Whenever I make tzatziki sauce, I purposely make more than I need. I use the leftover sauce to make a Greek chicken salad!
I mix chopped chicken with celery, onion, and raisins, and then I stir in enough tzatziki sauce to make it creamy. I love to place a scoop of this on top of a bed of spinach and drizzle just a bit of Greek dressing on top. Serve with warm pita wedges- yummy!
Posted by M. Terry on August 9, 2011
https://wholetothecore.com/2011/08/09/too-much-tzatziki-try-this/
I made this salad last night for Joel’s birthday dinner. It was a hit! I had to refrain from getting a third helping! You can cut this recipe in half and use just an 8×8″ pan if that suits your needs better.
Layered Greek Salad
Spread the hummus on the bottom of a 9×13 pan. Sprinkle feta cheese over the hummus, place the chopped cucumbers over the feta, and then spread the spinach leaves on top of the cucumbers. Place tomatoes and black olives over the spinach and then drizzle tzatziki sauce over the salad just before serving. Spoon out the salad onto a plate and serve with pita chips if desired.
Posted by M. Terry on August 8, 2011
https://wholetothecore.com/2011/08/08/layered-greek-salad/
This is a new smoothie recipe that my SIL passed on to me from Runner’s World magazine. I made this today for my afternoon meal. I love the crunch from the nuts!
CRUNCHY COFFEE FIX
4 oz chilled coffee
4 oz almond milk
1 banana, frozen
2 tablespoons raw almonds
2 teaspoons natural cocoa powder
Place all ingredients into a blender and blend away!
This is about 250 calories, 6 grams of fiber, and 10 grams of protein.
Posted by M. Terry on August 3, 2011
https://wholetothecore.com/2011/08/03/crunchy-coffee-fix/
Making the Chicken
We had another successful cooking class today! Here was our menu:
I loved teaching these two classes. I am looking forward to doing it again next summer on a bit of a grander scale. Maybe a 4 day camp with cooking, meal planning, and grocery shopping…? I love being in the kitchen with kids. Cooking encompasses so many topics- math, science, culture, and art- everything that engages a child’s interest. Thank you to each child and parent for allowing me a brief opportunity to teach your child!
Sour Cream "Lipstick"
Fresh Fruit "Pizza"
Posted by M. Terry on August 2, 2011
https://wholetothecore.com/2011/08/02/cooking-class-round-2/
My little guy turns 2 on Friday. While I am still trying to wrap my mind around the fact that he is no longer a baby, I am busy planning his birthday dinner. We are keeping the celebration quaint this year with just grandparents and aunts and uncles. Joel is very into all foods Greek, so hence the menu of grilled Greek chicken and a layered Greek salad.
In my herb garden, my oregano was overtaken by the basil, so I needed to use it before it vanished completely. Yesterday I took three distinct Greek herbs: oregano, mint, and parsley. I used Ina Garten’s pesto recipe, and simply replaced the basil with equal parts of these three herbs. I had to test taste it of course, and then I had to quickly place it into the freezer for safe keeping! I will be pouring the pesto on top of the chicken just as it comes off the grill. Oh, I can’t wait!! And I will be posting my recipe for the layered Greek salad next week after our celebration for Joel’s second birthday. (sniffle, sniffle)
Posted by M. Terry on August 1, 2011
https://wholetothecore.com/2011/08/01/opa-greek-pesto/
Yesterday I hosted a kids’ cooking class at my house. I am not sure who had more fun- me or the 7 girls! We made our own whole wheat pizza dough, they patted out their own individual crusts, and put on the toppings. We made a tomato and carrot balsamic salad to accompany our pizza pies, and, for dessert, I grilled up some peaches and plums and served them with a dollop of cinnamon honey yogurt.
The girls had a great time with all the hands-on involvement that cooking provides. We were able to talk about the ingredients we were using and their benefits. Of course they all got a kick out of learning about fiber- I informed them that fiber keeps you pooping! Lots of laughs from that statement!
