Greek Turkey Meatballs

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Recipes from skinnytaste.com

These were very good, moist, easy to make meatballs.  Instead of cooking them in a skillet I decided to bake them.  Only because when I made these, I had too much going on with the stove top as it was.  :)

I served these on whole wheat sandwich thins (cut the meatballs in half to make it easier to eat) with some tomatoes and tzatziki sauce.  I made them a couple days ahead, then just reheated them in a small pot when we were ready to eat.


Ingredients:
1.25 lbs lean ground turkey
1 c zucchini, grated and squeezed to remove excess liquid
2 slices whole wheat bread
1/4 c bread crumbs (I used Panko)
1 large egg
2-3 cloves garlic, minced
1/4 c red onion, finely minced
1 1/2 t dry oregano
1/2 c fresh parsley, chopped
1 t dried mint
Salt & pepper

Directions:
Preheat oven to 350.

Wet bread with water and squeeze dry.  Break into small pieces and place in a medium bowl.  Combine remaining ingredients until just mixed.

Form into small meatballs - about 1" in diameter.  I made about 18 meatballs.

Place on lightly greased baking sheet.  Bake for about 25-30 minutes, turning once, until internal temperature reaches 165.

Curry Egg Salad Wraps

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Recipe from Tasty Kitchen

Curry isn't something that I use much, maybe once, ever.  But I really like the flavor of it!  I had red curry powder in my spice cabinet, so that's what I used here.

I like the addition of the apple to give it a bit of crunch and sweetness, and the cayenne gives it just a hint of spice. 

I hard boiled the eggs for this on Sunday, then put together the egg salad on Wednesday for dinner.  It's nice to be able to do things in advance, so I have more time on the weeknights that isn't spent in the kitchen. :)

Ingredients:
12 hard boiled eggs, peeled and chopped
1 Granny Smith apple, chopped
1/2 c red onion, finely chopped
2/3 c mayonnaise
Juice of 1/2 lime
1 T curry powder
2 t whole grain or Dijon mustard
1/2 t salt
1/8 t cayenne

Whole wheat sandwich wraps
Tomato and/or lettuce

Directions:
In a large bowl, mix the egg, onion and apple.  In a small bowl mix the mayo, lime juice, curry, mustard, salt and cayenne.  Pour the mayo mixture into the eggs and gently stir to combine well.

Place the egg salad in your wrap, top with tomato and/or lettuce and roll up to eat!

Portobello & Brie Panini

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I had some brie left over from the Eggs 'n Bellas I made the other day, and, of course, I didn't want it to go to waste.  Since I've been trying to have one or two meatless nights a week, I decided on a portobello and brie panini.

I have to say, this was absolutely delicious! A bit messy, but delicious nonetheless. :)

Ingredients:
2 large portobello mushroom caps, stems removed, and sliced
4 thick slices bread (I used sourdough)
4-6 ou brie cheese, sliced
Roasted red pepper, sliced
Balsamic vinegar
1 small onion, sliced into half moons
Roasted Garlic and Yogurt Sandwich Spread (recipe below)

Directions:
In a medium skillet, saute the onions, mushrooms and a splash of vinegar until the onions and mushrooms are tender.

Spread the sandwich spread on one side of a piece of bread, and butter on the other. Layer the mushrooms and onions, cheese and peppers onto the sandwich spread side of the bread.  Top with a second slice of bread (with the outside buttered).

Cook with a panini press or on a grill pan until cheese is melted and both sides are golden brown.

Sandwich Spread:
Ingredients:
1 head roasted garlic
1/4 c plain Greek yogurt
2 t mayo
1 t Dijon
1/2 t dried thyme
1 t dried parsley
Salt and pepper, to taste

Directions:
Mash the garlic into a small bowl, then mix in remaining ingredients.  Refrigerate until ready to use.  Will keep up to 2 days in the refrigerator.

