1 cup plain Greek yogurt
1 regular cucumber, peeled and seeded
1 teaspoon minced garlic
1 teaspoon white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil
Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
For the chicken:
2 teaspoons minced garlic
Juice of 1 lemon (2-3 Tablespoons)
2 teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 heaping Tablespoons plain Greek yogurt
1 Tablespoon dried oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breasts
To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.
Pita bread (Heat pitas)
Cut chicken into strips. Top pita with chicken, tzatziki sauce, diced tomatoes and sliced onions.
Here are some cute cupcakes I made the other day for work. They were delish, but I screwed up the icing a bit so I tried to cover it in sprinkles and pinwheels.
We hope ya’ll have a happy Labor Day! Enjoy your last few days of summer and I’m personally looking forward to a day that’s NOT 100+ degrees outside!
And this little guy will be getting smothered in kisses from his Nana & Poppy this weekend 🙂
(Ends Friday Sept 16th)