Weight Watchers 2015 New Points Plus Plan. Greek Recipes Cookbook

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2 Weight Watchers 2015 New Points Plus Plan The Absolutely Most Delicious Greek Recipes Cookbook By: Janelle Johannson Published By: Newman & Associates Publishing A Revised Edition of: Weight Watchers New Points Plus Plan The Absolutely Most Delicious Greek Recipes Cookbook Copyright 2014 By Janelle Johannson All rights reserved. Without limiting the rights under copyright reserved above, no part of this publication may be reproduced, stored in or introduced into a retrieval system, or transmitted, in any form, or by any means (electronic, mechanical, photocopying, recording, or otherwise) without the prior written permission of both the copyright owner and the above publisher of this book. This publication contains the opinions and ideas of its author. It is intended to provide helpful and informative material on the subjects addressed in the publication. It is sold with the understanding that the authors and publishers are not engaged in rendering medical, health, psychological, or any other kind of personal professional services. If the reader requires personal medical, health or other assistance or advice, a competent professional should be consulted. The author and publisher specifically disclaim all responsibility for any liability, loss, or risk, personal or otherwise, that is incurred as a consequence, directly or indirectly, of the use and application of any of the content of this book.

3 Before starting any weight-loss plan or beginning or modifying any exercise program, always check with your physician to make sure that the changes are right for you. Look For All of Janelle Johannson s Absolutely Most Delicious Weight Watchers Points Plus Cookbooks! Introduction Weight Watchers 2015 New Points Plus Plan The Absolutely Most Delicious Greek Recipes Cookbook is a revised edition of Weight Watchers New Points Plus Plan The Absolutely Most Delicious Greek Recipes Cookbook featuring old favorites in addition to new, wonderfully delicious Weight Watchers Points Plus Greek Recipes! Enjoy! If you love, love, love Greek Food like I do, this cookbook is a must-have for your Weight Watchers Cookbook Collection! Discover a wonderful world of Absolutely Delicious Weight Watcher Greek Recipes, like Smooth and Creamy Hummus, Fire Grilled Gyros, Totally Awesome Moussaka and Sweet and Gooey Baklava! Believe Because It Works is what Weight Watchers is all about! I totally love the New Weight Watchers Points Plus Plan and you will too because Points Plus is so easy! Finally, I can eat absolutely delicious foods and still lose weight. If you ve been looking for The Absolutely Most Delicious Weight Watchers Recipes, you re in the right place! Please enjoy my Weight Watchers New Points Plus Plan s Absolutely Most Delicious Greek Recipes! Each amazing recipe includes the Weight Watchers Points Plus value per serving and is guaranteed to be fabulously fantastic! Make 2015 your best year ever with the help of Weight Watchers! Find a meeting or join online today! Haven t tried Weight Watchers yet? Try Weight Watchers in 2015 with their New Customized Support, your very own Personal Coach AND 24/7 Expert Chat! Table of Contents New Recipe For 2015! Chicken Santorini New Recipe For 2015! Horiatiki Salad

4 New Recipe For 2015! Tirokafteri New Recipe For 2015! Vegetarian Moussaka Greek Baba Ghanouj Greek Baklava Greek Chicken Kabob Greek Dolmas Greek Fish Pasari Plaki Greek Lima Beans Greek Meatballs Greek Oven Potatoes

5 Greek Salad Greek Gyro Greek Hummus Greek Lamb With Spinach and Artichokes Greek Lemon Egg Soup Greek Moussaka Greek Shrimp Greek Potato Salad Greek Grilled Vegetable Platter Greek Shish Kabob

