Tag Archives: greek

Healthy Greek Turkey Soup

Gluten free, slow cooker Greek Turkey Soup packs a ton of flavor in a healthy dish! It’s easy to make in a crockpot with ground turkey, sun dried tomatoes, spinach & chickpeas!

Overhead shot of two bowls filled with ground turkey soup with spinach and chickpeas

I’m a big fan of putting a little Greek flavor into my recipes. These Greek Crescent Rolls are a must-make appetizer.

This Greek Crockpot Breakfast Casserole is one of the most popular recipes on the blog! And this Greek Quinoa Salad is one of my favorite recipes for meal-prepping for lunch throughout the week!

Greek food is a type of Mediterranean cuisine and therefore focuses on fresh vegetables, olive oil, pasta and herbs. You’ll find lemon juice, oregano, onions and tomatoes in most greek dishes, including this Greek Turkey Soup!

A serving of this soup is only 461 calories and packs in 44 grams of protein! And one serving can easily be eaten as a meal.

This soup is delicious reheated. Toss it in the crockpot on Sunday or Monday, then eat it throughout the week for a healthy, delicious meal!

Read the full post here!

Greek Crockpot Breakfast Casserole

Vegetables, eggs and feta cheese are combined in this easy, healthy, vegetarian and gluten free Greek Crockpot Breakfast Casserole recipe! This low carb dish is perfect for meal prep to eat throughout the week. It’s also a great brunch recipe for a crowd!

Breakfast casserole with eggs, feta cheese and sun dried tomatoes and in bowls with green onions on the side

I love brunch! So much so that I have a group of friends nicknamed the “SBC: Sunday Brunch Crew”. I love making brunch and going out to brunch. In my world, if the question is brunch, the answer is always yes!

I’ve made so many brunch recipes over the years that it’s impossible to pick a favorite. This Meatloaf Hash definitely ranks up there though!

When it comes to sweet brunch dishes, I can never get enough Strawberry Pancakes with Cream Cheese Syrup or Salted Caramel Cinnamon Rolls.

When hosting a brunch at my house, I always like to serve at least one egg dish, a potato dish and something sweet.

I first made this Crockpot Breakfast Casserole recipe for Father’s Day 2014. I was hosting a brunch for friends and family and wanted to make recipes that could easily feed a crowd!

Since that brunch, I’ve made this breakfast casserole dozens of times. It’s not only great for a crowd at brunch, this easy breakfast casserole is perfect for meal prepping throughout the week.

Toss this casserole in the crockpot on Sunday, then reheat it for breakfast throughout the week. It’s great on it’s own or rolled up in a tortilla for a breakfast burrito.

You can also eat it as breakfast for dinner. No matter the time of day, I’m always down for breakfast foods!

Read the full post here!

Greek Bruschetta

Looking for the perfect Mediterranean appetizer made in just 15 minutes? Try this easy Greek Bruschetta recipe made with fresh cherry tomatoes, cucumbers, hummus and feta cheese!

Greek Bruschetta - Tomato Cucumber, Hummus and Feta Cheese on Toasted Baguettes

If you’re looking for a bruschetta recipe, you’ve come to the right place! From my famous Tomato Basil Bruschetta Recipe, to twists on the classic, like Avocado Bruschetta, Beet Bruschetta with Goat Cheese and Strawberry Balsamic Bruschetta, I love sharing new bruschetta recipes that are perfect for serving as snacks or appetizers!

Heck, why not try them all and set up a Bruschetta bar at your next party!

Read the full recipe here!

One Pot Greek Pasta

In just one pot and under 45 minutes, make a delicious Greek Pasta recipe filled with sun dried tomatoes, ground turkey, capers and feta cheese!

In just one pot and under 45 minutes, make a delicious Greek Pasta recipe filled with sun dried tomatoes, ground turkey, capers and feta cheese!

I’m so excited to wrap up a great week by sharing this delicious One Pot Greek Pasta Recipe today!

This week has been super busy, but also super fun! I flew up to Sacramento on Monday to make an appearance on Good Day Sacramento and share some of my favorite Summer Cooking Hacks. I flew home just in time to meet my Mom at the airport in San Diego. She flew in from Oklahoma to visit me for the week.

She’s been my assistant this week while I prepared several new yummy recipes for the blog. We made Salted Caramel Ice Cream, Jalapeno Steak Skewers and Red Velvet Cookies!

My Mom also made a guest appearance yesterday on a brand new episode of “29 Minute Meals” LIVE where I shared this scrumptious One Pot Chicken Fajita Pasta Recipe.

