Chicken Kebabs with Goddess Dresssing

I don't know what it is about Goddess Dressing but we've made these kebabs twice and the chicken comes out unbelievably tender.  This time we also added a packet of bbq dry rub to give it a little more kick but that it not necessary.  This is a great meal to keep in your back pocket when you need something quick and easy.  Especially in the summer so you can grill. 

Ingredients:

1lb skinless boneless chicken breast, cubed
1 bell pepper, loosely chopped
1 zucchini, loosely chopped
1 onion, loosely chopped (I used a vidalia onion)
olive oil for veggies
goddess dressing
pitas
lettuce
1 tomato, diced
1/2 cucumber, diced
hummus

Method:

Placed cubed chicken into a container and coat with Goddess Dressing or any tahini dressing you can find.  Let sit for at least 30 minutes.  Soak wood skewers in water, if using.  Make sure veggies are chopped into large chunks that can be easily threaded onto the skewers.  Combine in a bowl and drizzle with extra virgin olive oil.  Stir and make sure they are evening coated.  Load skewers with chicken and veggies.  Grill until chicken is fully cooked (about 10 minutes depending on the strength of your grill).  Meanwhile chop the tomatoes, lettuce and cucumber.  Toast your pitas and cover with hummus.

Gazpacho

Summer in New York City is a love hate relationship for many.  People flock outside to enjoy late evening dining but during the daylight hours (and often well into the evening) there is no respite for the intolerable heat.  This truly is a concrete jungle.  I returned home after a weekend in the shaded Philly suburbs to find the summer in full swing.  NYC was sweltering.  I started thinking of ice cream and smoothies almost immediately.  Since I couldn't justify ice cream for dinner I decided on gazpacho.
I've thought about making gazpacho for a while now.  It is straight forward and requires little work minus the initial chopping.  I made enough to last me all week.  I would say this though - you do not want to eat too much gazpacho in one sitting.  I tried pouring a normal size bowl and was a bit overwhelmed.  I think I prefer it as a starter, a very refreshing and light starter.  I followed a recipe from Ida Garten on the Food Network but made a few changes because I wanted my soup to be a little chunkier.

Ingredients:

4 tomatoes, chopped
1 red bell pepper, chopped
1 sweet onion, chopped
1 english cucumber, chopped
3 cloves garlic, chopped
2 cups low sodium tomato juice
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
2 tsp salt
1 tsp pepper

Method:

I chopped all my veggies into large chunks and placed each individually into a food processor.  You don't want them to be over processed so make sure they still have some texture.  Combine the veggies into a large bowl after they have been in through the food processor - the garlic can just be chopped by hand.  Add olive oil, vinegar, salt and pepper.  Stir and put in refrigerator to cool.   The longer it sits the more flavor it will have, give it at least an hour before you serve.  I served with cantaloupe wrapped in proscuitto for a delicious and cool dinner.

Healthy Greek Chicken Wraps with Tzatziki

We had these chicken wraps two nights in a row and they were delicious both times.  This is such an incredibly easy week night meal and great because you can make enough for a couple of meals.  What's not to love about it.  Also, what's not to love about Tzatziki.  I know Greek yogurt is all the rage these days but count me in because it so versatile without all the fat of other spreads.  I substitute in all kinds of recipes and it hasn't steered my wrong yet (although it is the original ingredient for tzatziki).   Anyways if you're looking for something super easy and quick - these wraps are seriously great.

Ingredients:

whole wheat wraps
1lb chicken breasts, cubed
lettuce
sundried tomatoes (or regular tomatoes if you prefer)
crumbled feta
tahini salad dressing or marinade (I used Goddess from Trader Joe's)
hot sauce

Tzatziki:
8oz of non-fat greek yogurt (I love Fage)
1/4 cucumber, finely diced
2 cloves garlic, finely minced (use to taste I love garlic)
1 tsp lemon juice
1 tsp dill
salt and pepper

Start by marinating the chicken in the dressing.  Let sit for about 1/2 an hour at minimum.  I put the chicken on the grill as kebabs but you could just as easy put in the broiler or use a indoor grill.  Cook until done.  Meanwhile to prepare tzatziki stir in the cucumbers, dill, garlic, lemon juice, salt & pepper into Greek yogurt.  Spread tzatziki on wrap and throw on the rest of the ingredients.  Add hot sauce if you like hot!!