Quick & Easy Date Night Recipes - Mediterranean Meal for Two 0
Quick and Easy Date Night Recipes to Cook at Home:
A Romantic Mediterranean Date
by Katie Wilson from CraftyGirlCreates
Do you find yourself wishing that you and your partner could escape from the daily grind, and run off to the Mediterranean for a vacation? You might not be able to do that right now, but your taste buds can travel for you! Each recipe is easy to follow, and is easily ready in time for dinner.
Appetizer: Hummus with Pita Chips from the Betty Crocker Cookbook
Entrée: Mediterranean Chicken with Rosemary Orzo
Dessert: Pomegranate, Fig and Almond Greek Yogurt Parfait
Hummus with Pita Chips
(From the Betty Crocker Cookbook http://www.bettycrocker.com/recipes/hummus-with-pita-chips/)
1 can (15 ounces) garbanzo beans, drained
¼ cup olive oil
1 clove garlic, chopped
2 tablespoons lemon juice
½ teaspoon salt
Chopped fresh parsley, for garnish
Pita chips or toasted pita rounds
-In blender or food processor, place the beans, oil, garlic, lemon juice and salt.
-Cover and blend on high speed, stopping occasionally to scrape down the sides
-Blend until fully mixed.
-Spoon into serving dish, garnish with parsley and serve with pita chips or toasted pita rounds.
Notes: You can easily use pre-made pita chips from the grocery store instead of toasting your own pita rounds. It’s an easy shortcut that gives you more time!
Mediterranean Chicken with Rosemary Orzo
(From the Betty Crocker Cookbook http://www.bettycrocker.com/recipes/mediterranean-chicken-with-rosemary-orzo/5522be78-47da-4262-8323-a025487034dd)
1 pound boneless, skinless chicken breast (1 large or two medium), cut into medium chunks
1 can (14 ounces) chicken broth
1 1/3 cups uncooked orzo pasta (about 8 ounces)
2 cloves garlic, finely chopped
1 medium zucchini, cut into small chunks
3 roma (or plum) tomatoes, cut into small chunks
1 medium yellow bell pepper, chopped
½ cup water
1 tablespoon chopped fresh rosemary
½ teaspoon salt
-Lightly coat a 10 inch skillet with cooking spray or oil, and heat over medium-high heat.
-Cook chicken in the skillet for about 5 minutes, turning occasionally, until no longer pink.
-Stir in broth, pasta and garlic. Heat to boiling; reduce heat
-Cover and simmer for about 8 minutes, or until most of the liquid is absorbed.
-Stir in the remaining ingredients, and heat to boiling; reduce heat. Simmer uncovered for about 5 minutes, stirring occasionally, until the pasta is tender.
Notes: You can substitute 1 teaspoon dried rosemary for the fresh.
Pomegranate, Fig and Almond Greek Yogurt Parfait
2 cups pomegranate Greek yogurt
¼ cup dried figs, diced
¼ cup slivered almonds
2 tablespoons honey
-In two glasses or glass bowls, alternately layer the pomegranate Greek yogurt with the dried figs and slivered almonds, evenly dividing the ingredients.
-Drizzle honey over the top of each parfait, and serve.