MEDITERRANEAN MEDLEY SALAD
This refreshing alternative to pasta salad is perfect for casual summer luncheons. "You can serve it as a main dish with the tuna...or without it for a nice rice side," suggests Merwyn Garbini of Tucson, Arizona. "Sometimes, I substitute reduced-fat mayonnaise for the olive-oil".
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the first 10 ingredients. In a jar with a tight-fitting lid, combine salad dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour.,
Nutrition Facts : Calories 284 calories, Fat 11g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 669mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges
MEDITERRANEAN CHICKEN MEDLEY WITH EGGPLANT AND FETA
Low-calorie, low-carb dinners can be absolutely delicious if done right! This one is full of color, flavor, and texture. I make this one often and it is always a hit! Hope you will enjoy as well.
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, garlic powder, onion powder, paprika, salt, and black pepper in a shallow bowl. Reserve 1 tablespoon of mixture for later use.
- Dip sliced chicken into the flour mixture to coat both sides. Place on a plate.
- Heat 3 tablespoons olive oil and butter in a skillet over medium-high heat. Add eggplant and onion and cook until soft and browned, 5 to 10 minutes. Season with salt and pepper; transfer to a baking dish. Cook zucchini and bell pepper in the same skillet over medium-high heat until softened, about 5 minutes. Season with salt and pepper and transfer to the baking dish with the eggplant.
- Add additional oil to the skillet if needed and brown chicken on both sides, about 5 minutes. Transfer chicken to the baking dish with the vegetables. Pour tomatoes into the same skillet and add reserved flour mixture and dill paste. Bring to a boil, remove from heat, and pour into the baking dish. Top with feta cheese.
- Bake in the preheated oven until bubbly, 30 to 40 minutes. Sprinkle with fresh dill.
Nutrition Facts : Calories 348.9 calories, Carbohydrate 21.7 g, Cholesterol 76.8 mg, Fat 19 g, Fiber 4.4 g, Protein 22.9 g, SaturatedFat 5.8 g, Sodium 429.7 mg, Sugar 5.5 g
MEDITERRANEAN VEGETABLE MEDLEY
Fresh vegetables complement the flavors of the Mediterranean in this special salad that will be a perfect side dish for casual entertaining.
Provided by Timothy H.
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place water in 4-quart saucepan. Cover; cook over medium-high heat until water comes to a boil (2 to 3 minutes). Add green beans. Cover; continue cooking until beans are crisply tender (4 to 6 minutes). Drain.
- Add butter, oil and olives to green beans. Cook, stirring occasionally, 3 minutes. Add tomatoes, oregano, salt and pepper. Cook, stirring occasionally, 1 minute. Top with feta cheese, if desired. Serve immediately.
- You can substitute 1 teaspoon dried oregano leaves if you do not have fresh.
Nutrition Facts : Calories 113.9, Fat 7.7, SaturatedFat 3.6, Cholesterol 16, Sodium 279.8, Carbohydrate 9.8, Fiber 4.5, Sugar 2.4, Protein 3.7
VEGETABLE MEDLEY
Steps:
- Cook the carrots in chicken stock until crisp tender. Shock them in cold water and dry.
- In a small pan, melt the butter. Add the carrots, squash, and red pepper, and saute until crisp-tender. Adjust seasoning, to taste, with vegetable seasoning. Keep warm until ready to serve.
ROASTED MEDITERRANEAN VEGETABLES
A lovely, filling dish from my mom. I believe she got it from a market. You can use any color bell peppers - I like to use two different colors. I usually leave the skins on the potatoes and eggplant, but feel free to peel them before making the recipe, if that is your preference :)
Provided by Starrynews
Categories Low Protein
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Prepare a shallow roasting dish with nonstick cooking spray.
- Combine potatoes, eggplant, both bell peppers, and the red onion slices and place in roasting dish.
- Whisk together the olive oil, balsamic vinegar, basil, oregano, chives, garlic and salt and pepper.
- Drizzle sauce over the mixed vegetables and toss to coat.
- Roast vegetables until tender, about 45 minutes. Stir halfway through the cooking time.
MEXICAN MEDLEY
This is a wonderful Mexican dish.
Provided by Caleb Files
Categories Asparagus Side Dishes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Steam asparagus and cauliflower about 10 minutes. Remove to a bowl, and stir in celery; set aside.
- Place into a blender the kidney beans, hazelnuts, dill, basil, and garlic. Pour in oil, and season with chili powder, celery seed, and salt. Puree until smooth. Pour sauce over asparagus mixture. Serve at room temperature.
Nutrition Facts : Calories 166.8 calories, Carbohydrate 8.3 g, Fat 14.1 g, Fiber 3.9 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 363.2 mg, Sugar 1.9 g
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