6 Greek Shrimp Kabob Greek Salmon Greek Tabbouleh Greek Tzatiki Sauce Greek Baba Ghanouj 1 Eggplant 1/4 Cup Tahini 2-4 Cloves Garlic, Minced Cumin And Coriander To Taste Juice Of 1-2 Lemons 2 Tablespoons Olive Oil Preheat your oven to 400 degrees. Pierce the eggplant several times with a fork, then place on baking sheet that has been covered with non-stick aluminum foil. Bake for 40 minutes, turning occasionally, until soft. Remove the eggplant, plunge in iced water, peel and chop. Place the eggplant, tahini, garlic, cumin, coriander, lemon juice, salt and pepper in your electric blender or food processor. Process to desired consistency then transfer to a medium mixing bowl. Stir in the olive oil, cover and refrigerate overnight. Makes Eight 2 Weight Watchers Points Plus Servings Tasty Weight Watchers Options Serve with toasted Pita Bread for 2 Weight Watchers Points Plus Per 1 Small

7 Greek Baklava 4 Ounces Chopped Walnuts 1-2 Teaspoons Cinnamon 16 Ounce Package Phyllo Dough 4 Tablespoons Butter, Melted 1 Cup Water 1 Cup Sugar 4 Tablespoons Honey 1-2 Teaspoons Pure Vanilla Preheat your oven to 350 degrees. Spray a 9x13 inch baking pan with non-stick cooking spray. In a small bowl, mix the walnuts and cinnamon together; set aside. Unroll the phyllo dough and cut in half. Place two sheets of your phyllo dough in the baking pan, brush with butter and top with your nut mixture. Repeat until you ve used up all phyllo dough. Cut into small diamonds. Bake for 50 minutes until golden and crisp. Meanwhile, whisk together the water, sugar, honey and vanilla in a heavy saucepan. Bring to a boil while stirring, lower heat and simmer 20 minutes, stirring often. Pour the sauce over the baklava and let cool. Makes Twelve 6 Weight Watchers Points Plus Servings Greek Chicken Kabob 18 Ounces Boneless, Skinless Chicken Breast Cubes 1 Cup Plain Fat Free Yogurt 1/4 Cup Feta Cheese, Crumbles 1/4 Cup Fat Free Sun Dried Tomatoes, Chopped 4 Garlic Cloves, Minced Zest And Juice Of 1-2 Fresh Lemons 2-3 Teaspoons Dried Basil 2-3 Teaspoons Dried Oregano 1-2 Teaspoons Dried Rosemary

8 2 Red Onions, Cut Into Wedges 1 Large Green Bell Pepper, Cut Into Large Chunks 1 Large Red Bell Pepper, Cut Into Large Chunks Place your chicken cubes in a large shallow dish suitable for marinating. Combine the yogurt, feta cheese, sun dried tomatoes, garlic, lemon zest, lemon juice, basil, oregano, rosemary, salt and pepper in your blender and blend until smooth. Pour over your chicken, cover and refrigerate overnight, stirring occasionally. Preheat your outdoor grill for high heat. Thread the chicken cubes, onion wedges, and bell pepper pieces onto skewers. Place your skewers on the grill and grill 6-8 minutes until desired doneness, turning occasionally. Makes Six 3 Weight Watchers Points Plus Servings Greek Dolmas 11 Ounces Ground Sirloin 8 Ounces Ground Lamb 1 Cup Of Uncooked Short-Grain Rice 2 Onions, Diced 4 Garlic Cloves, Minced 1 Tablespoon Olive Oil 1 Bunch Of Fresh Dill, Chopped 1 Tablespoon Of Fresh Mint, Chopped Juice Of 2-3 Lemons 1 Jar Of Large Grape Leaves Preheat your oven to 350 degrees. In a large bowl, combine the sirloin, lamb, rice, onions, garlic, olive oil, dill, mint, lemon juice, salt and pepper and mix very well. Create a working space to fill your grape leaves. Place a grape leaf on the working space, place a heaping teaspoon of your filling near the base of your leaf, fold over, then roll up. Arrange the stuffed grape leaves in a baking pan, pour in 1 cup of warm water. Bake 45 minutes to an hour to desired doneness. Makes Eight 5 Weight Watchers Points Plus Servings

