Greek Potato Salad

Greek Potato Salad
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Total Time: 1 hour and 15 minutes
Makes: 8 (1 cup) servings
Calories: 148 per serving

Ingredients:
3 medium potatoes, peeled if desired (about 1 pound)
4 cups water
4 large tomatoes cut into chunks
1/4 cup medium red or sweet white onion, diced
1/2 cup pitted and chopped Kalamata olives
1-1/2 tablespoons capers, rinsed and drained
1-1/2 tablespoons extra-virgin olive oil
1-1/2 tablespoons red-wine vinegar
1-1/2 tablespoons dried oregano
1/2 teaspoons lemon pepper
crumbled feta cheese

Instructions:
1. Place potatoes in water in large pot. Cover and bring to a boil over medium-high heat. Reduce heat to medium and simmer until tender but firm, about 25 minutes. Drain and let cool.
2. Cut potatoes into equal-sized chunks and place them in a large bowl with tomatoes, onions, olives, and capers. Toss together gently.
3. Drizzle with olive oil and vinegar and sprinkle with oregano and lemon pepper. Toss to combine well and top with feta cheese. Serve at room temperature or chilled.

Greek Green Beans

Fasolakia (Greek Green Beans)
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Total Time: 45 minutes
Makes: 4 servings

Ingredients:
2 lbs green beans, trimmed
1/3 cup olive oil
1 large onion, chopped
2 cloves garlic, chopped
2 small potatoes, peeled and chopped into small cubes
8 ounce tomato sauce OR 1 14 ounce can of chopped plum tomatoes, undrained
2 tbs tomato paste
2/3 cup hot water
salt and pepper to taste
2 tsp dired oregano
1 tsp dried parsley

Instructions:
1. If beans are very long, cut in half then drop them into a bowl of cold water so that they are completely submerged. Leave them to absorb the water for a few minutes. 
2. Meanwhile heat the oil in a large pan; add the onion and garlic and sauté until translucent and aromatic. Stir in the potatoes and sauté for a few minutes. 
3. Drain green beans and add to the pan along with the tomato sauce, paste, hot water and seasonings. 
4. Cover and simmer for at least 30 minutes or until beans and potatoes are tender. Add a little more water if the mixture appears dry. 
Serve hot with slices of feta cheese. 

Ranch Potatoes

Ranch Potatoes
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Makes: 8 servings
Prep Time: 15 min
Bake Time: 30 minutes

Ingredients:
6 cups potatoes, sliced
1 103/4 ounce Campbell's cream of celery soup
1 cup milk
1 8-ounce bottle Hidden Valley Ranch dressing
1/4 cup onion, chopped
1/3 cup sweet green pepper, chopped
1 teaspoon salt
31/2 ounces Pepperidge Farm Herb seasoned stuffing

Instructions:
1. Combine all ingredients and place in a 8"X15" pan and bake at 350 degrees for one hour.

Ranch Potatoes

Rosemary-Baked Chicken with Potatoes

Inexpensive but delicious!

Rosemary-Baked Chicken with Potatoes
Source: McCormick
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Makes: 6 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Calories: 294 calories per serving

Ingredients:
2 tablespoons olive oil
1 tablespoon paprika
1 1/2 teaspoon rosemary leaves crushed
1 teaspoon Sea Salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
6 bone-in chicken thighs, skin removed (about 2 pounds)
1 1/2 pounds small red potatoes, halved

Instructions:
1. Preheat oven to 425 degrees. Mix oil, paprika, rosemary, sea salt, pepper and garlic powder in large bowl. Add chicken and potatoes; toss to coat well.
2. Arrange potatoes in single layer on foil-lined 15 X 10 X 1 -inch baking pan sprayed with no stick cooking spray. Bake 15 minutes.
3. Push potatoes to one side of the pan. Place chicken on pan. Bake 30 to 35 minutes longer or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

Rosemary-Baked Chicken with Potatoes