Focaccia Bread

I love Focaccia bread.  I REALLY LOVE eating Focaccia bread after I've dipped it in a little olive oil and Balsamic Vinegar.  Highly recommended.  When I make this at home I feel like I'm eating at a nice Italian restaurant.  It feels - and tastes - so good.  Focaccia bread is so simple to make and this recipe makes a ton.  Plenty for everyone to have their fair share to dip in a little (or a lot of) oil and vinegar.  Now if you don't want to make as much as this recipe does, I imagine cutting the recipe in half and making it in a 9-inch circular pan would work just fine.  I however always make the full batch because it keeps great in a tupperware and I may or may not have just eaten 5 pieces for my lunch today.  I also love anytime I can use fresh rosemary since I have it growing in my backyard.  Every time I look outside and see my growing herbs it makes me happy.  Then when I can use my own herbs and how flavorful they make everything it makes me even happier!  If you need something to pick you up when you're a little blue I recommend buying a little herb plant.  It'll be so happy to have you and I promise you'll be so happy when you can add it to your recipes.  Happy Focaccia Friday!     

Focaccia Bread
Yield: 8-10 servings

Ingredients
1 3/4 cups warm (110-115 degrees F) water
2 1/4 (1 package) teaspoons instant yeast
1 1/2 tablespoons fresh rosemary leaves, chopped and divided (about 3 sprigs)
1 tablespoon granulated sugar
5 1/4 cups all-purpose flour, unbleached
1 tablespoon kosher salt, plus more for sprinkling
3/4 cup extra-virgin olive oil, divided

Directions
In the bowl of a stand mixer with the dough hook attached, combine the water, yeast, 2 teaspoons chopped rosemary, sugar and half of the flour.  Stir to combine.  Once well combined turn the mixer off and add the remaining flour, salt and 1/2 cup olive oil.  (Make sure to add these ingredients together before mixing because if you add the olive oil once everything is already mixed the olive oil won't mix in right.)  Turn mixer on medium speed and knead for 5 to 6 minutes, until the dough is smooth and soft.  If the dough still seems really sticky you can add a little bit more flour.

Spray another bowl with non-stick cooking spray and transfer the dough to this bowl.  Cover with plastic wrap and let it rise until doubled, about 1 hour.

Coat a jelly roll pan with the remaining 1/4 cup olive oil.  Put the dough onto the jelly roll pan and begin pressing it out with your fingertips to fit the size of the pan.  It should stretch and fit just about the whole pan.  As you do this excess oil from under the dough will start to come up the sides of the pan and onto the top of the dough.  Use this extra oil to spread across the top of the dough.  There should be plenty to cover the whole top.  If there is not, drizzle a little bit more olive oil to cover the top.  Use your fingers to make small indents on the top of the dough.  Sprinkle remaining chopped rosemary and kosher salt (or coarse sea salt if you'd like) over the oil.

Cover the dough with plastic wrap and let rise until doubled in size, about 1 more hour.  Preheat oven to 425 degrees F.  Bake until golden brown, 25 to 30 minutes.  Remove from the oven and allow to cool slightly before cutting and serving.  Serve extra-virgin olive oil and Balsamic Vinegar on the side.

Recipe Source: adapted slightly from handletheheat.com

Very Veggie Fried Rice

Welcome to another Park family favorite dinner.  We love this veggie fried rice.  My kids can eat this by the bowls and it makes me so happy knowing all the veggies they've just consumed.  I love all the colors and it really is so easy to prepare and make.  It might just take a little bit of time dicing everything up but besides that it's a snap.  It's a great recipe if you need to use up some leftover rice.  Or the next time you're making rice - make a few extra cups and bam - even better and easier.