9 Greek Fish Pasari Plaki 36 Ounces Tilapia, Halibut Or Mahi Mahi Filets Dried Oregano To Taste 2 Tablespoons Plus 2 Teaspoons Olive Oil 3-4 Garlic Cloves, Minced 2 Onions Thinly Sliced 2 Celery Ribs, Diced 28 Ounce Can Diced Tomatoes, Drained 1 Cup Fresh Parsley, Chopped Juice Of 2-3 Fresh Lemons 4 Ounces Dry White Wine 2 Lemons, Thinly Sliced Preheat your oven to 350 degrees. Season your filets with the oregano, salt and pepper and place in a glass baking dish. Heat the olive oil to medium high in a large non-stick skillet. Add the garlic and sauté for 1 minute. Add the onions and celery and sauté until the onions are translucent. Add the tomatoes, parsley, lemon juice, wine, salt and pepper and bring to a boil. Lower heat and simmer until the liquid has evaporated, stirring often. Spoon the mixture over your fish filets, then arrange the lemon slices on top. Bake minutes to desired doneness. Makes Six 6 Weight Watchers Points Plus Servings Greek Lima Beans 16 Ounce Package Dried Lima Beans 28 Ounce Can Diced Tomatoes 3 Cloves Garlic, Chopped 1/4 Cup Fresh Dill, Chopped Chicken Broth

10 Place the lima beans in a large bowl, cover with water and soak overnight. Rinse the beans and place in a large soup pot. Add the tomatoes, garlic, dill and enough chicken broth to cover by an inch. Season with the salt and pepper and stir to mix. Bring to a boil, lower heat and simmer 1-2 hours to desired doneness, stirring occasionally. Add more chicken broth if needed. Makes Fifteen 2 Weight Watchers Points Plus Servings Greek Meatballs 1 Pound Ground Sirloin 8 Ounces Ground Lam 2 Slices Bread, Pinched Into Small Pieces 2 Eggs Beaten 1 Yellow Onion, Minced 4 Garlic Cloves, Minced 1/4 Cup Fresh Oregano, Chopped 2 Tablespoons Fresh Mint, Chopped Pinch Or 2 Of Nutmeg 2 Cups Plain Fat Free Yogurt 2 Cucumbers, Peeled And De-Seeded Juice Of 1-2 Lemons Fresh Dill To Taste Preheat your oven to 375 degrees. In a large mixing bowl, combine the sirloin, lamb, bread, eggs, onion, garlic, oregano, mint, nutmeg, salt and pepper. Mix very well, form into balls and place on a baking sheet lined with non-stick aluminum foil. Bake until browned and transfer to your slow cooker. Combine the yogurt, cucumbers, lemon juice, dill, salt and pepper in your blender or food processor and process until smooth. Pour over your meatballs, cover and cook on low 5-6 hours, stirring occasionally.

11 Makes Eight 6 Weight Watchers Points Plus Servings Greek Oven Potatoes 6 Large (5 Inch) Potatoes, Cubed 2 Onions, Coarsely Chopped 3-4 Garlic Cloves, Minced 1 Tablespoon Plus 1 Teaspoon Butter, Melted 1 Tablespoon Plus 1 Teaspoon Olive Oil 4 Ounces Dry White Wine Juice Of 1-2 Lemons Dried Rosemary, Marjoram, Basil, Oregano And Thyme To Taste Preheat your oven to 350 degrees. In a large mixing bowl, combine all ingredients and mix well. Transfer to a large glass baking dish and bake for 1 hour until the potatoes are tender. Makes Six 6 Weight Watchers Points Plus Servings Weight Watchers Tasty Option Try dried dill instead of the Rosemary, Marjoram, Basil, Oregano And Thyme for a new and exciting taste! Greek Salad 1 Head Iceberg Lettuce 12 Sprigs Watercress 4 Vine Ripened Tomatoes Cut Into Wedges 1-2 Cucumbers, Peeled And Cut Lengthwise Into Fingers 1 Green Bell Pepper, Cut Into Rings Beet Slices 6 Anchovies