Speaking of one pot recipes, this One Pot Greek Pasta recipe is one for the books! It’s SO flavorful and easy to make! I ate it for back-to-back-to-back meals last week and was so bummed when it was all gone!

Read the full post here!

Greek Chicken Zoodle Bowls

Marinated & grilled Greek Chicken is served on a bowl of zucchini noodles, topped with cucumber tomato salsa for a healthy, gluten free meal made in under 30 minutes!

Marinated & grilled Greek Chicken is served on a bowl of zucchini noodles, topped with cucumber tomato salsa for a healthy, gluten free meal made in under 30 minutes!

Oh hey everyone, happy Thursday!

I’m so excited to share this recipe today because it combines two WhitneyBond.com recipe favs, Greek Tacos and Bruschetta Grilled Chicken Zoodle Bowls!

Read the full post here!

Greek Zucchini Noodles

sChickpeas, sun dried tomatoes & zucchini noodles are tossed with a balsamic vinegar dressing in this vegetarian & gluten free Greek Zucchini Noodles Recipe!

Greek Zucchini Noodles Recipe

Happy Meatless Monday everyone! I have a super quick and easy new vegetarian recipe to share with you today!

Read the full post here!

Mediterranean Spaghetti Squash

Spinach, sun dried tomatoes & feta cheese add delicious Mediterranean flavor to this vegetarian & gluten free spaghetti squash recipe.

Mediterranean Spaghetti Squash Recipe

Well hello there friends! Long time, no see!

If you’ve been wondering where the new posts have been for the past week, they were on hold while I took a trip to the east coast.

I started off my trip to New York & Washington DC hosting a Satellite Media Tour with PLUS Media all about Friendsgiving. You can check out one of the segments online now!

Tips for the Perfect Friendsgiving with Sarah Scoop

Following the media tour, I ventured into New York City to check out some of the best spots to eat in the city. I compiled all of my favorites into an NYC City Guide: Where to Eat, Stay & Play!

After leaving NYC, I headed down to Washington DC to eat my way through yet another city!

I’m now on a plane back to home sweet sunny San Diego. As soon as I arrive home I’ll be heading straight into the kitchen! I have so many awesome recipe ideas that I can’t wait to create and share with you all for Thanksgiving, Friendsgiving & Thanksgiving leftovers!

Read the full post here!

One Pot Mediterranean Lamb & Mushroom Pasta

Ground lamb recipes are a delicious way to mix up easy weeknight dinners, like this Mediterranean Lamb & Mushroom Pasta recipe, made in one pot in under an hour!

One Pot Mediterranean Lamb and Mushroom Pasta Recipe made with ground lamb, tomatoes, mushrooms and macaroni noodles

About a month ago, I had the pleasure of joining my new friends at Superior Farms in Northern California to meet some of their ranchers, check out the farms where their lambs graze and learn more about their delicious lamb products.

Read the full post here!

Greek Tacos

The Best Greek Turkey Taco Recipe combines Greek spiced ground turkey with an easy cucumber tomato salsa and feta cheese in warm pita bread for a delicious, quick and healthy dinner, made in just 29 minutes!

Greek turkey taco recipe with fresh tomato cucumber salsa, feta cheese, mint and lemon wedges

When it comes to tacos, I’ve yet to meet one that I don’t like!

Whether it’s Tacos Al Pastor, Beef Barbacoa Tacos, Korean BBQ Chicken Tacos or Chipotle Honey Pulled Pork Tacos, they all make my mouth water, stomach growl and heart pitter patter from the happiness that tacos bring into my life!

Read the full post here!

Greek Nachos

Traditional nachos are given a Greek twist in this recipe that tops pita chips with chickpeas, sun dried tomatoes & lots of great Greek flavors!

Greek Nachos

The holiday season is officially here and if you’re looking for a fun new twist on a classic appetizer to share at your holiday party, you’ve just found it!

Read the full post here!

Greek Crescent Rolls

Greek Crescent Rolls combine feta cheese, sun dried tomatoes & tons of other delicious ingredients in this scrumptious vegetarian appetizer recipe!

Greek Crescent Rolls

Let me introduce you to my latest must make recipe! Seriously y’all, the recipe idea sounded great in my head, but the end result was even better than what I could have imagined!

Read the full post here!

Greek Quinoa Salad

This greek quinoa salad is filled with tons of flavor, healthy ingredients and plant based protein! It’s vegetarian and gluten free!

Gluten Free Greek Quinoa Salad

While I draw inspiration from many places when developing new recipes for the blog, one of my go-to stops is the “most popular” and “most pinned” recipes on WhitneyBond.com.

Read the full post here!