Very Veggie Fried Rice

Yield: 6 servings

Ingredients

3-4 cups cooked rice, white or brown

2 tablespoons canola oil

1 cup carrots, diced small

1 medium onion, chopped

4 cloves garlic, minced

1 teaspoon ground ginger

1 1/2 cups broccoli florets, diced small

3/4 cup red bell pepper, diced small

4 eggs

3/4 cup frozen peas, thawed

3/4 cup frozen corn, thawed

4 tablespoons soy sauce, more or less to taste

1 tablespoon sesame oil

Heat oil in a large skillet over medium-high heat.  Add carrots, onions, garlic and ginger and sauté 3 minutes.  Reduce heat to medium and add broccoli and bell pepper and sauté until veggies are soft, about 3 minutes.  Move veggies over to one side of the pan, crack eggs into opposite side (add a little more oil if needed before adding eggs) and scramble and cook through.  Stir cooked rice, peas, corn, soy sauce and sesame oil and cook and toss until all has warmed through.  Serve warm.

Note: It seems to work out best if you make the rice enough in advance that it has time to chill before you add it to this recipe.  However, I have made this recipe many a times not having leftover rice on hand or forgetting to make my rice earlier in the day or even the day before and it still turns out great every time.  You may just want to let it stir fry a little longer at the end to make sure all the moisture has been absorbed.  

Recipe Source: adapted slightly from cookingclassy.com

Chewy Pumpkin Chocolate Chip Cookies - Egg Free

I know it's springtime but sometimes you just have to have Pumpkin Chocolate Chips Cookies, no matter what the season.  That's been me the last two weeks.  I love these cookies because they are actually chewy - not so cakey like most pumpkin cookie recipes tend to be. Although I do love a good cake.  But by replacing the egg(s) with pumpkin these cookies turn out more chewy!  And soooo delicious.  I know springtime is in the air, but so are these cookies.  :)  Give 'em a try with a glass of cold milk.  I'm pretty sure you'll love them!

Chewy Pumpkin Chocolate Chip Cookies

Yield: 2 dozen

Ingredients

1/2 (1 stick) cup butter, softened

1 cup light brown sugar, packed

1/4 cup granulated sugar

1 teaspoon vanilla

5 tablespoons pumpkin puree

1 1/2 cups all-purpose flour (unbleached preferred)

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/8 teaspoon nutmeg

1/8 teaspoon cloves

1/8 teaspoon allspice

1 cup semi-sweet chocolate chips

Directions

Preheat oven to 350 degrees F.

In a large bowl, using an electric beater, combine the butter and sugars until well combined.  Add the vanilla and pumpkin and beat until smooth.

In a smaller bowl, whisk all the dry ingredients together then add to the butter mixture and stir with a large spatula or wooden spoon until just combined.  Stir in the chocolate chips.

Drop cookie balls onto a baking stone (what I use to bake all my cookies) or a greased cookie sheet for 12-17 minutes or until they start to puff up a little.  Cool slightly before removing from sheet and placing on a cooling rack. 

Recipe Source: adapted from yammiesnoshery

Spaghetti Carbonara

My two older boys love noodles.  They would eat plain noodles every night for dinner if I let them.  Since I want them to have more nutrients than just plain noodles every night, when I saw this recipe I thought I would give it a try.  A nice compromise - lots of noodles but with bacon, eggs, peas and cheese tossed in the mix.  It was a success!  They downed this dinner and both asked for seconds.  High-fives across the table!  A 30-minute dinner added to the Park cookbook.  I love it!  

So I'm running my first 10K race tomorrow.  I started getting nervous as I drove past the race course today and saw them setting up.  The butterflies are still going strong as I type this up and think about tomorrow morning.  This dinner would make a great night-before-pre-race meal... very carb-rich.  Good luck to you with dinner tonight and good luck to me tomorrow morning.  We've got this. Another round of high-fives across the table!   

Spaghetti Carbonara
Yield: 6 servings

Ingredients
6 slices bacon, chopped
1 pound spaghetti
1/2 yellow onion, chopped
3 large eggs
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 cup frozen peas
3/4 cup grated Parmesan cheese
1 teaspoon dried parsley or 2 tablespoons fresh

Directions
Bring a large pot of salted water to a boil over high heat.

