Chicken and Veggie Gyro

Sauce:

1 cup plain yogurt
1/2-1 whole cucumber diced (or chopped)
1 clove garlic, finely chopped
1 tbsp lemon juice
1 tbsp fresh dill, chopped
pinch salt and pepper

Stir together in a small bowl and refrigerate for 30 minutes

4 whole wheat pitas (I used whole wheat with flax flat bread instead)
1/2 head lettuce
1/2 small red onion
fresh green beans (raw)
tomatoes sliced
feta cheese
2 chicken breasts (cooked and shredded)

Stuff your pita or flatbread with all of these yummy fresh ingredients and top with the yogurt sauce. Enjoy!

We made these last night for dinner and they were delish. It's a great way to use up any of your veggies. Cabbage would be a nice addition as well.

Broccoli Salad

INGREDIENTS

• 8 slices bacon (or real bacon bits)
• 2 heads fresh broccoli, chopped
• 1 1/2 cups sharp Cheddar cheese, shredded
• 1/2 large red onion, chopped
• 1/4 cup red wine vinegar
• 1/8 cup white sugar
• 2 teaspoons ground black pepper
• 1/2 teaspoon salt
• 2/3 cup mayonnaise
• 1 teaspoon fresh lemon juice
• handful of raisins (optional)
• handful of sunflower seeds (optional)

DIRECTIONS

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.
2. In a large bowl, combine broccoli, cheese, bacon and onion.
3. Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.

Grilled Basil, Ham & Cheese with Pineapple

Ingredients

Serves 1

• 2 slices sandwich bread
• 2 slices Swiss cheese
• 2 ounces thinly sliced ham
• 2 thin rounds pineapple
• 3 fresh basil leaves
• 1 tablespoon butter

Directions

1. Layer 1 slice sandwich bread with 1 slice Swiss cheese, ham, pineapple, fresh basil, and another slice of cheese; top with bread.
2. In a skillet over medium-low, melt butter. Add sandwich. Cover; cook until golden, 2 to 3 minutes.
3. Flip; cook, covered, until cheese is melted.

Lemony Swiss Chard

INGREDIENTS

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1/2 small red onion, diced
• 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
• 1/2 cup dry white wine
• 1 tablespoon fresh lemon juice, or to taste
• 2 tablespoons freshly grated Parmesan cheese
• salt to taste (optional)

DIRECTIONS

1. Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.