companion blog to the e-book the 24/7 Low Carb Diner

Companion blog to the e-book
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Sunday, June 4, 2017

Mediterranean Feasts and Yogurt Marinated Chicken Salad

So I just got back home from a week at a teacher training seminar at my alma mater. I am so ready to teach Oklahoma history again. I actually learned a lot. Sadly, I was especially reminded of how dorm cafeteria meals never seem to get better as the years pass. I am pretty darn certain that my family ate better this last week than I did, even if it did feel like I was on vacation.

Since last week I had been cooking up a storm for the the June Diner News, I had tons of dishes stockpiled in my freezer. With only hubby home, I made sure to send individual servings of several recipes home with my sweet mom and wonderful middle son. Now that I am back, I have reports that they were wonderful! Nothing spoiled while my kitchen was quiet without me. No, hubby does not share my cooking passion. Somehow he managed to leave some of my prepped food untouched. I don't see take out bags, so I guess he ate a huge amount of peanut butter and celery.

But my mom and Pearson raved about their food gifts. Now I just have to decide with to share with you. Mediterranean food is touted as among the healthiest in the world. We low carbers leave out the grains, but still benefit from the olive oil, fish, lean meats and veggies. Every dish here is a winner. You can find them all in the June issue of the Diner News. Get the 2017 issues for just $6.

Yogurt Marinated Chicken Salad

1 lb boneless chicken breast
1 cup Greek yogurt (add 1 tsp olive oil if using nonfat yogurt)
3 tbsp lemon juice
4 cloves garlic
1 tsp cumin
1 tsp salt
1 tsp pepper
1 tsp Archer Farms Mediterranean Seasoning
1 1/2 tsp chili flakes
1/2 tsp oregano

Salad:    2 heads Romaine Lettuce
12 cherry or grape tomatoes
1 cup zucchini slices
2 tbsp diced onion
6 Kalamata Olives

Slice chicken breast into large chunks, about 2 oz each. Combine all remaining ingredients. Place chicken into marinade for several hours.   To grill, place on oiled grates and grill until juices run clear. Serve over lettuce, tomatoes, zucchini, onion and olives. Top with Greek dressing. 

Serves 4:  210 calories  12 net g carb (will be lower as all the marinade is not consumed)

The marinade makes this chicken so delish! You can use any Greek Seasoning. I buy  mine at Target. I love the mint and dill flavors. Of course, this chicken doesn't have to be in a salad. It makes a superb entree with roasted veggies too.

Now check out some of the other recipes included this month! Be sure to order your subscription.

Cauliflower Aleppo

Minotaur Steack Rolls with Eggplant Sauce

Caprese Salad in a Jar

Feta Slaw

Gyros Flavored Meatballs

Apollo's Sheet Pan Dinner

Sun Dried Tomato Crusted Fish

Poseidon's Tuna Wrap

Copycat Zoe's Greek Dressing

Zoodles By Zorba Greek Salad


Grilled Artichoke Salad

Zucchini Hummus

Cauliflower Hummus
With no new cookbook out in a while, my Diner Newsletter subscriptions are waning. Rather than purchase a year's subscription, I am changing the order now to the 2017 issues only. I may be phasing out the newsletter. It is a serious amount of work. If you are renewing, I will promise to include a new seasonal issue for the same price. Same new recipes, but seasonal rather than monthly. It will still be a great deal.

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