Greek Chicken Salad Sandwich

Pita bread is filled with shredded chicken, olives, roasted red peppers, garlic & feta cheese in this delicious Greek Chicken Salad Sandwich recipe!

Greek Chicken Salad Sandwich Recipe

Round two of “sandwich week” on the blog is this incredibly flavorful Greek Chicken Salad Sandwich!

Greek Chicken Salad Pita Sandwich

Since I already went Italian in this Grilled Portobello Caprese Sandwich yesterday, I decided to “Go Greek” with the sandwich today!

Greek Chicken Pitas

For this recipe you can whip up the chicken salad in a jiffy and toss it in the fridge.

Use it throughout the week to fill up your pita bread for a delicious sandwich that will keep you counting down the minutes until lunch every day!

Greek Chicken Salad Sandwich Ingredients

Greek Chicken Salad Sandwich Ingredients

  • 2 cups chicken breasts (boneless, skinless, cooked and shredded*)
  • ¼ cup olives (chopped)
  • ¼ cup cucumber (diced)
  • ½ cup grape tomatoes (quartered)
  • ½ cup roasted bell peppers (chopped)
  • ½ cup greek yogurt
  • 2 tsp garlic (crushed)
  • ½ tsp oregano
  • 1 tsp black pepper
  • 2 lemons (1 juiced – 1 sliced in wedges)
  • 4 pieces pita bread
  • ½ cup feta cheese (crumbled)

Greek Chicken Salad Sandwich Instructions

*If you do not have cooked and shredded chicken ready to use, simply boil 1 lb. of chicken, drain and shred.

Prepare the salad by combining the cooked, shredded chicken, olives, cucumbers, grape tomatoes and bell peppers in a large bowl.

Greek Chicken Salad Recipe

In a small bowl, mix together the greek yogurt, crushed garlic, oregano, black pepper and 1 lemon juiced.

Greek Chicken Salad Dressing Recipe

Pour the dressing over the chicken salad.

Greek Chicken Salad Recipe

Toss well.

Greek Chicken Salad Recipe

Slice the pita bread in half, spoon the chicken salad into the pita and top with the feta cheese.

Greek Chicken Salad Pita Sandwich

Serve each pita sandwich with a lemon wedge. This is very important. I repeat, this is very important!

That little extra lemon juice squeezed over the top really pulls all of the flavors together and gives it a nice citrus kick, this is definitely a must-have for this sandwich!

Greek Chicken Salad Sandwich Recipe

Greek Chicken Pitas
5 from 1 vote
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Greek Chicken Salad Sandwich

Pita bread is filled with shredded chicken, olives, roasted red peppers, garlic & feta cheese in this delicious Greek Chicken Salad Sandwich recipe!

Course Main Course, Sandwich
Cuisine Greek
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 sandwiches
Calories 361 kcal
Author Whitney Bond

Ingredients

  • 2 cups cooked, shredded chicken breasts
  • ¼ cup olives diced
  • ¼ cup cucumber diced
  • ½ cup grape tomatoes quartered
  • ½ cup roasted bell peppers chopped
  • ½ cup greek yogurt
  • 2 tsp garlic crushed
  • ½ tsp oregano
  • 1 tsp black pepper
  • 2 lemons 1 juiced – 1 sliced in wedges
  • 4 pieces pita bread
  • ½ cup feta cheese crumbled

Instructions

  1. Combine the shredded chicken, olives, cucumbers, grape tomatoes and bell peppers in a large mixing bowl.
  2. In a small bowl, mix together the greek yogurt, crushed garlic, oregano, black pepper and 1 lemon, juiced.
  3. Pour the dressing over the chicken salad.
  4. Toss well.
  5. Slice the pita bread in half, spoon the chicken salad into the pita and top with the feta cheese.
  6. Serve each pita sandwich with a lemon wedge for squeezing on top.

Greek Meatballs with Tzatziki Sauce

Greek Meatballs with Tzatziki Sauce are filled with flavor and easy to make, creating the perfect party appetizer or weeknight meal!

Gluten Free Greek Meatballs

Last week I had a craving for meatballs and Greek food, so I created Greek Meatballs!

Greek Meatballs

I combined some of my favorite spices from my Greek Moussaka recipe with delicious feta cheese and ground beef, then paired the meatballs with a flavorful Tzatziki Sauce and served them to friends at an NBA playoff watch party I hosted!

They were a hit and will definitely be served at my next party!

