Directions:

Preheat your oven to 400°F.

Roast the sweet potatoes:
• Chop sweet potatoes into small cubes
• Toss in Tommy’s Simple Greek
• Roast for 25–30 minutes, flipping halfway.

Roast the broccoli + zucchini:
• Chop into bite-sized pieces
• Toss in Tommy’s Avocado Balsamic
• Roast for 18–22 minutes until lightly crisp

Cook the turkey:
• Sauté ground turkey in a little olive oil
• Season with garlic powder, salt, and pepper

Assemble your bowl:
• Add sweet potatoes, veggies, turkey, and greens (optional)
• Finish with a drizzle of Tommy’s Avocado Balsamic

Quick, easy, flavorful — and perfect for meal prep.

Ingredients:

• Bag of Mixed Vegetables
• Feta
• Tommy's Spicy Greek Dressing
• Salt
• Pepper

Directions:

Preheat oven at 450 degrees F. Place vegetables in bowl, pour Tommy's Spicy Greek and mix. Spread on cookie sheet and bake for about 30 minutes. Plate and sprinkle with feta cheese and salt.

Ingredients:

• Mixed Greens
• Cherry Tomatoes
• Cooked Farro
• Feta Cheese
• Tommy's Avocado Balsamic Dressing

Ingredients:

• 2 - 4 Large Chicken Breasts/ Thighs
• 6 -8 Potatoes, quartered
• Tommy’s Simple Greek
• 1/2 cup Chicken Broth
• Salt
• Pepper

Directions: 

Marinate chicken with Tommy's Simple Greek dressing. Place chicken and potatoes in a pan, then sprinkle salt and pepper. Pour more Simple Greek over potatoes and mix. Pour broth into pan. Put into oven at 400 degrees for 40–45 minutes, or until
chicken is cooked through (165°F internal temp) and potatoes are tender. Stir
potatoes halfway through so they soak up the juices. Broil for a few minutes to
get golden and crispy.

(This recipe would be delicious with any of the four Tommy's Dressings!)

Ingredients:

• 8 Bell Peppers
• 2 tbsp Greek Extra Virgin Olive Oil
• 1 Onion, diced
• 1 lb. Ground Beef
• 1 cup White Rice
• 1 Zucchini (shredded)
• 1 Carrot (shredded)
• 1 Eggplant (shredded)
• 1 cup Fresh Parsley (chopped)
• ½ cup Dried Mint (chopped)
• 1 ½ cups Chicken Broth
• 1 1/12 tbsp Tomato Paste
• 1/3 cup Crushed Tomatoes
• 3 Cloves of Garlic (minced)
• Salt
• Pepper
• Tommys’s Spicy Greek Dressing (measure with your heart)

Directions:

Start by shredding and chopping all your veggies: zucchini, carrot, eggplant, onion,
and fresh parsley. Turn your pan to medium-high heat, add olive oil, and sauté onions until golden. Next, add the ground beef and cook until almost done. Stir in your white rice, followed by all the shredded veggies. Give it a good mix. Add dried mint, tomato paste, garlic, crushed tomatoes, and broth. Season with salt and pepper. Then, add a touch of honey to bring it all together. Now, drizzle Tommy’s Spicy Greek Dressing over the pan. Open up your peppers and get them ready to fill. After stuffing, drizzle with more
dressing, sprinkle extra parsley, and salt. Pour a little water into the pan. Cover with foil and bake at 500° for 35 minutes. Then uncover and bake for another 15 minutes, until the tops are golden brown. When they’re done, pour that flavorful sauce over top and serve warm. Enjoy!

Ingredients:

• Potatoes
• Feta
• Parsley
• Tommy's Lemon & Olive Oil Dressing

Ingredients:

• Toasted Pita
• Chopped Tomato
• White Onion
• Tzatziki
• Grilled Chicken
• Tommy's Foods Spicy Greek Dressing