While waiting for the water to boil, heat a large skillet over medium-high heat.  Add the bacon and cook until browned and crisp.  Remove the bacon to a paper towel lined plate and set aside.

Once the water begins to boil add the spaghetti.  Cook according to the directions on the package.

Return the skillet to the stove over medium heat (if there is more than 1 tablespoon of bacon fat in the skillet, drain it first).  Add the onion and cook, stirring occasionally, until the onion is soft and translucent, about 3 minutes.  Set aside.

In a bowl, beat the eggs well with a fork.  Season with the salt and pepper.

Two minutes before the spaghetti is done, add the peas.  Reserving 1/2 cup of the boiling water, drain the spaghetti and peas in a colander then return to the still-hot pot.  Immediately add the eggs, reserved 1/2 cup water and onions.  Toss well to coat the spaghetti (the heat from the noodles will cook the eggs as they coat the spaghetti).  Sprinkle with the Parmesan, bacon and parsley and toss well again.

Serve with additional salt and pepper, if desired.

Recipe Source: Adapted slightly from: Golub, Joanna Navaho.  Runner's World: Meals on the Run, 150 energy-packed recipes in 30 minutes or less. Rodale, 2015. Print.

Soft and Chewy Granola Bars

I really like how these homemade granola bars don't fall apart.  I've tried a couple of different recipes and the ingredients just don't hold together as good as these ones do.  I also really like how you can control the texture with these bars.  You can make them extra crunchy or really smooth.  They're really easy to make and I like seeing a stash of them in my freezer so I know when I get that afternoon snack urge I can grab one and not be tempted to open the box of Oreo's.  They're really filling, dense, thick and soft and make a great grab-and-go snack.  They also have this power of leaving you with a "I'm really proud of myself for making homemade granola bars" feeling.  You should try it.  It'll make you happy.

Soft and Chewy Granola Bars

Yield: 10 bars 

Ingredients

2 cups rolled oats (old fashioned or quick or a mixture of both)

2 cups pretzels, crushed down to about 1 heaping cup

1/2 cup salted peanut halves

1 cup peanut butter

1/2 cup honey, pure and raw recommended

1 teaspoon vanilla

Directions

Toss the oats, crushed pretzels and salted peanut halves together in a large bowl.  I like to take half of this mixture and pulse it in my food processor until it's really smooth.  Then I stir it back into the large bowl.  If you want your bars really crunchy you can leave this step out.  If you want your bars really smooth you can pulse all of it - although I've never done this before so I'm not 100% positive how that would turn out.

Stir the peanut butter, honey and vanilla together in a separate bowl until smooth and creamy.  Pour the mixture over the dry ingredients and stir until combined.

Press the mixture into a 9x9-inch pan lined with parchment paper and freeze for 30 minutes.  After 30 minutes, lift the mixture out of the pan using the parchment paper and cut into bars.  I find it makes a nice, even 10 bars but you can make them smaller or larger according to how you like.  Wrap each bar individually in saran wrap and store in the freezer.  

Note: You want to make sure you really like the brand of your pretzels, peanuts and peanut butter because you can really taste their flavors.  You can also add more peanut butter or honey if your mixture seems to dry or crumbly or you can add more oats or pretzels if the mix seems too heavy.  I haven't had to do either because the above amounts have worked great for our family.  This recipe is a granola bar base - feel free to add more mix-ins if you'd like. 

Recipe Source:  Adapted slightly from pinchofyum.com

Chocolate Chip Oatmeal Cookie Bars

Colby loves cookies.  I love dessert bars.  These Chocolate Chip Oatmeal Cookie Bars are the perfect combination of the two.  They are soft and chewy and filled with oats and chocolate deliciousness in every bite.  If you still need a dessert for after dinner tonight I recommend these cookie bars with two thumbs way up.  And you probably already have all the ingredients waiting for you in your pantry! 

