Next week

Thanksgiving is coming, and I'm really excited. My parents will be joining us, along with MIL.... then on Friday my sister and adorable 2 year old nephew will be staying with us. I cannot wait!!!!! I love this kid to pieces! My sister and her husband have been trying for another child and just found out they are expecting a July baby. I am really excited for them.... I felt bad because she was scared to tell me since she knows we've been trying longer than she has. But I am truly happy for them, and hopefully we will be expecting some good news sometime soon as well. We'll see about that.

So its Greek tonight!

*Serves 6*
Ingredients
Salad:


* 1 head romaine lettuce- rinsed, dried and chopped
* 1 red onion, thinly sliced
* 1 (6 ounce) can pitted Kalamata olives
* 2 large tomatoes, cut into wedges
* 1 cucumber, sliced
* 1 cup crumbled feta cheese

In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.

Dressing:

* 1/4 tablespoons and 2 teaspoons olive oil
* 3/4 teaspoon garlic powder
* 3/4 teaspoon dried oregano
* 3/4 teaspoon dried basil
* 1/2 teaspoon pepper
* 1/2 teaspoon salt
* 1/2 teaspoon onion powder
* 1/2 teaspoon Dijon-style mustard (optional- not traditional, but good)
* 1/3 cup and 1 teaspoon red wine vinegar

In a container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature


Yiayia's chicken:



* 3-6 chicken breasts shredded (depending on how much chicken you want)
* 1 can of chicken broth (1/2 for preparing the chicken to shred, and a little less than than half to go into oven dish.
* olive oil to taste
* 1 lemon
* oregano to taste (I use a lot)
* black pepper

Directions:
Preheat oven to 350 degrees

Shred chicken
-I like to cook mine in a crock pot for 4 hours on high. I sprinkle some black pepper on chicken and pour chicken broth on bottom. But you can also cook the chicken on the stove, just cut up into pieces then and repeat above. Once cooked, shred with two forks into med/large pieces.

Place shredded chicken in glass pan, pour broth in. Layer with olive oil, lemon juice and oregano and toss gently. Add more oregano & black pepper on top.
Cook for 20 minutes

-Can be served with pasta (for a quick meal use the Herb style Pastaroni), or if you have more time, slice up potatoes, place in pan so the potato slices are "standing" back to back, pour enough chicken broth over potatoes/bottom to keep from sticking, & cover with foil. Bake until potatoes are soft, remove foil, and sprinkle grated Parmesan over the top and bake till brown!

Enjoy!