14 Easy Greek Weeknight Dinner Recipes for Busy Families

As a busy mom, I totally get how tough it can be to put together a yummy dinner on those crazy weeknights. That’s why I’ve gathered 14 easy Greek recipes that are satisfying and quick to make. From colorful salads to hearty casseroles, these dishes bring loads of flavor without taking up too much time. I’m excited to share some of my favorites that will delight your family’s taste buds and make your evenings easier.

Greek Chicken Souvlaki Skewers

Greek Chicken Souvlaki Skewers are a delightful and flavorful dish that brings the vibrant tastes of Mediterranean cuisine right to your dinner table. These skewers feature marinated chicken pieces that are grilled to perfection, making them a perfect choice for a weeknight meal. Paired with fresh vegetables and a side of tzatziki sauce, this dish not only satisfies the taste buds but is also incredibly easy to prepare.

The marinade used for the chicken is a blend of olive oil, lemon juice, garlic, and a variety of spices, infusing the meat with a robust flavor. The chicken is then threaded onto skewers and cooked until tender and juicy. These skewers aren’t only versatile and can be served as a main dish but also make great appetizers for gatherings. Let’s plunge into this delicious recipe that serves 4-6 people.

Ingredients:

• 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
• 3 tablespoons olive oil
• Juice of 1 lemon
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• Wooden or metal skewers (if using wooden skewers, soak in water for 30 minutes)

Cooking Instructions:

1. Prepare the Marinade: In a mixing bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, black pepper, and paprika. Whisk together until well blended to create a marinade that will infuse the chicken with flavor.
2. Marinate the Chicken: Add the cubed chicken breasts to the bowl with the marinade. Confirm that all the chicken pieces are thoroughly coated. Cover the bowl with plastic wrap or transfer everything into a resealable plastic bag. Allow the chicken to marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Preheat the Grill: While the chicken is marinating, preheat your grill to medium-high heat. If you’re using an oven, you can preheat your broiler instead.
4. Assemble the Skewers: Once marinated, take the chicken pieces out of the marinade and thread them onto the skewers, leaving a little space between each piece to confirm even cooking.
5. Grill the Skewers: Place the skewers on the grill, cooking for about 10-12 minutes. Turn them occasionally to confirm that the chicken cooks evenly and gets a nice char on all sides. The chicken should reach an internal temperature of 165°F (75°C) when fully cooked.
6. Serve: Remove the skewers from the grill and let them rest for a few minutes. Serve warm with a side of tzatziki sauce, fresh pita bread, and a salad for a complete meal.

Extra Tips:

For the best flavor, try to marinate the chicken for a longer period if time allows, as this will enhance the taste. Additionally, you can customize the skewers by adding colorful vegetables such as bell peppers, onions, or cherry tomatoes between the chicken pieces. This not only adds flavor but also makes the dish visually appealing.

If cooking indoors, a grill pan can also provide great results. Enjoy your Greek Chicken Souvlaki Skewers!

One-Pot Greek Orzo With Spinach and Feta

One-Pot Greek Orzo With Spinach and Feta is a delightful and wholesome dish that brings the vibrant flavors of Greece right to your dinner table. This easy-to-make recipe combines tender orzo pasta with fresh spinach and creamy feta cheese, all cooked together in one pot for minimal cleanup. Perfect for busy weeknights, this dish isn’t only quick to prepare but also packed with nutrients, making it a great choice for families and health-conscious eaters alike.

The beauty of this recipe lies in its simplicity and versatility. You can easily modify the ingredients to suit your taste or whatever you have on hand. Whether you’re looking for a filling vegetarian main course or a scrumptious side dish, this One-Pot Greek Orzo is sure to become a staple in your weeknight dinner rotation.

Ingredients (Serves 4-6):

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 cup orzo pasta
• 4 cups vegetable broth
• 5 cups fresh spinach, roughly chopped
• 1 cup cherry tomatoes, halved
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup feta cheese, crumbled
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Sauté the Aromatics: In a large pot or skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until the onion becomes translucent and soft.

Then, stir in the minced garlic and sauté for another 1-2 minutes until fragrant, being careful not to let it burn.

2. Cook the Orzo: Add the orzo pasta to the pot, stirring to combine with the onion and garlic. Toast the orzo for about 2-3 minutes, allowing it to absorb some of the flavors and lightly brown.

3. Add the Liquid: Pour in the vegetable broth, and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for about 10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.

4. Incorporate Spinach and Tomatoes: Once the orzo is cooked, add the chopped spinach and halved cherry tomatoes to the pot. Stir well to combine and cook for an additional 3-4 minutes until the spinach wilts and the tomatoes soften.

