Grilled Bruschetta Pizza

4 pieces Stonefire mini naan bread (about 50g each) 

Marinara sauce (1/2 Cup)

Shredded Mozzarella Cheese (1/2 C)

Grilled/cooked chicken tender 1 per pizza (8 oz cooked (10 oz. raw)) 

Dash paprika 

Dash garlic powder 

Dash onion powder 

Bruschetta Salad:

Chopped Tomatoes (6 oz)

Chopped Cucumbers (4 oz)

1 Tbs. olive oil 

½ tsp. minced garlic 

Dash sea salt 

Dash ground black pepper 

Pinch fresh basil, chopped 

Topping:

Grated Parmesan Cheese (2 Tbsp)

Balsamic Glaze (2 Tbsp)

Directions:

1. Grill or cook chicken.

2. Heat grill to low heat.

3. Spread marinara sauce over each piece of naan bread. Add mozzarella and chopped grilled chicken to each pizza. Sprinkle with paprika, garlic powder and onion powder. Place on the grill and cook until the cheese is melted.

4. Combine the tomatoes, cucumbers, olive oil, minced garlic, sea salt, pepper and fresh basil together in a bowl. Top the pizzas with the bruschetta salad mixture, Parmesan cheese and balsamic glaze.

Makes 4 servings 

Macros: 350 calories / 12F / 33C / 27P / per serving – Clean Simple Eats

Greek Avocado Salad & Dressing

Salad:

Greek Pork or Chicken
Washed & Shredded Romaine Lettuce
Cucumbers
Tomatoes
Green Pepper
Red Onion
Feta Cheese
Olives
Avocado
Shredded Zucchini

Dressing/Marinade:

1/4 C Olive Oil
1/4 C Lemon Juice
1 Tbls Red Wine Vinegar
2 tsp Minced Garlic
2 Tbls Dried Oregano
1 tsp Salt
Cracked Pepper

Directions:

1. Whisk together all the marinade/dressing ingredients.
2. If making with chicken use 1/2 of the marinade/dressing to marinade the chicken in.  Allow to marinade for 30 minutes.
3. Prepare the salad and grill the chicken.

Tzatziki Sauce

Ingredients: 

• Drizzle of olive oil
• Pinch of black pepper
• 1/4 tsp salt
• 2 tsp fresh lemon juice
• 1 clove garlic, finely minced or pressed through a garlic press
• 1/2 cup crumbled feta cheese
• 1/2 cup grated cucumber (seedless variety)
• 1 cup plain yogurt

Directions:

Mix in a medium bowl, stir together the yogurt, cucumber, feta cheese, garlic, lemon juice, salt and pepper until combined. Drizzle with a bit of olive oil. Refrigerate until ready to use.

Found on Mel's Kitchen:

https://www.melskitchencafe.com/falafel-meatball-wrap/ 

Green Juice

- ½ Medium Cucumber 

- 1 Medium Apple 

- 1 Small handful of Baby Spinach 

- Water 

- Ice 

Add everything into a blender and blender until smooth.  Enjoy!

Dill Pickles - Short Method

30-40 med. Cucumbers
¾ c. Sugar
½ c. Salt
3 Tbsp. mixed Pickling Spice
1 head of Green or Dried Dill
1 quart Vinegar
1 quart Water

Combine sugar, salt, vinegar, and water.  Tie spices in a cheese cloth and add to vinegar mixture.  Bring to boil then simmer 15 minutes.  Pack cucumbers into jars.  Place a head of dill in each jar.  Pour hot vinegar mixture over cucumbers, leaving a ½ inch head space.  Wipe off jar rim.  Boil flats then place flats and rings on jar.  Steam or hot water bath - Process – pints 15 minutes.

Grandma's Sweet Relish

12 ripe Large Cucumbers
8 Green Peppers
8 Large Onions
½ c. Salt
5 c. Sugar
4 c. Vinegar
½ Tbsp. Turmeric
½ Tbsp. Mustard Seed
½ Tbsp. Celery Seed

Peel and take out center seeds and grind meat of cucumbers with onions and peppers.  Sprinkle with salt and set over night.  In the morning drain and rinse salt off.  Boil sugar and vinegar together.  Add  turmeric, mustard seed, and celery seed, and ground veg.  Cook until clear 15 minutes.  Pour into jars.  Wipe off jar rim.  Boil flats then place flats and rings on jars.  Steam or hot water bath – pints 15 minutes.