Did I mention we like Greek food? Quick easy weeknight skillet!!

Hi everyone!

This recipe from the American Heart Association's 8th ed. is a major fave in this house.  Prior to this lifestyle change, he had issues with vegetables, mainly textures, but has grown to love baby spinach (especially in salads) and has acquired a taste for Kalamata olives. 

Greek Style Beef Skillet Supper

1# extra-lean ground beef

2 cups beef broth

1 can diced tomatoes, undrained (we use Rotel with chiles for spice)

2 tbsps (I guarantee I used more than two tbsps) Kalamata olives (you can find these already pitted and sliced in jars at the local grocery.

1 tsp dried oregano

1 tsp dried onion powder

1 tsp lemon juice

1 tsp lemon zest (I just doubled the lemon juice, I'm lazy)

1/2 tsp garlic powder

1/8 tsp salt

1/4 tsp pepper

4oz uncooked whole-grain rotini

10oz frozen chopped spinach, thawed and squeezed dry (went rogue and used 4-5oz fresh baby spinach from the produce section)

1/4 cup (one pkg) crumbled fat-free feta cheese (we use more than directed)

In a large nonstick skillet, cook the beef over med heat for 8 to 10 minutes, until cooked through.  Stir in the broth, tomatoes with liquid, olives, oregano, onion powder, lemon zest, lemon juice, garlic powder, salt, and pepper.  Bring to a simmer.

Stir in the pasta. Reduce the heat and simmer, covered until the pasta is tender.

Stir in the spinach.  Simmer, covered, for 1 to 2 minutes, or until heated through.  Sprinkle with the feta and stir well.

Total Fat: 8.0g (Bad fat: 2.5g; Good fat: 4.0g)
Carbs: 24g
Protein: 35g 

(Source: AHA 8th ed. New American Heart Association Cookbook)

Best always,

RKW