Greek Chicken Tacos with Whipped Feta

This recipe for Greek Chicken Tacos with Whipped Feta is a Mediterranean-style take on regular tacos. The marinated chicken, fresh vegetables, and creamy whipped feta cheese give them a lot of flavor.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into strips
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 8 small flour tortillas
• Fresh parsley for garnish

Instructions:

In a bowl, mix the olive oil, minced garlic, dried oregano, salt, and pepper

Add the chicken strips to the marinade and let them sit for at least 30 minutes

Heat a skillet over medium-high heat and cook the marinated chicken until fully cooked and slightly charred, about 5-7 minutes per side

In a separate bowl, whip the feta cheese until creamy and set it aside

Warm the flour tortillas in a dry skillet or microwave for a few seconds

To assemble the tacos, spread a spoonful of whipped feta on each tortilla

Top with the cooked chicken strips, cherry tomatoes, diced cucumber, and sliced red onion

Garnish with fresh parsley

Serve the Greek Chicken Tacos immediately and enjoy!

Roasted Garlic Kale Hummus

Roasted Garlic Kale Hummus is a nutritious and delicious twist on classic hummus. The roasted garlic adds a rich and mellow flavor, while the roasted kale provides a crispy texture and extra nutrition. It's perfect as a dip or a spread for sandwiches and wraps.

Ingredients:

• 1 can 15 oz chickpeas, drained and rinsed
• 2 cups fresh kale leaves, stems removed
• 4 cloves roasted garlic
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons water adjust for desired consistency

Instructions:

Preheat your oven to 375F 190C

Toss the kale leaves with a drizzle of olive oil and roast them in the oven for about 5-7 minutes until they become crispy but not burnt

Set aside to cool

In a food processor, combine the chickpeas, roasted garlic, tahini, lemon juice, olive oil, cumin, salt, and pepper

Process the mixture until it's smooth and creamy, scraping down the sides as needed

Add the roasted kale leaves to the food processor and pulse until they are well incorporated into the hummus

If the hummus is too thick, add water a little at a time until you reach your desired consistency

Taste and adjust the seasoning if needed by adding more salt, pepper, or lemon juice

Transfer the roasted garlic kale hummus to a serving dish, drizzle with olive oil, and garnish with additional roasted kale leaves if desired

Serve with pita bread, crackers, or fresh vegetable sticks for dipping

Enjoy your healthy and flavorful roasted garlic kale hummus!

Thai Peanut Tofu and Sweet Potato Bowl

This Thai Peanut Tofu and Sweet Potato Bowl is a delicious and satisfying vegan meal. Crispy tofu, tender sweet potatoes, crunchy veggies, and a flavorful peanut sauce come together in this healthy and easy-to-make dish.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 medium sweet potatoes, peeled and cubed
• 1/4 cup soy sauce or tamari
• 2 tablespoons sesame oil, divided
• 1/4 cup peanut butter
• 2 tablespoons rice vinegar
• 2 tablespoons maple syrup
• 1 tablespoon sriracha
• 1 clove garlic, minced
• 1 teaspoon grated ginger
• 4 cups cooked quinoa or rice
• 2 cups shredded red cabbage
• 1 red bell pepper, thinly sliced
• 1/4 cup chopped peanuts
• 2 green onions, chopped
• Lime wedges, for serving

Instructions:

Turn on the oven and heat it up to 400F 200C

Soy sauce or tamari, and 1 tablespoon of sesame oil should all be mixed together in a bowl

Cover, and let it sit for 10 to 15 minutes

Use parchment paper to line a baking sheet and put the tofu that has been marinated on it

Flip the food over every 25 to 30 minutes while it's baking until it's golden brown and crispy

Stir the peanut butter, rice vinegar, maple syrup, sriracha, garlic, ginger, and last tablespoon of sesame oil together in a different bowl

With a little oil, cook the sweet potatoes in a skillet over medium heat for about 15 to 20 minutes, or until they are soft

To put the bowls together, divide the rice or quinoa among four bowls

Sweet potatoes, shredded cabbage, bell pepper, chopped peanuts, and green onions should be put on top

Put the peanut sauce on top of the bowls and serve with lime wedges

Have fun!

Baked Broccoli Burgers

These baked broccoli burgers are a delicious and nutritious alternative to traditional meat burgers. Packed with flavor and vegetables, they make a satisfying meal for vegetarians and veggie lovers.

Ingredients:

• 2 cups chopped broccoli florets
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup diced onion
• 1/4 cup diced red bell pepper
• 1/4 cup diced mushrooms
• 1/4 cup shredded cheddar cheese
• 1 egg
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 4 burger buns
• Lettuce leaves and tomato slices for garnish

Instructions:

Turn on your oven and heat it up to 375F 190C

Put the chopped broccoli, breadcrumbs, Parmesan cheese, diced onion, diced red bell pepper, diced mushrooms, shredded cheddar cheese, egg, garlic powder, salt, and pepper in a large bowl

Combine the parts until they are well mixed

Take the mixture and shape it into four burger patties

Then, put them on a baking sheet that has been lined with parchment paper

The broccoli burgers should be baked in a hot oven for 25 to 30 minutes, flipping them over halfway through, until they are golden brown and fully cooked

Put the burger buns in the oven and toast them for a few minutes, until they get a little brown

Stack your burgers by putting a broccoli patty on the bottom half of each bun and then adding tomato slices and lettuce leaves on top

Your baked broccoli burgers are now ready to be served! Just put the top half of the bun on top