12 6 Large Greek Olives 12 Pepperoncini Peppers Radishes, Cut Into Flowers Whole Green Onions 1/2 Cup Feta Cheese, Crumbled 1/2 Cup Distilled White Vinegar 1/2 Cup Olive Oil Dried Oregano To Taste Fresh Lemon Juice To Taste Using the outside lettuce leaves, make a bed on your large serving platter. Shred the remaining iceberg lettuce and mound on the bed of lettuce. Arrange the watercress, tomatoes, cucumbers, green bell pepper rings, beet slices, anchovies, olives, pepperoncini peppers, radishes and green onion on your salad. Sprinkle all over with the feta cheese. In a small bowl, whisk together the vinegar and olive oil and sprinkle over your salad. Finish your salad off by sprinkling with the oregano and lemon juice. Makes Six 5 Weight Watchers Points Plus Servings Greek Gyro 2 Pounds Ground Lamb 1 Onion, Shredded 3-6 Garlic Cloves, Minced 1 Tablespoon Dried Marjoram 1 Tablespoon Dried Ground Rosemary Place all ingredients in your food processor and process until mixed well. Transfer to a large bowl, cover and refrigerate overnight. Preheat your outdoor rotisserie grill for medium heat. Form your meat tightly around a spit and grill about an hour while rotating slowly. Makes Eight 8 Weight Watchers Points Plus Servings

13 Greek Hummus 1 1/2 Cups Canned Garbanzo Beans, Drained 2 Tablespoons Tahini 2-4 Garlic Cloves, Minced Juice Of 1-2 Lemons (Optional) Combine all ingredients in your blender or food processor and process until smooth; transfer to your serving bowl. Makes Seven 2 Weight Watchers Points Plus Servings Weight Watchers Tasty Options Pour olive oil over the top when serving for 1 Weight Watchers Points Plus per each teaspoon. Greek Lamb With Spinach and Artichokes 2 Onions, Sliced 3-4 Garlic Cloves, Minced 10 Ounces Lamb Loin Chops, Trimmed Of All Visible Fat 1 Cup Canned Cannellini White Kidney Beans, Drained 28 Ounce Can Diced Tomatoes Dried Oregano To Taste 14 Ounce Can Artichoke Hearts, Drained 1 Bag Fresh Baby Spinach 1/4 Cup Feta Cheese, Crumbled Place the onions and garlic in the bottom of your slow cooker. Place your chops on top of the onions and garlic. Add the beans, tomatoes, oregano, salt and pepper. Cover and cook on low 8 hours. Add the artichoke hearts and spinach and continue cooking another 1-2 hours until desired doneness. Sprinkle with feta cheese when serving.

14 Makes Six 4 Weight Watchers Points Plus Servings Greek Lemon Egg Soup 3 Eggs 1 Pound Skinless, Boneless Chicken Breasts 8 Cups Chicken Broth 1 Onion, Chopped 3-4 Garlic Cloves, Minced 3 Carrots, Sliced 2 Celery Ribs, Sliced 2 Bay Leaves Handful Fresh Oregano 6-12 Whole Black Peppercorns 1-3 Teaspoons Salt 1 Cup Rice Juice Of 2-3 Lemons Take your eggs out of the refrigerator while cooking your stock to bring them to room temperature. Combine the chicken, chicken broth, onion, garlic, carrots, celery, oregano, bay leaves, peppercorns and salt in a large soup pot and bring to a boil. Lower heat and simmer for 1 hour until the chicken is tender. Strain your soup and return the broth back to your soup pot. Stir in the rice, bring to a boil, reduce heat and simmer 5-10 minutes. Meanwhile, whisk your eggs in a small bowl and then whisk in your lemon juice. Place a couple of cups of your hot broth in a medium bowl and slowly whisk in your egg mixture to temper the eggs. Stir this mixture into your broth, season with the salt and pepper. cook until heated through. If you want to eat the chicken breasts you used for this soup, they are 3 Weight Watchers Points Plus per 3 ounces. Makes Eight 2 Weight Watchers Points Plus Servings Greek Moussaka

