Mediterranean Fajita Salad

I came across this recipe and wanted to give it a try.  Instead of wrapping it in a tortilla or pita, I decided to put it over a bed of romaine lettuce.  It was delicious and it didn’t even need dressing thanks to the flavors and hummus.  The original recipe can be found here: Mediterranean Fajitas  My modified version is listed below and I halved the recipe.  I used the seasonings I had on hand.  If there is a shortcut to take, take it! 

Gather the goods:

1 pound chicken breast, cut into strips or chunks

1 tbsp oil (I used natural grapeseed oil)

1 tbsp Opa! GreekSeasoning

½ cup Kalamata olives, minced

1 garlic clove, pressed or minced

½ tsp grapeseed oil (I used Wildtree’s garlic grapeseed oil)

½ cup hummus (or enough for 1 serving per salad)

1 plum tomato, diced

¼ cup roasted red peppers, diced (I roasted one red pepper on the stove, but buying a jar would be a great shortcut)

Romaine lettuce, chopped (I used bag salad for this to save a step)

Add the chicken, oil, and greek seasoning in a large resealable bag.  Smush around the ingredients so the chicken is completely coated.  Let marinade in the fridge for added flavor.  I let it sit in the fridge overnight since I was meal prepping.  Preheat the grill or grill pan to medium high.  Remove the chicken from the bag and place on the grill or grill pan.  Cook the chicken until it is cooked completely.  Meanwhile prepare the olive tapenade by combining the olives, garlic, and ½ tsp oil.  Set aside.  Place romaine lettuce in a salad bowl and top with chicken, tapenade, diced tomato, roasted red peppers, and a single serving of hummus.  Serves 4.

Not feeling the salad?  Put it in a pita or a tortilla that is spread with the tapenade and hummus!  My husband enjoyed the “fajita version” as I was devouring the salad.  Both were a hit and made great leftovers. 

Why I Love it:  It’s an easy dinner that is so flavorful.  It’s also a great recipe to mix and match with the seasonings you have on hand. 

Your turn:  Share your version!  We want to see it.  #tammytastes 

Interested in learning more about Wildtree and the products used?  Click here to browse and shop online. 

 

Shrimp Scampi with Spaghetti Squash

Shrimp Scampi.  I can hear the sizzling butter just at the mere mention of the words.  I wanted to try out the Wildtree Shrimp Scampi seasoning and a new recipe.  We know how much shrimp scampi loves linguine, but would it settle for spaghetti squash?  I set out to answer this question by modifying a recipe.  This recipe will “cost you” 10 if you are tracking.  

Gather the Goods::
1 medium spaghetti squash
6 tablespoons olive oil, divided
8 tsp Scampi seasoning (I used Wildtree’s Scampi Blend)
1 pound large shrimp, peeled and deveined
½ cup white wine
12 sun dried tomatoes, thinly sliced
1 ½ cups baby spinach

Preheat oven to 400°.  Prepare the spaghetti squash by slicing it in half length-wise.  Clean out seeds and guts.  Fill baking pan with water so that it just covers the bottom of the pan.  Place squash cut side down in the baking pan.  Bake for approximately 30 minutes.  Remove and allow for it to cool before handling.  Scrape the insides (the “spaghetti” portion) with a spoon.  Set “spaghetti” aside.

Mix together 2 tablespoons of olive oil and 2 teaspoons of your scampi seasoning in a cold, non-stick skillet.  Add the shrimp to the skillet and toss to coat.  Turn the heat on low.  Cook shrimp until pink, turning often while cooking.  Remove shrimp from the skillet, leaving the cooking juices in the pan.  Increase the heat to medium and add the remaining 4 tablespoons of olive oil, white wine, and 6 teaspoons of scampi seasoning.  Stir to combine and simmer for 1 minute.  Add the sundried tomatoes and spaghetti squash to the pan, tossing to combine ingredients.  Add spinach and stir until lightly wilted.  Serve spaghetti squash with cooked shrimp.  Optional: top with grated Parmesan cheese.  Serves 4.  10 Points per serving.  (Approximate serving was about 1 ½ cups of spaghetti squash and about 3.5 oz of cooked shrimp) 

To answer the question – Shrimp Scampi adores Spaghetti Squash.     

Why I love it: Not a stick of butter was harmed in the making of this dish.  This recipe could be made even lighter if you play around with the amount of olive oil used.  

Your turn: Snap a pic and share your version!  #tammytastes

It's All Greek to Me!

My first experience using Wildtree seasoning and trying out one of their recipes was a success.  (Hubby tested and approved).  The recipe was pretty simple.  It will “cost you” 6 if you are tracking.  The following recipe is modified from the Wildtree website.  It will definitely be a repeat in our house.  Bonus – it takes one dish and leftovers are great stuffed in a pita.

Gather the goods:1 lemon, 1 tbsp olive oil, 1 small red onion cut into thick rings, 1/3 cup pitted kalamata olives, 1 pound raw chicken tenderloins, 1 tsp Greek seasoning , salt and pepper to taste, ¼ cup hummus  2 plum tomatoes cut into large chunks, 2 tsp citrus flavored balsamic vinegar (optional) 
 
Now we're cookin': Preheat oven to 450°.  Spray the bottom of a baking dish with nonstick spray.  Zest the lemon.  Combine and toss lemon zest, olive oil, red onion, and kalamata olives.  Season chicken tenders with 1 tsp of Greek seasoning (I used Wildtree Opa!).  Add salt and pepper if you’d like.  Place seasoned tenderloins on top of mixture in the baking dish.  Spread the hummus over the top of the tenderloins.  (I used Tribe’s Mediterranean flavored hummus).  Slice the zested lemon in half and squeeze each half over the entire dish.  Don’t forget to catch those seeds!  Nestle the squeezed lemon halves into the pan, cut side down.  Bake uncovered for 15 minutes.  Remove pan from oven.  Add the tomatoes to the baking dish.  Optional: Drizzle with 2 tsp citrus infused Balsamic vinegar (I used Wildtree Orange Balsamic).  Return to oven for another 10-15 minutes or until chicken is fully cooked.  Serves 4, 6 WW points per serving.  I placed a serving over shredded lettuce with a half serving of Feta for an additional 1 point.  Leftovers would go great in a pita for lunch.  
Why I love it: one dish, low points, low carb, and easy to modify! 
Your turn:  Snap a pic and share your version!  #tammytastes