Tag Archives: chicken

Chicken Kebab Gyro with Tzatziki Sauce

I will have to say that while this dish sounded great, I wasn’t pleased with it.   I may try another recipe along with mods I think will be good.  It sure is healthy!  The Tzatziki sauce (one of my favorites) did turn out pretty good but I think I put a tad too much garlic in it.  Did I say that????

Kebab Ingredients

  • 2lbs of ground chicken (we actually used 1 1/2 lbs)
  • 1 large handful of fresh parsley finely chopped
  • 1 large handful of fresh mint finely chopped
  • 1/2 medium onion grated
  • 1 Serrano chili seeded and minced
  • 1 Tbs of grated ginger
  • 1 Tbs of grated garlic
  • 1 Tbs of garam masala
  • 1 Tbs of paprika
  • Salt and Pepper to taste

Put all ingredients into large bowl and mix well.  Use your hands for best result. Form large size (oblong) kebab on skewers or into patties (like hamburgers).  If you are planning to eat them in a pita make it more oval-shaped.  Use one or two skewers into each kebab to made it easier to flip them.

Fry them on a flat griddle brushed with a little bit of oil until both sides are cooked through on medium heat.  Gently press down and flatten them so they are like an oblong burger shape if you want to eat them in a pita as a Gyro.

Tzatziki Sauce Recipe:

  • 8oz of Greek style plain yogurt or regular plain yogurt that you have strained with a paper towel in a colander to allow all the liquid to drip out.
  • 1/2 an English Cucumber diced finely
  • 1 Tbs of olive oil
  • 1 Tbs of fresh lemon juice
  • 1 tsp of fresh dill minced
  • 1 tsp of fresh mint mince
  • 1-2 garlic cloves grated
  • salt to taste.

Mix well and allow to chill in fridge for 1-2 hours before serving.

I served it with a mixed baby green salad and some sliced red onion.  I also warmed the pita bread in the oven.  If you have a wide mouth toaster you can use that.


Eat Right For Your Type

Last diary post we talked about going vegan for a week to try it. I mentioned that we had some challenges that we knew would make it difficult to do, namely another person in the house. This person, we’ll call Mom, is not too picky but is indeed … picky and a diabetic and over-weight. We love Mom and are trying to our best to feed her the best food we can BUT she has to have meat, beef and chicken and pork and dairy.

So while we know that we (Way and I) would benefit and not have too much trouble going mostly vegan, my Momma won’t. The fact that she is diabetic needs to be considered in what she should eat but her weight tells us that she is eating too much of the wrong stuff.

Needless to say we felt research was in order and in the process came to read a book recommended to Way by an old family friend whom it has worked well for. Eat Right For Your Type.

Basically the idea is that your blood type and therefore genetic profile based on and connected with where our ancestors were from and what their diet was. You eat based on how foods interact with your blood and body type and avoid what isn’t beneficial to you. Some have called it quackery but sure seems logical to us and based on clear scientific facts if not huge studies.

You can find out all about it here: http://www.dadamo.com/

These guidelines, if they work, will solve many of our issues as most of the foods that are beneficial to Way and I (Type A) is also beneficial to my Mom (Type O) so planning meals should be much easier. We can’t have (and don’t want) beef but Mom does, needs it in fact if lean! Chicken is ok, turkey beneficial, lots of fish, no pork, nothing with nitrates. As I mentioned before, we have already completely cut out processed food but we will severely curtail dairy and be better about choosing grains, especially for my Mom.

Vegan still may be in our future but for now we really have to choose what will work for us. The information in the book sure is fascinating and while it seems a bit complicated at the moment, we’ll get a handle on it pretty fast I think.

Way has read much more about it and can answer more specific questions.   I’ll make him add his two cents to this *soon* I hope.


The Best Chicken Enchiladas Suizas Recipe in the World

Not exactly low cal but with some tips and other recipes on the web we managed to cut it down nicely and the low cal version was even better than the richer ones.