5. Season and Serve: Remove the pot from heat and stir in the dried oregano, salt, black pepper, crumbled feta cheese, and lemon juice. Mix until everything is well combined. Taste and adjust seasoning if necessary.

6. Garnish and Enjoy: Serve the One-Pot Greek Orzo warm, garnished with freshly chopped parsley for a pop of color and added freshness.

Extra Tips:

For an extra layer of flavor, consider adding a pinch of red pepper flakes for heat or a handful of kalamata olives for a briny touch.

Additionally, you can easily customize this dish by adding cooked chicken or shrimp for protein or substituting the spinach with other leafy greens like kale or Swiss chard.

This dish also makes great leftovers—simply store it in an airtight container in the fridge, and it will keep well for up to three days. Reheat gently on the stove with a splash of broth to bring it back to life. Enjoy your One-Pot Greek Orzo with Spinach and Feta!

Quick Greek Salad With Lemon Vinaigrette

Greek salad is a vibrant and invigorating dish that embodies the essence of Mediterranean cuisine. Known for its simplicity, this salad is packed with fresh vegetables, creamy feta cheese, and briny olives, all brought together by a zesty lemon vinaigrette. It makes for a perfect weeknight dinner side dish or can stand alone as a light main course. The best part is that it comes together in no time, making it ideal for those busy evenings when you want a meal that’s both nutritious and delicious.

To prepare a Quick Greek Salad With Lemon Vinaigrette, you’ll need a handful of fresh ingredients. The crunch of cucumbers, the sweetness of ripe tomatoes, and the sharpness of red onions combine beautifully, topped with tangy feta and a drizzle of homemade dressing. This salad isn’t only a feast for the eyes but also a symphony of flavors that will transport you straight to Greece with every bite.

Ingredients (Serves 4-6):

• 4 cups of romaine lettuce, chopped
• 1 large cucumber, diced
• 2 cups of cherry tomatoes, halved
• 1 red onion, thinly sliced
• 1 cup of Kalamata olives, pitted
• 1 cup of feta cheese, crumbled
• 1/4 cup of extra virgin olive oil
• 2 tablespoons of fresh lemon juice
• 1 teaspoon of dried oregano
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Vegetables: Start by washing all your vegetables thoroughly. Chop the romaine lettuce into bite-sized pieces and place them in a large salad bowl. Dice the cucumber into small cubes and add them to the bowl. Halve the cherry tomatoes and thinly slice the red onion, then add those as well.
2. Add the Olives and Feta: Gently fold in the Kalamata olives and crumbled feta cheese into the salad mixture. Be careful not to crush the feta too much; you want to keep its shape for a nice presentation.
3. Make the Lemon Vinaigrette: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, salt, and pepper. Make sure all the ingredients are well combined and emulsified, creating a smooth dressing.
4. Dress the Salad: Drizzle the prepared lemon vinaigrette over the salad mixture in the large bowl. Toss everything together gently, ensuring that all the ingredients are evenly coated with the dressing.
5. Serve and Enjoy: Once the salad is well mixed, serve it immediately. You can optionally sprinkle extra feta and herbs on top for garnish. Enjoy your Quick Greek Salad as an invigorating side or a light main dish!

Extra Tips:

For an added crunch and flavor, consider adding a handful of toasted pine nuts or chickpeas to the salad. If you’re preparing this dish ahead of time, it’s best to keep the dressing separate until just before serving to prevent the lettuce from wilting.

Feel free to customize the salad by incorporating other ingredients like bell peppers or artichoke hearts, depending on your preferences. Enjoy the freshness and vibrant flavors of this Quick Greek Salad With Lemon Vinaigrette!

Easy Moussaka Casserole

Moussaka is a classic Greek dish that captures the essence of Mediterranean flavors, combining layers of eggplant, seasoned meat, and a creamy béchamel sauce. This Easy Moussaka Casserole simplifies the traditional recipe, making it perfect for weeknight dinners without compromising on taste.

With its hearty components and comforting flavors, this dish is sure to please the whole family and transport you to the sun-soaked shores of Greece.

In this recipe, we’ll create a moussaka that features roasted eggplant, a savory ground meat filling, and a rich, creamy top layer. The preparation is straightforward, allowing you to assemble the casserole quickly, and then bake it until golden and bubbling.

Serve it alongside a simple Greek salad or some crusty bread for a complete meal that will have everyone asking for seconds.

