• Greek Chicken Salad

    Serves 6-8.



    • 2 lbs. of chicken tenders
    • Generous amount of olive oil (1/4 c. or more)
    • 2 tsp. smoked paprika
    • 2 tsp. garlic powder
    • 2 tsp. onion powder
    • 2 tsp. dried parsley
    • Salt and pepper
    • Lemon juice, optional

    Dilly Potatoes:

    • 24 oz. Yukon gold baby potatoes, quartered
    • Generous amount of olive oil
    • Generous amount of garlic powder, onion powder, smoked paprika, dried dill, salt and pepper

    Tomatoes and Cucumbers:

    • 2 c. grape tomatoes, halved
    • 2 c. cucumbers, diced
    • 1/2 red onion, diced
    • 1 bunch parsley, chopped
    • 1/4 c. olive oil
    • 1/4 c. red wine vinegar
    • Salt and pepper, to taste


    • Romaine lettuce, chopped
    • Dried oregano
    • Garlic Expressions dressing
    • Chicken
    • Dilly Potatoes
    • Tomatoes and cucumbers
    • Feta
    • Hummus, optional
    • Tzatziki, optional


    1. Chicken: Add olive oil through salt and pepper to a Ziploc bag and mix to combine; then add the chicken tenders and toss to coat the chicken. Let marinate in the fridge for at least 2 hours or overnight. When ready, grill or bake chicken, and then chop into bite sized pieces. Optional: add squeeze of lemon juice over hot chicken.
    2. Dilly Potatoes: Preheat oven to 375F. Line a baking sheet with parchment paper, and toss the potatoes with the olive oil and seasoning. Bake for 25 minutes, then flip the potatoes and bake for another 15 minutes, or until potatoes reach preferred doneness.
    3. Tomatoes and Cucumbers: In a bowl add all ingredients and toss to combine. Taste and adjust seasoning. Refrigerate until ready to serve.
    4. Salad Assembly: In a large serving bowl add chopped romaine lettuce, sprinkle with dried oregano, and then toss with desired amount of Garlic Expressions dressing. Then top with chopped chicken, dilly potatoes, and tomatoes and cucumbers and toss to combine. Sprinkle with feta and serve with a dollop of hummus and tzatziki.

    Greek Salad:

  • Sloppy Lasagna


    • 32 oz. favorite pasta sauce (Rao’s Arrabbiata), save 1/2 c. for topping
    • 2 tsp. Italian seasoning
    • 1 tsp. garlic powder
    • 1/2 c. parmesan cheese
    • 3 c. + mozzarella cheese, divided
    • Salt and pepper, to taste
    • 1/2 box lasagna noodles, broken into 2 inch pieces


    1. Preheat the oven to 350° F. Lightly spray a 8X8 pan with non-stick cooking spray.
    2. In a large bowl add the pasta sauce (minus 1/2 c.), Italian seasoning, garlic powder, parmesan cheese, and 1 c. of shredded mozzarella cheese, and mix to combine. Taste and adjust seasoning.
    3. Meanwhile boil the lasagna noodles according to package directions (cook until al dente.) Drain well then and pour into the bowl with the sauce and mix to combine.
    4. Pour the coated lasagna noodles onto the prepared baking dish, and then sprinkle the remaining mozzarella cheese on top. Add as much cheese as you want.
    5. Bake uncovered for 30 minutes or until the cheese is light brown and bubbly.
    6. Let the lasagna cool for 10 minutes before serving.
    7. With the remaining 1/2 c. sauce, heat in small saucepan and add additional sauce as desired (or top chicken cutlets with the sauce).

    Sloppy Lasagna:

  • Fattoush Salad



    • 1/3 c. olive oil
    • Zest of 1 lemon
    • 1/3 c. lemon juice
    • 1/4 tsp. garlic powder
    • 1 1/2 tsp. sumac
    • Salt and pepper, to taste
    • Honey, to taste


    • Romaine lettuce, chopped
    • Cucumber, diced
    • Grape tomatoes, halved
    • Radish, thinly sliced
    • Red pepper, chopped
    • Green onion, chopped
    • Parsley, chopped
    • Mint, chopped
    • Feta
    • Pita chips


    1. Place dressing ingredients in a jar with tight fitting lid or a bowl. Shake/whisk to combine. Taste and adjust seasoning.
    2. Place salad ingredients in a bowl and toss with desired amount of dressing. Top with feta and pita chips.