20-month-old toddler approved!   

Chocolate Chip Oatmeal Cookie Bars

Yield: 12 squares 

Ingredients

1/2 cup butter, room temperature

1/2 cup packed brown sugar

1/4 cup granulated sugar

1 egg

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

3/4 cup all-purpose flour (unbleached preferred)

1 cup rolled oats

1 cup chocolate chips (any kind your heart desires)

Directions

Preheat oven to 350 degrees F.  Grease an 8x8-inch pan with cooking spray.

In a bowl add butter, brown sugar and granulated sugar and cream until well combined.  Add the egg and mix well then add the vanilla and mix well.

Add the salt, baking soda, baking powder, flour, rolled oats and 1/2 cup chocolate chips and gently stir until just combined.

Spread 1/2 of the mixture into the prepared pan.  Sprinkle remaining 1/2 cup of chocolate chips on top.  Carefully press remaining cookie mixture on top of chocolate chips.  Bake for 25 to 30 minutes or until golden brown on top.  Allow to cool completely before cutting.

This doubles nicely in a 9x13-inch pan.

Recipe Source: Adapted from allrecipes.com

Skillet Chicken with Creamy Mustard Sauce

I'm not a huge mustard person, but this mustard cream sauce is soooooo good.  This is another dinner that Colby always suggests I put on the menu.  It makes you feel good when you have a recipe that your family wants time and time again - and one as good as this one!  This is a quick and easy dinner that can easily be made during a busy weeknight.  I love the sauce so much I'd even double it to drizzle over leftovers the next day.

Skillet Chicken with Creamy Mustard Sauce
Yield: 4-6 servings

Ingredients
2-3 tablespoons olive oil
3-4 boneless skinless chicken breasts
Salt and pepper
1 clove garlic, minced
1/4 cup chicken broth
1/2 cup heavy cream
2 tablespoons dijon mustard
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1 teaspoon honey

Heat olive oil in a large skillet over medium-high heat.  Season the chicken with salt and pepper and add to the hot oil in the skillet.  Cook 6-7 minutes per side until cooked through (the thickest part of the chicken should read 165 degrees F).  Transfer to a plate and cover with foil to keep warm.

Add garlic to remaining oil in pan and saute about 10 seconds, until fragrant.  Add chicken broth, heavy cream, mustard and thyme and cook, stirring constantly until slightly thickened, about 1-2 minutes.  Stir in honey and season lightly with salt.  Pour sauce over chicken and serve warm.

We like to eat this over rice because well, we are a rice-loving family.


Recipe Source: adapted slightly from cookingclassy.com

Good Morning Sweet Potato

You may be asking, "Sweet potatoes for breakfast?"  Yes!  This is one of my new favorite go-to breakfasts.  Sweet potatoes are packed with good carbs - great for runners! - and keeps you feeling full.  It's a nice break from the traditional oatmeal or egg breakfast.  The blend of nuts, sweet potatoes and maple syrup will remind you a little of Thanksgiving, and who doesn't love Thanksgiving?

Good Morning Sweet Potato

Yield: 1 serving

Ingredients

1 sweet potato (however large or small you would like)

1/4 cup walnuts, chopped

1 tablespoon maple syrup

Directions

Pierce the sweet potato all over with a fork.  Microwave on high for 5 to 10 minutes, depending on the size of your potato.  Rotate once or twice during cooking until the center is soft.

Meanwhile, in a small saucepan, combine the walnuts and maple syrup.  Cook over medium-low heat until the nuts are coated and fragrant.

Slice open the top of the potato lengthwise and place the walnut mixture on top.  Serve warm.

Recipe Source: Adapted slightly from: Golub, Joanna Sayaho.  Runner's World: Meals on the Run, 150 energy-packed recipes in 30 minutes or less.  Rodale, 2015.  Print.

