Greek Style Chicken and Potatoes and Salad

Tonight we had Greek Style Chicken and Potatoes from tastykitchen.com, and we all enjoyed this.  We gave it an 8, and the calories for 1/4 of it, since we only used 4 thighs, and 3 T of olive oil was 423 calories per serving.This is a great recipe, but I like to add about 4-5 cloves of garlic along with the olive oil and lemon juice, and I brine the chicken for at least 1/2 hour in salty water to add more flavor. 
For our salad, we had a recipe from Giada de Laurentiis's Everyday Pasta cookbook called Anytime Vegetable Salad.  We made 6 servings out of this, and each serving was 156 calories.

Anytime Vegetable Salad

2 c frozen edamame, shelled (I used steam in the bag, so I'm not sure how much I used)

8 oz thin green beans, trimmed

9 oz yellow wax beans, trimmed (i just used more green beans)

1/3 c red wine vinegar
1 t salt, plus more to taste
¾ t freshly ground black pepper
3 T extra-virgin olive oil
1 ½ c halved cherry tomatoes
2 t chopped fresh basil or tarragon
1 t chopped fresh thyme leaves

Cook the edamame in a large pot of boiling water until crisp-tender, about 3 minutes.  Drain.  Rinse under cold water, then drain well and pat dry.  Repeat with the green beans and yellow beans.  Leave the green and yellow beans whole or cut them crosswise into 1 to 1 ½ inch pieces.

Whisk the vinegar, salt and pepper together in a large bowl.  Gradually whisk in the oil.  Add the beans, tomatoes, basil, and thyme, and toss to coat.  Season the salad to taste with more salt and pepper, and serve.

 

We thought this was only okay.  Aaron and I gave it a 5, and Owen and Noah gave it a 6, but neither one enjoyed it very much. 

Tomorrow we're having rouladen and rotkohl.  Yummy!!!