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.