Hearts and Feta Cheese

My weeknights are pretty hectic and my dinners are usually quick meals I can make in under 30 minutes. This is a quick Greek inspired chicken dish and a great way to make boneless chicken thighs. I'm sure chicken breast would work well with this too. Perfect with some fresh lemon and a Greek salad on the side. Two pieces with artichokes and cheese is 7 points plus.

Click Here To See The Full Recipe...