Ingredients (Serves 4-6)

• 2 medium eggplants, sliced into ½ inch rounds
• 1 pound ground beef or lamb
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon cinnamon
• Salt and pepper to taste
• ½ cup grated Parmesan cheese
• 2 cups béchamel sauce (store-bought or homemade)
• ½ cup olive oil
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Prepare the Eggplant: Preheat the oven to 400°F (200°C). Arrange the sliced eggplant on a baking sheet, drizzle with olive oil, and season with salt.

Roast in the oven for about 20-25 minutes, flipping halfway through, until the eggplant is tender and lightly browned. This step helps to remove excess moisture from the eggplant and enhances its flavor.

2. Cook the Meat Filling: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.

Add the ground beef or lamb, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Stir in the crushed tomatoes, oregano, cinnamon, salt, and pepper. Simmer the mixture for about 10 minutes until it thickens slightly.

3. Assemble the Casserole: In a greased baking dish, layer half of the roasted eggplant slices at the bottom. Spoon the meat filling over the eggplant, spreading it evenly.

Add the remaining eggplant slices on top of the meat layer.

4. Top with Béchamel Sauce: Pour the béchamel sauce evenly over the top layer of eggplant and meat. Sprinkle the grated Parmesan cheese over the béchamel for a golden crust.

5. Bake: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and bubbly.

Allow the casserole to rest for about 10 minutes after removing it from the oven to let the layers set before serving.

Extra Tips

When making Easy Moussaka Casserole, feel free to customize the recipe by adding different vegetables like zucchini or bell peppers to the meat filling.

For a vegetarian version, substitute the ground meat with lentils or a mix of mushrooms and lentils. Also, if you want a creamier béchamel, consider adding an extra egg yolk to the sauce for richness.

Always let the casserole rest before slicing; this will help maintain the integrity of the layers and make serving easier. Enjoy your delicious creation!

Greek Tzatziki Sauce With Pita and Veggies

Greek Tzatziki Sauce is a revitalizing and flavorful dip that embodies the essence of Mediterranean cuisine. Made primarily from yogurt, cucumbers, garlic, and herbs, tzatziki isn’t only versatile but also incredibly easy to prepare.

When paired with warm pita bread and fresh vegetables, it transforms into a delightful, healthy appetizer or light meal that can be enjoyed any night of the week. The coolness of the tzatziki complements the crunch of the veggies and the softness of the pita, making it the perfect combination for a satisfying Greek-inspired dinner.

This dish is especially great for gatherings or family dinners, as it encourages sharing and can be customized to suit individual tastes. You can also experiment with various vegetables or even grilled meats to accompany the tzatziki sauce.

Whether you’re hosting a casual get-together or simply looking for a quick weeknight meal, Greek Tzatziki Sauce with Pita and Veggies is sure to please everyone at the table.

Ingredients (Serves 4-6)

• 2 cups Greek yogurt
• 1 medium cucumber, grated
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• Salt and pepper to taste
• 4-6 pieces of pita bread
• 1 bell pepper, sliced
• 1 carrot, sliced into sticks
• 1 cup cherry tomatoes, halved
• 1 cup radishes, sliced

Cooking Instructions

1. Prepare the Cucumber: Start by grating the cucumber using a box grater or a food processor. After grating, place the cucumber in a clean kitchen towel or cheesecloth and squeeze out excess moisture. This step is essential to prevent the tzatziki from becoming watery.
2. Mix the Tzatziki Sauce: In a medium-sized mixing bowl, combine the Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, and chopped dill. Stir the mixture well until all ingredients are evenly incorporated. Season with salt and pepper to taste.
3. Chill the Sauce: Once mixed, cover the bowl with plastic wrap or a lid and place it in the refrigerator. Allow the tzatziki to chill for at least 30 minutes. This resting time enhances the flavors as the ingredients meld together.
4. Prepare the Vegetables: While the tzatziki is chilling, wash and slice the vegetables. Cut the bell pepper into strips, slice the carrot into sticks, halve the cherry tomatoes, and slice the radishes. Arrange the vegetables on a large serving platter for easy access.
5. Warm the Pita Bread: Preheat your oven to 350°F (175°C). Place the pita bread directly on the oven rack or on a baking sheet and warm for about 5-7 minutes, or until heated through. Alternatively, you can warm the pita in a skillet over medium heat for 1-2 minutes on each side.
6. Serve: Once everything is ready, take the tzatziki sauce out of the fridge and give it a quick stir. Serve it in a bowl alongside the warm pita and the prepared veggies. Encourage guests to dip the pita or veggies into the tzatziki sauce for a delicious bite!

Extra Tips

For a more intense flavor, consider adding a pinch of cumin or a dash of red wine vinegar to the tzatziki. If you prefer a creamier texture, you can blend the tzatziki sauce in a food processor for a smoother consistency.

