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Chicken Gyros

• 4 boneless skinless chicken breasts
• 1 bottle of Greek or Italian dressing or marinade
• 1 Container or Taziki sauce
• 6 pita rounds
• 2 cucumbers pealed and sliced
• 4 tomatoes quartered
• 1 white onion chopped

In a zip top bag place rinsed chicken and about 2/3 a bottle of the marinade place in the fridge for a few hours
On an oiled grill or skillet place marinated chicken. Cook until no longer pink. Slice into 4-5 pieces per breast.
Layer chicken cucumber and tomatoe in a folded pita bread
Top with Taziki sauce and chopped onion

Hummus

• 2 cloves of Garlic
• 2 cans chick peas or garbanzo
• ½ C water
• ½ C EVOO
• 2 TB Lemon juice
• 6 whole wheat pita or pita chips

Grind in food processor till smooth

Baked Rice Pudding

• 3 beaten eggs
• 1 ½ c milk
• 1/3 c sugar
• 1 tsp vanilla
• 1 cup cooked rice
• Ground nutmeg or cinnamon

In a bowl, combine eggs, milk, sugar and vanilla. Beat until combined but not foamy. Stir in rice. Pour mixture into 1 ½ quart casserole. Sprinkle with nutmeg or cinnamon. Place casserole in a 2-quart square baking dish on an over rack. Pour boiling water into baking dish around casserole to a depth of 1 inch.
Bake at 325 for 45-55 minutes or until knife inserted in center comes out clean. Serve warm or cold.

Prairie Cucumber Mintini

• 2 oz Prairie Organic Vodka
• 1 oz Pressed Apple Juice
• ¼ oz Simple Syrup
• 2 in. Fresh Cucumber, peeled and chopped
• 7 Fresh Mint Leaves

In a mixing glass, muddle cucumber and mint. Add remaining ingredients and shake vigorously over ice. Fine strain into a chilled cocktail glass and garnish with a cucumber wheel float.