Wow, hard to believe it's been over a month since my last post! It's been a busy time! We've been to NY state (to the Cabin that belongs to Thom's daughter and family..) and out and about here in NH as well. Last weekend, I went to something called "Glendi", a local Greek Festival that is very popular! Of course the crafts, and displays were amazing, but it's alllll about the delicious food!! I sampled some Lamb Shanks, greek salad, and brought home spanikopita (spinach in phyllo pastry) for Thom. In honor of this, I'm passing along a yummy Greek Casserole recipe that was in the local paper this weekend. Going to try it this week!
Greek Style Skillet Supper
Makes 6 servings. Prep Time: 5 minutes Cook Time: 25 minutes
1 pound ground turkey breast
1/2 cup chopped onion
2 teaspoons oregano
1 teaspoon ground cinnamon
1/2 teaspoon garlic powder
1 can (14 1/2 ounces) reduced sodium chicken broth
1 can (14 1/2 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
1 1/2 cups uncooked penne pasta
1 1/2 cups frozen leaf spinach or cut green beans, thawed
3/4 cup crumbled low fat feta cheese, divided
1. Cook ground turkey and onion in large skillet on medium-high heat with 2 tsp. oil, until turkey is no longer pink, stirring occasionally. Add oregano, cinnamon and garlic powder; mix well.
2. Stir in broth, tomatoes and tomato paste. Bring to boil. Stir in pasta. Reduce heat to medium; cover and cook 10 minutes or until pasta is nearly tender. Stir in spinach and 1/2 cup of the feta cheese. Cover. Cook 5 minutes longer or until pasta is tender.
3. Sprinkle with remaining 1/4 cup feta cheese. Cover. Let stand 5 minutes.
per serving
Calories: 243
Fat: 4 g
Carbohydrates: 23 g
Cholesterol: 48 mg
Sodium: 550 mg
Fiber: 4 g
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