Feel free to use different vegetables based on your preference or seasonal availability—cucumbers, zucchini, and bell peppers work wonderfully. Finally, tzatziki can be made a day in advance, allowing the flavors to deepen even further, making it a great option for meal prep!

Lemon Garlic Shrimp With Rice

Lemon Garlic Shrimp With Rice is a vibrant and flavorful dish that brings the essence of Mediterranean cuisine right to your dinner table. This dish highlights the delicate taste of shrimp, perfectly complemented by the zesty brightness of lemon and the aromatic punch of garlic. Paired with fluffy rice, it’s a quick and satisfying meal that’s perfect for busy weeknights but still feels special enough to impress your family or guests.

This dish isn’t only delightful in taste but also a breeze to prepare. With minimal ingredients and a straightforward cooking method, you can have a delicious meal ready in under 30 minutes. Whether you’re a seasoned cook or just starting out in the kitchen, this Lemon Garlic Shrimp With Rice recipe will become a staple in your weeknight dinner rotation.

Ingredients (serving size: 4-6 people)

• 1 pound large shrimp, peeled and deveined
• 1 cup jasmine rice
• 2 cups chicken broth (or water)
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon (zested and juiced)
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Prepare the Rice: In a medium saucepan, combine the jasmine rice and chicken broth (or water). Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the rice is tender and has absorbed all the liquid. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork before serving.
2. Sauté the Shrimp: While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the minced garlic and sauté for about 30 seconds, until fragrant but not browned.
3. Cook the Shrimp: Add the shrimp to the skillet in a single layer. Season with salt, pepper, and red pepper flakes (if using). Cook for 2-3 minutes on one side until they turn pink and opaque. Flip the shrimp to the other side and cook for an additional 2-3 minutes.
4. Add Lemon Flavor: Once the shrimp are cooked, add the lemon zest and lemon juice to the skillet. Stir everything together to combine, allowing the shrimp to soak in the citrusy flavor for about a minute.
5. Serve: Divide the fluffy rice among serving plates, then top with the sautéed lemon garlic shrimp. Drizzle any remaining sauce from the skillet over the shrimp and rice. Garnish with chopped fresh parsley for a pop of color and freshness.

Extra Tips

To enhance the flavor of your Lemon Garlic Shrimp With Rice, consider marinating the shrimp in lemon juice, garlic, and olive oil for about 15 minutes before cooking. This will deepen the flavors and guarantee that every bite is infused with that delicious lemon-garlic essence.

Additionally, feel free to customize this dish by adding sautéed vegetables like bell peppers or spinach for a heartier meal. Enjoy your cooking!

Spinach and Feta Stuffed Peppers

Spinach and Feta Stuffed Peppers are a delightful and nutritious dish that brings the flavors of the Mediterranean right to your dinner table. This recipe is perfect for those busy weeknights when you want something quick yet satisfying. The combination of fresh spinach, creamy feta cheese, and aromatic herbs stuffed inside tender bell peppers creates a colorful and wholesome meal that can please everyone in the family. Plus, it’s a great way to sneak in some veggies!

These stuffed peppers not only look impressive but are also incredibly versatile. You can serve them as a main dish alongside a simple side salad or as a hearty appetizer for your next gathering. The creamy feta combined with the sautéed spinach provides a rich, savory filling that pairs wonderfully with the sweetness of the roasted peppers. Get ready to make a meal that’s not only delicious but also easy to prepare!

Ingredients (Serves 4-6):

• 4 large bell peppers (any color)
• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1 cup cooked rice (white or brown)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon lemon juice
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This will guarantee that your stuffed peppers cook evenly and thoroughly.
2. Prepare the Bell Peppers: While the oven is heating, wash the bell peppers and slice the tops off. Remove the seeds and membranes inside. You can keep the tops for later use or discard them.
3. Sauté the Vegetables: In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and chopped spinach, cooking for an additional 2-3 minutes until the spinach wilts. Remove from heat.
4. Mix the Filling: In a large mixing bowl, combine the sautéed spinach and onion mixture with cooked rice, crumbled feta cheese, dried oregano, lemon juice, salt, and pepper. Stir until all ingredients are well incorporated.
5. Stuff the Peppers: Carefully spoon the filling mixture into each prepared bell pepper, packing it down gently but not too tightly. Place the stuffed peppers upright in a baking dish.
6. Bake the Peppers: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25-30 minutes. After this time, remove the foil and bake for an additional 10-15 minutes until the peppers are tender and slightly charred.
7. Garnish and Serve: Once cooked, remove the stuffed peppers from the oven and let them cool slightly. Garnish with freshly chopped parsley before serving.

