Yes, Friday feels like a ways away, but alas here is what we had on Friday in addition to what we are having here tonight. Friday's was a great way to use a flank steak. I would definitely hollow out the buns cause ours were too "bunny" tasting. Tonight is simple but Greek, always a hit around here.
Mexican steak sandwiches: (I served with corn & bean salad and chips & salsa)
1 flank steak, seasoned with any seasoning you like (I used Montreal steak)
1 can refried beans, warmed
1 avacado, thinly sliced
1/4 c. light mayo
2 chipotles in adobo, chopped finely
1 t. lime juice
buns (dig the "bread" part out leaving them almost hollow)
Grill steak, about 6 minutes per side, and slice against the grain thinly. Spread beans on one half of the bun. Top with steak and avacado slices. Mix mayo, chipotles and lime juice and spread on top halves of the bun. Enjoy!
Greek chicken with orzo:
4 bonless skinless chicken breasts, pounded
greek seasoning blend (I happen to have a Pampered Chef one)
1 can artichoke hearts, drained
1/4 c. lemon juice
crumbled feta
sprinkle chicken with seasoning. Add to pan and cook about 5 minutes per side. Then add artichoke hearts, lemon juice and a little more seasoning to pan until it all comes together. Serve over orzo and top with crumbled cheese. (recipe follows)
1 carton chicken broth
1 T. butter
orzo
crumbled feta
This is a made up recipe, so I have no quantity on the orzo. Bring the broth and butter to a boil in a saucepan. Add orzo and cook according to package directions. IF there is leftover broth, drain it. If not, just leave it in the pan. Add feta while it's warm to get "melty".
I served this with greek salad which I have posted my dressing recipe for in a prior post. Enjoy!
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