Pork Au Poivre Panini

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I decided to use our leftover Pork Au Poivre to make some very delicious paninis for dinner last night, using the panini press that I got for my birthday. :)

All I did was thinly slice the pork and throw it in a skillet with some of the sauce to heat it up a bit.  Then I put it on 2 slices of thick Italian bread with some provolone cheese, dijon mustard and apple slices and pressed it in my panini press.

So good and so simple - this was a great way to use up some leftovers! :)

Tex-Mex Pulled Pork

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Recipe from allrecipes.com 

I realized that I haven't been using my crockpot much lately, so it was a nice change to come home to my house smelling delicious. :)  Of course, I completely forgot to put the pork into the crockpot and turn it on that morning, so I had to run home during lunch.  Luckily I'm not too far away.

I made pulled pork sandwiches with this recipe.  It makes a lot, so I plan to use the leftovers for quesadillas and tacos.  My only issue with this recipe is that the sauce ended up very runny. I would've liked it a bit thicker.  Maybe next time I'll use cornstarch or something at the end to thicken it up a bit.

Ingredients:
1 (8 ou) can tomato sauce
1 c bbq sauce
1 onion, chopped
2 (4 ou) cans green chilies
1/4 c chili powder
1 t ground cumin
1 t dried oregano
1/4 t ground cinnamon
2 1/2 lb pork loin roast (the original recipe called for boneless, but I had bone-in)
1/2 c chopped fresh cilantro (I used about 1/2 this.  I don't think a whole 1/2 c is necessary)

Directions:
Mix all ingredients except pork and cilantro in a medium bowl.  Please pork in slow cooker and pour mixture over the pork.

Cook on high for about 4-6 hours or low 8-10 hours.

Remove pork and shred. Stir cilantro into sauce, and then return shredded pork to sauce.  Serve as desired.

Turkey Meatball Hoagie

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Remember the Turkey Meatball and Spicy Tomato Sauce I made earlier in the week.  Well - it made plenty of leftovers, so I used them for Meatball Hoagies!

I just reheated the turkey and sauce in a saucepan on the stove.  Then put about 6 meatballs per hoagie roll and topped with Provolone cheese.  I stuck them under the broiler to allow the cheese to melt and the hoagie roll to warm up.  That's it!  A great, quick meal that I served with a small side salad. :)

Curry Chicken Salad Wrap

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Recipe from Ellie Krieger

I really liked this chicken salad.  I loved the melding flavors of curry and grapes.  And it was extremely easy to throw together on a Sunday for a Wednesday meal. The recipe didn't specify what kind of curry, so I used red.  I would say use what you like.

Ellie actually makes this as a salad, but I decided to eat it as a wrap.  I bought some whole wheat flatbread to use and I also added tomato and onion.  It was delicious!  And J was in agreement. :)

Ingredients:
1 c chicken broth
1 c water
1 1/4 lbs boneless, skinless chicken breasts
1/4 c sliced almonds
1/2 c nonfat plain yogurt
2 T mayo
1 t curry powder (I probably added in about another 1/2 t just for my own personal taste)
1 c halved red grapes
1/4 c chopped cilantro leaves (I didn't have any, so I think I actually sprinkled in some dried thyme)
1 c mixed greens
1 t EVOO
1/4 t lemon juice
1/2 small tomato, diced
1/4 small onion, sliced into half moons

Directions:
Bring the broth and water to a boil and then add the chicken.  Simmer, covered, for 8 minutes.  Remove from heat and let sit, covered, for about 20 minutes, until chicken is cooked through.  Remove chicken and cool completely in the refrigerator.

Cut the chicken into 1/4" dice.  Toast almonds in a small dry skillet for about 2-3 minutes.

In a large bowl, mix together the yogurt, mayo and curry powder. (I also added the thyme here.) Fold in chicken, grapes, cilantro (if using), and season, to taste, with salt and pepper.

In a separate small bowl toss the greens with the EVOO, lemon, tomato and onion.

Place some chicken salad down the center of your wrap, then top with the greens mixture.  Roll up and eat!

