Makes 6 servings
Mediterranean diet recipes, from the flavors of Greece.
Ingredients: 1 (16 ounce) package linguine pasta, 1/2 cup chopped red onion, 1 tablespoon olive oil, 2 cloves garlic, crushed, 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces, 1 (14 ounce) can marinated artichoke hearts, drained and chopped, 1 large tomato chopped, 1/2 cup crumbled feta cheese, 3 tablespoons chopped fresh parsley, 2 tablespoon lemon juice, 2 teaspoons dried oregano, salt and pepper to taste and 2 lemons, wedged, for garnish.
Directions: 1). Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain. 2) Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes. 3) Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.
Prep time 15 minutes, Cook time 15 minutes, Ready in 30 minutes.
Makes 2.5 cups
This a wonderful mediterranean diet recipe, make sure to eat it with warm pita bread.
Ingredients: 1 clove garlic, 1 (19 ounce) can garbanzo beans, half the liquid reserved, 4 tablespoons lemon juice, 2 tablespoons tahini, 1 clove garlic, chopped, 1 teaspoon salt, black pepper to taste, 2 tablespoons olive oil.
Directions: 1) In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed. 2) Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.
Prep time only 15 minutes.
Makes 4 servings
This is a delicious mediterranean diet recipe. Keep the ingredients on hand to make it quickly whenever you want a satisfying meal.
Ingredients: 1 (16 ounce) package penne pasta, 1 1/2 tablespoons butter, 1/2 cup chopped red onion, 2 cloves garlic, minced, 1 pound skinless, boneless chicken breast halves - cut into bite size pieces, 1 (14 ounce) can artichoke hearts in water, 1 tomato, chopped, 1/2 cup crumbled feta cheese, 3 tablespoons chopped fresh parsley, 2 tablespoons lemon juice, 1 teaspoon dried oregano, salt to taste, ground black pepper to taste.
Directions: 1) In a large pot with boiling salted water cook penne pasta until al dente. Drain. 2) Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes. 3) Reduce heat to medium-low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes. 4) Season with salt and ground black pepper. Serve warm.
Prep time 20 minutes, cook time 30 minutes, ready in 50 minutes.
Makes 6 servings
Ingredients: 1 (6 ounce) tub sun-dried tomato pesto, 6 (6 inch) whole wheat pita breads, 2 roma (plum) tomatoes, chopped, 1 bunch spinach, rinsed and chopped, 4 fresh mushrooms, sliced, 1/2 cup crumbled feta cheese, 2 tablespoons grated parmesan cheese, 3 tablespoons olive oil, ground black pepper to taste.
Directions: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Spread tomato pesto onto one side of each pita bread and place them pesto-side up on a baking sheet. Top pitas with tomatoes, spinach, mushrooms, feta cheese, and parmesan cheese; drizzle with olive oil and season with pepper. 3. Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters.
Prep time 10 minutes, Cook time 12 minutes, Done in 22 minutes.
Makes 6 servings
Ingredients: 3 large ripe tomatoes, chopped, 2 cucumbers, peeled and chopped, 1 small red onion, chopped, 1/4 cup olive oil, 4 teaspoons lemon juice, 1 1/2 teaspoons dried oregano, salt and pepper to taste, 1 cum crumbled feta cheese, 6 black Greek olives, pitted and sliced.
Directions: 1. In a shallow salad bowel, or on serving platter, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad. Serve.
Prep time 15 minutes, done in 15 minutes.
Makes 4 servings
Ingredients: 1 (15 ounce) can garbanzo beans, drained, liquid reserved, 1 clove garlic, crushed, 2 teaspoons ground cumin, 1/2 teaspoon salt, 1 tablespoon olive oil.
Directions: 1. In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.
Prep time 5 minutes, done in 5 minutes.[2CreateABody] › [Diabetes Diet] › Mediterranean diet recipes
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