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Feta and Olive Meatballs
1/2 cup chopped parsley
2 Tbsp. finely chopped onion
1 lb. ground lamb or beef
1/2 cup crumbled feta cheese
1/2 cup pitted green olives, coarsely chopped
2 eggs
2 Tbsp. Tabil spice mixture or 1 tsp. dried oregano

  • Combine all the ingredients with your hands and shape into 16 meatballs.
  • Place the meatballs about 2-inches apart on a baking sheet and broil, about 3-inches away from the heat until browned on top.
  • Turn over and broil on the other side.

You don’t really need any salt in this recipe as the feta and olives provide enough. You can also fry the meatballs in olive oil, but I think broiling is easier! Try the spice mixture. It tastes great in the meatballs.

Roasted Chicken with Prosciutto and Green Olives
Note: Serves 3-4. Total carb count 20

1 free-range chicken, 3 1/2-4 lbs.
salt and pepper
1/4 lb. Prosciutto, in one piece, diced into 1/2-inch cubes
1/3 cup shallots, minced
2 cloves garlic, minced
1/2 cup whole green olives, unpitted
1/2 cup white wine
salt and pepper to taste

  • Preheat the oven to 350ºF.
  • With a sharp heavy knife, split the chicken down the backbone and open it up.
  • Turn it breast side up and flatten with the palm of your hand.
  • Cut a slit in the skin at the bottom of the breast and slip the “ankles” of the chicken through the slit.
  • Sprinkle liberally with salt and pepper.
  • Transfer the chicken, breast side down, to a lightly oiled roasting pan.
  • Bake for 45 minutes.
  • While the chicken is baking, prepare and combine the prosciutto, shallots, garlic and olives.
  • Remove the chicken from the oven and transfer to a plate.
  • Remove any accumulated fat from the roasting pan.
  • Scatter the prosciutto mixture evenly in the roasting pan and add the white wine.
  • Place the chicken skin side up into the pan. Bake for 45 minutes longer.
  • Remove the chicken from the pan.
  • Either carve the chicken or cut it up into serving pieces.
  • Pour the prosciutto mixture over the chicken and serve.

Zucchini, Sour Cream and Jack Cheese Bake
4 Tbsp. unsalted butter
1/2 cup finely chopped green onion
1 clove garlic, minced
1 lb. zucchini, trimmed and sliced 1/8-inch thick
1/2 cup grated Jack cheese – hot pepper is good!
1 egg
1/2 cup sour cream
1/2 tsp. salt
2 Tbsp. chopped fresh basil or I tsp. dried

  • Preheat the oven to 350°F. Butter an 8 by 8-inch baking dish.
  • Melt 1 Tbsp. of the butter in a large frying pan over medium heat.
  • Add the onion and garlic and sauté until the onion is translucent.
  • Scrape into a large bowl.
  • Melt the remaining butter over medium high heat in the same frying pan.
  • Add the zucchini and cook, stirring frequently until the moisture has evaporated and the zucchini is tender.
  • Transfer to a food processor and pulse until smooth.
  • Add the remaining ingredients and pulse to combine.
  • Add the onions and pulse once.
  • Pour into the prepared baking dish.
  • Bake for 30 minutes until lightly golden.