Ham, Brie, Pear Panini w/ Apple Waldorf Salad

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I made these paninis out of what I had in the refrigerator, and I thought they were delicious!

I served them with Apple-Waldorf salad.  I found this recipe from a Cooking Light - 5 Ingredients or 15 Minute Cookbook.  I can't find it online (and I forgot to take a picture), but J and I both thought it was really good.  Just combine 2 Granny Smith apples (cored and diced), 1/4 c light mayo, 1 T lemon juice, 1/2 t salt, 1/4 c cranberries, and about 2 1/2 T toasted walnuts, and then allow it to chill.  It would probably be great with some Greek yogurt in place of the Mayo. :)

Panini Ingredients:
Thick slices of bread (I cut thick slices from a loaf of multi-grain)
Sliced ham
Sliced brie
Baby spinach
Pear slices
Spicy mustard

Directions:
Preheat a panini grill, skillet or cast iron to a medium heat.

Build your sandwich and spray the outsides of the bread with cooking spray.  Cook both sides until lightly browned and the cheese is melted.

Enjoy!

Cheddar Stuffed Chicken Burgers w/ Sauteed Apples and Mushrooms

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Inspired by Joelen's Culinary Adventures

This is my second post for this month's Ingredient of the Month: Apples!  Instead of pairing them with pork as I did the last time, I'm using the flavors of chicken and cheddar.

 

When I saw these flavors used on Joelen's blog, I had to try them out myself.  I decided to go with Chicken burgers.  I sauteed the apples with a bit of nutmeg and cumin, and also sauteed some onion and mushroom.  And stuffed the burgers with cheddar.  J and I both thought these were delicious!

I really don't know my exact amounts of anything, so use your best judgement. :)

Ingredients:
1/2 lb ground chicken
Nutmeg (about 1/4 t) plus a bit for the apples
Cumin (maybe 1/2 t) plus some for the apples
Approximately 1/4 c Panko bread crumbs
Salt & pepper, to taste
2-3 T shredded cheddar
1/2 apple, cored and thinly sliced
4-5 button mushrooms (or small portobellos), sliced
1/4 small onion, sliced
1 T olive oil, split
Dijon Mustard
Hamburger buns

Directions:
In a medium bowl, mix the ground chicken, nutmeg, cumin, Panko, salt and pepper.

Split the ground chicken mixture into two equal portions. Then split each portion in half.  Form each portion into a patty.  On 2 of the patties, place about 1-1 1/2 T cheddar cheese.  Top with the other 2 patties.  Make sure to seal the patties all the way around, to contain the cheese.

Cook the patties on the grill or in a skillet (I used our cast iron), for about 4-5 minutes per side.  Until cooked completely through with no pink in the middle (about 165 degrees).

Meanwhile - take out 2 medium sized skillets.  Place about 1/2 T olive oil in each skillet and turn to medium heat.  In one skillet toss the apples with the olive oil, then season with cumin and nutmeg. Saute until soft.

In the other skillet saute the mushrooms and onion until tender.

To build the burger, place the burger on the bottom bun, then top with the apples and the mushroom/onion mixture.  Spread dijon mustard over the top bun.  Enjoy!

Pulled BBQ Chicken Sandwiches

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Recipe from Ellie Krieger
  

We have a ton of shredded chicken right now in our freezer, and I wanted something quick, easy and healthy to make with it.  I came across these BBQ chicken sandwiches.  I liked the idea of making my own sauce, but still keeping everything extremely simple.

J and I really liked these!  The sauce was so easy to make, and we loved the flavor!!  It made a lot of chicken, but we'll probably just freeze the leftovers for another day.

Ingredients:
1 T canolo oil
1 onion, chopped
3 cloves garlic, minced
1 (14-ou) can tomato sauce
1/4 c tomato paste
1/2 c water
1/3 c apple cider vinegar
5 T mollasses
1/4 t pepper
1/2 t liquid smoke (I didn't have any, so I skipped this)
4-4 1/2 c shredded chicken
Whole wheat hamburger rolls
Toppings of choice - we just used mozzarella cheese, but tomatos and lettuce are good options as well.

