My only problem with this thread is that I keep getting hungry.

Chicken Burgers with Tzatziki
This was dinner tonight. It doesn’t look fast but from opening the package of chicken to eating was 24 minutes total.
• 1 package ground chicken (about 1 pound; breast only or white and dark meat – your choice)
• 1-2 handfuls spinach leaves (if large, roughly chop the spinach)
• 1 clove garlic
• 1/2 lemon (Optional)
• Salt
• Black pepper
Put the ground chicken in a bowl. Throw the spinach in. Grate 1 clove of garlic into the bowl. Squeeze the juice of about 1/2 of a lemon if you want. Salt and Pepper too if desired. Mix all together and form patties. It will be easier if you coat your hands with a little olive oil – keeps the chicken from sticking. Grill (brush the grill with a little oil too). Serve with or without buns and with Tzatziki sauce.
Tzatziki
• 2/3 Cup plain greek yogurt (I use Fage 2%)
• 1/3 Cup sour cream (I used the reduced fat)
• 1 small cucumber, grated or finely chopped (peel and seed if you are inclined)
• Garlic, minced to taste
• Dill (2 tbsp fresh) chopped
• Lemon juice (about /2 lemon squeezed)
• Salt and pepper to taste.
Mix and serve with burgers

Chicken and Fig Skewers
These do require a little prep to marinate but do in the AM, go to work, pull out of the fridge and eat in 15 minutes.
Chicken (breast, thigh, whatever you prefer)
Figs (black or golden)
Equal parts Balsamic Vinegar and Olive Oil
Garlic, grated or minced

Measurements vary but this is very forgiving. I’ll cook 4 boneless thighs and 2 boneless breasts, using 1/2 C each balsamic and olive oil and 1 clove garlic to give you an idea.

– Use kitchen sheers and cut the chicken into 1-2 inch pieces
– If figs are large, chop into bite size pieces
– Place the chicken, figs, vinegar, olive oil and garlic into a Ziploc bag.
– Marinate in refrigerator at least 1 hour, up to 8-10 hours.
– Remove from marinade, skewer and grill until chicken is cooked through.
– This is great over rice or over a salad.

Buy a package of fresh Bertolli beef & sausage or mushroom raviolo and one can of Del Monte Italian style stewed tomatoes.

1. Heat 2-3 tablespoons of olive oil (I used herbs de provence infused) in a stainless steel pan. Open the can of tomatoes and drain off excess liquid.
2. Lightly fry the ravioli until they’re a light golden brown.
3. Remove the ravioli and place them on a warm plate or bowl
4. Drain excess oil if necessary and add the can of tomatoes (there will be spitage)
5. Add 1/2 tsp or so of herbs de provence (you can get it a YDFM) and saute the tomatoes for several minutes
6. Top the ravioli with the tomatoes, and shred some Parmesan cheese on top

I’ve made this about once a week for the last year or so.