Chicken Souvlaki Marinade

• 3/4 cup balsamic vinaigrette salad dressing
• 3 tablespoons lemon juice
• 1 tablespoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 4 skinless, boneless chicken breast halves
• Tzarziki Sauce (cucumber sauce)
• 1/2 cup seeded, shredded cucumber
• 1 teaspoon kosher salt
• 1 cup plain yogurt
• 1/4 cup sour cream
• 1 tablespoon lemon juice
• 1/2 tablespoon rice vinegar
• 1 teaspoon olive oil
• 1 clove garlic, minced
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon Greek seasoning
• kosher salt to taste
• freshly ground black pepper to taste
• 4 large pita bread rounds
• 1 heart of romaine lettuce, cut into 1/4 inch slices
• 1 red onion, thinly sliced
• 1 tomato, halved and sliced
• 1/2 cup kalamata olives
• 1/2 cup pepperoncini
• 1 cup crumbled feta cheese

Directions

In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. 

Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour.

Preheat an outdoor grill for high heat.

Toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. 

In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic,

fresh dill, and Greek seasoning. Squeeze the cucumber to remove any excess water; stir into sauce.

Season to taste with kosher salt and pepper. Refrigerate until ready to use.

Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.

Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a

serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. 

Stuff pita pockets with chicken and toppings to serve.

Heart Healthy Ground Turkey and Rice

Ground Turkey Fried Rice

( High in taste low in sodium and cholesterol)

Ingredients

3/4 cup long-grain brown rice

2 tablespoons canola oil

1/2 pound ground turkey

1 tablespoon chopped garlic

1 tablespoon chopped ginger

Chinese five spice

1. 16 oz bag frozen mixed vegetables ( your choice )

2 teaspoons rice vinegar

1. Teaspoon Ocean's Flavor lower sodium sea-salt

2. Teaspoon sesame seed oil

Directions

Cook the rice according to the package directions.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the turkey, garlic,

Chinese five spice and ginger, and cook, breaking up the meat with a spoon, until

browned, 3 to 5 min.

Add in the rice ,and the frozen veggies and vinegar to the turkey mixture and cook until

heated through, 2 to 3 min. add in sesame seed oil give a quick stir to incorporate

From Good Day Columbia on WACH-Fox TV

Heart healthy low sodium

Pork Tenderloin Fajitas

Ingredients

1 1/4-pound pork tenderloin, thinly sliced

1 teaspoon ground cumin

1/2 teaspoon Ocean's Flavor sea salt and 1/4 teaspoon pepper

2 tablespoons vegetable oil

1 onion, sliced

2 bell peppers, sliced

1 can diced tomatoes (drained)

8 Whole wheat tortillas

Directions

Season the pork with the cumin, ½ teaspoon Ocean's Flavor salt, and ¼ teaspoon

pepper.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. In batches, cook

the pork until browned, 1 to 2 minutes per side. Transfer to a plate.

Meanwhile, heat the remaining tablespoon of oil in a second skillet over medium-high

heat.

Add the onion and bell peppers,tomatoes and cook, stirring occasionally, until tender, 6

to 8 minutes.

Serve the tortillas with the pork, vegetables, (avocado, cilantro, and sour cream

optional)

Thanks to our friends at Ocean's Flavor, who's sea salt we used in making this heart healthy meal.