Week 1 Meal Inspiration

Happy Monday!

I am excited to start a new format on my blog – more frequent posts with themed topics on certain days.

I am going to dedicate Mondays to sharing some meal ideas as inspiration for the ever present question: “What’s for dinner?”

Here in Georgia, school starts at the beginning of August, and although we are still in the season of summer (and it certainly is hot enough!), my mindset isn’t really into summer.  This is a great meal to make that feels so summery and delicious, using produce that is in season, and utilizing the grill since it is definitely too hot to have the oven on!  It is a great way to keep a little bit of that summery feeling even though the kids are in school.

This chicken is really delicious, super easy prep, and if you follow the directions on grilling, doesn’t really require much oversight while grilling.

The recipe for the chicken is here:  http://www.foodnetwork.com/recipes/food-network-kitchens/grilled-spatchcocked-greek-chicken.html

whole table

To make this into a complete meal, instead of using the reserved marinade to pour over the chicken, use it as a salad dressing.

For the Salad you will need salad greens, a variety of salad vegetables, feta cheese, dried oregano, and the reserved marinade from the chicken recipe.

  1.  Cut up vegetables into bite-size pieces.  To keep with the Greek theme, I suggest using a combination of tomatoes, cucumbers, onions, green peppers, olives, etc.  If you don’t have all of these things, don’t worry about it – use what you have.
  2. In a bowl, combine the chopped vegetables and crumbled feta cheese.  Sprinkle with dried oregano.  Drizzle on reserved marinade.  Add salt if needed and toss together.
  3. Place greens (I used spinach) in salad bowl.  Top with vegetable mixture.

Meal 1 Plate

A few tips to make life easier:

  1.  When you buy feta cheese, freeze it in ~4 oz portions for convenience.  I pulled out a 4 oz block of feta cheese that I had frozen (I buy the big square they sell at Costco) and cut it up with my chef’s knife while it was still frozen.  It thaws in almost no time once you have it cut up.
  2. If you don’t have fresh lemons, you can certainly use bottled lemon juice (just omit the lemon zest).

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