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

Lemon Rosemary Chicken with Sweet Potatoes

This is a knock-out dinner!  It's full of flavor, so easy to make, and filled with great carbs and protein. When I took it out of the oven and added the fresh rosemary on top I felt like I was making something I'd be served at a restaurant and that feels pretty good.  You can probably substitute the fresh rosemary for dried, but I love color and the eye candy and the fresh smell that fresh rosemary brings to a platter.  I hope you enjoy this recipe!

Lemon Rosemary Chicken with Sweet Potatoes

Yield: 4 servings

Ingredients

4 boneless, skinless chicken breasts

2 tablespoons chopped fresh rosemary

2 lemons, 1 sliced and 1 zested and juiced

3 tablespoons olive oil, divided

3 garlic cloves, minced

1 teaspoon kosher salt

1/2 teaspoon pepper

2 medium sweet potatoes, peeled and cubed

Directions

For the marinade: whisk rosemary, lemon juice, lemon zest, 2 tablespoons olive oil, garlic, salt and pepper in a mixing bowl then pour into a large zip-lock bag.  Add chicken breasts and marinade at room temperature for 30 minutes, turning bag once or twice.

Preheat oven to 425 degrees.  Spray a 9x13 pan with nonstick cooking spray.  Set aside.

In a large skillet heat 1 tablespoon olive oil over medium-high heat.  Add sweet potatoes and cook for 5 minutes or until the potatoes start to become tender.  Stir frequently to avoid burning.  Remove from heat.

Arrange chicken breasts and lemon slices evenly in the 9x13 pan.  Add cooked sweet potatoes to the chicken.  Drizzle some of the remaining marinade over the chicken and sweet potatoes.  Bake uncovered for about 40-45 minutes, or until chicken and potatoes are fully cooked.

Recipe Source: yummyaddiction.com

No-Bake Chocolate Peanut Butter Bars

I've noticed that almost every day around 11:30am I need that pick-me-up treat.  Do you know what I'm talking about?  When you need that little handful of some kind of sweet goodness to help reward you for the non-stop morning you've had and to help boost you into the afternoon craziness that will occur?   Well, even if you don't experience that on a daily basis... these no-bake chocolate peanut butter bars are still the perfect little "I need to reward myself with just a little something" treat.  Now let me give a little warning: These bars are addictive and not for the peanut butter weaklings.  These are creamy and wonderful and filled with a lot of the perfect combo: Chocolate and Peanut Butter.  Oh, they're good.  

No-Bake Chocolate Peanut Butter Bars

Yield: Makes one 9x13 pan (so depends on how big you cut your bars)

Ingredients

1 cup unsalted butter, melted

2 cups graham cracker crumbs

2 cups powdered sugar

2 cups creamy peanut butter, divided

1/2 teaspoon salt

2 cups semisweet chocolate chips

1 1/2 cups rice crispy cereal

Directions

Spray a 9x13 pan with non-stick cooking spray.  Set aside.

In a mixing bowl beat together the melted butter, graham cracker crumbs, powdered sugar, 1 cup peanut butter and salt.  Spread into the prepared pan.  Refrigerate at least 15 minutes to firm up a little.

In a microwave safe bowl melt together the chocolate chips and remaining 1 cup peanut butter in the microwave for 30 second intervals, stirring in between each interval until smooth.  Once all is melted and smooth stir in the cereal.  Spread on top of the chilled peanut butter layer.  Refrigerate until chocolate is firm before serving.  Store in an airtight container in the refrigerator.

*These can soften pretty good if left out of the refrigerator for too long.  I like them on the firmer side so I prefer to keep them chilled.

*This also cuts in half nicely for an 8x8 pan.

Recipe Source: TheGirlWhoAteEverything.com