Greek Salad

• 1 head romaine lettuce, shredded
• 1/2 pound feta cheese, crumbled
• 8 black olives
• 1 green pepper, sliced into rings
• 2 large, ripe tomatoes, quartered
• 1/4 cup olive oil
• 2 tablespoon lemon juice
• 1 tablespoon oregano

Arrange lettuce in a large bowl. Top with cheese, olives, pepper, and tomatoes. Mix the next three ingredients and drizzle over the salad. Makes 4 servings.

Fat-Burning Cabbage Soup

• 1 head cabbage, coarsely chopped
  
• 6 cloves garlic, chopped
  
• 2 zucchini, sliced thin
  
• 2 carrots, coarsely chopped
  
• 2 stalks celery, sliced thin
  
• 2 onions, chopped finely
  
• 2 tomatoes, chopped
  
• 1 large chicken breast, cut into small pieces
  
• 8 cups water or chicken stock
  
• 2 bay leaves
  
• 1/2 teaspoon cayenne pepper
  
• salt and freshly ground black pepper, to taste

Grilled Vegetables

• 4 zucchini squash, cut into 1/2-inch rounds
• 2 green peppers, chopped coarsely
• 2 onions, peeled and chopped coarsely
• 6 carrots, peeled and cut into 1-inch rounds
• 6 celery stalks, cut into 2-inch pieces
• 2 sweet potatoes, cut into 2-inch pieces
• 6 cloves garlic, peeled
• 1/2 cup olive oil
• salt and pepper, to taste

Preheat oven to 400 degrees. Spray a 9x13-inch pan with vegetable spray. Arrange vegetables neatly in pan. Drizzle with oil and spices. Roast for 35-40 minutes, or until cooked through and slightly brown. Makes 8 servings.

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