I discovered a couple things from this recipe.  Greek Yogurt makes a pretty darn good substitute for mayonnaise IF you are adding some punchy flavors to it….like cumin, coriander, and orange juice & zest.  That’s exactly what makes up the delicious dressing for this Apple Fennel Slaw.

I also discovered that no matter how many ways I prepare it, B is not going to eat fruit.  So Apple Fennel Slaw with Orange Cumin Dressing made a lovely side dish with our Oven Fried Chicken.  And I had plenty leftover for my lunch the next day.

Recipe note:  I would not recommend preparing more than four hours ahead of serving.  The dressing flavor became a little over powering by the next day.  If you must prepare ahead, wait to toss the fennel mixture in the dressing until just before serving.

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Apple Fennel Slaw {with Orange Cumin Dressing}

Servings 4

Calories 86kcal

Author Weight Watchers

Ingredients

• 1 fennel bulb halved lengthwise and very thinly sliced
• 2 apples I used 1 Granny Smith and 1 Red Delicious, halved, cored and thinly sliced
• 8 radishes matchstick cut
• 3 Tbl. fresh mint leaves
• 1/3 cup plain fat free Greek yogurt
• 2 tsp. orange zest
• 3 Tbl. orange juice
• 1 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/2 tsp. salt
• 1/4 tsp. pepper

Instructions

• Toss fennel, apples, radish, and mint leaves in a bowl.
• Mix remaining ingredients, then spoon over fennel mixture and toss. Serve or refrigerate up to 4 hours.

Notes

Per Serving (1 cup of slaw) = 2 WW Pts+

The post Apple Fennel Slaw {with Orange Cumin Dressing} appeared first on Lemony Thyme.

I’m am so excited about this new Greek Whole Roasted Chicken recipe.

So excited.  Made it twice in less than a week just to be sure it was as amazing as I thought.  It’s that amazing.

It starts with a punchy marinade of plain Greek yogurt, olive oil, lemon juice & zest, oregano, rosemary, Mrs. Dash garlic & herb seasoning, salt & pepper.  The first time we made this dish we let it hang out in the marinade for a couple hours before roasting.  It was delicious.  In fact, that led us to make Lemon, Tortellini & Meatball Soup from the glorious homemade broth that followed.

The second time we made it, which was last night we planned ahead and marinated the chicken overnight to see if the flavors would build even more so.  Oh my wow.  It was amazing.  I know I’ve said that, but I’m sooo excited.

You may notice the Greek Salad pictured in the background.  It was the perfect side for our Greek Whole Roasted Chicken.  I hope you’ll give this recipe a try and share your feedback.

All my best,
Libby

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Greek Whole Roasted Chicken

Prep Time 4 hours hours

Cook Time 2 hours hours

Total Time 6 hours hours

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 1 5-6 lb. whole chicken
• 1 cup Greek nonfat plain yogurt
• 1 Tbl. olive oil
• 1 Tbl. Mrs. Dash Garlic & Herb Seasoning
• 2 tsp. dried oregano
• 1/2 tsp. dried rosemary
• 1 tsp. garlic powder
• 1 tsp. salt
• 1 tsp. black pepper
• juice & zest of one lemon

Instructions

• Mix marinade ingredients together in a large bowl. Rinse chicken and pat dry with paper towels. Put chicken in bowl with marinade and coat completely. Cover with plastic wrap and refrigerate 4-24 hours (preferably overnight).
• Preheat oven to 425 degrees. Place chicken in roasting pan on a rack. Add a couple of cups of chicken broth (or even water) to the bottom of the pan. Bake at 425 degrees for 30 minutes or until nicely browned. Baste chicken with broth from pan. Reduce oven temperature to 350 degrees and tent chicken with foil. Continue baking for an additional hour or until chicken is done (juices run clear and thermometer inserted into the inner thigh registers 165 degrees). If your chicken comes with a pop-up timer trust it. Baste midway through cooking time.
• Remove chicken from oven and allow to rest for at least 15 minutes before slicing, 30 minutes is preferable. Remember to reserve the carcass for making broth.

Notes

This recipe is best when allowed to marinate at least 4 hours, preferably overnight.

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This Warm 7-Layer Salad is addicting and gorgeous.  There’s so much going on here.  Layers and layers of going on.  Every bite is unique and delicious.  All credit to Rachel Ray for this fabulous recipe.  I must admit I was a bit skeptical the first time we made it, but once we took the first bite we were all in.  That may have something to do with the wonderful bacon flavor infused throughout the layers.

Let’s build this salad.  Shall we?!  Which by the way I did in 37 minutes from start to finish, including taking pictures of each layer.  You can do it in 30.  To begin, cook 6 slices of bacon until crispy.  Remove to drain on paper towels.  Pour off bacon drippings into a heat proof bowl and reserve.  While the bacon is cooking, prep your next ingredients.

Layer #1 ~ Green Beans

Into the same skillet that the bacon was cooked in, add about a 1/2 cup of water and the green beans and simmer over medium heat until the water has evaporated and the green beans are crisp tender.  Season with salt and pepper and add those to the bottom of your oven proof bowl.  I used my trifle dish to show off these gorgeous layers.

