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Easy weeknight meals: Open-Faced Greek Chicken Sandwiches and more

Mon | Meatless meal

The White Bean and Spinach Tacos recipe in the September issue of Cooking Light got me thinking there's an easier way to make them, rather than make your own fresh salsa as the editors suggest. Saute chopped onion and garlic in a bit of oil, then add a can of drained and rinsed white beans and some baby spinach leaves. When the spinach wilts, load the mixture on warmed corn tortillas and top with salsa, some pickled, sliced jalapenos and queso fresco crumbles. Rice on the side.

Tues | Finger-licking

Roasted Tomato and Shrimp Capellini is a tried-and-true Stir Crazy fave. Start the sauce first because the super-thin pasta is ready in just a few minutes. In a large skillet, saute garlic and minced onion in extra-virgin olive oil. Toss in a basket of grape tomatoes. Cook for about 3 minutes, then toss the pasta in boiling water. Add peeled shrimp to the tomato mixture. Drain pasta and add to the skillet. Dinner, done.

Wed | Rotisserie chicken

Weight Watchers provides us with tasty Open-Faced Greek Chicken Sandwiches (recipe below), and you can use rotisserie chicken. I'd be tempted to eat an entire one, which will double the calories and points, but maybe you've got more willpower than me. Make a fruit salad to serve alongside.

Thurs | Morning or night

Every now and then, you've got to do it ... have Breakfast for Dinner. How about pancakes, made from scratch or frozen, served with blueberries and syrup, plus a couple of strips of bacon. There's not much better than the sweet syrup melding with the salty, cured meat.

Fri | Grill power

Before you head out the door this morning, throw flank or skirt steak into a favorite marinade. Tonight, prepare Marinated Grilled Beef on the grill and serve with buttered boiled red potatoes and sliced tomatoes and cucumbers sprinkled with salt, pepper and balsamic vinegar.

Janet K. Keeler can be reached at or (727) 893-8586. Follow @roadeats on Twitter.


Open-Faced Greek Chicken Sandwiches

¾ cup plain low-fat Greek yogurt

¼ cup finely chopped cucumber

1 tablespoon chopped fresh dill

¼ teaspoon salt

teaspoon black pepper

2 (7-inch) pocketless whole wheat pita breads

1 ½ cups chopped cooked chicken

12 grape tomatoes, halved

¾ cup finely shredded romaine lettuce

¼ cup crumbled reduced-fat feta cheese

Combine the yogurt, cucumber, dill, salt and pepper in a small bowl. Cover and refrigerate for at least 10 minutes to allow the flavors to develop or until ready to use, up to several hours.

Spread each pita bread with about 2 tablespoons of the cucumber mixture. Top with the chicken, tomatoes, lettuce and cheese. Drizzle with the remaining cucumber mixture, cut each sandwich in half and serve.

Serves 2 or 4, depending of whether pita is cut in half.

Nutritional information per ½ pita serving: 252 calories, 7g fat, 560mg sodium, 26g carbohydrates, 3g fiber, 22g protein. Weight Watchers points value: 6.

Source: Weight Waters Ultimate Chicken Book (St. Martin's Griffin, 2013)

Easy weeknight meals: Open-Faced Greek Chicken Sandwiches and more 09/09/13 [Last modified: Monday, September 9, 2013 6:04pm]
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