Bulgar Wheat Greek Salad

by Lauren on May 14, 2012

Last week I made dinner for my mom and me, and it was one of those dinners where I had an idea, threw a bunch of ingredients together, and the outcome was incredible. This dish is SUPER simple, very healthy, and best of all tastes delicious. Thank goodness for leftovers!!

We had some bulgar wheat we wanted to use up, and for some reason I was in the mood for Greek salad. So I pretty much just put the two and two together. Now the measurements below are just a guesstimate because as you know-I never actually measure anything when I’m cooking. And with this recipe you can pretty much add as much or as little as you want. Bottom line though- You must try this recipe!

Ingredients:

  • 2 large boneless, skinless chicken breasts
  • 2 large zucchini
  • 1 C cherry tomatoes sliced in half
  • 1 C black or kalmata olives slices in half
  • 1/2 C chopped parsley
  • 2 C bulgar wheat
  • feta cheese
  • balsamic vinegar
  • garlic powder
  • Italian herbs
  • olive oil
  • salt and pepper

Directions:
Season the chicken with some garlic powder, Italian herbs, salt and pepper and cook on low heat. Once chicken is cooked through, cut it into 1 inch pieces. Dice zucchini and cook in a pan with a little olive oil, garlic powder, and salt until tender. While chicken and zucchini are cooking, in a separate pot add 2 cups bulgar wheat to 4 cups of water and set on high. Once the water is boiling, cover the pot and turn down to low until all the water is absorbed and the bulgar wheat is cooked. In a separate bowl add the sliced cherry tomatoes, chopped parsley, sliced olives, diced chicken, and diced zuchinni together and mix with olive oil, balsamic, garlic powder, salt, pepper, and italian herbs to taste. I just kept adding and tasting until I got the right amount of flavor I wanted.

Sprinkle with feta and toss.

Add the bulgar wheat to a baking dish and top with the Greek salad. Serve and enjoy.


And then enjoy the massive amount of leftovers for lunch and dinner later.

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Crockpot Black Beans and Rice

by Lauren on May 9, 2012

As I’ve mentioned before-I’m obsessed with my crockpot lately. I wanted to make a vegetarian dish and had an entire bag of Goya black Beans were screaming at me to make them so I made crockpot black beans. I couldn’t believe how fast is was to put together, and how flavorful it was to eat. Here’s the step by step…

Start out by soaking the black beans overnight (or for at least 12-14 hours) and then washing them in the morning.

Dice up 3 celery stalks, 4 carrots, and half a purple onion. Throw all the vegetables in the crockpot with 3 cups of the soaked and rinsed black beans.



Then add 1 can of green chilis, 1-2 cups of Roasted Tomato Salsa (or regular salsa will work just fine), 2 cups of vegetable broth, 1 cup water, and mix it all together.


This is where you’ll add your spices. I completely eye balled this part so these are just guestimates: 2 bay leaves, 1 Tbs Cumin, 1 Tbs Coriander, and 1/2 Tbs Garlic Powder. I didn’t add salt because I knew the vegetable broth and salsa were already pretty salty, but you can definitely add more salt here. Stir it all together set it on low for about 9-10 hours.

I served my black beans over Goya Yellow Rice, and I recommend you do the same. I love Saffron rice or yellow rice, and the Goya yellow rice added another component to the dish that made it all come together. And the best part-I had lunch for the rest of the week!

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