Gang. Two for two, I am this week! Greek meatballs to top off giant Greek salads on Monday night, then tonight, a Philipino chicken adobo recipe. Both were whole-famliy-ate-it meals. If you have kids, you know what a score this is. I did the adobo recipe with boneless, skinless chicken thighs, marinated them for about 2 hours, skipped the browning and cooked them for only 8 minutes. I thickened the sauce with a little potato starch. Served over rice (cauli rice for me, natch) - delicious! Greek salads last night contained the usual suspects - feta, grape tomatoes, cucumber, chopped romaine, kalamata olives and then I used some diced avocado for more richness. I just used Cedar's tzatziki thinned w/a little lemon juice (you could use vinegar too, it's delicious that way as well) as the dressing. Daughter had a warm piece of naan to go with it. I just drooled and mourned gluten. However you serve these, work 'em into your weeknight rotation and lemme know what you think!