Suntee’ 1 tsp minced garlic, 1/4 tbsp butter, 2 c frozen spinach leaves, 2 tsp lemon juice and 1/2 c crumbled feta in pan until spinach is warm throughout.
Butterfly chicken breast and stuff half of the spinach mixture into the chicken breast. Bake for approx 40 min (your oven may vary by 5 min or so)
Potatoes:
Rough chop baby potatoes to equal 2 c worth, place in baking dish and add 1 tsp garlic powder, 1 tsp pepper, dash of salt, sprinkle red pepper flakes to your liking, chop 1/4 tbsp butter and place in 4 corners of dish. Add 2 tsp lemon juice, 1/2 c chopped red onion and 1/4 c shredded parmesan cheese-give it a stir and bake for 45 min at 385 degrees.
Optional: 1 c beef stock-mine was homemade from left over short ribs (celery, carrots, onion, basil, oregano and burgundy wine) I am pretty sure this contributed to the awesomeness but you should be fine with low sodium store-bought beef stock or without it at all. Lamb has a very powerful taste all on its own!!
Cooking Directions:
Cook lamb in skillet over med heat and drain fat
Cook pasta and set aside to cool-saving one cup of the pasta water for sauce
Add beef stock, garlic, onion, ricotta, feta, seasonings, pesto paste and lemon juice to the lamb and mix together well
Let cook for 8 o 10 min on low to med heat then add in pasta water and pasta giving it all a good mix again
Lastly, add spinach and pine nuts until all melted down and in together then serve
Warning!!! This smells divine from the minute you start to cook the lamb and you will want to taste it several times throughout the cooking process….its just so good!
(p.s. great for kids too! My 3 year old had 2 helpings!!)
(p.p.s remember portion control-you can eat this and not feel guilty about being what feels like indulgent but remember to save some for lunch the next day!! )
Makes about 5 total servings and I served it with a tomato and feta salad dressed in olive oil and red wine vinegar!
Cook 1 lb chicken breast(that you cubed and marinated in a light Greek dressing for about 40 min) then set aside
Cook 3 c whole grain penne pasta noodles and set aside (make sure you save 1 c of the pasta water to add to your sauce)
***SAUCE***
In pan sautee’ the following on med for 15 min:
Kalamata olive paste-2 tbsp (I got mine at the local Greek store)
Olive oil-2 tbsp
Garlic-1 tbsp
Red onion-chopped or sliced-1/4 c
Kalamata olives-1/2 c
Feta cheese-1/4 c
Water from pasta-1 c
*1/4 c pine nuts (optional)
*1 tbsp chopped banana peppers (optional)
Season with red pepper flakes, oregano, salt and pepper
Add the pasta and chicken to the kalamata sauce then add 2 c spinach leaves and 1/4 c feta. Mix everything together and let them blend together for 10 min or so until the spinach is wilted down and everything is well coated in the sauce.
In this post I want to try to show you how easy and quick it can be to eat healthy…..
On Tuesday I chopped my veggies-tomatoes, zucchini, red onion and green onion-about 2.5 cups total
I cooked 1 package of chicken and cubed it so I can easily throw it in a pita pocket, salad or mix it with some rice or quinoa.
I boiled 2 eggs so I had them ready for when I wanted to add them too!
I had on hand already brown rice, quinoa, tuna, feta and mozzarella cheeses and lettuce.
If you take a little time 1 or 2 days a week to prepare your meals or part of your meals you will be more inclined to throw together something healthy quickly rather than stopping and grabbing something quick-that rarely ends well!! Try it this week and see if it works for you!!
This is what I ate all week for lunch and dinner. I spent maybe 5 min at the most putting it together and making a little homemade dressing each time if I wanted to add it. Below are pictures so you can see how I basically ate the same thing over and over again BUT I never got bored with it…..