Directions:
Heat oil in a large saute pan over medium heat.  Add the onions and saute about 5 minutes, until soft and translucent.

Add the garlic and cook for 1 minute more. Add remaining ingredients through liquid smoke, bring to a boil, and then simmer for about 15 minutes.

Finally add the chicken and simmer for about another 10 minutes.

Build your sandwich and enjoy!

Turkey Burgers

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Recipe from Cook Like a Champion

These burgers were really good and flavorful.  However, I think next time I would not put aioli into the turkey, but just season the meat with a few of the aioli flavors.  They were falling apart a little bit.

Ingredients:
1/2 t cumin
1/2 t ground coriander
1/2 c mayo
1 T EVOO
2 t lemon juice
1 1/2 t smoked paprika
1 garlic clove, minced
1 lb ground turkey
Small red onion, sliced 1/3"
4 whole wheat buns
Arugula

Directions:
Mix the ingredients from cumin to garlic - whisk well.

Add 2 T of the aioli to the turkey and mix.  Form turkey into 4 equal sized patties.

Preheat grill to medium-high heat.

Brush onions and burgers with olive oil and sprinkle with salt and pepper.

Grill onions about 4 minutes per side, and burgers about 5 minutes per side.

Build sandwich with bun, burger, onion slices, arugula and aioli.

To Blog or Not to Blog

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Recipe from EatingWell.com

I definitely debated on posting this recipe, because, honestly, it wasn't very good.  It wasn't inedible or anything, just not something I would ever make again, or suggest for you to make.  But then I thought, well, I didn't technically follow it to a 't', and maybe someone can take the basic premise, and make some really great out of it.  Or - maybe if I followed the exact directions, it would've been good.

So here goes!

My changes:
I couldn't find the chipotle chili in adobo, so I used their suggested substition of ground chipotle and cider vinegar.
No red cabbage - I just bought one of those bags of preshredded coleslaw mix (with cabbage and carrots).
Finally, my cilantro went bad.  So I threw in some dried rosemary (it's what I had).  I honestly don't think this made that much difference in the grand scheme of things, but who knows?

Now to the recipe.

Creamy Avocado White Bean Wrap
Ingredients:
2 T cider vinegar
1 T canola oil
2 t finely chopped chipotle chili in adobo (or a pinch ground chipotle and a dash cider vinegar)
1/4 t salt
2 c shredded red cabbage (I did the bagged coleslaw mix)
1 medium carrot, shredded (skipped this - carrot in the coleslaw mix)
1/4 c chopped fresh cilantro (threw in some dried rosemary)
1 can white beans, drained and rinsed
1 ripe avocado
1/2 c shredded sharp cheddar
2 T minced red onion
4 whole wheat tortillas or wraps (8-10 inch)

Directions:
Whisk together the cider vinegar, oil, chipotle and salt.  Mix in the cabbage, carrot and cilantro.  Set aside.

In another bowl combine the white beans and avocado.  Use a potato masher to or fork to mix well.  Mix in the onion and cheddar.

Spread 1/4 of the bean/avocado mixture onto a wrap, then top with 1/4 of the cabbage mixture and roll.  Repeat with remaining ingredients.

Chicken Gyros

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Recipe from Elly Says Opa!

This is a recipe that has been making its rounds throughout the blogging world lately. I've been seeing it popping up everywhere, and there has been nothing but rave reviews.

So I thought, I'm gonna have to try it. I don't really know what I expected. I made pitas with chicken and a yogurt/cucumber sauce before. And they were good, but nothing special.

These were special! :) So delicious and so much flavor! And, use Greek yogurt, and they are super easy to make. (If you use regular yogurt, you'll have to strain it - directions in Elly's blog.) You could strain the Greek yogurt as well, but you can definitely get away with skipping that step, as I did. :)

I cut the tzatziki recipe in half, since only 2 of us were eating - and it seemed like it would make a lot (which it did).

