Greek Potatoes in Tomato Sauce

I love the greek potatoes at a certain chain restaurant, but they are deathly high in sodium and the next morning I wake up very puffy! This can't be good for you, so I have come up with my own version that tastes just as good, if not better. Serve this as a side with chicken or pork and add a mixed green salad for a complete meal.

Ingredients:

1 lb potatoes, peeled and cut into quarters
1/4 cup olive oil (or less)
1 cup stewed tomatoes
salt and freshly ground black pepper to taste
1 tbsp dried oregano
1 tbsp dried thyme or basil
1 tsp garlic powder
1 cup low fat, low sodium chicken broth

Directions:

1. Combine all ingredients, except potatoes, in a saucepan. Bring to a boil. Reduce heat and simmer about 20 minutes until flavours are blended.
2. In the meantime, par-boil potatoes, for 10 minutes, in water with 1/4 tsp salt. Drain and rinse in cool water.
3. Preheat oven to 400F. Toss the potatoes in the sauce. Place in a lightly greased 13 x 9 inch baking dish. Poor enough sauce over them to 1/2 cover the potatoes.
4. Bake, uncovered, about 30 minutes or until potatoes are tender, tossing 1/2 way through cooking time. If you need more liquid, add a little more sauce, but just enough to 1/2 cover the potatoes.

Chicken Complete Meal Salad

This is a heart healthy chicken dish. It is made as a salad that is a complete meal--perfect for a warm summer day. I forgot the photo, so I will have to post it the next time I make it!

Dressing:

2 tablespoons apple cider vinegar
1 tablespoon finely grated fresh ginger
1/2 teaspoon granulated sugar
2 tablespoons sunflower oil
1/2 teaspoon freshly ground black pepper

Salad:

2 medium organic carrots, peeled
6 ounces green beans or snow peas, trimmed and, if using beans, cut into 2-inch-long pieces (about 1 1/2 cups)
1 large skinless, boneless chicken breast, cut into thin strips & marinaded for 30 minutes in a sprinkle of salt, pepper, garlic, a tsp of olive oil and a tsp of lime juice.
1/2 a large red onion, sliced
1 medium english cucumber, cut in half lengthwise and thinly sliced
5 cups arugula
1/4 cup roasted sunflower seeds
1/4 cup dried cranberries
salt to taste

Directions:

1. Using a vegetable peeler, peel carrot into strips and set aside.
2. Saute marinated chicken in a lightly oiled, heavy bottomed skillet over medium heat, until nicely browned. Set aside.
   
3. Bring a small saucepan of lightly salted water to a boil. Add green beans or snow peas and cook for 5 minutes. Drain and transfer to a bowl of ice water. When chilled, drain again and pat dry.
4. In a large bowl, place carrots, beans or peas, chicken, onions, cucumber, and arugula. Add vinaigrette and toss until well coated. Sprinkle sunflower seeds & cranberries over salad and serve immediately.