Layer #2 ~ Summer Squash

Remember the reserved bacon drippings? Add 1 1/2 tsp. of drippings into the same skillet with your diced summer squash.  Cook for 4-5 minutes until beginning to lightly brown.  Season with salt & pepper and add the squash on top of the green bean layer.

Layer #3 ~ Cherry Tomatoes

Add 1 1/2 tsp. of reserved bacon drippings to skillet.  Add cherry tomatoes and cook for 2-3 minutes until warm.  Season with salt & pepper and add on top of squash layer.

Layer #4 ~ White Beans

That’s right, add 1 1/2 tsp. of bacon drippings to the skillet, then add the drained and rinsed white beans.  Saute for a couple minutes until heated through then add on top of the tomato layer.  This is the point in the original recipe where I veered off course.  The recipe instructs you to now place the dish in the oven for 10 minutes to heat the veggies.  I was fighting the light needed for good pictures.  The way I saw it, my veggies all went in hot, so I skipped this step.  Warm is key though, so if your layers have cooled off I recommend warming them in the oven.

Layer #5 ~ Romaine Lettuce

Layer chopped romaine lettuce on top of the warm veggies.

Layer #6 ~ Shredded Cheddar Cheese

Shredded cheddar cheese is the next layer and goes right on top of the lettuce.

Layer #7 ~ Greek Yogurt

You can see from the picture that I got ahead of myself and started adding the bacon before taking a picture of the Greek yogurt layer.  Which illustrates my confusion as to why this wonderful salad is called 7-Layer Salad.  The Greek yogurt is essential and becomes the dressing for this salad.  Trust me, you will not need any other dressing.  The yogurt mixes with the juices of the warm veggies and is fabulous.

Layer #8 ~ Crispy Bacon

The last step to complete this salad is to sprinkle on the crumbled crispy bacon.  It’s how we started this dish and it is the icing on the cake that finishes it!!  Here at Lemony Thyme we’ll call this the Warm 8-Layer Salad, giving full credit and praises to Rachel Ray for creating the recipe.

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Warm 7-Layer Salad {or is it 8-Layers}

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Rachel Ray

Ingredients

• 6 slices bacon
• 8 ounces green beans cut into 1-inch pieces
• Salt and pepper
• 2 medium yellow squash diced
• 20 1 pint cherry tomatoes, halved
• 1 14- ounce can white beans rinsed & drained
• 1 heart romaine lettuce chopped
• 4 ounces sharp yellow cheddar cheese shredded
• 1/2 cup plain fat-free Greek yogurt

Instructions

• Preheat the oven to 350 degrees . In a large skillet, cook the bacon over medium heat until crisp. Transfer to paper towels to drain; pour the bacon drippings into a small, heatproof bowl. While the bacon is cooking, prepare other ingredients.
• Add the green beans and 1/2 cup water to the skillet and simmer over medium-high heat until the water evaporates, 2 to 3 minutes; season with salt and pepper. Transfer to an ovenproof glass bowl (Layer #1).
• In the skillet, heat 1-1/2 tsp. of the bacon drippings. Add the squash and cook over medium-high heat until light brown; season with salt and pepper. Spoon the squash over the green beans (Layer #2).
• Add 1 1/2 tsp. more of the bacon drippings and the tomatoes to the skillet and cook for 2 minutes; spoon over the squash (Layer #3).
• Add another 1-1/2 tsp. of the bacon drippings and the white beans to the skillet and heat through; season with pepper and spoon over the tomato layer (Layer #4). Bake the vegetables until warmed through, 10 minutes.
• Top the baked vegetable bowl with layers of the lettuce (Layer #5) and cheddar cheese (Layer #6). Top with the yogurt (Layer #7), then crumble the bacon and sprinkle on top (Layer #8).

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Tzatziki Sauce.

This traditional Greek cucumber yogurt sauce is a key ingredient in a Lamb Gyro and Greek Chicken Meatballs.  It also makes a wonderful dip to pair with a fresh veggie platter.  Served chilled, it’s so nice and light, yet full of flavor.  The fresh mint, garlic, and lemon juice play oh so nicely together.  I could go on.  Instead I think you should make some…you’ll love it.

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Tzatziki Sauce

This traditional Greek cucumber yogurt sauce is a key ingredient in a Lamb Gyro. It also makes a wonderful dip to pair with a fresh veggie platter.

Prep Time 1 hour hour

Total Time 1 hour hour

Author Libby with Lemony Thyme

Ingredients

• 1 cup plain non-fat Greek yogurt
• 1/3 cup finely diced cucumber
• 2 Tbl. fresh lemon juice
• 2-3 garlic clove very finely minced
• 2 Tbl. fresh mint leaves finely minced
• pinch kosher salt

Instructions

• Place yogurt in a fine mesh strainer over a bowl and drain for 1 hour in refrigerator. Squeeze diced cucumber between paper towels to remove excess moisture, then combine with strained yogurt and remaining ingredients. Store unused sauce covered in refrigerator for up to one week. Yield = 1 cup

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