Doin' Some Cookin'... Greek Potato Salad

Before Whole30 I was not much of a potato fan, unless it was french fries or tator tots. I'll never forget Day 3 of my first round of Whole30 because I was feeling hungry and that sweet potato with dinner was so satisfying. From there on I looked forward to any excuse to have them.

When I first started the Whole30 program all other potatoes were off limits except sweet potatoes and that's when it hit me that I wouldn't be able to enjoy potato salad while following the program. Recently my prayers have been answered and now potatoes of all varieties are allowed. Wahoo!

I'm sort of obsessed with the Official Whole30 Recipes account on Instagram and love all of the recipe ideas that get posted. I recently saved one for Greek Potato Salad which went perfectly with the Roasted Stuffed Pork Tenderloin. The potatoes are boiled and then tossed in a lemon herb olive oil sauce. Best part is that it's Little Man approved.

Since I have plenty of leftovers I am looking forward to mashing the leftovers and making potato pancakes so I can top them with fried eggs for breakfast. My mouth is watering just thinking about it.

Greek Potato Salad

Adapted From: Official Whole30 Recipes

Makes 4 Servings

Stars of the Show:

• 9 Yukon gold potatoes
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 lemon, juiced
• dried parsley, to taste
• dried oregano, to taste
• 4 garlic cloves, minced
• sea salt and pepper, to taste

And Action:

Boil a large pot of salted water and add the potatoes. Cook for 15 minutes or until fork tender. Drain the potatoes and add them back to the hot pot to help dry them out. Combine the rest of the ingredients in a small bowl and drizzle over the potatoes, toss to coat. Enjoy!

Doin' Some Cookin'... Greek Spinach-Stuffed Chicken

Stuffed chicken recipes always seem laborious but they always look and sound so delicious. 

So I sucked it up... but rolling up the chicken and flipping it in the pan proved to be the reasons why I felt a stuffed chicken recipe was laborious. I don't like touching raw chicken and keeping the chicken together was somewhat difficult. Next time I need toothpicks. But, it was so worth it and took less than 30 minutes to get dinner on the table. 

The chicken cooked evenly and came out moist. The flavor was incredible and the stuffed chicken was a nice detour from the boring go to of just a plain chicken breast. Oh! And that pan sauce! Sampled spoonfuls of it while it was simmering down and was my favorite component of the meal. 

Little Man also enjoyed this meal which is always a victory and a recipe worth keeping. Winner winner chicken dinner!

Greek Spinach-Stuffed Chicken

From: Food Network

Makes 4 Servings

Stars of the Show:

• 3 1/2 cups chopped baby spinach
• 1/4 cup crumbled feta cheese
• 3 chicken cutlets, boneless, skinless
• 2 tbsp olive oil
• sea salt and ground black pepper
• 1 cup low sodium chicken broth
• 2 tbsp white wine vinegar
• 2 tbsp finely chopped sun-dried tomatoes
• 8 oz ditalini
• 1 tbsp fresh mint, chopped

And Action:

Combine 2 cups spinach, feta, and 3 tbsp water in a bowl. Spoon the mixture evenly onto the chicken cutlets and roll the chicken up tightly. 

Heat a large nonstick skillet over medium heat and add the olive oil. Season the chicken with salt and pepper. Add the chicken to the skillet and cook until browned, 3 minutes each side. Add the chicken broth, vinegar, and sun-dried tomatoes. Partially cover and cook until the chicken is just cooked through, about 15 minutes. 

Meanwhile, bring a pot of salted water to a boil. Add the ditalini and cook as directed on package. Put remaining spinach in a colander and drain the ditalini over the spinach to wilt it. 

Remove the chicken to a cutting board. Add the pan sauce to the ditalini along with the mint and season with salt, toss and serve with chicken. Enjoy!