15 3 Eggplants, Peeled And Sliced To 1/2 Inch Thick Salt And Pepper 2 Tablespoons Olive Oil 1 Onion, Chopped 3-4 Garlic Cloves, Minced 1/2 Cup Fresh Oregano Leaves, Chopped 1/4 Cup Fresh Flat-Leaf Parsley, Chopped 13 Ounces Ground Sirloin 1/2 Pound Ground Lamb 28 Ounce Diced Tomatoes, Drained 1/4 Cup Tomato Paste 1 Tablespoon Sugar Juice Of 1-2 Lemons 4 Ounces Burgundy Nutmeg And Cinnamon Or To Taste 1/2 Cup Feta Cheese, Crumbled 1 Cup Parmesan, Grated 1/2 Cup Bread Crumbs Preheat your oven to 350 degrees. Season your eggplant slices on both sides with the salt and pepper and let drain in a colander for 1 hour. Very lightly coat a large non-stick skillet with the oil and heat to medium high. Pan fry one of your eggplants until brown on both sides, remove to paper towels to drain. Lightly oil your pan (twice more) and continue cooking each of the other eggplant slices, remove to the paper towels. Add the remaining oil to your skillet then sauté the onion and garlic until the onions are translucent. Add the oregano and parsley and sauté another minute. Add the ground sirloin and lamb and cook until browned. Stir in the tomatoes, tomato paste, sugar, lemon juice, burgundy, nutmeg, cinnamon, salt and pepper and bring to a boil. Reduce heat and simmer until the liquid has evaporated, stirring occasionally. Line a 9x13 inch glass baking dish with 1/3 of the eggplant slices, spread 1/2 of your meat mixture over the eggplants and sprinkle with 1/2 of the feta cheese. Repeat, then top with your final 1/3 of the eggplant slices. In a small mixing bowl, mix together the Parmesan cheese and bread crumbs, then sprinkle evenly over the eggplant. Bake minutes until golden brown. Makes Twelve 5 Weight Watchers Points Plus Servings

16 Greek Shrimp 2 Teaspoons Butter 2 Cups Large Uncooked Shrimp 2 Tablespoons Olive Oil 1 Onion, Chopped 3-4 Garlic Cloves, Minced 3-4 Vine Ripened Tomatoes, Chopped Juice Of 1-2 Lemons Small Handful Fresh Parsley, Chopped 2 Ounces Ouzo 1/2 Cup Feta Cheese, Crumbled Preheat your oven to 350 degrees. Heat the butter to medium in a large non-stick skillet and lightly sauté on each side; transfer to a glass baking dish. Add the olive oil to the same skillet and sauté the onion and garlic until the onions are translucent. Add the tomatoes, lemon juice, parsley, salt and pepper and sauté another 1-2 minutes. Add the Ouzo and cook until the liquid has evaporated. Cover your shrimp with the tomato mixture then sprinkle with the feta cheese. Bake for 15 minutes until desired doneness. Makes Six 4 Weight Watchers Points Plus Servings Greek Potato Salad 1/4 Cup Diced Sweet Onions 1/4 Cup Fresh Parsley, Finely Chopped 1/2 Cup Whole Green Onions, Thinly Sliced 1/4 Cup Apple Cider Vinegar 6 Small (2 Inch) Potatoes, Cubed 1/2 Cup Mayonnaise 2 Tablespoons Red Wine Vinegar

17 Fresh Dill For Garnish Place the sweet onions, parsley, green onions and apple cider vinegar in a small bowl; set aside. Place your potato cubes in a large saucepan and cover with salted water. Bring to a boil and boil for exactly 20 minutes. Drain, then plunge into ice water to chill. Drain well and transfer to a medium mixing bowl. Drain your onion mixture, then add it to your potatoes. Add the mayonnaise, red wine vinegar, salt and pepper; mix gently. Garnish with the dill, cover and refrigerate until chilled. Makes Six 6 Weight Watchers Points Plus Servings Greek Grilled Vegetable Platter 1/2 Cup Olive Oil 1/2 Cup Balsamic Vinegar 2-4 Garlic Cloves, Minced Dried Marjoram, Mint And Oregano To Taste 2 Onions, Quartered 2 Green Bell Peppers, Quartered 2 Red Bell Peppers, Quartered 2 Large Zucchini, Sliced 2 Eggplants, Sliced In 1/2 Inch Thick Rounds 1 Pound Whole Mushrooms 1/2 Cup Feta Cheese, Crumbled In a medium bowl, whisk together the olive oil, vinegar, garlic, marjoram, mint, oregano, salt and pepper. Let set for 1 hour. Preheat your outdoor grill to medium high. Brush your vegetables with the dressing and grill until lightly charred, turning often. Transfer the vegetables to your large serving platter, drizzle with the remaining dressing and sprinkle with the feta cheese. Makes Ten 3 Weight Watchers Points Plus Servings

