Healthy Recipes to Keep You Fit and Fabulous

Posts tagged ‘greek’

2 Great Salad Recipes: Greek and Taco


I can so easily get out of the routine of working out, and it sucks!  I took Sunday off, as I normally do, but then, Monday and Tuesday came and went, and I hadn’t done a darn thing.  I was determined to make it to the gym on Wednesday, and I did.  I completed 20 minutes on the elliptical, followed by 25 minutes of running intervals on the treadmill.


Tuesday was a big day for my brain- I had to take a 3-hour nursing school entrance test, and then go straight to a 4-hour class!  I knew I needed a filling breakfast, so I turned to trusty oatmeal to do the trick.

I microwaved the oats with a 1/3 cup almond milk, and then stirred in a tablespoon of peanut butter.

Yesterday, I pretty much repeated the same meal, except that I used a packet of Quaker Weight Control Oatmeal in Maple Brown Sugar.


After finishing my entrance test, I had a short break before my class started, so I headed over to Publix to grab a sandwich.  I ordered Boar’s Head Turkey on whole wheat, with honey mustard, lettuce, tomato, pickles and banana peppers.


Tuesday’s dinner was simple.  I quickly cooked a package of whole wheat gnocchi in boiling water, and then tossed it with 1/2 cup marinara sauce.

On the side, we had a Greek Chopped Salad.  This is one of my favorites.

Greek Chopped Salad

Servings: 4-6


3 heads Romaine lettuce, chopped

3 large tomatoes, seeded and diced

1/2 red onion, finely chopped

3/4 cup feta cheese

10 kalamata olives, pitted and chopped (optional ingredient)

1 cucumber, finely chopped (optional ingredient)

For the dressing:

1/3 cup red wine vinegar

1/3 cup Extra Virgin Olive Oil

2 tablespoons Dijon mustard

Whisk together in a bowl with a pinch of salt and pepper.


After all ingredients are chopped, throw in a large bowl, top with dressing and feta cheese, and mix together.


Last night, we had another great salad- Taco Salad!

This is a great solution for dinner when you want to feed a lot of people for cheap.  Plus, if you do it build-your-own style, it’s a huge time-saver.  There are tons of variations for this meal- just pick your favorites!

Taco Salad

Select Base: chopped Romaine, shredded iceburg, brown rice

Select Protein: ground turkey, lean ground beef, shredded rotisserie chicken, CrockPot pulled pork.  Cook meat with 1/2 packet of taco seasoning.

Select Beans: black, pinto, garbanzo

Select Veggies: diced tomatoes, chopped onion, cilantro, corn (use all of them!)

Select Fats: (use only one, or a combination, but do so sparingly) reduced-fat sour cream, shredded cheddar cheese, avocado slices

Select Dressing: I like to use salsa from a jar, but you could use any regular salad dressing you like!


Place each ingredient in it’s own bowl, and set up a build-your-own-salad bar!

Greek Orzo Salad

Does anyone else out there have a countdown going to the end of this semester?

I’m DYING, people!


Yesterday morning started in the middle of the night.  5:10 AM wake-up calls ova here! Corey and I headed to BodyPump, and it was a great class, as usual.  I had said to Corey that I was happy that we had avoided being called out as the “new people” in the class, but I clearly spoke too soon, because the instructor walked right over to us (even though we’ve been to her class before), and talked to us with her microphone on, of course, explaining that we set something up wrong.  Naturally, it was me who convinced Corey to set up our steps that way, too.  Oh, well. It wouldn’t be my life if it wasn’t embarrassing on a daily basis!  🙂


Get ready for a day full of smoothies!  I made an exact replica of Tuesday morning’s smoothie, and it was just as fabulous the second time around.


Yesterday’s lunch turned out to be another repeat. This time, it was a repeat of Monday’s salad.

  • Romaine
  • Roasted cauliflower
  • Roasted brussel sprouts
  • Roasted asparagus
  • Reduced-fat feta cheese
  • Mustard-Yogurt Dressing


Before I left for class, I decided to make part of our dinner ahead of time.  This is a recipe I’ve made a lot in the past, and it’s always gone by the next day!

Greek Orzo Salad

Servings: 4-6


1 cup (uncooked) orzo

3 tomatoes, seeded and chopped

1/2 red onion, finely chopped

10 kalamata olives, pits removed and chopped

1 tablespoon Dijon mustard

2 tablespoons red wine vinegar

1 tablespoon EVOO

1 teaspoon garlic powder

1 teaspoon oregano

1/2 cup reduced-fat crumbled feta cheese


Cook the orzo in salted boiling water for 9 minutes.  Drain, and then run under cold water to stop the cooking process.

Pick out the container you plan to store the pasta salad in.  In the bottom of it, add the mustard, oil, vinegar, garlic powder and oregano and whisk until well combined.  *Note*: I used yellow mustard this time, but I highly recommend Dijon.

Add the pasta to the dressing.

Mix to coat.

Add the chopped veggies and cheese, and mix until everything is combined.

Cover and refrigerate for at least 1 hour before serving.


Well, I wish I could say I came home and whipped up a fabulous dinner featuring my Greek Orzo Salad, but…that didn’t actually happen.  In fact, something that never happens, happened. I came home and was too tired to even think about eating real food.  Corey had grabbed something to eat after playing in an intramural basketball game, and was practically asleep when I got home.  Only one thing came to mind…


I threw this morning’s same ingredients into the blender, and drank my dinner.

I also grabbed a fork and parked my butt in front of the counter where I ate at least one serving of the Greek Orzo Salad.  We went straight to bed at 9:30!

I guess we’re officially old.

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