tandoori grilled chicken

Adapted from Cooking Light magazine
Ingredients:
7 oz. plain 2% Greek yogurt
1/2 medium white onion, grated
1 1/2 tablespoons fresh ginger, grated
5 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon chili powder
1/2 teaspoon turmeric
1/4 teaspoon coriander
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
4 chicken breasts or 8 chicken thighs, cut into 1 inch strips

Directions:
1. Combine all of the ingredients except the chicken in a medium bowl
2. Add chicken to mixture
3. Place coated chicken in a zip top bag, refrigerate for at least a few hours
4. Remove chicken from fridge
5. Preheat grill to high heat, meanwhile skewer on metal or wood skewers
6. Grill chicken 3-4 minutes per side, don’t fidget too much a char on the end and good grill marks are what you are looking for

grilled mediterranean salad

This will be my new format…hip looking iPhone pictures with very little of my commentary. Why you may ask?1. This will be faster and allow me to create posts faster than once every three months 2.I am a crappy writer 3. I’m not sure if anyone actually reads this.

Adapted from Kalyn’s Kitchen
Ingredients:

2 medium zucchini, quartered lengthwise
2 small yellow squash, quartered lengthwise
1/2 red onion, cut in half, discard the white core pieces
2 tablespoons plus 2 tablespoons Lite vinaigrette
1/2 teaspoon plus 1/2 teaspoon Greek seasoning dressing
2 Roma tomatoes, quartered and sliced into 1/2 inch chunks
1/3 cup kalamata olive halves
1/3 cup roasted red pepper, cut into 1/2 inch squares
3 green onions, tops chopped into 1/4 inch slices
3 oz. light crumbled feta cheese

Directions:

1. Preheat grill on high heat
2. Mix zucchini, squash and onion with 2 tablespoons dressing and 1/2 teaspoon Greek seasoning
3. Grill veggies flesh side down flipping once until veggies are just soft about 5-7 minutes, avoid messing with onion or it will slip through the grill grates
4. Let veggies cool, slice squash,zucchini, and onion into 1/2 inch pieces, place in a large bowl
5. To the bowl, add 2 tablespoons dressing, 1/2 teaspoon Greek seasoning, tomatoes, olives, roasted red peppers, green onions, and feta