May is my month to host Bunko! I wanted to do it once it was warm (hopefully not TOO warm!) so that we could sit out by the pool! I have been thinking about what I wanted to do. With my new healthier lifestyle I wanted to still make a YUMMY dinner but have it be easy on the waistline! My plan started with
Al’s Famous Greek Dip w/Pita Chips
Chicken breasts, pounded thin and cut into 1 in strips
2 cloves fresh minced garlic
1 t fresh oregano
2 t fresh flat leaf parsley
juice from 1 lemon
1/4 c olive oil
Salt & Pepper, to taste
Marinate overnight. Place on skewers and grill.
I toss the veggies with the same marinade I use for the chicken.
cut, marinate and wrap in foil with 2 ice cubes and toss on grill for apx 30 mins (crisp/tender)
6 T olive oil
6 T lemon juice
2 tsp Dijon mustard
1 clove garlic, crushed
Salt & pepper
2 heads Boston or mixed lettuce, torn into bite-sized pieces
4 small cucumbers, sliced
1 small red onion, thinly sliced
1 pint cherry tomatoes, cut in 1/2
1 cup pitted ripe olives
4 oz feta cheese, crumbled
Whisk together dressing ingredients & add salt & pepper to taste. Set dressing aside. Toss lettuce & remaining ingredients in a large bowl. Add dressing just before serving.
cheated and bought it at Trader Joes!
Pop back by to see pics of the food and the tablescape along with the dessert table!!