Greek Meatball Ingredients

Greek Meatballs Ingredients

  • 1 lb ground beef
  • 1/2 cup red onion (chopped)
  • 2 cloves garlic (minced)
  • 1 small tomato (chopped)
  • 1 tsp cinnamon
  • ½ tsp allspice
  • ¼ tsp cayenne pepper
  • ¼ tsp ground cloves
  • ¼ cup parmesan cheese
  • ¼ cup feta cheese
  • ¼ cup breadcrumbs
  • 1 egg

Greek Meatballs Instructions

Combine the ground beef, onion, garlic and tomato in a large bowl.

Greek Meatballs

Add the cinnamon, allspice, cayenne pepper and ground cloves.

Greek Meatballs

Add the feta cheese, parmesan, breadcrumbs and egg, then combine well.

Greek Meatballs

Form the mixture into meatballs.

Grilled Greek Meatballs

Grill over medium heat for 20 minutes, flipping half way through.

Grilled Greek Meatballs

If you do not have a grill available (or this sweet meatball griller), you can also bake the meatballs in the oven at 400°F for 20 minutes.

While the meatballs are grilling prepare the Tzatziki sauce by combining the  following ingredients in a medium mixing bowl.

  • 1 cup greek yogurt
  • 1 tbsp olive oil
  • 1 lemon (juiced)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp fresh dill

Tzatziki Sauce Recipe

Remove the meatballs from the grill or oven and serve with the sauce.

Gluten Free Greek Meatballs with Tzatziki Sauce

Skewer the meatballs for serving at a party or serve for dinner with a Greek salad and pita bread with hummus!

Gluten Free Greek Meatball Recipe

Greek Meatballs with Tzatziki Sauce

Gluten Free Greek Meatballs
5 from 1 vote
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Greek Meatballs with Tzatziki Sauce

Greek Meatballs with Tzatziki Sauce are filled with flavor and easy to make, creating the perfect party appetizer or weeknight meal!

Course Appetizer, Main Course
Cuisine Greek
Prep Time 9 minutes
Cook Time 20 minutes
Total Time 29 minutes
Servings 18 meatballs
Calories 102 kcal
Author Whitney Bond

Ingredients

  • 1 lb ground beef
  • 1/2 cup red onion diced
  • 2 cloves garlic minced
  • 1 small tomato chopped
  • 1 tsp ground cinnamon
  • ½ tsp allspice
  • ¼ tsp cayenne pepper
  • ¼ tsp ground cloves
  • ¼ cup parmesan cheese grated
  • ¼ cup feta cheese crumbles
  • ¼ cup breadcrumbs
  • 1 egg

Tzatziki Sauce

  • 1 cup greek yogurt
  • 1 tbsp olive oil
  • 3 tbsp lemon juice freshly squeezed
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh dill

Instructions

  1. Combine the ground beef, onion, garlic and tomato in a large bowl.

  2. Add the cinnamon, allspice, cayenne pepper and ground cloves.

  3. Add the feta cheese, parmesan, breadcrumbs and egg, then combine well.

  4. Form the mixture into meatballs.
  5. Grill over medium heat for 20 minutes, flipping half way through.
  6. If you do not have a grill available, you can also bake the meatballs in the oven at 400°F for 20 minutes.

  7. While the meatballs are grilling prepare the sauce by combining all of the ingredients in a small bowl.
  8. Remove the meatballs from the grill or oven and serve with the sauce.

Hummus Trio

A Greek meal is never complete without a healthy side of hummus, so when preparing my Moussaka I felt it necessary to add just that, a large side of creamy, delicious hummus!

And why stop at one flavor, when you can easily prepare a trio of hummus including roasted garlic, eggplant and red pepper!

 

Ingredients

  • 2 15.5 oz cans garbanzo beans (chickpeas)
  • 1 head garlic + 3 additional cloves (separated)
  • 1/4 cup tahini
  • 1/2 cup olive oil
  • 2 lemons (juiced)
  • 1/2 red bell pepper
  • 1 oz feta cheese (for garnish)
  • 1/4 eggplant (not pictured)
Serve With
  • Baby Carrots
  • Celery Sticks
  • Bell Pepper Strips
  • Warm Pita Bread
Start by  chopping off 1/4 inch of the garlic head, drizzling with olive oil and roasting at 400°F for 35-40 minutes.

Also roast the 1/2 red bell pepper (reserving 2 small strips for garnish if desired), as well as the eggplant.

To roast the red pepper, simply place the bell pepper half on a baking dish closest to the heat source in the oven.

For the eggplant, peel and slice 1/4 eggplant and place on a baking sheet then drizzle with olive oil, salt and pepper. Roast each in the 400°F oven for 35-40 minutes.

Next, begin preparing the hummus by draining and rinsing the garbanzo beans, then placing them in a food processor.