18 Greek Shish Kabob 1 Pound Lean Boneless Lamb Leg And/Or Lean Beef, Trimmed Of Fat And Cubed 2 Red Onions, Cut Into Wedges 1 Green Red Bell Pepper, Cut Into Chunks 1 Red Bell Pepper, Cut Into Chunks 1 Pound Whole Mushrooms 1/4 Cup Olive Oil Juice Of 2-3 Lemons 1 Onion, Minced 2 Bay Leaves 1 Tablespoon Dried Oregano 1 Teaspoon Dried Rosemary Pinch Or 2 Of Dried Marjoram Place the meat in a large Ziploc Bag and place the vegetables in another. In a small bowl, whisk together the oil, lemon juice, onion, bay leaves, oregano, rosemary, marjoram, salt and pepper. Evenly pour into the Ziploc Bags, seal and shake to coat. Refrigerate and marinate overnight, turning occasionally. Preheat your outdoor grill for medium high heat. Drain your meat and vegetables, saving the marinade. Alternately thread the meat and vegetables onto skewers. Place your skewers onto the grill and grill minutes to desired doneness, turning often while basting with the reserved marinade. Makes Six 6 Weight Watchers Points Plus Servings Greek Shrimp Kabob 1 1/2 Cups Large Raw Shrimp, Peeled And De-Veined 2 Red Onions, Cut Into Wedges 2 Zucchini, Cut Into Chunks 1 Cup Cherry Tomatoes 1/4 Cup Olive Oil Juice Of 2-3 Lemons

19 1 Onion, Minced 2 Bay Leaves 1 Tablespoon Dried Oregano 1 Teaspoon Dried Rosemary Pinch Or 2 Of Dried Marjoram Place the shrimp in a large Ziploc Bag and place the vegetables in another. In a small bowl, whisk together the oil, lemon juice, onion, bay leaves, oregano, rosemary, marjoram, salt and pepper. Evenly pour into the Ziploc Bags, seal and shake to coat. Refrigerate and marinate overnight, turning occasionally. Preheat your outdoor grill for medium high heat. Drain your shrimp and vegetables, saving the marinade. Alternately thread the meat and vegetables onto skewers. Place your skewers onto the grill and grill minutes to desired doneness, turning often while basting with the reserved marinade. Makes Six 3 Weight Watchers Points Plus Servings Greek Salmon 11 Ounce Wild Salmon Fillet 2 Tablespoons Olive Oil 6 Plum Tomatoes, Diced 1 Red Onion, Chopped 2-4 Garlic Cloves, Minced 12 Large Kalamata Olives, Chopped 1/2 Cup Crumbled Feta Cheese Chopped Fresh Basil To Taste Juice Of 1-2 Fresh Lemons Preheat your oven to 350 degrees. Brush your salmon fillet on both sides with the oil and season with the salt in pepper; place in a glass baking dish.top with the tomatoes, onion, garlic, olives, feta cheese, basil, salt and pepper. Bake minutes until the fish flakes