I had been craving Chicken Enchiladas Suiza (green sauce) for a while so when we finally decided to do it we started with this:

The Best Chicken Enchiladas Suizas Recipe in the World

Here is my version of it:

3 boneless, skinless chicken breast halves
1 tablespoon coconut oil
1 cup chopped onion
½ red or orange bell pepper, seeded and chopped
8 oz. grated cheddar & jack cheese
1 12-oz. can green chile enchilada sauce
green chile salsa about ¼ to ⅓ cup
3 teaspoons ground cumin

salt and black pepper
12 to 15 white corn tortillas
⅓ c Monterey Pepper Jack cheese, grated
½ cup whipping cream
¼ cup chicken broth

chopped avocado or guacamole
chopped tomato
chopped then saute mexican onions, sliced

Place chicken in pan of boiling water to cover, and simmer 15-20 minutes. Remove from heat, drain, cool, and shred chicken. In skillet, melt coconut oil over medium heat. Cook onion and bell peppers until just soft, 5-8 minutes. Transfer to large bowl. Add chicken, cheese, green chile sauce, salsa, and cumin. Season with salt and pepper to taste and mix well.

Note: you can do this much a day ahead and store in the fridge.

Preheat oven to 350 degrees. Grease baking pan or 2 smaller pans.

Pour green enchilada sauce into pie pan, coat tortilla on each side then fill with mixture.  Roll up and place, seam side down, in prepared pan.  Repeat process with remaining chicken mixture.  Sprinkle pepper jack and cheddar/jack mix over enchiladas.

Note: I haven’t been heating or softening the tortillas and sometimes they crack when you roll them up.  Next time I will nuke them for a minute before I begin.

Update: Nuking the tortillas before rolling them was solved the cracking problem.  They rolled up very nice.  We took some photos that we’ll be posting in a day or so.

Combine cream and chicken broth and pour over enchiladas.  I lowered the amount by a lot from the original so just trickled a little over each one.  Cover pan with foil and bake 30 minutes.  Remove foil and continue baking 10 minutes or until thoroughly heated.  Garnish individual servings with avocado, tomato and onions, if desired.

And now for my low cal version.

We are not actual counters, we work out the basic numbers so we have a general idea of each meal and how it has added up throughout the day.   I will try harder to record those numbers, especially when we are comparing like this.

Yield: 8 enchiladas
Prep Time: 15 mins
Total Time: 55 mins

1 boneless skinless chicken breast (cooked and shredded approx 1 cup)
1 tablespoon fresh cilantro (optional)
2 cups salsa mix (we used ¼ pint of Whole Foods corn and black bean salsa,  green chili salsa, medium, some green sauce and basic Pico de Guayo)
1/2 red or yellow pepper, diced
1/3 cup low-fat cream cheese, softened
1 tablespoon sour cream or low fat sour cream
2 Mexican onions, chopped
1 to 2 teaspoon cumin (to taste)
2 tablespoons canned green chilies (this is optional as it is in some salsa used above)
1 jalapeno pepper, seeded and finely chopped (optional, we did not use)
1/2 cup low-fat cheddar & jack cheese mix, 2%
8 – 10  small white corn tortillas

  • Make salsa if you are using home-made.
  • Preheat oven to 375 degrees.
  • Cook peppers  in 1/2 teaspoon of coconut oil until just getting soft
  • Combine cream cheese,  sour cream,  onions,  peppers, cumin,  cilantro, salsa, jalapeno and green chilis.
  • Fold in cooked chicken.
  • Warm the tortillas or wraps in the microwave
  • Pour green enchilada sauce into pie pan, coat tortilla on each side then layer 1/4 to 1/3 cup of chicken mixture on each, wrap and place seam side down in 9 x 6 dish.
  • Cover with a little more salsa or green sauce and bake a half hour until heated through.
  • Sprinkle with cheese and place back in the oven until bubbling.
  • Serve with extra salsa and sour cream if desired.
  • Garnish with chopped avocado and tomatoes