Chicken and Barley Stew

5 chicken breasts
1 cup barley
1 large onion
2 cups bacon pieces (I omitted this)
2 cups diced celery
3 cups kale
1 tsp leaves oregano
3 cloves garlic
1 cup parsley
1/2 tsp salt
6 cups water

1.Cut bacon, onion, celery, kale and mushrooms into small pieces. Chop garlic into small pieces. Cut chicken breasts in halves

2.Sauté bacon, onion, celery, mushrooms and garlic until cooked - onion should be translucent, bacon cooked but not hard.

3.Place chicken breasts, barley and spices on bottom of slow cooker. Add rest of ingredients.

4.Let cook in slow cooker until chicken is tender, and barley is soft (on low heat about 7 hours or on high heat about 4 hours).

5.Serve in bowls.

Spanikopita Chicken Meatballs

1 tbsp olive oil
1/2 onion, grated
3 cloves garlic, minced
1 box frozen chopped spinach, defrosted
3/4 cup crumbled feta cheese
1 lb ground chicken (I used 1 lb. ground turkey)
1 tbsp grill seasoning

Preheat oven to 400 degrees.

Defrost the spinach in the microwave, then place in a kitchen towel and squeeze to remove all the excess water. Place in a large mixing bowl with the rest of the ingredients and mix really well.

Roll into about 18 (1 1/2 inch) meatballs and place on a cookie sheet. Drizzle with a little bit more olive oil and place in oven and bake for about 12 minutes, turn over and bake for another 10-14 minutes or until the meatballs are golden brown and cooked all the way thro.

Tortillaless Enchiladas

4 chicken breasts, bone and skin removed
1 tbsp olive oil
1 tsp garlic powder
4 oz black olives, sliced
1/2 cup chopped onion
1/4 cup chopped green onion
1/4 cup cilantro, chopped
1 large whole diced tomato
10 oz green enchilada sauce
2 oz fat free sour cream
3/4 cup shredded monterey jack cheese, low fat
1/2 avocado
2 cups cooked brown rice
1 dash salt
1 dash pepper

1.Brush chicken (cut in halves) with olive oil, add salt, pepper & garlic powder to taste.

2.Grill 6-7 minutes each side. Remove to baking dish.

3.Top each piece with olives, onions, 1/2 of the green onions and 1/2 of the cilantro.

4.Mix together the enchilada sauce and the sour cream until blended. Pour the mixture over the chicken.

5.Top with cheese and bake at 350 °F (175 °C) for 20 minutes or until cheese bubbles.

6.Let it set for 5 minutes. Top with remaining green onion and cilantro. Add chopped tomato and diced avocado.

7.Serve with 1/4 cup brown rice and salad with extra virgin olive oil and lime.