Chicken Souvlaki

Ingredients

1 tablespoon olive oil, divided
1 pound skinless, boneless chicken breast, thinly sliced
1/2 teaspoon salt
1 1/2 cups vertically sliced onion (about 1 medium)
1 cup thinly sliced green bell pepper (about 1)
2 teaspoons minced garlic
1/2 teaspoon dried oregano
1/2 cup chopped grated English cucumber
1 container, cup 2% Greek-style yogurt
1/4 cup reduced-fat sour cream
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon fresh lemon juice
1/8 teaspoon salt
4 (6-inch) whole-wheat soft pitas, cut in half


Preparation

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt. Add chicken to pan; sauté 5 minutes or until done. Remove from pan.

2. Add 1 teaspoon oil to pan. Add onion and bell pepper; sauté 3 minutes. Add chicken, garlic, and oregano; cook 30 seconds.

3. Combine cucumber and all other ingredients. Serve chicken mixture with yogurt sauce, warmed pita, and tomato slices.

Goulash Soup

1 pound beef loin
4 ounces butter
6 tablespoons flour
1 large onion
6 oz tablespoon tomato paste
1 tablespoon paprika powder
2 large potatoes
9 cups hot water (Could use beef base as a flavor)

Directions:

Cut the meat in small pieces

Heat the butter in a frying pan and fry the meat until brown.

Sprinkle the flour and let color.

Add the chopped onions and lower the heat.

When the onions are golden brown, add the tomato paste and paprika powder.

Add bit by bit 8 ½ cups hot water (the soup must keep boiling)

Let the goulash soup simmer over low heat for 3 hours.

Add the small cubed potatoes and salt to taste.

The soup is ready when the potato cubes are cooked.

Cream Cheese Pound Cake

8 oz Cream cheese, softened
1tsp Salt
3 sticks Butter, softened
2 tsp Vanilla or lemon extract
3 cup Sugar
1 cup Fresh blueberries or peaches (OPTIONAL)
6 Eggs
3 cup All purpose flour
1/4 cup milk if NOT using fruit

Do not preheat oven. Lightly butter a 10-inch tube pan, and line the bottom with parchment paper OR coat pan with no stick spray then place flour on the sides, bottom and center ring, set aside.

Combine butter and cream cheese in the bowl of an electric mixer fitted with the paddle
attachment, and beat on medium speed until smooth.

Add the sugar, increase the speed to high, and beat until light and airy, about 5 minutes.

Add the eggs,1 at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add the milk and vanilla, then the flour and salt all at once. Beat just until blended. OPTIONAL Fold in fruit. (*see note)

Pour the batter into the prepared pan, and tap lightly to even out the top. Place in cold oven.

Bake at 325 degrees F until cake is golden brown and a cake tester inserted in the cake comes out clean, 1 1/4 to 1 3/4 hours.

Place the pan on a cooling rack, and cool for 20 minutes. Remove cake from pan, and let cool completely.

Serve at room temperature.