Extra Tips:

For added flavor, consider mixing in other herbs like dill or basil with the filling. You can also customize the stuffing by adding cooked ground meat or other vegetables, such as zucchini or mushrooms. If you want a bit of a kick, sprinkle some red pepper flakes into the filling mixture.

Additionally, if you have leftover filling, it makes a great topping for salads or can be used in omelets the next day!

Greek Meatballs With Marinara Sauce

Greek Meatballs with Marinara Sauce are a delightful twist on traditional meatballs, bringing the vibrant flavors of Greece to your weeknight dinner table. Juicy, herb-infused meatballs made with a combination of ground meat and Greek spices are simmered in a rich, homemade marinara sauce that’s both comforting and satisfying. This dish is perfect for busy evenings when you want something quick, delicious, and full of Mediterranean flair.

These meatballs can be served over pasta, in a sub sandwich, or simply with a side of crusty bread for dipping. Not only are they packed with flavor, but they can also be made ahead of time and reheated, making them an ideal option for meal prep. With fresh herbs like oregano and parsley, along with a hint of feta cheese, these Greek meatballs are sure to become a family favorite.

Ingredients (Serves 4-6):

• 1 pound ground beef or lamb
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup crumbled feta cheese
• 2 cloves garlic, minced
• 1 large egg
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh oregano, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 jar (24 oz) marinara sauce
• Olive oil for frying

Cooking Instructions:

1. Prepare the Meatball Mixture: In a large mixing bowl, combine the ground beef or lamb, breadcrumbs, grated Parmesan cheese, crumbled feta cheese, minced garlic, egg, chopped parsley, chopped oregano, salt, and black pepper. Use your hands to mix everything together until well combined, but be careful not to overmix, as this can make the meatballs tough.
2. Shape the Meatballs: Using your hands, shape the mixture into meatballs, about 1 to 1.5 inches in diameter. Place the formed meatballs on a baking sheet or plate as you work, ensuring they aren’t touching each other.
3. Brown the Meatballs: In a large skillet, heat a few tablespoons of olive oil over medium heat. Once the oil is hot, add the meatballs in batches, making sure not to overcrowd the skillet. Cook the meatballs for about 5 minutes on each side, or until they’re browned and cooked through. Remove them from the skillet and set aside.
4. Prepare the Marinara Sauce: In the same skillet, pour in the marinara sauce and bring it to a simmer. Allow it to cook for about 5 minutes, stirring occasionally.
5. Combine Meatballs and Sauce: Once the sauce is simmering, gently add the browned meatballs back into the skillet. Spoon some of the sauce over the meatballs, cover, and let them simmer together for an additional 10-15 minutes. This will allow the flavors to meld and the meatballs to absorb some of the sauce.
6. Serve: Once everything is cooked, serve the Greek meatballs hot, topped with extra marinara sauce if desired. They can be placed over cooked pasta, in a sub roll, or enjoyed with a side of crusty bread.

Extra Tips:

For added flavor, consider adding a pinch of red pepper flakes to the marinara sauce for a bit of heat. You can also customize the meatball mixture by adding finely chopped onions or bell peppers, or even incorporating some spinach for a nutrient boost.

If you have leftovers, these meatballs store well in the refrigerator and can be enjoyed for up to three days, making them a great option for meal prep!

Chickpea and Avocado Salad

Chickpea and Avocado Salad is a delightful and nutritious dish that embodies the flavors of the Mediterranean while being incredibly easy to prepare. This salad is perfect for a weeknight dinner or a quick lunch, bringing together the creaminess of ripe avocados, the earthiness of chickpeas, and the crunch of fresh vegetables. Not only is it packed with protein and healthy fats, but it also offers a vibrant array of colors that make it visually appealing and appetizing.

This dish can be customized to suit your palate, allowing you to add or substitute ingredients according to your preferences. Whether you’re looking for a light meal or a side dish to complement a main course, this Chickpea and Avocado Salad is a versatile option that everyone will love. Serve it chilled for a revitalizing bite or at room temperature for a satisfying and hearty meal.