  

7-Layer Dip

This is such a fun, easy and yummy recipe!  It's fun to eat it at a party, as a side with dinner, with your family, with just your spouse, heck - all by yourself, or even as a meal.  Yes, this was my lunch one day.  I love all the different flavors in the layers and I love that I can adjust this to my liking.  I sometimes like green onions so I just go with how I'm feeling.  I love guacamole and tomatoes, so I add a little more to my portion.  I love the idea of individual cups so you don't worry about double-dipping!  This recipe is so versatile - it's fabulous.

7-Layer Dip
Yield: 6-8 individual cups

Ingredients
1 can refried beans
1 (1 ounce) package taco seasoning
1 cup guacamole, (homemade preferred)
1 (8 ounce) container sour cream
1 cup chunky salsa or pico de gallo
1 cup shredded cheddar or Mexican blend cheese
2 Roma tomatoes, diced
1 (2.25 ounce) can sliced olives, drained
Tortilla chips

Directions
In a small bowl mix taco seasoning with refried beans.
Then here are how the layers go:

Layer 1: refried beans and taco seasoning
Layer 2: sour cream
Layer 3: guacamole
Layer 4: salsa or pico de gallo
Layer 5: cheese
Layer 6: tomatoes
Layer 7: olives (and green onions if you'd like)

You can either divide all the layers amongst however many cups you would like to make or you can spread them all in an 8x8 or 9x13-inch pan.  Just depends on how thick you want each layer.  I used a slotted spoon for my salsa when I scooped it out because I didn't want to have excess liquid.  If you are making this ahead of time wait to add the last 2 layers right before you are serving so it stays fresh and looking nice.  Store in refrigerator covered with plastic wrap until ready to serve.  I wouldn't make it too far ahead of time because it can start to turn a little soupy after awhile.

Recipe Source: adapted slightly from the-girl-who-ate-everything.com
 

Banana Oat Greek Yogurt Muffins

I decided since my last post was a very sweet but not so healthy but incredibly delicious breakfast/snack recipe I should probably post a healthier breakfast/snack option for you healthy-conscious people.  Now these muffins aren't your normal muffins.  They are a little more on the dense side because they don't have flour or oil, but the ground up oats and greek yogurt still keep them soft and moist.  The chocolate chips kind of help balance out all the healthiness, but I'm sure you could substitute the chocolate for nuts or dried fruit if you'd prefer.  I prefer the chips because well, I need my daily chocolate fix, and combined with the other "good for you" ingredients I don't feel guilty about eating the chocolate chips!  And for a healthy muffin - these ones are some of the best I've come across so far.  (I just ate two while typing this up.)

Banana Oat Greek Yogurt Muffins
Yield: 12 muffins

Ingredients
1 cup plain Greek yogurt
2 medium ripe bananas, mashed
2 large eggs
2 cups rolled oats (quick or old fashioned)
1/4 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup chocolate chips, regular or mini

Directions
Preheat the oven to 400 degrees F.  Spray a muffin tin with non-stick cooking spray or line with paper liners and spray the liners with non-stick cooking spray.  (The lack of oil in this recipe might make the muffins stick to the liners.)  Set pan aside.

Add all the ingredients, except the chocolate chips, to a food processor or blender and process on high until the oats are broken down and the batter is smooth and creamy.  Stir in the chocolate chips.

Pour batter into prepared muffin pan, filling each cup 3/4 full.  You can sprinkle a few chocolate chips on top if you'd like.  If you do, press them lightly into the batter so they don't fall off when you take the muffins out of the oven.

Bake for 15-20 minutes, until the tops are set and a toothpick inserted into the middle comes out clean.  Allow to cool in pan for 10 minutes before removing.  Store in an air-tight container for up to a week.

Recipe Source: runningwithspoons.com

The. Best. Cinnamon Rolls. Ever!