Thank you girls for making my day with your smiles, laughter, and gratefulness. You are just as wonderful as your mommies! I am definitely looking forward to doing again next Tuesday!
Posted by M. Terry on July 27, 2011
https://wholetothecore.com/2011/07/27/a-successful-cooking-class/
Grilled Peaches and Plums with Cinnamon Honey Yogurt Sauce
3 peaches
3 plums
1 tablespoon extra light virgin olive oil or extra virgin coconut oil
½ cup plain greek yogurt
1 tablespoon honey
½ teaspoon cinnamon
Cut fruit in half and remove pit. Brush each side of the fruit with oil. Place on the grill over medium heat for about 3 minutes per side. Remove from heat. Stir together the yogurt, cinnamon, and honey. Drizzle over the fruit.
Posted by M. Terry on July 26, 2011
https://wholetothecore.com/2011/07/26/1753/
Before the topping...
We made this fruit crisp last week as a “thank you” to my stepdad for coming over everyday when Scott was gone and walking the dog (or was it the dog walking him?) He loves cherries and, since I had plenty of fresh cherries, I pitted them and added them to some frozen peaches, and topped the fruit with a crumb topping. Here is our “spur of the moment” recipe:
Filling:
Stir lemon juice and cornstarch together. Place butter into a saucepan over medium-high heat. Allow to melt and then add in fruit. Add lemon juice mixture. Stir into fruit. Add cinnamon and agave nectar. Allow fruit and juices to come to a boil, take off heat, and stir in vanilla. Pour into a greased 2 qt dish or 8×8 pan.
Crumb Topping:
Combine all ingredients together except for the sugar. Mix with fingers until moistened and crumbly. Spread over the top of the fruit and then sprinkle with the sugar. Bake at 375 for about 25 minutes or until brown and bubbly.
Crumb topping- the best part!
Posted by M. Terry on July 25, 2011
https://wholetothecore.com/2011/07/25/vanilla-cherry-and-peach-crisp/
Grilled Spicy Tuna and Avocado Pizza
*On sale this week at Publix
Heat grill to medium heat. Mix cream cheese, salt, pepper, garlic powder, and red pepper flakes. Roll out pizza dough. Spray both sides with olive oil. Grill 3 minutes per side. Remove dough from grill and spread on cream cheese. Top with tuna, avocado, and carrots. Place back on grill for another 3 minutes or so. Remove from grill again and drizzle with dressing and garnish with cilantro.
Posted by M. Terry on July 21, 2011
https://wholetothecore.com/2011/07/21/eating-clean-on-the-cheap-grilled-spicy-tuna-and-avocado-pizza/
My mom used this stuffed zucchini recipe from Rachel Ray. They (yes, I ate more than one!) were wonderfully delicious! She replaced the white bread with whole wheat bread to make it even healthier. It’s summer and these vegetables are a dime a dozen all around the country so take the few extra minutes to create this seasonal treat!
Heat the oven to 425 degrees F.
Halve 4 of the small zucchini lengthwise and scoop out the seeds and soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing. Reserve the center flesh. Arrange the small hulls in a baking dish. Drizzle with a little extra-virgin olive oil and season with salt and pepper, to taste. Chop the reserved zucchini flesh and set aside.
Heat the remaining extra-virgin olive oil in a skillet over medium-high heat and saute the mushrooms, onions and garlic for 5 minutes. Add in the reserved zucchini and tomatoes, season with salt and pepper, to taste and heat through for 1 minute, then remove from the heat.
While the veggies cook, toast the bread in a toaster, then spread liberally with butter and tear into pieces. Add the bread to a food processor along with the parsley and tarragon or basil, and pulse into herb crumbs.
Fold the herb crumbs into the veggies along with 1/2 cup Parmesan and the egg. Mound the zucchini stuffing in to the shells and roast for 15 minutes. Remove from the oven, sprinkle the tops with remaining cheese and broil for 2 to 3 minutes to brown.
Posted by M. Terry on July 19, 2011
https://wholetothecore.com/2011/07/19/thanks-mom-for-the-stuffed-zucchini/
Whole to the Core Blog 