Ingredients (Serves 4-6)

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1 small red onion, finely chopped
• 1 cucumber, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled (optional)
• Juice of 1 lemon
• 3 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Prepare the Chickpeas: Start by draining and rinsing the canned chickpeas under cold water. This helps to remove excess sodium and any canned flavor. Allow them to drain well in a colander while you prepare the other ingredients.
2. Chop the Vegetables: Dice the avocados, cucumber, and finely chop the red onion. Halve the cherry tomatoes. Chopping the vegetables into uniform sizes will help them mix well in the salad and guarantee an even distribution of flavors.
3. Combine Ingredients: In a large mixing bowl, combine the drained chickpeas, diced avocados, cherry tomatoes, cucumber, and red onion. Gently toss the ingredients together with a large spoon to avoid mashing the avocados.
4. Add Fresh Herbs and Cheese: Sprinkle the chopped parsley and feta cheese (if using) over the salad. The parsley adds freshness and color, while the feta provides a salty creaminess that complements the other ingredients.
5. Prepare the Dressing: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. This simple dressing enhances the flavors of the salad without overpowering them.
6. Dress the Salad: Pour the dressing over the salad mixture and gently toss everything together until all the ingredients are evenly coated. Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice as desired.
7. Serve: Allow the salad to sit for about 10 minutes to let the flavors meld together. Serve chilled or at room temperature as a light dinner or a hearty side dish.

Extra Tips

For added flavor, consider incorporating additional ingredients such as diced bell peppers, olives, or a sprinkle of chili flakes for a little heat.

This salad can also be made in advance; just be sure to add the avocado right before serving to prevent browning. Store leftovers in an airtight container in the refrigerator for up to two days, but keep in mind that the avocado may not stay as fresh and vibrant. Enjoy this nutritious and delightful dish!

Quick Pastitsio With Ground Beef

Pastitsio, a beloved Greek comfort dish, is often likened to a lasagna but has its own unique flavor and texture. This Quick Pastitsio with Ground Beef is a wonderful weeknight option that brings together layers of pasta, a rich meat sauce, and a creamy béchamel topping. It’s hearty, satisfying, and perfect for family dinners or gatherings, offering a taste of Greece right in your kitchen.

This recipe simplifies the traditional process without compromising on taste, making it accessible even for those with a busy schedule. With the combination of fragrant spices and creamy cheese, this Quick Pastitsio is sure to become a favorite in your home.

Whether served alongside a fresh green salad or crusty bread, it’s a delightful meal that will transport you to the sunny shores of Greece.

Ingredients (Serves 4-6):

• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 ounces) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• 12 ounces ziti or penne pasta
• 2 cups whole milk
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 large egg
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees that your Pastitsio will bake evenly and thoroughly once assembled.
2. Cook the Pasta: In a large pot of salted boiling water, cook the ziti or penne pasta according to package instructions until al dente. Drain the pasta and set it aside.
3. Prepare the Meat Sauce: In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it up with a wooden spoon. Add the diced onion and minced garlic, cooking until the onion is translucent. Stir in the crushed tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Let the sauce simmer for about 10-15 minutes until it thickens.
4. Make the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes to create a roux. Gradually whisk in the milk, stirring constantly until the mixture thickens and becomes smooth. Remove from heat and let it cool slightly before whisking in the egg and half of the Parmesan cheese.
5. Assemble the Pastitsio: In a large baking dish, spread half of the cooked pasta evenly at the bottom. Layer the meat sauce over the pasta, then top with the remaining pasta. Pour the béchamel sauce evenly over the top and sprinkle with the remaining Parmesan and mozzarella cheese.
6. Bake: Place the assembled Pastitsio in the preheated oven and bake for about 30-35 minutes, or until the top is golden and bubbling. Remove from the oven and let it sit for about 10 minutes before serving.

Extra Tips:

For additional flavor, consider adding a splash of red wine to the meat sauce while it simmers, which can elevate the overall taste.

You can also customize your Pastitsio by adding vegetables like spinach or bell peppers to the meat mixture. If you prefer a lighter béchamel, you can substitute half of the milk with low-fat milk or a non-dairy alternative.

Finally, feel free to double the recipe and freeze half for an effortless meal on another busy night!

Mediterranean Quinoa Bowl

The Mediterranean Quinoa Bowl is a vibrant and nutritious dish that perfectly captures the flavors of the Mediterranean region. Packed with protein-rich quinoa, fresh vegetables, and a zesty dressing, this bowl isn’t only delicious but also a great option for a weeknight dinner.

It’s versatile, allowing you to customize it with your favorite ingredients or whatever you have on hand. The combination of textures and flavors makes it a satisfying meal for the whole family.

This dish isn’t only healthy but also quick to prepare, making it an ideal choice for busy weeknights. The quinoa serves as a hearty base, while the colorful vegetables provide essential vitamins and minerals.

Topped with a drizzle of olive oil and a sprinkle of feta cheese, the Mediterranean Quinoa Bowl is sure to become a staple in your dinner rotation.

