Greek Meatballs with Lemon Couscous


Since I’m waiting on some tasty looking pictures for my next couple recipe shares, I thought I’d do a reblog! This dish looks mouth-watering! If you use light feta, a lean ground beef, Chobani 0% plain yogurt, use 3/4 cup panko bread crumbs and a tbsp less of olive oil, this dish can be lightened up quite easily. And it’ll be a great way to use up that parsley you keep buying for one-dish occasions and then you don’t know what to do with the rest of it!

Originally posted on Chew Nibble Nosh:

We’re back!  Disney World was a ton of fun, and now I’m in clean-up mode.   Unpacking from a trip may top my list of undesirable activities.  I spent the morning tackling the pile we unloaded from the car.  It really didn’t seem like we took THAT much stuff, but I guess we did. The last batch of clothes are in the washer, and I think I’ve managed to unpack all of the little, random bags we came home with.  So, now…I can finally get back to the blog!

I made this for dinner before we left on our trip and it was a huge hit around our house!  It’s a delicious Greek twist on traditional spaghetti and meatballs, so it feels a bit more summery.  Also, it seems like there are a lot of steps, but it’s a really simple meal to throw together.

  I started by mixing up…

View original 1,217 more words

Homemade Gyro Pizza

All the flavors of a gyro with 1/3 of the points? Yes please!

Today’s pizza was inspired by the bit of Greek heritage that I hold on to. I can barely claim any… it’s only like 1/16th or something, but it’s in there somewhere! Probably one of my Italian relatives got all lovey-dovey with a neighbor and BING! Baby making happened. And now I’m here, pulling it out for all you lovers of a damn good gyro.

Pizza in Weight Watchers world isn’t necessarily a bad thing. Usually, a slice of cheese pizza banks in at 6 PP per slice. But this woman can’t live on cheese alone. And when you start putting other toppings on a pizza, the points start piling up. So you’ve got to be creative.

Pizza + Olive Oil base + Red Sauce

Now, a gyro in Weight Watchers world can START at 16 PP. SIXTEEN. For one gyro. NO GOOD! Although I DID have one last night for dinner when we went to pick up the tzatziki sauce from our local Niro’s Gyros (sometimes it’s easier just to buy the sauce rather than make it). This gyro was a white bread puffy pita that was probably lightly fried on the grill, a big pile of mysterious meat, some tomato, some white onions, some sweet peppers (my addition) and some tzatziki. It was delicious and it filled me up, but still, it’s not exactly a “power food”. Well, I took home the leftover tzatziki and planned on making a healthier version into a pizza today.

I’d already planned this, though. That’s why I already had my eight ounces of trimmed lamb leg marinating in the fridge for a day. You’ll want to do this too. Trust me. Do NOT attempt to make the pizza with the local gyro shop’s lame-o gyro meat. It won’t be nearly as flavorful (or healthy for you!) This lamb was seasoned to perfection with a special mix of spices and herbs that I found, so you’ll want to do that. DO IT.

Everything in the last picture + TOPPINGS! Although the last 1/2 of the cheese still needs to be sprinkled on top.

A few pizza making tips before I give you this amazingsuperfantasticalculinarilydecadent recipe.
– Use this pizza dough recipe and add in the vinegar that I talk about towards the bottom. It makes it much more pliable.
– If you make it about 1/4 inch thick all around, your pieces will be larger. YAY!
– Brush your dough with olive oil and then sprinkle some garlic powder on it to pump up the flavor
– If you have too much of the “wet” ingredients, your pizza will be soggy, so be careful.  Limit the sauce, people.
– Cook it for half the time on the top rack and half the time on the bottom rack to make sure both the top and bottom of the pizza have been thoroughly cooked (this keeps away the soggy-ness too)

Homemade Gyro Pizza
Servings: 6
PointsPlus Per Serving: 6 (or 17 PP for half of the whole thing)


Greek Gyro Rub for Lamb, Beef, Chicken or Mushrooms (or pretty much anything else). This will make a small jar of seasoning, but you only need to use about 2-3 tsp per 8 oz of meat, along with 1-2 tsp lemon juice (and maybe some plain greek yogurt) mixed together in a bag for marinating. Let it marinate for 2 hours up to overnight, then grill in a cast iron skillet until cooked. Now you’re ready to use it!

