Slow Cooker Greek Chicken and Tzatziki Sauce
Ingredients for chicken:

• 2lbs boneless skinless chicken breasts
• 2 small/medium onions, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil
• juice of half a medium lemon
• 1/3 cup water

Ingredients for tzatziki:

• 2 cups plain fat free greek yogurt
• 1 cucumber, finely grated
• 2-3 cloves garlic, minced
• 1 teaspoon dried dill
• 1 teaspoon dried oregano
• juice of half a medium lemon

Instructions:

1. Spray slow cooker with cooking spray, Add chicken to the slow cooker
2. In a small bowl, mix together chopped onion, garlic, oregano, pepper, olive oil, lemon juice, and water. Pour over chicken.
3. Cook on low for 6-8 hours, or on high for 4-6 hours.
4. To make sauce: In a medium bowl combine Greek yogurt, cucumber, garlic, dill, oregano, and lemon juice. Mix together and refrigerate for at least 30 minutes before serving to allow flavors to blend.
5. Serve with warm pita and sliced vegetables (bell pepper, celery, cucumber, red onion, and romaine lettuce).

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Slow Cooker Herbed Chicken & Potatoes
Ingredients

• 2 pounds boneless skinless chicken breasts
• 4-5 cups chopped potatoes (about 1/4 inch pieces)
• 3 tablespoons olive oil
• 1 tablespoon Italian seasoning blend (I recommend McCormic Perfect Pinch Garlic and Herb)
• 1 teaspoon garlic powder
• 10-12 cloves garlic
• 1 large red onion, sliced
• Salt and pepper to taste

Instructions:

1. In a large bowl combine chicken and potatoes, drizzle with oil and stir to coat. Sprinkle salt, pepper, garlic powder, and Italian seasoning over chicken and potatoes. Toss to coat well.
2. Transfer potatoes to slow cooker, then place chicken on top of potatoes.
3. Cover and cook on low for 6 hours until chicken is cooked through, and potatoes are fork tender.
4. Enjoy with a side of green vegetables for a well balanced meal. 

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Slow Cooker Turkey Chili
Ingredients:

• 2 pounds 99% lean ground turkey
• 1 tablespoon vegetable oil
• 2 cans (10.75 ounces) low sodium tomato soup
• 2 cans (15 ounces) low sodium kidney beans, drained and rinsed
• 1 can (15 ounces) low sodium black beans, drained and rinsed
• 1 medium yellow onion, chopped
• 1 tablespoon chili powder
• 1 teaspoon red pepper flakes
• 1/2 tablespoon garlic powder
• 1/2 tablespoon cumin
• 1 pinch ground black pepper
• 1 pinch ground allspice

Instructions:

1. Heat oil in large skillet over medium heat. Place turkey in the skillet and cook until evenly brown, drain.
2. Coat inside of the slow cooker with cooking spray. Add browned turkey,  tomato soup, kidney beans, black beans, and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, and allspice.
3. Cover and cook for 8 hours on low, or 4 hours on high.

Hints:

• If you prefer spicier, increase chili powder to 2 tablespoons.
• Serve with brown rice and a vegetable for a balanced meal.
• Tastes great topped with low fat cheese.

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Garlic Roast Chicken with Rosemary and Lemon
Ingredients:

• 2.5 pounds boneless skinless chicken breasts, cut into large chunks
• 8-10 cloves garlic, crushed
• 3 tablespoons fresh rosemary leaves stripped from stems
• 3 tablespoons olive oil
• 1 lemon, zested and juiced
• 1 tablespoon grill seasoning (I recommend Montreal Steak Seasoning)
• 1/2 cup chicken broth

Instruction:

1. Preheat oven to 450 degrees fahrenheit 
2. Arrange chicken in a 9x13 baking dish. Add garlic, rosemary, olive oil, lemon zest, and grill seasoning. Toss to coat the chicken.
3. Place in oven, and roast for 20 minutes
4. Add chicken broth and lemon juice to dish, and combine with pan juices.
5. Return to oven, turn off oven, and let stand for 5 minutes.
6. Remove from oven and serve.

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Shirazi Salad
Ingredients:

• 2 large seedless cucumbers, chopped
• 2 large tomatoes, seeded and chopped
• 1/4 cup red onion, chopped
• 2 tablespoons Italian flat leaf parsley and/or mint, chopped
• 1 lime or lemon, juiced
• 3 tablespoons extra virgin olive oil
• salt and pepper to taste

Instructions:

1. Combine cucumber,  tomato, red onion, and parsley and/or mint in a large bowl. Mix well. Let stand for about 1 hour to drain liquid.
2. In a small bowl combine lemon/lime juice, salt, and pepper. Whisk in olive oil. Pour over salad when ready to serve. 

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Oven Roasted Veggies
Ingredients:

• Select any vegetables/quantities you like.
  • I usually select tricolor carrots (and slice them in half), mushrooms, and Brussel sprouts (end trimmed off and halved or cubed)
• about 2 tablespoons olive oil
• 10-15 garlic cloves
• Ground black pepper to taste

Instructions:

1. Preheat oven to 400 degrees Fahrenheit.
2. Place vegetables and garlic cloves on baking sheet and toss with olive oil.
3. Cook to desired doneness about 30-45 minutes (longer if you prefer them burnt).

Hints:

• You can substitute any fresh vegetable, such as: grape/cherry tomatoes, zucchini, summer squash, asparagus, etc.
• If you prefer them very crispy you can broil on high for last 5-10 minutes depending on your preference, just keep an eye on them.

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Corn & Bean Salsa
Ingredients:

• 1/2 red onion, finely chopped
• 1 can black beans, rinsed and drained
• 1 can corn, drained
• 2-3 plum tomatos, seeded and chopped
• about 2 tablespoons fresh basil, chopped
• 3-4 tablespoons Good Seasons Italian Dressing

Instructions:

1. Make Good Seasons Italian dressing according to packet instructions.
2. Mix all ingredients in a large bowl.
3. Let stand in refrigerator for at least 30 minutes prior to serving.

Hints:

• Remove liquid from tomatoes prior to adding to bowl.
• Serve with baked corn or tortilla chips.
• Great as an appetizer or side dish.

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Crazy Easy Baked Chicken
Ingredients:

• 2-4 boneless, skinless chicken breasts
• Paprika
• Onion powder
• Garlic Powder
• Salt
• Pepper
• 2-3 tablespoons olive oil

Instructions:

1. Preheat oven to 450 degrees Fahrenheit.
2. Mix dry seasonings together to create about 2-4 tablespoons total. Mix dry seasoning blend with olive oil to create a rub.
3. Rub seasoning on chicken breasts.
4. Bake for 15-18 minutes, until thickest part of chicken breast reaches internal temperature of 165 degrees Fahrenheit.

Hints:

• The seasoning blend can be your own creation, use amounts to your preference.
• If you have enough seasoning blend, rub on underside of chicken breasts too.