Recipe Friday!!!

I am totally lacking for recipe inspiration right now. A little over a week ago, I had to go on a "dairy-free" diet. Gideon has been having some issues and they think it is because he has a milk allergy. It has been super hard on me. I have been starving for the last week.. not really starving. But super hungry because there just isn't a whole lot at our house that I can eat. And eating "dairy-free" is crazy expensive. Dairy is in EVERYTHING!!! If you don't believe me, go look in your pantry and I bet that 80% of what is in there has some sort of dairy in it. There is a whole list of ingredients that I never even knew were dairy. So here I am on a dairy-free diet. I made a big batch of the soup from "The Soup Diet" and every day I just add a few ingredients to it so its not so blah! I guess its a good way to loose the rest of my pregnancy weight. haha. But I am also not looking forward to going to my parents house on Tuesday, where my dad has been baking cookies and treats for a week. All contain butter, therefore, off limits for me. Bahumbug!!! I go back to the doctor on the 27th to get a little more information, so we will see if this has to continue. 


Anyways, on to recipe friday. This recipe is NOT dairy free, but a super yummy recipe that we love!!! Its fairly healthy also. 

Mediterranean Chicken Bake

1 lb chicken breast, cooke and cubed --- I usually substitute 1 lb of rotisserie chicken meat
1 large onion, chopped
2 medium zucchinis cut into 1/8 inch slices
1/2 cup orzo pasta (uncooked)
1/2 cup water
2 plump roma tomatoes, chopped
1 jar (26 oz) roasted tomato and garlic pasta sauce
2 cups shredded mozzarella cheese
1 tsp. Italian seasoning
6 sheets frozen phyllo (filo) pastry sheets, thawed from a 1 lb box
3 Tbsp. butter, melted


1. Heat oven to 400 degrees and spray a 2 quart glass casserole with non-stick spray. In a skillet cook chicken for 8-10 minutes, until no longer pink. Then stir in zucchini, onion, pasta and water. Cook 5-6 minutes until veggies are tender crisp. 


2. Stir in tomatoes, pasta sauce, cheese, and Italian seasoning. Spoon mixture into casserole. Brush the top of each phyllo sheet with melted butter. Crumple each sheet and place it on top of mixture. (Reference the picture above for crumpling)


3. Bake uncovered for 20-30 minutes or until pastry is golden brown.


Happy cooking!!!