Quick and Easy Chicken Gyros

No long-winded story to weave here. This is just a total win for a busy weeknight. Seriously. It’s healthy and fresh and takes less than 30 minutes start to finish. INCLUDING a super easy homemade tzatziki sauce that you might want to put on everything! Shall we? Here you go.

WHAT YOU NEED
quick homemade tzatziki sauce
* 1/2 a large cucumber, seeded, peeled, diced
* 4t minced garlic
* 2T dried dill
* juice of 1/2 a large lemon
* 1/2-1t salt
* 1/4t freshly ground black pepper
* 1 1/2C plain Greek yogurt

* 1lb thin cut chicken breasts
* Greek seasoning (Italian seasoning would work too)
* olive oil
* 1 red pepper, thinly sliced
* 1/4-1/2 a red onion, thinly sliced
* pitas
* crumbled feta cheese

WHAT TO DO
Make your tzatziki! Put all the tzatziki ingredients in a blender. Purée until blended. Taste and adjust salt/pepper/lemon to taste as needed.

Heat a drizzle of olive oil in a large pan over medium heat. Pay each chicken breast dry, and then sprinkle generously with Greek seasoning. Cook a few minutes per side. Thin cut breasts cook really quickly. You don’t want them to overcook and dry out, so really just 2 minutes or so per side should do it. Cut each breast into thin strips.

Assemble your gyros. Either fill your pitas or top them with a few pieces of chicken, some fresh red pepper strips, some onions, and crumbled feta. Spoon some of the tzatziki sauce on top and enjoy!

Brown Sugar-Glazed Turkey Meatloaf

We eat a lot of meatloaf. When something clicks, especially for kids, you pay attention. But I can’t just keep making it the same way. There are only a few staple dishes and meals I don’t mess with at all. I guess I get bored making the same Rolodex of recipes so I usually try to vary even simple basic dishes. Like meatloaf. This one is good. And super easy to make. But the magic is in the glaze topping. Here you go.

WHAT YOU NEED
* 2lbs lean ground turkey
* 1 sweet onion, diced
* 2 eggs
* 1/2t ground black pepper
* 1/3C seasoned breadcrumbs
* 1 T Worcestershire sauce
* 1t garlic salt
* 1t onion powder
* 1/2C marinara sauce
for the glaze
* 1/4C brown sugar
* 1/4C ketchup
* 2t grainy dijon mustard

WHAT TO DO
Preheat oven to 350F. Spray a baking dish with nonstick spray. Set aside.

Mix together the turkey, onion, eggs, pepper, breadcrumbs, Worcestershire sauce, garlic salt, onion powder, and marinara sauce in a large bowl with your hands, careful not to over-mix. Transfer the mixture into the baking dish and form it into a loaf.

Add the brown sugar, ketchup, and mustard into a small bowl and mix until well-combined. Spread the glaze mixture over the meatloaf, and then put the baking dish into the oven. Bake for an hour and 20 minutes, or until the meatloaf is cooked through. Let cool for 5 minutes and then slice and serve.

Meatless Monday: Spaghetti and Semi-Homemade Broccoli Pesto and Broccoli

Sometimes pasta is just the way to go, right? It is easy and quick, and has literally infinite variations. Here’s one. With a little twist, a jar of store bought pesto is lightened up and brightened up and a simple, lovely meal is ready to serve. Here you go.

WHAT YOU NEED
* whole wheat spaghetti
* 1 small jar prepared basil pesto
* 3 heads of broccoli
* olive oil
* 1/4C freshly grated Parmesan cheese
* 1t honey

WHAT TO DO
Take one head of broccoli and cut it down into florets, then cut it into tiny pieces. Cut the other two heads of broccoli down into florets and set aside.

Add the pesto and chopped up broccoli pieces to a blender. Pulse to break the broccoli down further. Add the Parmesan and honey and blend on a low speed. With the blender on, drizzle in the olive oil until everything is well blended and a texture you like. Taste and add more Parmesan or oil or honey if necessary.

Boil water to cook the pasta. Add the pasta and cook to al dente according to package instructions. With 3 or 4 minutes to go, add the broccoli florets to the pasta so that it can cook to just tender. Drain the pasta and broccoli and return to the pot.

Add the pesto and mix to combine. Serve with some warm bread or a fresh salad and enjoy.

20-Minute Dinner: Chicken and Broccoli

Okay, so chicken and broccoli isn’t the most exciting dinner, but does “20 minutes” sound amazing?! It may not sound exciting, but the homemade teriyaki sauce will change your mind. This meal is simple and quick and you probably have everything you need at home already! With a great balance of sweet and kick, there’s really no reason you shouldn’t add this to your menu. And yes I am a process editor and I just used a double negative. Anyway, here you go.

WHAT YOU NEED
* 2 heads broccoli, broken down into small florets
* 2t minced garlic
* 1/2C low-sodium soy sauce
* 1/4C water
* 2T cornstarch
* 2T rice vinegar
* 1/4C dark brown sugar
* 1/4-1/2t crushed red pepper flakes
* 1T vegetable oil
* ~1-1.5lbs chicken breast, cut into small chunks

WHAT TO DO
In a medium-sized saucepan, bring enough water for blanching the broccoli to a boil. Add the broccoli and blanch for 5 minutes. Strain the broccoli and wash it with cold water.

While the broccoli cooks, whisk together the garlic, soy sauce, water, corn starch, rice vinegar, and crushed red pepper. Set aside.

In a large wok or sauté pan, brown the chicken in the vegetable oil over medium high heat. Drain and then add the broccoli and reduce the heat to medium. Pour in the sauce and cook for about 5 minutes and allow it to thicken up, mixing the chicken and broccoli in the sauce until everything is well coated.

Serve over rice with an extra sprinkle of crushed red pepper flakes.