Step 1

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet or line with parchment.

Step 2

Combine chicken, 1 tablespoon oil, 1 teaspoon Greek seasoning, paprika, garlic, and salt in a bowl. Stir until well coated; set aside.

Step 3

For dressing, whisk olive oil, red wine vinegar, pepper brine, honey, Dijon mustard, salt, and black pepper together in a small bowl until well combined; set aside.

Step 4

Bake rice in the preheated oven until rice is crispy and lightly browned, about 40 minutes.For dressing, whisk olive oil, red wine vinegar, pepper brine, honey, Dijon mustard, salt, and black pepper together in a small bowl until well combined; set aside.

Step 5

Combine cooked rice and soy sauce with remaining 3 tablespoons olive oil and 1 teaspoon Greek seasoning in a bowl. Spread rice onto the prepared baking sheet.

Step 6

Bake rice in the preheated oven until rice is crispy and lightly browned, about 40 minutes.

Step 7

Meanwhile, heat a small amount of oil in a skillet over medium-high heat. Add chicken and cook, undisturbed, until chicken is browned on one side and releases easily from pan, 3 to 4 minutes. Continue to cook and stir until chicken is no longer pink at the center and browned on all sides, about 4 minutes more. Add water to the skillet and continue to stir until bottom of skillet is deglazed. Remove from heat.

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch casserole dish with cooking spray. Spray one sheet of aluminum foil with cooking spray.

Step 2

Spread bread cubes in the bottom of the prepared casserole dish. Layer bread cubes with sauerkraut and beef strips, then pour dressing over top. Cover with the aluminum foil, sprayed-side down.

Step 3

Bake in the preheated oven for 20 minutes. Remove and discard foil; sprinkle Swiss cheese over casserole. Continue baking until cheese is melted and bubbly, about 10 more minutes.

Step 1

Stir flour, kosher salt, black pepper, paprika, and garlic powder together in a small bowl. Pound steak with a meat mallet. Sprinkle meat with flour mixture on both sides and use the meat mallet to pound the mixture into the meat.

Step 2

Heat oil in a large deep skillet or Dutch oven over medium-high heat until slightly shimmering. Add meat and cook, undisturbed, until browned and releases easily from the pan, about 3 minutes. Flip steak and cook for 2 more minutes. Remove from the pan and set aside.

Step 3

Add onion, bell pepper, carrots and mushrooms to the drippings in pan; cook and stir until onion is translucent, about 5 minutes. Stir in stewed tomatoes. Return steak to pan, along with any accumulated juices and bring to a simmer.

Step 4

Cover, reduce heat and simmer until steak is tender, about 1 1/2 hours. Sprinkle with parsley and serve steak and tomato mixture over rice.

Step 1

Put steak in a large resealable plastic bag. Whisk olive oil, lemon juice, Worcestershire sauce, garlic, oregano, salt, and pepper in a small bowl. Reserve 1/2 cup marinade for vegetables; pour remainder over steak and turn to coat. Seal bag. Chill at least 2 hours or up to 12 hours.

Step 2

Preheat oven to 450 degrees F (230 degrees C). Place 1 rack in center position and another 4 inches from broiler. Line a baking sheet with aluminum foil and spray with cooking spray.

Step 3

Toss chickpeas, tomatoes, cucumber, and onion with reserved 1/2 cup marinade on the prepared baking sheet and spread in an even layer.

Step 4

Roast on center rack until vegetables begin to pucker and brown, 15 to 20 minutes.

Step 5

Remove baking sheet from oven and turn oven to broil. Push vegetables to the middle of the pan. Remove steak from marinade, allowing excess liquid to drip off, brush off garlic, and set on top of vegetables. Discard marinade.

Step 6

Broil steak on top rack, flipping once, until it begins to char and an instant-read thermometer inserted into thickest part registers 125 degrees F (52 degrees C) for rare or 135 degrees F (57 degrees C) for medium-rare, 3 to 5 minutes per side.

Step 7

Cover loosely with foil and let rest 10 minutes before slicing steak thinly across the grain. Serve warm steak and vegetables with pan juices over romaine, sprinkled with feta cheese and parsley.

Step 1

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a 9x5-inch loaf pan with parchment paper.

Step 2

Whisk together yogurt, lemon zest, lemon juice, olive oil, garlic, oregano, salt, paprika, dill, and pepper in a large bowl. Add chicken and toss to coat.

Step 3

Layer chicken thighs in the prepared loaf pan, then insert 3 to 4 bamboo skewers vertically through the layers to hold the chicken together. Scrape any remaining yogurt mixture over the chicken. (At this point, if desired, cover and marinate in the refrigerator for 2 hours to overnight.)

Step 4

Bake until chicken is browned and tender and an instant-read thermometer inserted into the center registers 170 degrees F (77 degrees C), 1 hour and 10 minutes.

Step 5

Let stand for 10 minutes.

Step 6

Drain liquid from the loaf pan. Place chicken on a cutting board. Remove skewers and slice against the grain.

Step 7

Arrange chicken, pitas, tzatziki, tomato, and red onion on a platter for people to assemble their own gyros.

Step 1

Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans.

Step 2

Whisk flour, flax seeds, cinnamon, salt, baking soda, baking powder, and arrowroot together in a bowl until evenly blended; set aside.

Step 3

Whisk applesauce, white sugar, brown sugar, vegetable oil, and vanilla extract in a separate bowl until smooth. Fold in flour mixture and shredded zucchini until moistened.

Step 4

Divide batter between the prepared loaf pans.

Step 5

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool briefly in the pans before removing to cool completely on a wire rack.