Ingredients (serving size: 4-6 people):

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper (red or yellow), diced
• 1 cup chickpeas, drained and rinsed
• 1/2 red onion, finely chopped
• 1/2 cup kalamata olives, pitted and sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Cooking Instructions:

1. Rinse the Quinoa: Start by rinsing the quinoa under cold water in a fine-mesh strainer. This helps to remove any bitterness from the quinoa’s natural coating, called saponin. Rinse it for about 1-2 minutes until the water runs clear.

2. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and water (or vegetable broth) and bring to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

Remove from heat and let it sit covered for an additional 5 minutes.

3. Prepare the Vegetables: While the quinoa is cooking, chop the cherry tomatoes, cucumber, bell pepper, and red onion. Drain and rinse the chickpeas, and slice the kalamata olives.

4. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper until well combined. This dressing will add a bright flavor to the bowl.

5. Combine Ingredients: In a large mixing bowl, fluff the cooked quinoa with a fork. Add the chopped vegetables, chickpeas, olives, and parsley. Drizzle the dressing over the top and toss everything together until well mixed.

6. Serve: Portion the Mediterranean Quinoa Bowl into individual serving bowls or one large serving platter. Top each bowl with crumbled feta cheese and additional parsley if desired. Serve warm or at room temperature.

Extra Tips: To enhance the flavors of your Mediterranean Quinoa Bowl, feel free to marinate the chopped vegetables in the dressing for about 15 minutes before combining them with the quinoa.

This allows the vegetables to absorb the flavors better. You can also add grilled chicken, shrimp, or roasted vegetables for added protein and variety. For a vegan option, simply omit the feta cheese or substitute it with a vegan cheese alternative.

Enjoy your healthy and delicious meal!

Baked Greek Chicken Thighs With Potatoes

Baked Greek Chicken Thighs With Potatoes is a delightful and flavorful dish that brings the vibrant tastes of Greece right into your kitchen. This one-pan meal features juicy, marinated chicken thighs seasoned with aromatic herbs and spices, combined with tender roasted potatoes that soak up the savory juices. Ideal for a weeknight dinner, this recipe is both simple and satisfying, making it the perfect choice for busy families or anyone looking to enjoy a delicious homemade meal without spending hours in the kitchen.

To enhance the dish’s authenticity, a mixture of lemon, garlic, and traditional Greek herbs like oregano and rosemary gives the chicken a zesty, aromatic flavor that pairs beautifully with the crispy potatoes. Served with a side of Greek salad or tzatziki, this dish will transport you to a sun-kissed Mediterranean island, bringing a taste of Greek culture to your dining table.

Ingredients (serves 4-6):

• 6 bone-in, skin-on chicken thighs
• 1.5 pounds baby potatoes, halved
• 1/4 cup olive oil
• Juice of 2 lemons
• 4 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This high temperature will help achieve crispy skin on the chicken and perfectly roasted potatoes.
2. Prepare the Marinade: In a bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, dried rosemary, salt, and pepper. Whisk the ingredients together until well blended. This marinade is essential for infusing the chicken with flavor.
3. Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour half of the marinade over the chicken, making sure each piece is well coated. Let it marinate for at least 30 minutes, or longer if time allows, in the refrigerator for deeper flavor.
4. Prepare the Potatoes: While the chicken marinates, prepare the potatoes. In a large bowl, toss the halved baby potatoes with the remaining marinade until they’re evenly coated. Season with additional salt and pepper if desired.
5. Assemble the Dish: In a large baking dish or sheet pan, arrange the marinated chicken thighs skin-side up. Scatter the marinated potatoes around the chicken, making sure they’re in a single layer for even cooking.
6. Bake the Chicken and Potatoes: Place the baking dish in the preheated oven and bake for about 40-50 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender. The skin of the chicken should be golden brown and crispy.
7. Serve: Once cooked, remove the dish from the oven. Let it rest for a few minutes before serving. Garnish with chopped fresh parsley and serve with lemon wedges for added brightness.

Extra Tips:

For an even more robust flavor, consider marinating the chicken thighs overnight. This allows the flavors to penetrate deeper into the meat.

Additionally, feel free to mix in other vegetables like bell peppers or red onions with the potatoes for added color and nutrition.

To guarantee your chicken skin is extra crispy, avoid covering the dish while baking. Enjoy this dish with a revitalizing Greek salad or a dollop of tzatziki for a complete Mediterranean experience!

Cabbage and Lentil Stew

Cabbage and Lentil Stew is a hearty and nutritious dish that embodies the essence of Greek comfort food. Packed with protein from lentils and the earthy flavor of cabbage, this stew isn’t only filling but also rich in vitamins and minerals. The combination of spices and herbs used in this recipe enhances the natural flavors, making it a delightful option for a busy weeknight dinner.