  • 2 tablespoons chili powder
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1/2 tablespoon paprika, hot or sweet
  • 1/2 tablespoon garlic powder
  • 1 tablespoon dried parsley
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme (I didn’t have any, left it out and it didn’t make a difference)
  • 1 teaspoon ground cinnamon

Baked and sliced. It was sooooo tasty.

For the Pizza

  • 6 oz pizza dough, 13 PP (store bought would probably work just fine too, but my recipe rocks!)
  • 5 oz Greek marinated lamb, grilled and sliced 6 PP
  • 2 oz shredded RF mozzarella cheese, 4 PP
  • 2 oz crumbled feta cheese, 4 PP
  • 1/4 cup pasta sauce of your choice, 1 PP
  • 6 large black olives, sliced, 1 PP
  • 1 medium tomato, thinly sliced
  • 1/4 white onion, thinly sliced (optional)
  • sweet or hot peppers (optional)
  • 2 1/2 tsp olive oil, 3 PP
  • 3 tbsp tzatziki sauce, 1 PP

1. Preheat the oven to 450.

2. Take out the dough and roll it to about 1/4 inch thick and put it on a pizza pan coated in cooking spray. Pour olive oil on and use your fingers or the back of a spoon to spread it over the whole thing. Then do the same with the pasta sauce.

3. Pile on your toppings next. I put half the cheese down first (mixed the two kinds together first, though), then the tomatoes, lamb and black olives. Next, I used my finger to dollop out the tzatziki sauce all around. Then I sprinkled the rest of the cheese over top.

4. Put in the oven on the top rack for about 10 minutes, then move it to the lower rack for another 5-6 minutes to ensure doneness. Take out, slice and enjoy!

Simple Greek Feta Shrimp

Whenever we know we’re going to be gone for a long weekend or more, we eat what’s in our fridge according to it’s expiration date. For example, all raw meat must be eaten or frozen, all softer vegetables must be eaten, all milk must be drank. Condiments? Meh. Cheese? It lasts longer. Pickles? Bomb shelter sustenance. This last trip, we came back to a pound of brussels sprouts and some tomatoes. I knew those had to get used before that money spent was wasted. We also had some feta cheese crumbles that had been in there for a while. Yep! Those had to get used too.

What did I make?  Why I made those amazing Balsamic Glazed Brussels Sprouts (oh so good!) and a shrimp dish to go along side it (since all the meat was frozen!).  I wasn’t sure what kind of shrimp to make since I usually do it savory and spicy, but I wanted something more subtle to compliment the flavors of the brussels sprouts.  So, I scoured a few cookbooks and recipe sites and found one recipe that I could fix up and make my own.  It’s definitely more subtle than some of the other shrimp dishes I’ve made in the past!  The white wine and the tomatoes and feta really created a yummy flavor.  I give you…

Greek Feta Shrimp
Servings: 2
Points Per Serving: 7



  • 16 large shrimps, peeled or tail on
  • 1/4 onion, chopped
  • 2 cloves garlic
  • 1/2 tbsp canola oil
  • 1 cup tomatoes (roma or campari) quartered
  • 1/3 cup white wine
  • 1/2 tbsp dried parsley
  • 1/2 tsp sugar substitute
  • 1/3 cup fat free/low-fat feta cheese crumbles


1. Thaw shrimp under cool water. While shrimp is thawing, pour oil into a skillet on medium to warm.

2. Chop up onions and put them in the pan. Stir them up and let them brown for about 10 minutes (stirring occasionally) while you mince garlic and cut up tomatoes.

3. Put garlic, parsley and sugar substitute into the skillet. Stir in well. At this point, if you need to, take the shells off your shrimp. Once the garlic/onion mixture has cooked for about another 5 minutes, pour in the white wine and tomatoes. Let simmer for about 10 minutes.

4. Put in shrimp and stir until juices are covering the shrimp. Season with salt and pepper. Cook until juices are almost absorbed. Take out of pan and toss in a bowl. Sprinkle feta cheese on top. Serve immediately!

This would also be very tasty over linguine or another noodle.  Then you wouldn’t have to simmer until most of the liquid is gone.  A little bread would also be a nice addition to sop up the tasty juices.  Oh, Italians do it right with the bread!  It didn’t take long to make and it didn’t take long to eat!  I hope you enjoy it!