Add the 3 cloves of garlic (minced), olive oil, lemon juice and tahini.  Blend until a thick puree forms.

Next, separate the prepared hummus into three bowls to make each individual flavor.

Remove the roasted vegetables from the oven. Allow to cool then peel the blackened skin off of the red pepper and chop into small pieces.  Place into the food processor with 1/3 of the hummus mixture and puree until smooth.

For the eggplant hummus (also known as Baba Ganoush) chop the roasted eggplant and add to another 1/3 of hummus mixture. Puree again until smooth.

For the roasted garlic hummus. Peel the garlic and add the cloves to the final 1/3 of hummus mixture and puree.

Top the eggplant hummus with feta cheese, the roasted red pepper with the reserved red pepper strips and green pepper strips for the roasted garlic.

Serve with both vegetables and warm pita bread triangles on the side for dipping.

This is a fun and easy appetizer or a great entertaining party dish! I also love to make these and chill them in the refrigerator for a healthy and delicious snack during the week!

 

Moussaka

Oh My Moussaka!!! In an effort to diversify my recipe portfolio I decided to have “Greek Night” at home last week.  I prepared a Hummus Trio with Pita Bread, Stuffed Grape Leaves and Moussaka.

For those of you unfamiliar with this delicious little dish, Moussaka is the Greek version of an Italian lasagna, layered with eggplant, meat sauce and béchamel sauce.

My nephew walked in on Greek Night and asked “what’s for dinner?”  I said Moussaka and the look on this 9-year-old Oklahoma kids face was priceless.

It took me back to the movie My Big Fat Greek Wedding when she talked about all the other girls taking Wonderbread Sandwiches to school and she took Moussaka and the other girls said, “Moose Kaka, ewww” haha.  But obviously these girls, nor my nephew had ever had Moussaka because there is nothing “eww” about it!

I convinced him to try a bite because Aunt Whitney made it. Two plates full later I think he changed his mind about Moussaka!

Ingredients (serves 6)

  • 2 large eggplants (sliced, unpeeled)
  • 4 tbsp olive oil (divided)
  • 1 tsp salt
  • 1 1/2 tsp black pepper (divided)
  • 1/2 cup breadcrumbs
  • 1/2 yellow onion (diced)
  • 3 cloves garlic (crushed)
  • 1 lb ground beef
  • 1/2 tsp oregano
  • 1/2 tsp allspice
  • 1/4 tsp ground cloves
  • 1/2 tsp ground cinnamon
  • 2 tbsp tomato paste
  • 1/4 cup red wine
  • 1 cup whole, peeled canned tomatoes (chopped)
  • 2 bay leafs
  • 3 tbsp butter
  • 1/4 cup flour
  • 2 cups (2% or whole) milk
  • 1/2 tsp nutmeg
  • 1 egg
  • 2 egg yolks
  • 1/4 cup pecorino romano
  • 1/4 cup feta cheese

Slice the eggplant and place on a large foil lined baking sheet. Next, drizzle with 2 tbsp olive oil and 1 tsp salt and pepper.

Next, cover the eggplant with foil and roast in the oven at 475°F for 25 minutes.

Now cover a baking dish with cooking spray, then sprinkle the breadcrumbs on the bottom to form the crust of the Moussaka.

Now begin preparing the meat sauce.

Start by cooking the onion in 2 tbsp olive oil for 3-4 minutes.  Next add the garlic, cook for an additional 1-2 minutes then add the ground beef.

Once the ground beef is cooked through add the ground cloves, cinnamon, allspice, oregano and 1/2 tsp black pepper.

Next add the tomato paste, red wine, tomatoes and bay leafs.

It’s about this time the house starts smelling REALLY good! Cover and simmer for 20-25 minutes.

Now begin making the béchamel sauce. Start by melting the butter in a small skillet.

Next, add in the flour and whisk well.

Remove from the heat and add the milk.

Pour the mixture into a separate container to cool.

While the béchamel sauce is cooling, start assembling the moussaka.

By this time the eggplant should be out of the oven and nicely roasted. Start by layering the slices on top of the bread crumbs.

Next, remove the bay leaves from the meat sauce and add a layer to the dish.

Then, another layer of the eggplant.

Another layer of meat sauce and then it’s time to finish up the béchamel sauce to pour on top.

Once the béchamel mixture is cool, add the egg and egg yolks.  Whisk together well then pour on top of the Moussaka.

Finally top with the pecorino romano and feta cheese.

Place in the oven at 350°F for 45 minutes or until the edges begin to brown.

Moussa-mazingness!