Chicken Pitas

Recipe from Body for Life

1 lemon halved

1/2 cup water

2 portions chicken (about 1/2 lb.)

2 TBS greek seasoning

1/2 tsp lemon pepper

1/3 cup fat free plain yogurt

1/2 small cucumber, peeled, seeded and chopped

1 clove garlic, minced

1 TBS. fresh chives, chopped

1 TBS. fresh dill, chopped

2 pitas

2 lettuce leaves

2 tomato slices

In a large ziplock bag, combine lemon juice and water; set aside. Coat the chicken breasts with greek seasoning and lemon pepper, then place in ziplock bag with lemon juice mixture. Close the bag and gently squeeze to make sure chicken is coated. Set in refrigerator to marinate for at least 15 minutes.

While chicken is marinating, preheat the grill to high. Then combine the yogurt, cucumber, garlic, chives and dill in a small mixing bowl; cover and refrigerate.

Place marinated chicken on hot grill and cook for approximately 6 minutes, turn and grill 6 more minutes until no longer pink in the center. Let the chicken cool slightly, then cut into strips.

Slice top of pitas, open and fill with a lettuce leaf, tomato slice and a portion of sliced chicken. Top each half with the cucumber dill sauce.

Crustless Ham Quiche

Crustless Ham Quiche
 
4 eggs
1 ½ cups sour cream
½ cup grated parmesan cheese
½ cup flour
1/8 tsp. salt
4 drops Tabasco sauce
1/3 lb. diced pre-cooked ham
2 T butter
2 green onions, minced
1 cup chopped fresh mushrooms
2 cups grated Swiss cheese
 
Preheat oven to 350 degrees.  Combine eggs, sour cream, Parmesan cheese, flour, salt and Tabasco sauce in a large bowl; beat with a whisk until smooth.  Stir in ham.  Saute mushrooms and shallots in butter until soft and add to mixture.  Pour into ungreased 10 inch pie plate.  Bake for 45 minutes or until knife inserted near center comes out clean.  Cool 5 min. before serving.

Favorite Chocolate Chip Cookie

Favorite Chocolate Chip Cookies

1 cup butter
1 cup brown sugar
1/2 cup sugar
2 eggs (room temp if possible)
1 teaspoon pure vanilla
3 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups semi-sweet chocolate chips (feel free to throw in the whole bag if you like them super chocolate-y)

Cream butter, brown sugar and white sugar together in a mixer. Then add the eggs, one at a time. Beat until creamy. Add the vanilla.

In another bowl mix the dry ingredients together before slowly adding them to the creamed mixture. When combined, stop the mixer and add the semi-sweet chips. Mix up and then drop by the teaspoonful onto an ungreased cookie sheet. Mold them into a ball as best as you can with the spoon for a more shaped cookie.

Bake on 350 degrees for 8 minutes. Place on wire rack to cool. Enjoy!