15 Minute Chicken Shawarma Bowl

I found this in the August issue of Cooking Light.  Yes, I am behind with my cooking magazines!  Cannot wait to make these for work lunches.

12oz. boneless rotisserie chicken breast
2 tsp. olive oil
3/4 tsp. kosher salt, divided
1/2 tsp. cumin, divided
1/8 tsp. paprika
1/2 C. plain Greek yogurt
1tbsp. lemon juice
1tbsp. Tahini
1tsp. minced garlic
1 8.5 pkg. precooked farro
2 C. chopped English cucumber
2 C. halved cherry tomatoes
1 15oz. can unsalted chickpeas, rinsed and drained
2 tbsp. chopped fresh parsley
1/4 tsp. freshly ground pepper

Place chicken and oil in a large bowl, toss to coat.  Combine 1/2 tsp. Salt, 1/4 tsp. cumin, and paprika in a bowl.  Add spice mixture to chicken mixture; toss to coat.

Combine remaining 1/4 tsp. salt, remaining 1/4 tsp. cumin, yogurt, lemon juice, tahini, and garlic in a small bowl. Set aside.

Heat farro according to package directions. Place 1/2 C. farro in each of 4 bowls.  Top each serving with about 3/4 C. chicken mixture, 1/2 C. cucumber, 1/2 C. tomatoes, about 1/3 C. chickpeas, and 2 1/2 tbsp. Greek yogurt mixture.  Top with parsley and black pepper.

Per serving: 395 calories, 9g. fat, 36g. protein, 42g. carbohydrates, 7g. fiber, 677mg. sodium,

Italian Joes on Texas Toast

I found this in the August/September issue of Simple and Delicious.  I am going to try this for a weeknight supper.

1lb. ground beef
1 small green pepper, chopped
1 medium onion, finely chopped
3 garlic cloves, minced
1/2 C. dry red wine or beef broth
1 14.5oz. can diced tomatoes
1/4 C. tomato paste
1/4 tsp. salt
1/8 tsp. pepper
1 pkg. frozen garlic Texas toast
8 slices part skim mozzarella cheese

Preheat oven to 425 degrees.  In a skillet, cook and crumble beef with green pepper, onion and minced garlic over medium high heat until no longer pink; drain.  Add wine.  Bring to a boil; reduce wine by half, about 2 minutes.  Stir in tomatoes, tomato paste, salt, and pepper; return to a boil.  Reduce heat; simmer until the mixture is thickened, stirring occasionally.

Meanwhile, place Texas toast on a foil lined baking sheet; baked until lightly browned, 8-10 minutes. Top with beef mixture, then cheese; bake until cheese is melted, 3-4 minutes.

Per serving: 353 calories, 19g. fat, 58mg. cholesterol, 626mg. sodium, 25g. carbs, 22g. protein