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Greek Chicken Gyro Mini Meatballs with Tzatziki Sauce #SundaySupper

Greek Chicken Gyro meatballsMy new favorite appetizer. Yep. This one is a winner.

Tzatziki is a sauce made from yogurt, garlic, lemon, cucumber and spices. It can get changed up by leaving out the cucumber, like for my Cheese & Sprout samis- yum! Or you can add lots of lemon and use it for a salad dressing. This version is a basic one that you can work with as a dip and go from there- I am a huge fan of Tzatziki sauce in all variations, so finding some way to have it as an appetizer just makes sense.Greek Chicken Gyro meatballs

Gyros are such an awesome sandwich that converts well to an appetizer. The chicken just makes the traditional gyro that much healthier, and I prefer the taste. Adding in feta keeps them soft and adds a lot of flavor. I hope you try this- I know it’s a repeater in my house!

Greek Chicken Gyro Mini Meatballs with Tzatziki Sauce

For the Tzatziki Sauce:


1 Tbsp. fresh mint, minced
1 tsp. dried dill
1/8 tsp. ground pepper
1/2 tsp. kosher salt
1 Tbsp. lemon juice
2 cloves of garlic, peeled and pressed (or minced)
1 small container full or 2% plain greek yogurt (8oz)
1/2 of a small cucumber, peeled, seeded and finely diced

Directions: Mix all in a bowl and refrigerate until ready to serve.

For the Greek Chicken Gyro Mini Meatballs:


1 Tbsp. fresh mint, minced
1 tsp. oregano
1 tsp. garlic powder
1/2 tsp. kosher salt
1/3 cup bread crumbs
1 egg
2 ounces crumbled feta
2 Tbsp. minced onion
1 lb. of ground chicken


  • Preheat the oven to 350*. Spray a rimmed cookie sheet.
  • In a large bowl, mix the dry ingredients first. Add the egg, feta, onion and chicken and mix thoroughly until combined. Form into tiny meatballs, 1-inch apart on the cookie sheet.
  • Bake in a 350* oven for 18-20 minutes until cooked through. Serve immediately or refrigerate and reheat before serving. Serve with fresh tomatoes and cucumber and the Tzatziki sauce on the side.

Greek Chicken Gyro meatballs

Sunday Supper Small Bites Recipes for Entertaining

Small Starters

Pint-sized Protein


Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Greek Chicken Gyro meatballs

Carrot Mango Coconut Soup #SoupSwappers

carrot mango coconut soupI have to admit I am not a huge “fruit soup” fan when the soup is all fruit or worse yet…if it’s cold. I am a warm soup gal, with the only exception being Gazpacho. So I was worried that I would not be able to come up with a good “fruit soup” for this month’s theme for Saturday Soup Swappers- which if you aren’t familiar, a bunch of soup-loving bloggers share soup recipes based on a theme.

Enter this carrot soup. I figured that soups that combine vegetables and fruit, like Gazpacho or like potato or squash with apple, this carrot-mango combination would suit me. Adding in the heat of jalapenos and ginger, it is perfect. My husband was so not interested in this…he should know better! It was so good and he had seconds and thirds! It was surprisingly delicious for both of us!

*This post contains affiliate links, where if you click on them and make a purchase, I make a small percentage. I include them so that you can find what I am referencing and loving!*

This is such an interesting and fun soup to make to change up boring old-carrots! I loved the spices and flavors in a recipe that I found in a recipe book that I bought at a second-hand bookstore last month, and I was inspired to change it up a bit but not much! I used coconut milk and jalapeno, changing up from the original recipe. The heat and sweet is perfect for this soup! I hope you’ll try it- or you can always pin it for later!

carrot mango coconut soup

Carrot Mango Coconut Soup


1 Tbsp. olive oil
1 pound carrots, peeled and diced (about 3 cups)
1 medium yellow onion, peeled and rough chopped
1/2 a fresh jalapeno, seeded and finely diced
1 tsp. peeled & grated fresh ginger
1 cartons (32 oz) of vegetable broth
1 can low-fat coconut milk
1 large mango, peeled and diced
4 green onions, chopped
juice of 1 lime, squeezed
salt & pepper for seasoning


  • Heat the oil in a large pot to medium heat. Add the carrots, season with salt and pepper, cover and stir, cooking for 5 minutes.
  • Add the onion and cook until soft. Add the jalapeno and ginger. Stir.
  • Add the broth and bring to a simmer for 10-12 minutes, cooking until the carrots are soft.
  • Puree the mixture with an immersion blender (or carefully blend in a blender, and then add back to the pot).
  • Add the coconut milk, mango, and green onion and cook on low until heated through but not boiling. Add the lime juice. Garnish with a little green onion if desired, and serve.

carrot mango coconut soup

*This post contains affiliate links, where if you click on them and make a purchase, I make a small percentage. I include them so that you can find what I am referencing and loving!*

Linking up with Meatless Monday with Deborah & Sarah!

Citrus Kale Salad with Toasted Almonds & Avocado


citrus-kale-salad-with-avocado-and-toasted-almondsHere it is friends. My third kale salad on the blog. You love them, so I am making them. I love them too, maybe even more than you do, and even more amazingly, my husband loves them. So I make kale salads all the time. I only can alter it so much though- add too many crazy things and it gets a bit weird. You still have to follow a basic recipe of oil and acid and crunch and sweet. That’s it.

I used some great, juicy oranges that I had for this salad and you just need to section them for perfect, skin-free slices:


Then I add the avocado in cubes:

avocado cubes

Add a lot of pepper, and you are good to go!

Citrus Kale Salad with Toasted Almonds and Avocado. You. Are very welcome.

Citrus Kale Salad with Toasted Almonds & Avocado

Citrus Kale Salad with Toasted Almonds & Avocado

The citrus and aminos in this bright salad are reminiscent of asian flavors and the crunch of the almonds with the creamy avocados make a perfect balance of textures.


  • 4 cups washed and chopped kale
  • 1 Tbsp. olive oil
  • 1 Tbsp Braggs Aminos or Coconut Aminos (or soy sauce)
  • 2 oranges
  • 2 Tbsp. almond slices ( or your favorite nuts)
  • 1/2 of an avocado
  • pepper to taste


  1. In a large bowl add the kale.
  2. Add the oil and using your very clean hands (I know! but you can wipe them off after), rub the oil into the kale until it's fully covered in oil.
  3. Add the aminos.
  4. Cut one orange in half, and squeeze each half's juice onto the kale. With the other orange, you are going to cut it into sections. Add the sections to the bowl.
  5. In a small saute pan, on medium heat, toast your almonds, shaking the pan every so often so they don't burn. Remove from heat once they are light brown and add to the bowl.
  6. Cut the avocado into cubes and add this.
  7. Pepper generously.
  8. Mix with a large spoon until it is all combined. Serve.


This will keep in the fridge without getting soggy for a while- kale is a tough green, so when you are "massaging" the oil in the first part of the recipe, this will help make the greens a bit more tender.

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If you love kale salads too- try these others:

Spring Radish, Clementine & Feta Kale Salad

radish kale salad
Sara’s Nutty Kale Salad

nutty kale salad
Rice & Kale Salad

rice and kale salad