Tzatziki:
Ingredients:
8 ou plain yogurt (Greek if possible)
1/2 cucumber, peeled and seeded
2 cloves garlic, pressed through garlic press, or finely minced
1/2 t white vinegar (I was all out, so I used red)
Salt and pepper, to taste
Squeeze of fresh lemon juice
EVOO

Directions:
Shred the cucumber (I used my food processor for this.) Then you want to get the water out of it. I did this by wrapping it in a bunch of paper towels and squeezing out as much as I could.

Mix together all ingredients except EVOO. Once ingredients are mixed, drizzle lightly with the EVOO and then refrigerate for at least 30 minutes to allow flavors to blend. (I made mine the night before.)

Gyros:
Ingredients:
4 cloves garlic, smashed
Juice of 1 lemon
2 t red wine vinegar
2 T EVOO
2 T plain yogurt (I used Greek here as well)
1 T dry oregano
Salt and pepper, to taste
1 - 1 1/4 pounds chicken pieces (I used chicken breasts)
Pitas
Tomato, diced
Onion, thinly sliced

Directions:
Combine ingredients through the salt and pepper in a medium bowl and mix well.

(I cut the chicken into small strips before cooking - you can do this before or after.) Place chicken pieces into bowl and mix to be sure each piece is fully coated. Cover and refrigerate for 1 hour.

Cook the chicken as desired - oven, broiler, grill, skillet. I just threw the strips of chicken into a skillet and cooked them that way.

Warm the pitas - I just threw mine in the microwave for about 30 seconds. Others like to toast them. Layer the chicken, onion, tomato and tzatziki on top of the pita. Serve immediately.

Turkey, Apple, Brie Pitas

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Adapted from Food Alla Puttanesca

These were so good! As soon as I saw this recipe on Food alla Puttanesca's blog, I knew I needed to use these flavors. YUM!

I decided on pitas mostly because I was going to buy them for the Chicken Gyros that I plan to make tonight. So I wanted to use up the extras. And I didn't want to buy a whole loaf of good, fresh bread, just for 2 sandwiches.

I definitely recommend you try these out, whether you do a pita or a panini.

Ingredients:
2 whole wheat pitas, cut in half and opened
4 slices smoked turkey
About 4 ou Brie, sliced
1/2 granny smith apple, sliced
1 1/2 medium tomatos, sliced
Spicy mustard

Directions:
Preheat toaster oven to 350.

Layer the Brie, apple, turkey, mustard and tomato into all 4 pita halves.

Place the pita halves on the toaster oven broiler pan, or line the rack with aluminum foil. Cook for about 10 minutes, until pita is toasted and cheese is melted.

Eat! :) I served these with Baked Sweet Potato Thins.

Grilled Turkey, Cheese & Tomato Sandwiches

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Recipe from EatBetterAmerica.com

I found this recipe and I absolutely loved the flavor combination, and since I needed a quick, easy meal for last night, I went with it.

These sandwiches were really tasty! I added in a slice of smoked turkey. And I used a slice of fresh mozzarella and of Swiss cheese, instead of Jarlsberg or Cheddar. This would be great with the addition of some Dijon mustard.

If you use a whole wheat or whole grain bread, use cooking spray instead of butter, and use a low-fat cheese (okay, I didn't do this - I used what I had on hand) this is actually a healthy meal!

J and I just ate these with a side of cottage cheese sprinkled with some ground pepper.

Ingredients:
2 slices whole wheat, whole grain or mult-grain bread
1 slice smoked turkey
Small tomato, sliced
Roasted red pepper, cut into thin strips
4-5 basil leaves
1 slice fresh mozzarella
1 slice Swiss cheese
Cooking spray

Directions:
I used a cast iron skillet to grill these, but you could just use a regular skillet. Preheat your skillet over medium heat.