So maybe in my last post I mentioned how I'm trying to eat healthier, and I really am like snacking on hard boiled eggs instead of Teddy Grahams and drinking protein powder every day and adding more good cards into my diet, but, well... I am still human and still have my weaknesses.  Sweets and chocolate are some of those weaknesses and these cinnamon rolls fall under that category but I don't feel guilty when I eat them.  I just feel happy.  I know there are thousands of cinnamon roll recipes in the world, but I have to tell you this is the best recipe I have come across so far.  

Now I cut this recipe in half to bring it down to 12 cinnamon rolls, but it doubles very nicely to make 24.  If I'm just making them for my family I leave it at 12 rolls.  These rolls are BIG!  But I really enjoy giving them away to friends so when I do that I double the batch. 

Another WONDERFUL thing about these babies (besides everything about them) is that they freeze SO nicely and still taste wonderful once you've warmed them up again.  So to freeze them: once they are completely cooled, transfer a single cinnamon roll to a quart-sized ziplock bag.  Seal the bag with as little air inside as possible and freeze them up to a month.  (They've never stayed in my freezer longer than a week!)  To reheat, remove the roll from the bag (they pop right out!) and warm them in the microwave for about 1 minute.

This girl can down these babies!

The Best Cinnamon Rolls.  Ever!
Yield: 12 cinnamon rolls

Ingredients
Rolls:
2 cups milk
1/2 cup butter
1/2 cup sugar
1 1/4 teaspoons salt
1 tablespoon instant yeast
2 large eggs
6-7 cups unbleached all-purpose flour
Filling:
4 tablespoons butter, softened
1 cup lightly packed brown sugar
1 tablespoon ground cinnamon
Frosting:
4 ounces cream cheese, softened
4 tablespoons butter, softened
1/2 teaspoon vanilla
1 teaspoon maple extract/flavoring
Pinch of salt
1 pound powdered sugar
Milk for consistency

Directions
For the dough, heat the milk in a saucepan until the milk is scalded (right before it simmers - it will start steaming and little bubbles will form around the side of the pan).  Pour the milk into the bowl of an electric mixer with the dough hook attached.

Add butter, sugar and salt and mix until the butter is melted.  Let the mixture cool until warm but not hot.  Add the yeast and eggs and gradually add the flour until the dough clears the sides of the bowl.  The dough should be soft and just slightly sticky without leaving a lot of residue on your fingers.  Knead for 3-4 minutes.  Transfer the dough to a large, lightly greased bowl and cover with lightly greased plastic wrap until it has doubled in size.

Roll the dough into an 18x12-inch rectangle.  (It's soft enough you don't need a rolling pin.  You can do it by hand.  I love it!)  Spread the softened 4 tablespoons of butter over the dough.  Combine the brown sugar and cinnamon and sprinkle on top.  Gently pat it with your hands.  Starting with one long end, roll up the cinnamon rolls as tightly as possible.  With a serrated knife, cut the cinnamon roll in half.  Then cut each half in half again (forming four equal portions).  Then cut each of the four portions into three rolls making 12 rolls total.  Place the rolls evenly spaced on a silpat lined or sprayed with non-stick spray large, rimmed baking sheet.  Cover the pan with lightly greased plastic wrap and let the rolls rise until double.

Preheat the oven to 350 degrees F.  Bake the rolls for about 18-22 minutes until only slightly golden on top.  Let the rolls cool almost completely in the pan before frosting.  This helps the frosting stay in place and not melt all over.

For the frosting, in a large bowl, whip together the cream cheese and butter.  Add the vanilla, maple and salt and mix until combined.  Gradually add the powdered sugar and mix until thick and creamy.  Add milk a little at a time until the frosting is smooth and at the consistency you like.  Spread on top of the cinnamon rolls.

*Note:  I've made these with a cheaper Maple Extract and they just didn't taste as good.  My favorite Maple Extract is this one.  It might be a little pricier but it is so worth it.  I use it for my Maple Syrup recipe as well.

Recipe Source: adapted slightly from melskitchencafe.com.

