GREEK WEDDING COOKIES RECIPES

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GREEK CHICKEN ORZO CASSEROLE RECIPE - BETTYCROCKER.COM



Greek Chicken Orzo Casserole Recipe - BettyCrocker.com image

This Greek-inspired dish, featuring chicken, spinach, oregano, feta cheese crumbles and fresh lemon, proves that casseroles can be lighter and brighter without sacrificing taste.

Provided by Betty Crocker Kitchens

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 11

1 package (16 oz) uncooked orzo pasta
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
1 bag (5 oz) baby spinach
8 oz feta cheese, crumbled
1/4 cup olive oil
1 tablespoon chopped fresh oregano leaves
1/2 cup Progresso™ reduced sodium chicken broth (from 32-oz carton)
1 lb chicken tenders, cut in 1-inch pieces (about 11 tenders)
1 teaspoon Greek seasoning
1 teaspoon finely grated lemon peel
2 tablespoons sliced green onions

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
  • Meanwhile, in large bowl, mix tomatoes, spinach, about half of the cheese, the olive oil and oregano; stir in cooked pasta. Spoon mixture into baking dish. Drizzle broth over pasta mixture. In same bowl, mix chicken and seasoning until well coated. Place chicken pieces over orzo mixture; cover with foil.
  • Bake 45 minutes; remove foil, top with remaining cheese. Bake 4 to 5 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Top with grated lemon peel and green onions.

Nutrition Facts : Calories 440 , CarbohydrateContent 52 g, CholesterolContent 50 mg, FatContent 2 1/2 , FiberContent 3 g, ProteinContent 26 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 770 mg, SugarContent 3 g, TransFatContent 0 g

GREEK POTATO SALAD RECIPE - BETTYCROCKER.COM



Greek Potato Salad Recipe - BettyCrocker.com image

Olives, feta, tomatoes and a garlicy, lemon-Dijon dressing turn potato salad into a great Greek salad.

Provided by Betty Crocker Kitchens

Total Time 45 minutes

Prep Time 45 minutes

Yield 6

Number Of Ingredients 15

2 lb unpeeled new potatoes
2 medium bell peppers, cut into 1-inch pieces
2 medium tomatoes, seeded, cut into eighths
1 medium cucumber, cut into 1-inch pieces
1/2 medium red onion, very thinly sliced (1/2 cup)
1/2 cup whole kalamata or ripe olives
1 package (4 oz) crumbled feta cheese (1 cup)
1/2 cup olive or vegetable oil
1/4 cup lemon juice
1 tablespoon finely chopped fresh or 1 teaspoon dried oregano leaves
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped

Steps:

  • If potatoes are large, cut in half. In 3-quart saucepan, place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place potatoes in steamer basket. Cover tightly and heat to boiling; reduce heat. Steam 18 to 22 minutes or until tender; cool to room temperature.
  • In large glass or plastic bowl, beat all Lemon Dressing ingredients with wire whisk until blended; set aside.
  • Add potatoes and remaining salad ingredients except cheese to dressing; toss. Serve immediately, or cover and refrigerate up to 24 hours. Sprinkle with cheese just before serving.

Nutrition Facts : Calories 390 , CarbohydrateContent 37 g, CholesterolContent 15 mg, FatContent 4 1/2 , FiberContent 6 g, ProteinContent 6 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 590 mg, SugarContent 6 g, TransFatContent 0 g

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