Stack your sandwich - I did 1 slice bread, mozzarella, smoked turkey, basil, tomato, pepper, Swiss cheese and then topped with the 2nd bread slice.

To cut back on fat/calories, spray (thin layer) the outside of the top slice with cooking spray (instead of using butter), and then place the sandwich cooking spray side down in the skillet.

While the bottom cooks, spray the top with cooking spray.

When bottom slice is a nice, golden brown, and cheese has started to melt, flip the sandwich. About 2-3 minutes. Cook for another few minutes until cheese is all melted and both side are golden brown.

Move to a plate and enjoy!

Greek Grilled Chicken Pitas

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Recipe from Eat Better America

These were delicious! I used 2 chicken breasts that I had pre-cooked and frozen, so the preparation was extremely quick and easy. I added in some chopped roasted red peppers and I think they really added to the flavor.

I actually doubled the recipe (except for the chicken - I probably used 2 6-ounce pieces) and J and I each just ate a whole pita for dinner, no sides. Below are the original ingredient measurements.

Ingredients:
Cucumber Sauce:
1/4 c fat free plain yogurt
1/3 c finely chopped seed cucumber (I didn't remove the seeds)
1 medium green onion, sliced (about 1 T)
1 t grated lemon peel (didn't have a lemon, so I just put in about 2 t lemon juice)
Salt & pepper, to taste

Pitas:
2 chicken breasts (about 4 ou each)
2 t lemon juice
1 t olive oil
1/4 t dried oregano
Salt & pepper
1 pita, cut in half
Tomato, sliced
Onion, sliced
Roasted red pepper, chopped

Directions:
Mix the sauce ingredients in a small bowl, no more than 30 minutes before you will eat. Refrigerate until ready to use.

Heat grill to medium-high heat.

In another small bowl mix the lemon juice, olive oil, oregano and salt & pepper. Brush the chicken with the lemon juice mixture and grill until cooked through.

Let sit for about 10 minutes, then cut into thin slices.

Warm pita halves in the microwave for about 30 seconds, to soften.

Fill each pita half with half of the cucumber sauce, then add in half of the chicken, tomato, onion and pepper.

French Onion Turkey Burgers

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Recipe from The Rookie Chef

These were great - very flavorful and extremely simple to throw together. I put these on a whole wheat bun with some tomato, red onion and mustard/mayo mixture. And I served them with this incredibly delicious Avocado Tomato Salad. :)

I only made 2 burgers, so I only used 1/2 lb of meat. I have adjusted the ingredients accordingly. I think I may have put just a bit too much French Onion Dip into the mix - but that's because I didn't really measure, just eye-balled it. The burgers were just staying together. But still tasty! :)

The original recipe uses beef, but I substituted turkey to make it a bit healthier.

Ingredients:
1/2 lb ground turkey
1/4 envelope french onion soup mix
2 ou french onion dip
1/8 c bread crumbs
Pepper, to taste
Buns and whatever toppings you want

Directions:
Preheat grill on medium-high heat.

In a small bowl mix together the turkey, onion soup mix, onion dip, bread crumbs and pepper. Form into 2 patties.

Place patties on grill for about 5 minutes per side, until cooked through.

Remove from grill and build burgers with your desired toppings. Enjoy!

Chicken Cordon Bleu Burgers

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Recipe from Lauren's Kitchen - originally from Rachel Ray

These burgers had a really great flavor to them. I really love using chicken and turkey for our burgers, and J doesn't seem to mind at all either. I served these with Sweet Potato Thins.

As Lauren did, I used Swiss cheese instead of mozzarella, and I used ham instead of bacon. I also only used 1/2 pound of chicken to make 2 burgers. I think a 1/2 lb burger is too much. And, finally, I didn't have any shallot, so I used green onion.

