Greek Burritos

 We tried this when we were doing e-meals and really liked it!

• 1 pint grape tomatoes, halved
• 1 red onion, thinly sliced
• 1½ cups roasted red pepper hummus
• 6 burrito size flour tortillas
• 1 (5-oz) pkg baby spinach
• 1 English cucumber, chopped
• 1 (6-oz) pkg crumbled feta cheese
• ¾ cup chopped kalamata olives

Instructions

1. Cook tomatoes and onion in a large skillet coated with cooking spray over medium-high heat 6 to 8 minutes or until tender.
2. Spread hummus on tortillas; top with spinach, cucumber, tomato mixture, cheese, and olives. Fold in sides of tortillas; roll up to completely enclose filling.

Peanut-Coconut Quinoa

 I originally got this on Chow, maybe as far back as 2012. I'm not even going to post a picture because it looks so gross, but it tastes so yummy. The original recipe calls for tofu, but we just leave that out. Here is the simplified version I like to make.

Cook Quinoa:

2 C quinoa

1 - 14 oz can unsweetened coconut milk

1 1/3 chicken broth

1 t salt

8 oz chopped carrots

1 lb. chopped broccoli

Bring all but the vegetables to a boil for around 15-20 minutes. Cook the broccoli and carrots separately until crisp-tender then add to the quinoa (OR, you can also just add them raw into the quinoa mixture while it's cooking so they will cook too---this may cause the quinoa to take a little longer to cook, though).

Sauce:

1 2/3 C cilantro (around 1/2 bunch)

1/2 C natural, chunky peanut butter

1/4 - 1/3 C Sriracha sauce

2 T lime zest (from 3 limes)

1/4 fresh lime juice (from 3 limes)

1/4 C sesame oil

1 T brown sugar or honey (opt)

2 garlic cloves

3/4 t salt

Blend the above ingredients together.

Pour the sauce over the hot quinoa and vegetables and serve with fresh cilantro, peanuts, and green onions, if desired. 

Lebanese Lemon Garlic Chicken

I found this recipe online, but can't remember from where! It's so flavorful! When I make this for our family I should probably double it.

2 lbs chicken (2 chicken breasts?)

1/4 C fresh lemon juice (approx 2 lemons, but you could use bottled)

6 minced garlic cloves

3 T olive oil

1 t cround cumin

1 t ground coriander

1/2 t paprika

1/2 t ground turmeric (opt)

Salt and pepper to taste (1/2 t each?)

2 T chopped fresh parsley (for garnish)

Lemon slices (for baking or serving)

Whisk together the lemon juice, garlic, olive oil, cumin, coriander, paprika, turmeric, salt, and pepper. Add the chicken to the bowl and coat well. Cover and let marinate for 30 min to 4 hours. Place chicken in a single layer in a baking dish or sheet pan. Add lemon on top if desired. Bake at 400 for 35-40 minutes until skin is golden and crispy. Sprinkle with fresh parsley and serve.

You can also cook this on the stove top in a pan until cooked through. You could probably cook it in a crock pot, too... maybe 4 hours on low or 6-8 hours or so on high?

We served this with rice, but you could also serve with couscous or a salad.