Skillet Chicken Gyros with Yogurt-Cucumber Sauce

So I've started becoming a little more serious about my running these last few weeks.  Ever since October 31st of last year I've run two 5K's and one 10-mile race.  It's nothing amazing but it's given me goals to work towards.  Last week I signed up for my first 10K for the end of April.  With picking up my running and trying to do better I've started paying more attention to what kinds of food I'm eating, trying to fuel my body with more of the good things it needs.  After all... without a healthy body I can't do this hobby that I'm starting to fall in love with.  Last week I bought this cookbook on Amazon.  I've never loved a cookbook as much as I love this one, and I've only had it for one week!  This is where I found this super yummy, fast and easy recipe!  It's good for your body and good for your tastebuds!  I loved the yogurt-cucumber sauce, and it's so easy to make.  I'm pretty sure I'll be making this recipe many times these upcoming hot Summer months.

Skillet Chicken Gyros with Yogurt-Cucumber Sauce

Yield: 4 servings

Ingredients

4 boneless, skinless chicken breast halves

2 teaspoons extra-virgin olive oil

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/2 cup plain Greek yogurt

1/2 cucumber, peeled, seeded and chopped

1 small clove garlic, minced

4 large whole wheat pitas

1 cup chopped lettuce (of your choice) or spinach

1/2 tomato, chopped

1/4 cup crumbled feta cheese

Directions

Coat a large skillet with non-stick cooking spray and heat over medium-high heat.

In a bowl, combine the chicken, oil, oregano, salt and pepper.  Cook the chicken for 5 to 6 minutes per side, or until the thickest portion of the chicken reaches an internal temperature of 165 degrees and the juices run clear.  Transfer to a cutting board and cut into thin slices.

Meanwhile, in a small bowl, combine the yogurt, cucumber and garlic.  With the tip of a knife, cut an opening in one side of each pita.

Fill each pita with one-fourth of the lettuce (of your choice), tomato, feta and chicken.  Spoon the yogurt-cucumber sauce over the chicken.

Recipe Source: Golub, Joanna, Sayaho.  Runner's World: Meals on the Run, 150 energy-packed recipes in 30 minutes or less. Rodale, 2015.

French Bread

Our family loves this bread recipe.  It's been on our menu monthly for years and it has never disappointed.  (Except for the one time I forgot to add salt.  Don't forget to add the salt!)  It's a very easy recipe and goes along with so many different meals.  It can also be used for homemade garlic bread, french toast, bread crumbs or really a myriad of other things!  Or if you're my daughter you just ask for slice after slice after slice for lunch and call that mealtime good.  I hope you enjoy it!

French Bread

Yield: 2 loaves

Ingredients

2 1/4 cups warm water

2 tablespoons sugar

1 tablespoon yeast

1 tablespoon salt

2 tablespoons oil

5 1/2 - 6 cups all purpose flour

Directions

In a large mixing bowl fitted with the dough hook, combine the water, sugar and yeast.  If using active dry yeast, let the mixture bubble and foam before proceeding (takes about 5 minutes).  If using instant yeast, proceed with the recipe (no need to let the yeast activate).  Add the salt, oil and 3 cups of flour and mix.  Gradually add in 2 1/2 to 3 more cups of flour.  The dough should clean off the sides of the bowl and not be too sticky but should still be soft.  Knead for 2-3 minutes until the dough is smooth and soft.

Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes.  Repeat for a total of 5 times then put the dough onto a lightly greased surface and divide into two equal parts.  Roll each part into a 9x13 rectangle.  Roll the dough up starting for the long side and pinch the seam to seal (like with cinnamon rolls).  Arrange seam side down on a large baking stone or greased baking sheet.  Repeat with the second part of dough.  Cover both loaves with greased plastic wrap and let them rise until doubled in size.  If you'd like - with a very sharp knife cut 3 or 4 gashes at an angle on the top of each loaf.  Bake at 375 degrees for 25-30 minutes until golden brown and baked through.  Allow to cool completely on cooling racks.

Recipe Source: melskitchencafe.com