3/4 cup crumbled feta cheese (3 oz)
1 t dried oregano
4 boneless skinless chicken breast halves (6-8
oz each)
salt & pepper to taste
2 T olive oil

Combine feta & oregano. Create a pocket in
each chicken breast and stuff with feta mixture.
Season both sides with salt & pepper. Heat oil in
large skillet on medium-high. Add chicken and
cook until browned on both sides, 6-7 minutes
per side. Cover skillet and cook until chicken is
done throughout.

1 tablespoon olive oil
1 medium onion, chopped
1 tablespoon all purpose-flour
1 teaspoon ground coriander
1 teaspoon ground cummin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/2 pounds skinless, boneless chicken thighs, cut into 2-
inch chunks
2 garlic cloves, crushed with garlic press
2 cans (14 1/2 ounces each) whole tomatoes (preferably
fewer than 35 mg sodium per 1/2 cup, such as Hunt’s Whole
Tomatoes No Salt Added), 2 tomatoes coarsely matched
1 can (15 ounces) garbanzo beans (preferable fewer than
140 mg sodium per 1/2 cup, such as Eden Organic or Goya
Low Sodium Chickpeas, rinsed and drained)
1/3 cup dark seedless raisins
1/4 cup shopped pimiento-stuffed olives (salad olives)
1 cup water
1/2 cup loosely packed fresh cilantro leaves

In non-stick 5 or 6 quart Dutch over, heat oil over medium
heat until hot. Add onion and cook, stirring, until light golden,
5 minutes.
Meanwhile, in pie plate, mix flour with coriander, cumin,
salt, ground red pepper, and cinnamon. Toss chicken with flour
mixture to coat evenly.

Add chicken to Dutch oven and cook, turning once, until
lightly browned, 7 minutes. Add garlic and cook 1 minute.
Stir in tomatoes, beans, raisins, olives, and water. Simmer,
breaking up tomatoes with side of spoon, until chicken is no
longer pink throughout, 5 minutes. Garnish with cilantro.

2 large tomatoes, quartered
1/2 cucumbers, sliced
2 T chopped onion
1/2 green pepper, sliced
1/2 cup olives
1/4 cup feta cheese

Serve with a simple vinaigrette, such as olive oil, red wine
vinegar, salt/pepper, garlic, dijon mustard. Or use a bottled
dressing from the store.

2 cans of white beans or chick peas (partially
drained)
2 T olive oil
1 T lemon juice
1 t ground coriander
1/2 t cumin
Salt & Pepper
2 cloves garlic, crushed
Pita bread, cut into triangles, brushed with olive
oil, toasted
Put it all in a blender, plug it in, turn it on. Listen
to the sound of hummus being born. Serve with
pita triangles, brushed with olive oil, toasted in
the oven.