Dependable Eats



Cucumber, Tomato and Feta Salad

Love this fresh salad, especially in the summer when tomatoes are in season. Recommend allowing it to sit at room temperature for about 30 minutes before serving to let the flavors meld.


  • 1 pint of halved cherry tomatoes
  • 2 medium cucumbers, diced
  • 1/2 medium red onion, diced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup shredded fresh basil leaves
  • 1 Tbsp red wine vinegar
  • 1/2 tsp honey (or raw sugar)
  • 2 Tbsp olive oil
  • 1/2 tsp pepper
  • 1/2 tsp salt


  • In a large bowl, combine cucumbers, tomatoes, onion, basil and feta; toss to mix
  • Whisk oil, vinegar, honey (or sugar), salt and pepper in a small bowl or jar
  • Drizzle dressing over salad and toss to coat

Greek Chicken and Vegetables

A quick and easy recipe originally from the Reynolds Kitchen that can be made on the grill or in the oven. And the foil packets make clean-up a breeze!


  • Aluminum foil (4 sheets)
  • 4 boneless, skinless chicken breasts
  • 2 cups fresh or frozen cut green beans (or 5-oz can drained)
  • 14.5 oz can diced tomatoes with garlic and onion
  • 2 tsp dried oregano
  • 1 tsp salt
  • 1/4 tsp pepper
  • 4 oz crumbled feta cheese


  • Preheat oven to 450° or grill to medium high
  • Cut chicken into strips
  • Combine chicken, beans, tomatoes and spices
  • Center 1/4 of chicken mixture on each sheet of foil and fold into packet, leaving room for heat to circulate inside
  • Bake 20-24 minutes on cookie sheet or grill 10-14 minutes in covered grill
  • Sprinkle with feta cheese before serving

Create a free website or blog at

Up ↑