Ingredients:
1/2 lb ground chicken breast
2 slices ham
1/2 t paprika
1/2 t poultry seasoning
1/2 t grill seasoning such as Montreal Steak
1 green onion, finely chopped
2 slices Swiss cheese
1/3 c mayo
1 T Dijon mustard
3/4 T fresh tarragon, chopped (I didn't have any so I used fresh Cilantro)
2 rolls or buns
1 small tomato, sliced

Directions:
In a small bowl mix the mustard, mayo and tarragon and place in the refrigerator to allow flavors to blend.

Preheat grill to medium-high heat and grease the rack with oil or cooking spray.

In a medium bowl mix the chicken, paprika, poultry seasoning, grill seasoning and green onion. Form into 2 equal sized patties.

Place on grill and cook about 5 minutes per side, until cooked through. When just about ready to pull from the grill, place one Swiss cheese slice on each patty, close grill cover and allow to melt. This will only take about 30 seconds.

Meanwhile, place the ham in a skillet over low heat just to warm it.

Place the patties on the bun, top with ham and tomato. Spread the mayo mixture onto the top half of the bun. Put the top in place, and enjoy!

Indian Spiced Chicken Pitas

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From eatingwell.com

As you know I've been trying to eat healthier, and I've been doing pretty well. With our schedule in the evenings, especially with me fitting in workout classes, I really need to find recipes that are quick and easy. This one fit the bill, and it was delicious as well!!

I actually cooked the chicken a day in advance and then put it in the refrigerator. I had J take it out about 10-15 minutes before we were going to eat to allow it to come to room temp. You could warm it up as well, if you prefer.

J and I each ate a whole pita, no sides, and it was plenty for us for dinner.

Ingredients:
1 lb boneless, skinless chicken breasts
1 1/2 t garam masala, divided
1 c thinly sliced seed cucumber (I didn't seed it, I thinly sliced it then quartered the slices)
3/4 c nonfat plain yogurt
1 T chopped fresh mint or cilantro (I used mint)
2 t lemon juice (I didn't have any lemon juice, so I used lime)
Salt & pepper, to taste
4 6-inch whole wheat pitas, warmed (just put them in the microwave for about 30 seconds)
1 c shredded romaine (I skipped this)
Sliced tomato - about 1 large
Sliced onion - about 1/2 large

Directions:
Preheat grill to medium high or preheat broiler. (It was raining so I ended up cooking mine under the broiler in our toaster oven.)

Sprinkle chicken w/ 1 teaspoon garam masala and salt and pepper to taste. Place chicken on grill or broiler pan and cook for about 5-8 minutes/side, until internal temp reaches 165.

Transfer to a cutting board and let rest for about 5 minutes. (At this point I allowed it to cool and then refrigerated it.)

In the meantime, in a small bowl mix the cucumber, yogurt, lemon juice, cilantro or mint, 1/2 t garam masala, and 1/4 t salt and pepper. Set aside.

Thinly slice the chicken. Split open the warm pitas and stuff them with the yogurt sauce, chicken, onion and tomato (and lettuce if using).

Pulled Chicken Sandwiches

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Recipe from Bite This!

These were really good and super easy to make! We made 2 sandwiches and I plan to use the leftovers for pulled chicken quesadillas later this week.

Ingredients:
2 large chicken breasts
Salt & pepper
Water
3 cloves garlic, chopped
1 1/3 c BBQ sauce
1 /2 c apple cider vinegar
Hot pepper sauce, to taste
2 buns
Cheese (I just used provolone slices)

Directions:
Season chicken with salt and pepper, then place it in a heavy pot with the garlic. Pour in some water until just covered.

Add the BBQ sauce, cider vinegar and hot pepper sauce. Bring to a boil, and then turn down to a simmer until the chicken is cooked through. About 15 minutes.

Remove chicken from pot and take the sauce back up to a boil. Reduce by half - about 15 more minutes.

In the meantime, shred the chicken.

Add chicken back to the pot until heated through.

Place chicken the bun with some cheese and enjoy!

Warning - this was very messy. I probably could've used some more chicken for all of the sauce that we had.