Sustenance.

I love food. I love eating it. I love cooking it. Most recently, I love growing it. I love trying new things and finding new ways to use old ingredients. It's fun, it's practical, and did I mention it's delicious? 

So you can imagine what a love affair I have with Pinterest. It's basically rendered my blogging about food unnecessary.... almost. But who knows when the Pinterest world may crash? So, to be safe (and to make my own changes to these recipes :-) I will see how many fun things I can fit in one quick post. 

Chicken Tamale Casserole [Cooking Light]
This was SO GOOD! Similar to the Mexican Shepherds Pie I've made before, this has even more spiciness and zest. And, though I'm usually not a sour cream fan, I found it totally pulled this dish together. I can't wait to make it again!

1 c. Mexican cheese blend
1/3 c. milk
1 egg or 1/4 c. egg substitute
1 tsp. ground cumin
1/8 tsp. ground red pepper
1 can cream-style corn (I used frozen)
1 box corn muffin mix (I used Jiffy)
1 can Rotel
1 can red enchilada sauce
2 c. shredded cooked chicken breast
1/2 c. fat free sour cream

Preheat oven to 400. Combine cheese and next 7 ingredients in a large bowl, stirring until just moist. Pour into a coated 13x9 dish. Bake for 15 minutes or until set. Pierce entire surface with a fork. Pour enchilada sauce over top. Top with chicken and additional cheese. Bake for 15 more minutes. Remove from oven and top with sour cream.


Feta Dip
Eric and I agreed: this tastes like an awesome pizza. I actually ate it for dinner one night. A definite keeper!

Olive oil
1 block or container of feta cheese
tomatoes (any kind!) to taste, diced
1 bunch green onions
1 baguette, sliced
Greek Seasoning (Cavenders!)

Pour olive oil on a plate or platter until it just covers the surface. Dice green onions and tomatoes and throw them on the olive oil. Add feta. Pour Greek seasoning over the entire dish. Mix gently. Serve with fresh-cut baguette slices. 

Protein Smoothie

1 almost-frozen banana (I actually froze mine, and it turns out that doesn't work so well!)

3 oz. Greek vanilla yogurt (about 1/2 small container)

1/4 c. milk

2 Tbsp. peanut butter

Mix ingredients together in a blender. This should keep you full all morning!!

Greek Chicken Wraps

I've made these two or three times already. They turn out a little different every time, but are always de-lish!

Tzatziki sauce:
1 cup plain Greek yogurt

1 regular cucumber, peeled and seeded
1 teaspoon minced garlic
1 teaspoon white wine vinegar (I used red - it was fine)
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

For the chicken:
2 teaspoons minced garlic
Juice of 1 lemon (2-3 Tablespoons)
2 teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 heaping Tablespoons plain Greek yogurt
1 Tablespoon dried oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breasts
Tortillas or Pita Bread

Directions:
Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.

Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and any other ingredient you desire. Serve immediately.