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Greek Pasta Salad

 

 

Greek Pasta Salad4

 

I can’t sit here and tell you that I have no idea why I love to Greek-ify things. I’ve already told you about my midnight boat experience between Italy and Greece, and the indelible moment that created in my life. More than that, it was Igoumenitsa, a port in Greece, where I realized how important food was to me.

I was broke, I’d worked three jobs for two semesters of my senior year of college to save enough money to send myself on a poorly researched trip through Europe, and I was short on cash. But even with the dwindling funds I decided to spend a the last bit of cash I had on a small piece of Baklava because I figured it was the last time I would ever have the chance to eat such an iconic Greek dessert in Greece.

It’s these little stories you collect over your life that give me no regrets of being firmly inside my thirties. I’ve done well, I suppose, on collecting stories over the past decade. If there is nothing else you do with your life, collect stories you’re proud to dazzle a crowd with over a glass of wine. It makes growing up so worth it.

 

Greek Pasta Salad2

 

Chocolate Cranberry Spent Grain Cookies

Ingredients

  • 3 cups spent grain (aromatic Victory, Caramel, Caravienne or other light sweet malt preferred)
  • 1/4 cup coconut oil
  • 1 cup granulated sugar
  • 1 egg (for vegan option, use 2/3 cup coconut oil in total)
  • 1/2 cup dried cranberries (or dried cherries)
  • 1/2 cup dark chocolate chips
  • 1/2 cup all purpose flour (plus additional, as needed)
  • 1/4 tsp salt

Directions

  1. preheat oven to 375.
  2. Add the spent grain to a food processor, process until about 1/3 as course as before.
  3. Add spent grain to a large bowl, stir in remaining ingredients. If the dough is too moist to stick together, add additional flour.
  4. Using your hands, make 2 inch wide by 1/2 inch high disks.
  5. Place on a cookie sheet that has been covered with parchment paper.
  6. Bake at 375 for 25 minutes. Immediately pull the parchment paper and the cookies off the hot cookie sheet onto a flat surface, allow to cool.
https://domesticfits.com/greek-pasta-salad/

 

Greek Pasta Salad5

Greek Turkey Burger 240 Calories

I have a confession to make. I haven’t lost my Holiday weight. Granted, my "Holiday Weight" was only 3 pounds, but I still have it. Being a mom, a working mom, a working mom food blogger, I have a hard time finding the time to work out. I used to go to the gym three times a week and run a few miles on my days away from the gym. These days, I have a hard time getting a work out in once a week.

It’s a small price to pay to be the mom to an amazing little human like Tater. But this weekend, as I realized that Bikini season is fearfully close, I’m blogging "Skinny."

I also have found a way to cook Turkey Burgers so that they’re juicy and not at all dry. And the topping is incredible low calorie. And, English muffins are only about 110 calories. My husband even loved them and to be honest, he isn’t at all afraid of Bikini season.

240 Calories Greek Turkey Burgers

2 cups extra lean turkey (99 Percent Fat Free)

1/2 cup Panko bread crumbs

1 tsp Garlic Powder

1/2 tsp dried oregano

1/2 tsp dried basil

1/2 tsp salt

1 egg

1 cup chicken broth

1/2 cup roasted red peppers, chopped (if you use a jared kind, make sure to get the type that is in water NOT oil)

1/2 cup artichoke hearts, chopped (Again, water, not oil)

1/4 cup Feta cheese

pinch of salt and pepper

4 low calorie whole wheat muffins (100-110 calories)

4 tbs fat free sour cream

In a bowl, add the turkey, Panko, garlic, oregano, basil, 1/2 tsp salt, and egg. Using your hands, mix until combined. Split into four equal portions and form into patties. 

You’ll need  a skillet that has a lid. Place it over medium high heat and spray with cooking spray. Allow to get hot but not smoking. Cook the patties for about 3 minutes, or until browned. Turn over and cook for another three minutes. Add the chicken broth to the pan, cover and allow to steam for about 10 minutes or until the internal temperature of the patties reaches 165 degreed. Remove from pan and allow to drain on a stack of 3-4 paper towels. 

in a bowl, add the artichoke hearts, roasted red peppers, feta, and a pinch of salt and pepper. 

Lightly toast the English muffins. 

Spread the English Muffins with 1/2 tbs Fat Free Sour Cream on each side.

Place the turkey patties on the English muffins, add the artichoke/red pepper mixture. 

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