Recipe: Greek Style Beef Skillet
Here is one of the requested recipes. I got this from the American Heart Association. My grandmother has been put on a 2000mg sodium a day diet, so I’m trying some low-sodium recipes. I increased the spices a bit and left out the salt. Oh, and cut up fresh spinach instead of frozen.
Greek Style Beef Skillet
Ingredients:
- 1 lb ground beef, lean
- 2 cups beef broth-low sodium
- 14.5 oz. diced tomato-no salt added
- 1 tsp dried oregano
- 1 tsp onion powder
- 1 tsp grated lemon rind
- 1 tsp fresh lemon juice
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp pepper
- 4 oz. whole wheat pasta, spirals
- 10 oz. frozen spinach
- ¼ cup feta, crumbled
- 2 Tbsp. Kalamata olives
Directions:
In a large skillet, cook the beef over medium-high heat for 8 to 10 minutes, or until brown, stirring occasionally. Pour into a colander and rinse under hot water to remove excess fat. Drain well. Wipe the skillet clean. Return the beef to the skillet.
Stir in the broth, undrained tomatoes, olives, oregano, onion powder, lemon zest, lemon juice, garlic powder, salt and pepper. Bring to a simmer over medium-high heat.
Stir in the pasta. Reduce heat and simmer, covered, for 10 minutes, or until the pasta is tender. Stir in the spinach. Simmer, covered, for 1 to 2 minutes, or until warmed through.
To serve, ladle into bowls. Sprinkle each serving with feta.
