It's Greek to Me! THM that is :)

I love all the ladies who continually make all these THM-compatible recipes and then share them with us!! Here are a few recipes to satisfy your Gyro cravings!! These are from www.gwens-nest.com

Greek Burgers (S)

• 1½ pounds of ground beef
• ¼-1/2 cup of feta cheese, crumbled (delete for dairy free)
• ⅓ cup sliced black olives
• ⅓ cup sundried tomatoes, cut into chunks
• 4 cloves of garlic, chopped
• 2 t. Greek Spice Blend
• ***
• Press ground beef out flat. I used my grilling tray, covered with foil, so I wouldn't have to wash a separate bowl.Top with all remaining ingredients.Press ingredients down into meat slightly.Fold meat in half over the fillings. Press out meat again, and fold over, repeating until ingredients are incorporated evenly through the meat. Or, you can toss everything into a bowl and mix it up...your call. Form patties into an oval or football shape, indenting the centers with your thumb. This will keep them flat while grilling!Grill to perfection. Zip together Tzatziki sauce to serve with your amazing Greek Burgers.

Greek Spice Blend Recipe

• ⅓ cup garlic powder
• ⅓ cup oregano
• ⅓ cup basil
• ¼ cup onion powder
• ¼ cup sea salt *or* 2-3 tablespoons of regular salt
• ¼ cup pepper
• 1 tablespoon sugar (optional-can omit or use a dash of NuNaturals Stevia extract)
• ***
• Mix together in a jar...it makes a little over a cup. Optional: Dump spices into the blender, and blend to a powdered mix.This makes the flavors 'meld' faster when you mix it.

Greek Salad Dressing

One half cup olive oil, One quarter cup each of red wine vinegar and balsamic vinegar. One teaspoon each of Dijon style mustard and lemon juice, and 2 tablespoons of your spice mix. Shake shake shake.

Tzatziki Sauce (S if used with burger)

• 1 medium cucumber
• ½ a lemon, juiced (1½ T)
• 1½ cups strained, Greek yogurt*(For dairy free, use coconut milk yogurt)
• 1 garlic clove
• 1 t, salt
• 1 t. dried dill or 2 t. fresh
• salt & pepper to taste
• 
  
• If you only have "normal" yogurt, then set about 3 cups of it aside in a strainer, and you'll have about 1½ cups of strained Greek style yogurt in about 2 hours.
• 1. Peel cucumber if desired (I skip this step)
  2. Cut in half lengthwise and strip out seeds with a ½ to ¼ teaspoon.
  3. Rough chop cucumbers, and place in a colander in the sink.
  4. Sprinkle 1 teaspoon of salt over the cucumbers, and let sit for 20-30 minutes.
  5. Add lemon juice, garlic, & dill to the jar or food processor or blender.
  6. When cucumbers have drained, rinse lightly to remove salt, and pat dry with a paper towel.
  7. Add cucumbers to the lemon juice mixture, and process until smooth.
  8. Stir in yogurt until blended.
  9. Taste test and adjust salt and pepper to taste.
  10. If you are lazy like me, you can add *all* ingredients to the jar and blend, and it will give you a thinner sauce.
  NOTES

  Trim Healthy Mama: FP or S, depending on if you use lowfat or full fat yogurt.

Remember to use only lettuce or a low-carb type of tortilla to prevent this meal from becoming a crossover. :)