Tag Archives: olives

Greek Pasta Salad

You’d think this one would be bland with just the balsamic as the dressing – but that is definitely not the case. All the flavors from the peppers, cheese, olives, prosciutto and basil mix in with the vinegar to create a divinely simple and delicious to prepare lunch salad. And this filling salad is only 301 calories !

Greek Pasta Salad
Greek Pasta Salad

3 servings
301 calories per serving

9 oz. package of fresh tortellini
1 quart boiling water
1/3 c jarred roasted red peppers cut into 1 inch strips
1 oz pepper jack cheese cut into 1/4 inch cubes (about 1/4 cup)
8 grape tomatoes
8 pitted kalamata olives
6 canned artichoke hearts
2 thin slices prosciutto cut into strips
1 T chopped fresh basil
3 T balsamic vinegar

Cook pasta 7 minutes in boiling water. Drain and rinse with cold water to cool down. Drain. Combine pepper and the rest of the ingredients other than the tortellini. Mix well. Then add tortellini and toss gently.

Cucumber and Radish Salad

This is a crisp salad with the ultimate pairing of zesty dressing and feta cheese. The olives are just a bonus 🙂

Cucumber and Radish Salad
Cucumber and Radish Salad

7 servings
90 calories per serving

4 large cucumbers
8 radishes, thinly sliced
½ c low fat crumbled feta cheese with basil and tomato
1/3 c low fat zesty Italian dressing
1/3 c pitted kalamata olives

Peel the cucs (optional) and cut into thin slices. I like to use English cucumbers as they are basically seedless. Toss cucs with the radishes, cheese and olives and dress the salad.

Greek Cucumber Toasts

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
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.

Veggie Pitas

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

Veggie Pitas
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.

Grilled Antipasto

This is a super savory, super healthy dish and a perfect summer dinner. The platter is just stunning to look at and this makes a great dish for entertaining. Serve as a full dinner or as an appetizer.

Grilled Antipasto
Grilled Antipasto

4 servings
291 calories per serving

6 T lemon juice
3 T white balsamic vinegar
2 t oil
¼ t kosher salt
2 cloves garlic, minced
3 plum tomatoes
2 red peppers, quartered
2 yellow peppers, quartered
2 zucchini cut lengthwise into thick slices
1 red onion cut into thick slices
1 large eggplant cut into thick slices
Pam
4 oz. prosciutto slices
1 oz. peppered ham
2 oz. fresh mozzarella, thinly sliced
Basil as a garnish
6 green olives
Salt and pepper to taste

Mix the first 5 ingredients as a marinade and dressing for the veggies. Take ¼ c of the dressing and brush it over the veggies. Spray a grill rack with Pam and grill veggies 5 minutes a side or until they have a bit of char on them. Place veggies on a platter and brush with the rest of the dressing and sprinkle with salt and pepper. Add the rest of the items to the platter and serve immediately.

Greek Sub

So much flavor !!! And I just love using cucumber instead of lettuce on a sandwich. This is a great lunch.

Greek Sub
Greek Sub

1 serving
399 calories per serving

1 small club roll
4 slices thin deli sliced lean ham (Oscar Mayer pre-packaged meats are great)
4 slices thin deli sliced lean turkey (Oscar Mayer pre-packaged meats are great)
2 T low fat crumbled feta cheese
4 thin slices cucumber
3 kalamata olives, slices (or black olives)
1 T low fat balsamic vinaigrette
¼ t oregano flakes

Place meats on roll. Top with cucumbers. Combine cheese, olives and dressing and pour over sandwich. Sprinkle with oregano.

Submarine Best

A great sandwich that doesn’t send you over the top with calories – tasty, filling, and a great portable lunch.

Submarine Best
Submarine Best

1 serving
395 calories per serving

1 small club roll
4 slices thin deli sliced lean ham (Oscar Mayer pre-packaged meats are great)
4 slices thin deli sliced lean turkey (Oscar Mayer pre-packaged meats are great)
2 slices Kraft fat free singles
½ green pepper, sliced thinly
2 slices tomato
2 T sliced black olives
1 T fat free balsamic vinaigrette

Place meats and cheese on roll. Top with peppers, olives and tomatoes then drizzle with dressing.

Tuna Nicoise Sandwich

There are a lot of textures and flavors here and that is what makes this such an interesting sandwich. It’s a nice spin on a classic tuna nicoise plate.

Tuna Nicoise Sandwich
Tuna Nicoise Sandwich

1 serving
300 calories per serving

1 Arnold sandwich thin roll (only 100 calories !)
4 oz. tuna fish
1 t mustard
1 T black olives, sliced
½ c arugula
½ tomato, sliced
1 T hummus
½ hard boiled egg, sliced
Salt and pepper to taste

Drain tuna. Spread hummus on bottom bun and spread mustard on top bun and build sandwich up in this order – – tuna, olives, tomato, arugula, egg, salt and pepper.

Sofrito Chicken Stew

A rich stew with lots of flavor – the dark meat chicken definitely gives this dish extra texture and the olives give it great authenticity. Sofrito is a tomato, pepper, onion and garlic base for many Latin dishes. The mixture of flavors is sooooooo good. Serve with Rice Pilaf for a perfect meal.

Sofrito Chicken Stew
Sofrito Chicken Stew

2 servings
238 calories per serving

2 boneless skinless chicken thighs or breasts (3 oz. each)
1 T oil
¼ t kosher salt
1/8 t pepper
¼ c diced onions
1 T garlic clove, minced
¼ c diced red bell pepper
¼ c diced yellow bell pepper
¼ c diced green olives
4 T tomato paste
1 c chicken broth
2 T cilantro, chopped

Cut chicken into thin strips. Heat 1 t oil and cook chicken over medium high heat. Season with salt and pepper and continue cooking about 5 minutes, Place on a plate and keep warm. Add rest of oil to pan and sauté onion 5 minutes. Add garlic and cook another 1 minute. Stir in peppers and olives and cook 1 minute then add chicken back to the pan along with tomato paste and broth. Simmer about 5 minutes. Garnish with cilantro.

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