Pork Souvlaki and Greek Salad

No pictures!! but a couple of great recipes coming your way. If you want to eat Greek without packing on the pounds, this is the way to go!!!

Pork Souvlaki

Yield:6 servings
NI: 374 cal, 11g fat, 1g fiber

Ingredients:

* 1 tbsp of homemade Tzatziki is approx 20 cal, 1g fat, trace of fiber.

1 1/2 lb boneless pork loin or tenderloin (I used tenderloin and only had 3 oz of meat for my serving)
1/4c lemon juice
1/4c olive oil
4 cloves of garlic, minced
1 tbsp dried oregano
1/4 tsp each of salt and pepper
6 Greek-style pita breads ( I only used 1/2 a pita) regular whole wheat)I am not sure if there is much difference in a Greek Pita and a non Greek Pita! 1/2 pita (65 cal, .5 fat and 3 fiber.)

Directions:

Trim and cut pork into 1 inch cubes. In large bowl, whisk together lemon juice, oil, garlic, oregano, salt and pepper; ad pork and stir to coat. Marinate for 10 minutes.

Tzatziki Sauce

Directions:

In cheesecloth-lined sieve set over bowl, let 1 1/3 c pain yogurt. Drain in refrigerator until reduced to 1c.. at least 4 hours.

Stir in..
1c grated English cucumber
2 tsp each olive oil and lemon juice
1 clove garlic, minced
1/4 tsp each salt and pepper.

Evenly thread pork onto 3 8-inch skewers; place on foil lined baking sheet, brush with marinade. Broil 6 inches from heat, turning halfway through, until just a hint of pink remains inside. Approximately 12 minutes.


Spread Tzatziki over each pita. Remove pork from skewers and place on pitas; fold over.


Greek Salad with Oregano Feta Dressing

So Good!

Yield: 4 servings
NI: 110 calories, 9g fat, 2g fiber

Ingredients:

3/4c crumbled feta cheese (I used light)
2 tbsp fresh lemon juice
1 tsp olive oil
1 garlic clove, crushed
1/2 tsp dried oregano leaves, crumbled (I used a little more)
1/4 tsp freshly ground pepper
2 tbsp minced green bell pepper
3c torn romaine lettuce leaves
1 tomato, cut into wedges
1 cucumber, seeded and thinly sliced
1/2 red onion, thinly sliced
6 large Greek olives, pitted and sliced

Directions:

To prepare the dressing, in a mini food processor or blender, combine the cheese, lemon juice, oil, garlic, oregano, ground pepper and 2 tbsp water; puree. Add the bell pepper; puree.

In a large salad bowl, combine the lettuce, tomato, cucumber and onion. Drizzle with the dressing; toss to coat. Sprinkle with the olives. Enjoy!