Featured Cookbook

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1. My Big Fat Greek Stuffed Peppers

2. Caramelized Garlic Chicken

3. Great Greek Salad

Book Description

Believe it or not, preparing dinner can be a stress-free endeavor. Even your time in the supermarket can be cut in half! Efficiently divided by season, each section features six weeks of menus with delicious recipes, side dish suggestions, and an itemized grocery list that is organized by product (dairy, meat, produce) to make one-stop shopping a snap. Plus the book is packed with helpful hints and short cuts in the kitchen that make cooking easier and more fun.

... (more)

Saving Dinner: The Menus, Recipes, and Shopping Lists to Bring Your Family Back to the Table

Authors: Leanne Ely

Date: September 2003

ISBN: 0345464869

Publisher: Ballantine Books

Paperback

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Servings: 6

• 1/4 cup olive oil

• 3 tablespoons lemon juice

• 1 tablespoon balsamic vinegar

• 3/4 teaspoon dried oregano

• Salt and pepper to taste

• 1 red bell pepper, seeded and sliced

• 1 green bell pepper, seeded and sliced

• 1 red onion, sliced into thin rings

• 1 English cucumber, seedless

• 1 bunch broccoli, chopped

• 12 Greek olives, drained

• 3 tomatoes, sliced

• 12 ounces Feta cheese, crumbled

1. In a small bowl, whisk together the dressing ingredients (olive oil though pepper).

2. In a large bowl, toss remaining ingredients together. Pour dressing over the salad and toss again.

PER SERVING:
392 Calories; 18g Fat (25% calories from fat); 13g Protein; 15g Carbohydrate; 5g Dietary Fiber; 50mg Cholesterol; 740mg Sodium. Exchanges: 0 Grain (Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates.

SERVING SUGGESTION:
Serve with whole-grain rolls.

More From This Book:

1. My Big Fat Greek Stuffed Peppers

2. Caramelized Garlic Chicken

3. Great Greek Salad

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