Mediterranean Diet Greek Cookbook: The Best Greek Recipes for Beginners, Quick and Easy for Eating Healthy at Home

By Giuseppe Sorrentino

Bring the Authentic Flavors of the Mediterranean, Transform Your Health the Greek Way and Discover How to Live the Good Life with This Collection of Drool-Worthy Recipes!

 

Are you looking for healthy, fat-blasting recipes that don't taste like styrofoam and make you miserable? Are you out of meal ideas and are looking for creative ways to shake up your diet and give your meals a touch of the exotic Mediterranean?

 

If your answer is yes to any of the questions above, then this cookbook is perfect for you!

 

In this special cookbook, Giuseppe Sorrentino gives you a taste of Greek culture without having to physically visit the Mediterranean or pay for expensive restaurant meals. From stocking up your pantry to beginner-friendly preparation instructions, this cookbook has everything you need to make Greek-inspired feasts that your family and guests won't forget in a hurry!

 

The Mediterranean Diet Greek Cookbook includes the following helpful features you're going to love:

• Easy-to-source ingredients: All the recipes in this cookbook can be made with ingredients that can be found at your favorite farmer's market or grocery store without stress
• Tons of amazing Greek recipes: You'll discover how easy it is to whip up sumptuous Greek dishes in your kitchen that your friends, family, and guests will absolutely love and ask for second helpings
• Step-by-step cooking instructions: Take the guesswork out of preparing Greek feasts with detailed, confusion-free preparation directions that are easy to follow and replicate, no matter your culinary skills
• Essential nutritional information: Stay on top of your calorie intake as well as monitor your micro and macronutrients with a complete nutritional profile for each recipe
• ...and more!

Designed for culinary adventurous and health-conscious foodies, the Mediterranean Diet Greek Cookbook takes away the pain of eating for weight management and brings back the pleasure of healthy eating with glorious and mouthwatering recipes that will please even the pickiest eater.

 

Scroll to the top of the page and click the "Buy Now" button to get started TODAY!

• Language: English
• Publisher: BM eCommerce Management
• Release date: Jun 8, 2022
• ISBN: 9798201815172

Book preview

GREEK RECIPES

Greek Grilled Chicken Salad

This grilled chicken salad blends marinated chicken, fresh vegetables, and bold Greek flavors into one delicious and easy dish.

This Greek chicken salad with the most delicious lemon and olive oil dressing is one of my go-to supper salads for a cause!

Time To Schedule 25 Minutes

Time To Cook: 10 Minutes

30 Minutes Of Marinating

Time To Complete: 35 Minutes

4 Persons Per Serving

Ingredients

For the Chicken

1 quart of Greek yogurt

1 big lemon's juice

2 tablespoons extra virgin olive oil (reserve any for later)

strong wine vinegar, 2 tbsp

3 minced garlic cloves

pinch of kosher salt, to taste

A generous pinch of black pepper, to taste

1 tbsp oregano (oregano)

1 teaspoon paprika

1 tsp cumin powder

1 teaspoon ground coriander, with a touch of cayenne pepper

1.5 lb tenders of chicken

For the Salad

8 oz Romaine lettuce hearts, minced

10 oz cherry or grape tomatoes,

1 English cucumber cut into squares, diced

2 shallots, thinly sliced Pitted Kalamata olives, to taste

Instructions

1)  To your preference, high-quality Greek feta blocks

2)  Season the chicken tenders and marinate them. Combine the milk, olive oil, lemon juice, vinegar, garlic, cinnamon, and spices in a large mixing cup.

3)  Mix in the chicken tenders to ensure that they are adequately covered in the marinade. Refrigerate for 30 minutes after covering (or refrigerate overnight, if you like)

4)  Make the dressing according to the instructions in this Greek dressing recipe.

5)  Assemble the salad. Combine the spinach, cherry tomatoes, bell pepper, cucumber slices, shallots, and kalamata olives in a large mixing cup.

6)  Toss in 4 teaspoons of Greek dressing to mix (you can always add more sauce to your liking).

7)  Part of the dressing (roughly 3 tablespoons) may be reserved for later. Toss in any feta cheese to taste.

8)  Prepare the chicken. Heat 1 extra virgin olive oil in a non-stick skillet with a medium-high heat until it is shimmering, but not smoking.

9)  Toss in the chicken tenders in the tub (make sure to shake off any excess marinade before adding chicken to the pan.)

10) Cook for 5 minutes on one hand, undisturbed, until browned. Turn the chicken over with tongs and cook for another 5 minutes on the other hand, or until cooked. (For outdoor grilling, see the notes.)

11) Assemble the salad with grilled meat. Place the salad in serving bowls and cover with the fried chicken. Drizzle a little more salad dressing directly over the chicken. Serve right away.

Notes: Is it enough to marinate the chicken? If you don't have time, encourage the chicken to marinate in the yogurt for a few minutes; it will make a difference.

You may also prepare the chicken one night ahead of time and leave it to marinate in the fridge before ready to serve.

Add a dollop of tzatziki sauce to your grilled chicken salad bowls as a serving choice.

Outdoor Grilling: If you'd just cook the chicken tenders on the barbecue, cook them for 5 minutes on one hand, then flip and cook for another 3 or 5 minutes, or until the chicken is thoroughly cooked (internal temperature should register 165 degrees F).

Variations include: This salad can be made with various proteins, such as shrimp kabobs or grilled lamb chops.

