Mediterranean Stirfry

This Mediterranean Stirfry is the first in a series of posts I’m doing this June. I rarely follow recipes when I’m cooking supper, and rarely make the same thing twice for that same reason! There are many times when I wish I’d written down what it is I threw in the pan.I also wanted to share because Michael and I try to eat pretty healthy at supper time, and almost always cook something up at home that’s quick and easy, so maybe it’ll help others on their journey towards health. We don’t follow any certain “diet” or guidelines on our eating, and we’re not allergic to anything, so you may have to make adjustments based on your family & their preferences.

 

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Mediterranean Stir Fry

A mixture of veggies, chickpeas, and olive oil that tastes delicious and provides important nutrients!

Course Main Course
Servings 4 people

Ingredients

  • 2 tbsp olive oil
  • 1 can chickpeas, drained
  • 1 cup kale, chopped
  • 1/2 cup red pepper, chopped
  • 1 cup jarred artichokes, drained
  • 1 tsp white vinegar
  • 1 tsp dried oregano
  • 1 tsp onion powder
  • 1 tsp dried basil
  • 1 avocado, chopped

Instructions

  1. In a large skillet, heat the olive oil over medium heat. Add the chickpeas and let cook until crisp, about 5 minutes. Add kale, red peppers, artichokes, and vinegar and stir. Let cook on medium heat until kale is slightly wilted, about 5 minutes. Add oregano, onion powder, and basil and stir. Top with avocado before serving. Enjoy!

 

 

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Tomato Phyllo Pie

Crisp phyllo crust and juicy tomatoes make for the best twist on pizza!

Course Main Course
Servings 4 people

Ingredients

  • 8 sheets phyllo dough
  • 3 tbsp olive oil
  • 2 large tomatoes, sliced
  • 8 oz feta cheese
  • 2 tsp fresh or dried basil

Instructions

  1. Spray a cookie sheet with cooking spray. Lay out one piece of phyllo dough in the middle of the sheet and brush on some of the olive oil. Repeat with all sheets of phyllo dough, brushing each one with olive oil. Top with tomato slices, feta cheese, and basil. Cook at 400F for 10-15 minutes, until phyllo crust is browned and crisp. Remove and cut like a pizza; serve. Enjoy!

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