Greek shrimp and orzo pasta bake, plus 2 more healthy recipes to make this fall

First generation Greek American food blogger Maria Koutsogiannis helps home cooks get an authentic taste of Mediterranean cuisine through her blog and social media, where she regularly shares delicious and healthy dishes.
The creator of FoodbyMaria — known for her simple, versatile and nourishing recipes — joined “Good Morning America” on Saturday with three recipes for fellow home cooks to recreate that will be perfect any night of the week this fall.
Check out the full recipes below.
Serves: 4Total time: 25 minutes
Ingredients1 cup orzo1 tablespoon chicken stock paste2 cups water1 teaspoon onion powder1 teaspoon garlic powder1 teaspoon salt1/2 teaspoon pepper2 teaspoons dried oregano3 tablespoons tomato paste540-milliliter can diced tomatoes1/3 cup finely chopped Castelvetrano olives1 pound defrosted shrimp, peeled and deveined2 tablespoons olive oil1/2 cup crumbled feta cheeseFresh oregano for garnish
Directions
Preheat the oven to 375 F.
In a medium-sized baking dish, mix together the orzo, chicken stock paste, water, onion powder, garlic powder, salt, pepper, dried oregano, tomato paste, diced tomatoes and olives. Stir everything together until well combined. Bake in the oven for 12-15 minutes or until the orzo is al dente.
Add the shrimp and stir. Drizzle over the olive oil and bake for another 5-7 minutes or until the shrimp are just done.
Stir and serve topped with crumbled feta cheese and fresh oregano.
Serves: 3Total time: 30 minutes
Ingredients1/2 cup extra virgin olive oil, divided19-ounce can black eyed peas, drained and rinsed1 small red onion, diced4 garlic cloves, minced1 fennel bulb, cored and chopped1 large tomato (or 2 small), finely chopped1 1/2 tablespoons tomato paste diluted with 1/4 cup water2 bay leaves3 cups water2 teaspoons salt1/4 cup chopped fresh dill
Directions
Heat 1/4 cup olive oil over medium heat in a large pot. Once warm, add the diced onion, minced garlic and chopped fennel. Stir occasionally and cook for 10-12 minutes, until softened.
Add the black eyed peas and stir to combine.
Add in the finely chopped tomato, diluted tomato paste (tomato paste mixed with 1/4 cup water) and 3 cups water, enough to cover the ingredients in the pot. Add the bay leaves and bring to a boil over high heat.
Reduce heat to keep at a simmer for 15-20 minutes until reduced to more of a stew-like consistency.
Stir in the salt and dill, and cook for a few more minutes.
Finally, stir in the other 1/4 cup olive oil, taste and adjust seasoning with more salt and dill if desired.
Ingredients
For the sheet pan:19-ounce can lentils, drained and rinsed1 pint baby tomatoes, halved1 yellow or orange pepper, chopped in 1/2-inch pieces1 small eggplant, chopped in 1/2-inch pieces1 red onion, chopped in 1/2-inch pieces2 garlic cloves, chopped500 grams store-bought potato gnocchi
For the Greek dressing:1/2 cup olive oil1/2 tablespoon dried oregano1/2 teaspoon salt1/4 teaspoon pepper Juice of one lemon1/2 tablespoon red wine vinegar2 small garlic cloves, pressed
Topping:100-125 grams plain goat cheese1/2 cup chopped fresh herbs (mix of parsley, dill and mint)Olive oilHandful of black olives, optional
Directions
Preheat the oven to 400 F and line a large baking sheet with parchment paper.
Mix the Greek dressing ingredients together and set aside.
To the sheet pan add: rinsed lentils, chopped baby tomatoes, chopped pepper, chopped eggplant, chopped onion, gnocchi and chopped garlic cloves.
Drizzle the Greek dressing over the ingredients on the pan and toss to ensure everything is very well coated.
Bake for 25 minutes, tossing at the 15 minute mark. After 25 minutes, crumble the goat cheese over top of all the ingredients on the pan and bake for 5 more minutes.
Serve immediately topped with a mix of fresh chopped herbs, a drizzle of olive oil and handful of fresh black olives if desired.