Nutrition Info:

Calories: 334.9kcal

Carbohydrates: 12.1 g

Protein: 43.3 g

Saturated Fat: 2.1 g

Trans Fat: 0.1 g

Cholesterol: 111.4 mg

Sodium: 225.5 mg

Potassium: 1118.1 mg

Fiber: 3.3 g

Vitamin A: 1082.1IU

Vitamin C: 40 mg

Calcium: 122.6 mg

Ladolemono Greek Salad Dressing Recipe

Suzy Karadsheh This salad dressing with Greek lemon and olive oil is a must-try.

It can be used as a Greek salad dressing, a chicken or fish marinade, or a colorful finishing sauce to drizzle over grilled tomatoes, kabobs, and more!

Prep Time10 Mins

Total Time10 Mins

Servings16 Tablespoons

Ingredients

¼ cup newly squeezed lemon juice 2 big lemons' juice

1–2 teaspoons oregano, dried

1 to 2 big minced garlic cloves

¾ teaspoon of kosher salt

¾ teaspoon of black pepper

¾ cup of extra virgin olive oil

Instructions

1)  In a mixing cup, combine the lemon juice, oregano, garlic, salt, and pepper. To mix the ingredients, whisk them together.

2)  When whisking vigorously, drizzle in the extra virgin olive oil slowly.

Note: Keep your ladolemono Greek dressing refrigerated for up to 2 weeks in a tight-lid glass pan (I try to use mine within 1 week).

When the oil extracts from the lemon in the refrigerator, giving it a gentle shake before using on salads, grilled meats, pork, and other dishes.

Quality Mediterranean products, such as extra virgin olive oils and spices, can be found in online store.

Nutrition

Calories: 91.4 kcal

Carbohydrates: 0.5 g

Protein: 0.1 g

Saturated Fat: 1.4 g

Sodium: 109.4 mg

Potassium: 9.1 mg

Fiber: 0.2 g

Sugar: 0.1 g

Vitamin A: 5.5 IU

Vitamin C: 1.8 mg

Calcium: 5.4 mg

Iron: 0.2 mg

Walnut Spinach Greek Yogurt Dip Recipe

This simple and tasty Greek yogurt dip with spinach, chopped walnuts, lemon juice, and fresh herbs is sure to please.

Yes, it's a healthy spinach dip with a Mediterranean flair!

This formula yields approximately 2 cups of dip. Any remaining drop can be stored in the fridge for up to 3 days in an airtight bag.

Prep Time 10 Mins

Total Time 10 Mins

Servings 16 Tablespoons

Ingredients

2 cups spinach (baby)

salt kosher

2 quarts simple Greek yogurt

¾ cup finely sliced walnuts

1 minced garlic clove (more to your liking)

1 tablespoon lemon juice, newly squeezed everything to savor

½ cup parsley, chopped

1 tsp mint powder

extra virgin olive oil and black pepper

To serve:

Veggies

Homemade pita chips

Instructions

1)  Spinach can be blanched. A pot of salted water should be brought to a boil. Make an iced water bowl and hold it nearby.

2)  Cook for 10 seconds after adding the spinach to the boiling bath. Switch the spinach to the iced water with tongs and set it aside to cool for a few minutes. Drain profoundly and suck out any extra water.

3)  Combine the blanched spinach, yogurt, walnuts, ginger, lemon juice, parsley, and mint in a mixing cup. To taste, season with black pepper and kosher salt.

4)  Drizzle a generous amount of extra virgin olive oil on top (about 2 tablespoons). To mix, stir all together. Season with salt and pepper to taste.

5)  Serve with baked pita chips and your favorite vegetables.

Notes This formula produces 2 cups of yogurt dip (or 16 tablespoons).

Place in a container with a tight-fitting cover to keep refrigerated. If properly processed, it should last around 3 days.

Nutrition

Serving: 1tbsp

Calories: 52kcal

Carbohydrates: 1.9g

Protein: 3.5g

Fat: 3.7g

Saturated Fat: 0.4g

Trans Fat: 0.1g

Cholesterol: 1.3mg

Sodium: 84.8mg

Potassium: 82.1mg

Fiber: 0.5g

Sugar: 1g

Vitamin A: 353.8IU

Vitamin C: 1.5mg

Calcium: 37mg

Iron: 0.3mg

Baked Feta

Baked feta recipe with bell peppers, tomatoes, herbs, and a drizzle of extra virgin olive oil that's sweet, smooth, and luscious. One of the fastest and most tasty mezzes you'll ever make!

To serve, what you'll require is some crusty bread or homemade pita chips.

Prep Time 10 Mins

Cook Time 30 Mins

Servings 6 People

Ingredients

½ cut red onions

½ green bell pepper rounds, cut

½ cup halved cherry tomatoes (approximately 3 ounces)

2 tsp oregano, dried

½ tsp red pepper flakes, if desired

Optional: 3 or 4 new thyme sprigs

Olive Oil Extra Virgin

8 ounces A strong feta cheese block would not crumble.

Garnish with fresh mint leaves (optional)

Serve with crusty bread or pita chips.

Instructions

1)  Place the oven on a rack in the middle of it to 400 degrees F.

2)  Arrange the vegetables, bell peppers, and cherry tomatoes in the bottom of a ramekin or oven-safe dish.

3)  1 teaspoon oregano, a tablespoon of red pepper flakes, and a sprig of fresh thyme Drizzle some extra virgin olive oil on top.

4)  Place the feta cheese on top of the prepared vegetables. Season the feta block with the remaining