It’s also a great way to incorporate more vegetables into your diet while enjoying a warm, satisfying meal. This dish is incredibly versatile; you can serve it on its own or pair it with crusty bread or a simple side salad. The recipe is easy to follow, and the ingredients can be adjusted based on personal preferences or what’s available in your pantry.

Perfect for both vegan and vegetarian diets, Cabbage and Lentil Stew is a wholesome option that everyone at the table will enjoy.

Ingredients (serves 4-6):

• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 medium head of cabbage, chopped
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth or water
• 1 can (14 oz) diced tomatoes
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent and fragrant, about 3-4 minutes. This step helps to build a flavorful base for the stew.
2. Add Carrots and Cabbage: Stir in the diced carrots and chopped cabbage. Cook for an additional 5-7 minutes, stirring occasionally, until the cabbage has wilted down slightly. The vegetables should begin to soften and release their natural sweetness.
3. Incorporate Lentils and Spices: Add the rinsed lentils, ground cumin, dried oregano, salt, and pepper to the pot. Mix well to combine all the ingredients. The spices will infuse the lentils and vegetables with flavor as they cook.
4. Add Liquid and Simmer: Pour in the vegetable broth or water and the can of diced tomatoes (with juices). Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-35 minutes, or until the lentils are tender. Stir occasionally to prevent sticking and guarantee even cooking.
5. Adjust Seasoning and Serve: Once the lentils are cooked, taste the stew and adjust the seasoning if necessary. You can add more salt, pepper, or spices according to your preference. Serve hot, garnished with fresh chopped parsley for an added touch of flavor and color.

Extra Tips:

For added depth of flavor, consider incorporating a splash of lemon juice just before serving, as it brightens the dish beautifully. If you want a spicier kick, add a pinch of red pepper flakes during the sautéing step.

This stew can also be made in larger batches and freezes well, making it an excellent option for meal prep. Enjoy the stew with a side of crusty bread or over a bed of rice for a complete meal!

Greek Yogurt Parfait for Dessert

A Greek Yogurt Parfait is a delightful and nutritious way to end your weeknight dinner. This dessert combines creamy Greek yogurt with layers of fresh fruit, crunchy granola, and a drizzle of honey, creating a visually appealing and delicious treat. Not only is it quick to prepare, but it also allows for customization based on your favorite fruits and toppings.

This parfait isn’t only satisfying but also packed with protein and probiotics from the Greek yogurt, making it a healthier dessert option. Whether you’re entertaining guests or simply enjoying a night in with the family, this Greek Yogurt Parfait is bound to impress. It can be prepared in advance and assembled just before serving, making it a perfect choice for busy weeknights.

Ingredients (serving size: 4-6 people)

• 4 cups Greek yogurt (plain or flavored)
• 2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
• 1 cup granola
• 1/4 cup honey (adjust to taste)
• 1 teaspoon vanilla extract (optional)
• Fresh mint leaves (for garnish, optional)

Cooking Instructions

1. Prepare the Yogurt Base: In a mixing bowl, combine the Greek yogurt with the vanilla extract if you’re using it. Stir well until the mixture is smooth and creamy. This step guarantees that your yogurt has a flavor boost, making it even more delicious.
2. Wash and Prepare the Fruits: Rinse the mixed berries under cold water, then gently pat them dry with a paper towel. If you’re using strawberries, slice them into smaller pieces. This will enhance the texture and flavor of the parfait as the berries will mix well with the yogurt and granola.
3. Layer the Parfait: In clear glasses or bowls, start by adding a layer of Greek yogurt at the bottom. Follow with a layer of mixed berries, then a layer of granola. Repeat the layers until you reach the top of the glass, finishing with a layer of yogurt and a few berries for a beautiful presentation.
4. Drizzle with Honey: Once assembled, drizzle honey over the top layer of yogurt and berries. This adds a touch of sweetness that complements the tartness of the yogurt and the freshness of the fruit.
5. Garnish and Serve: If desired, add a few fresh mint leaves on top for a pop of color and a hint of freshness. Serve immediately or refrigerate for up to an hour before serving to allow the flavors to meld.

Extra Tips

For a fun twist on your Greek Yogurt Parfait, consider experimenting with different fruits or adding nuts and seeds for an extra crunch. You can also substitute the honey with maple syrup or agave nectar for a different sweetener.

Additionally, feel free to adjust the layers based on your personal preference; the key is to balance the creaminess of the yogurt, the sweetness of the fruit, and the crunch of the granola. Enjoy your delicious and nutritious dessert!