20 easily with a fork. Makes Four 7 Weight Watchers Points Plus Servings Greek Tabbouleh 1/4 Cup Fresh Lemon Juice 1/4 Cup Olive Oil Garlic Powder To Taste 1 Cup Rinsed Bulgur Hot Water To Cover 2 Cups Baby Spinach 1/2 Cup Chopped Flat-Leaf Parsley 1/4 Cup Chopped Mint 1-2 Cups Cherry Tomatoes, Halved 1 Cucumber, Diced 4 Green Onions, Sliced 12 Large Kalamata Olives, Chopped 1/2 Cup Feta Cheese, Crumbled In a medium bowl, whisk together the lemon juice, olive oil, garlic powder, salt and pepper; set aside. Place the bulgar in a large bowl, cover with hot water and let soak for 20 minutes until tender. Drain very well and set aside. In another large bowl, combine the spinach, parsley, mint, tomatoes, cucumber, green onions and olives. Add the drained bulgur then sprinkle with your dressing. Toss well to mix then sprinkle with the feta cheese. Makes Six 4 Weight Watchers Points Plus Servings Greek Tzatziki Sauce 2 Cucumbers; Peeled, De-Seeded And Diced 3-4 Garlic Cloves, Minced

21 1 Cup Plain Fat Free Greek Yogurt 1 Cup Sour Cream 1 Teaspoon Olive Oil Chopped Fresh Dill To Taste Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream. Add the olive oil mixture to the yogurt mixture and mix well. Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving. Makes Ten 2 Weight Watchers Points Plus Servings New Recipe For 2015! Chicken Santorini 9 Ounces Skinless Chicken Breasts, Pounded 2 Tablespoons Olive Oil 1 Onion, Diced 1 Green Pepper, Diced 1/2 Cup White Wine 1 Can Petite Diced Tomatoes 1 Teaspoon Dried Basil 1 Teaspoon Oregano 3 Ounces Feta Cheese Heat olive oil in a skillet over medium-high heat and fry chicken until well browned. Add onion, tomato, pepper, white wine, basil and oregano and bring to a boil. Cover and simmer for 40 minutes. Top with feta cheese. Cook until cheese is melted and serve. Makes Five 5 Weight Watchers Points Plus Servings New Recipe For 2015!

22 Garlic Feta Dip 9 Ounces Feta Cheese 1 Cup Fat Free Greek Yogurt 3 Garlic Cloves, Minced Combine all ingredients in a food processor and blend until smooth. Serve with your favorite Greek Weight Watchers dish! Makes Seven 3 Weight Watchers Points Plus Servings New Recipe For 2015! Horiatiki Salad 4 Tomatoes, Cut into chunks 1 Red Onion, Sliced 1 Cucumber, Sliced 3 Ounces Feta Cheese, Crumbled 1 Teaspoon Dried Oregano 2 Teaspoons Olive Oil 12 Large Kalamata Olives Combine all ingredients in a bowl and toss to coat. Makes Two 4 Weight Watchers Points Plus Servings New Recipe For 2015! Tirokafteri 9 Ounces Feta, Crumbled 2 Tablespoons Ricotta Cheese 3 Tablespoons Olive Oil 3 Tablespoons Lemon Juice

23 2 Roasted Red Peppers Combine all ingredients in a food processor and blend until smooth. Refrigerate before serving. Makes Seven 4 Weight Watchers Points Plus Servings New Recipe For 2015! Vegetarian Moussaka 3 Eggplants, Sliced 1 Tablespoon Olive Oil 1 Onion, Chopped 4-6 Garlic Cloves, Minced 1/2 Teaspoon Allspice 2 Cups Vegetable Broth 2 Teaspoons Oregano 1 Can Diced Tomatoes 1 Cup Low Fat Milk 3 Ounces Feta Cheese 1 Egg, Lightly Beaten Preheat your oven to broil. Brush eggplant with oil and place on a foil-lined baking sheet. Broil for 10 minutes, tossing once, or until browned. Set eggplant aside. Heat olive oil and add onion and garlic sauté until onions are translucent. Add spices, broth and tomatoes and bring to a boil. Gradually add milk, then reduce heat to medium-low and simmer until sauce is thickened. Stir in cheese and salt, then whisk in egg. Preheat oven to 350. Line a baking dish with eggplant and pour sauce over. Bake minutes until top is well browned. Makes Four 3 Weight Watchers Points Plus Servings Makes Five 2 Weight Watchers Points Plus Servings