This is a terrific, easy to make appetizer with the wonderful flavors of Greece just shining bright. The feta cheese, lemon, cucumbers and olives are a perfect topping to the toast triangles. Fancy tasting without a ton of work !

Greek Cucumber Toasts

4 servings
158 calories per serving

4 slices light whole wheat bread, crusts removed and cut diagonally into triangles
4 t olive oil
3 oz. low fat feta cheese
1/2 t lemon juice + a few squirts extra
Kosher salt
Coarse pepper
1 small English cucumber, halved and then thinly sliced crosswise on the diagonal into 8 slices
4 pitted kalamata olives, sliced

Preheat oven or toaster oven to 450 degrees. Brush the bread pieces with the oil and bake until they are golden, about 5 minutes. Mash up the feta and mix with oil and ½ t lemon then add salt and pepper to taste. Spread the mix over the toast points and to with a slice of cucumber. Garnish with olives and then spritz with lemon juice and sprinkle with a little salt and pepper.

These make a great side dish to a chicken or fish dinner. Or make a double batch and serve as appetizers at your next get together. Warm and homey without being a heavy dish and these make a really nice presentation – just perfect !

Zucchini Quiche Cups

12 servings
115 calories per serving

2 c zucchini, in small cubes
2 t olive oil
Kosher salt and cracked black pepper
12 slices light wheat bread, crusts removed
12 grape tomatoes, quartered
1/2 cup soft low fat cream cheese spread
¾ c egg beaters
1/4 c light cream
2 T chopped fresh chives
Salt and pepper to taste
Pam

Heat oven to 400 degrees. Mix zucchini with oil and place on a baking sheet. Sprinkle with salt and pepper them bake until tender, about 15 minutes. Spray a cupcake tin with Pam. Flatten bread with a rolling pin or the bottom of a heavy pan and cut out a notch in the top so that when you place it in the cucpcake tins, it will wrap around nicely.

Zucchini Quiche Cups

Then press into the bottom of the cupcake cups. Mix zucchini and tomatoes and spoon into the cups. Beat eggs, cream cheese, cream, chives, salt and pepper. Pour into the cups and bake 15-20 minutes or until they are set.

Chimichurri sauce is a great condiment – super low cal, but bursting with flavor. Served atop this already super savory steak, you can’t go wrong.

Grilled Steaks with Chimichurri Sauce

6 servings
322 calories per serving

Meat and rub:
3 boneless beef chuck flat iron steaks, ¾ inch thick – use sirloin steaks
1 t Kosher salt
½ t garlic powder
½ t ground cumin
½ t chili powder
½ t pepper
¼ t cayenne pepper

Sauce:
1 c cilantro leaves
1 c flat leaf parsley
¼ c white vinegar
3 cloves garlic, minced
½ t Kosher salt
½ t red pepper flakes
¼ c olive oil

Place meat on a baking pan. Mix together the meat rub spices and sprinkle on both sides of the meat then rub it in and cover with plastic and chill 1 hour.

Mix the chimichurri ingredients other than the oil in a blender or food processor then slowly add oil as mixture is blending. Heat grill and cook meat 5-6 minutes each side or until desired doneness. Serve with sauce.

This tastes much like a German potato salad since it does not use mayo. But instead of vinegar, this one uses fresh lemon and tons of great fresh herbs to make a bright, fresh potato salad that is a sure hit !

Lemony New Potato Salad

6 servings
207 calories per serving

1 ½ lb. small new potatoes, sliced ½ inch thick
2 t lemon zest
¼ c lemon juice
Kosher salt and ground pepper
1/2 cup coarsely chopped fresh herbs, such as a combination of chives, parsley, and basil
2 T oil

Steam potatoes 15-20 minutes or until tender. Mix lemon zest, lemon, salt and pepper and pour over cooked potatoes. Refrigerate 1 hour. Mix herbs and oil and mix into cooled potatoes. Chill for an hour or more so flavors mingle. Stir again just before serving.

This whips up in 5 minutes and is a great appetizer or snack. If you like artichokes, you will love this dip !

Artichoke Dip

4 servings
41 calories per serving

8 oz canned artichoke hearts
2 clove garlic
1 t cumin
2 t olive oil
Salt and pepper to taste

Place the artichokes in a food processor with the garlic and cumin and oil. Process to a smooth paste then season with salt and pepper.

Serve with store bought or homemade pita chips.

The saltiness of the kalamata olives makes this salad very tasty !

Tomato Salad with Olives

6 servings
60 calories per serving

2 lb. grape tomatoes, halved
1/4 c mixed olives (I use a mixture of black and kalamata)
Zest of one lemon
2 T olive oil
Kosher salt
Pepper

Mix all the ingredients and let sit ½ hour for the flavors to mingle.

Fresh from the garden ! A quick side salad of cucumbers and celery. Oh so good.

Celery and Cuc Salad

4 servings
38 calories per serving

4 celery stalks sliced thin
1 small-medium cucumber, peeled, halved, seeded and cut into very thin slices
1/3 c packed parsley leaves
3 t sherry vinegar
2 t oil
Salt and pepper to taste

Combine all in a bowl and mix well.

This is one of THE best veggie side dishes I have made in a long time. I bought a bunch of pepitas to make them for snacks and then came up with some other great ways to use them – this is one of the best ! The flavor and texture of the pepitas goes so well with the beans and the very simple seasoning. This is a special one !

Green Beans and Pepitas

6 servings
121 calories per serving

1 pound green beans
2 tablespoons oil
1/4 c pepitas (raw pumpkin seeds)
Kosher salt
Pepper to taste
1 t rosemary
1 garlic clove, minced

Boil water and add some regular salt and cook beans 5 minutes. Drain and rinse with cool water then cut them into 1 inch pieces. Heat 1 T oil in a skillet. Saute pepitas until they start to brown and pop, about 5 minutes. Sprinkle with salt and pepper and remove to a bowl. Heat the rest of the oil and cook garlic and rosemary 30 seconds. Add beans and pepitas and cook 2 minutes to heat through. Sprinkle with salt and pepper.

It’s a salad in a pita ! And a mighty good one at that !

Veggie Pitas

4 servings
260 calories per serving

2 T oil
1 T vinegar
1 t grated lemon zest
1 t oregano flakes
¼ t garlic powder
¼ t onion powder
Salt to taste
1/8 t cayenne pepper
¾ c chopped romaine lettuce
½ c finely chopped tomato
½ c finely chopped English cucumber
¼ c chopped black olives
¼ c crumbled low fat feta cheese
4 6 inch pita pockets, sliced

Mix oil, vinegar, zest, oregano, garlic and cayenne. Add in all the rest of the ingredients and mix well then spoon mix into pita breads.

Brining makes things so very moist and flavorful – and this is no exception. Super easy method that turns out perfect results time and again !

Brined Pork Loin

8 servings
251 calories per serving

8 c cold water
1/2 c kosher salt
2 1 lb. pork tenderloins, trimmed
1 T olive oil
1/2 t black pepper

Combine water and salt in a 13×9 glass baking dish and add pork. Let stand at room temperature 1 hour, turning halfway through. Heat grill. Drain pork and pat it dry then brush with oil and sprinkle with pepper. Grill ½ hour or until desired doneness. Let stand 1 minutes before slicing.