From the Baltimore Sun
GREEK TACOS Makes 6 servings
1 pound ground round
1/2 cup chopped onion
2 garlic cloves, minced
2 teaspoons all-purpose Greek seasoning
1 1/2 teaspoons ground cumin
salt and pepper to taste
1/2 cup grape or cherry tomatoes, cut into halves or fourths
1 cup fresh spinach, stems removed and discarded
6 mini-wheat pocket breads
Yogurt Dill Sauce (See recipe below)
3 tablespoons feta cheese
Cook ground round, onions and garlic in a skillet over medium-high heat, stirring frequently, until beef is browned; drain well. Add Greek seasoning, cumin, salt and pepper and blend well.
Stir in tomatoes and spinach and cook over medium heat 3-5 minutes to allow tomatoes to become juicy and spinach to soften.
Cut pocket breads in half, then spoon mixture into each bread pocket and top with Yogurt Dill Sauce. Sprinkle sparingly with feta cheese.
Yogurt Dill Sauce: Blend together 1/2 cup nonfat plain yogurt, 1 teaspoon lemon juice and 1 teaspoon dried dillweed.
Per serving: 207 calories, 5 grams total fat (2 grams saturated), 45 milligrams cholesterol, 19 grams carbohydrate, 21 grams protein, 231 milligrams sodium, 2 grams fiber. Recipe analysis provided by the Kansas City Star.
GREEK TACOS Makes 6 servings
1 pound ground round
1/2 cup chopped onion
2 garlic cloves, minced
2 teaspoons all-purpose Greek seasoning
1 1/2 teaspoons ground cumin
salt and pepper to taste
1/2 cup grape or cherry tomatoes, cut into halves or fourths
1 cup fresh spinach, stems removed and discarded
6 mini-wheat pocket breads
Yogurt Dill Sauce (See recipe below)
3 tablespoons feta cheese
Cook ground round, onions and garlic in a skillet over medium-high heat, stirring frequently, until beef is browned; drain well. Add Greek seasoning, cumin, salt and pepper and blend well.
Stir in tomatoes and spinach and cook over medium heat 3-5 minutes to allow tomatoes to become juicy and spinach to soften.
Cut pocket breads in half, then spoon mixture into each bread pocket and top with Yogurt Dill Sauce. Sprinkle sparingly with feta cheese.
Yogurt Dill Sauce: Blend together 1/2 cup nonfat plain yogurt, 1 teaspoon lemon juice and 1 teaspoon dried dillweed.
Per serving: 207 calories, 5 grams total fat (2 grams saturated), 45 milligrams cholesterol, 19 grams carbohydrate, 21 grams protein, 231 milligrams sodium, 2 grams fiber. Recipe analysis provided by the Kansas City Star.