11-inch Skillet or 12-inch Gourmet Skillet
1 ½ pounds 93% fat-free ground beef
1 medium onion, cut in half lengthwise and sliced ¼-inch thick
8 ounces sliced white mushrooms
1 tablespoon Greek seasoning (without monosodium glutamate)
1 teaspoon dried oregano
1 teaspoon minced garlic
½ teaspoon ground black pepper
½ teaspoon salt, divided use
½ large cucumber, peeled and shredded (#3 blade)
1 large tomato, seeded and chopped
1 container (8ounces) plain fat-free yogurt
1 teaspoon dried dill weed
6 whole wheat fat-free pita pockets (6-inch diameter)
In a medium bowl, combine cucumber, tomato, yogurt, dill and remaining salt. Set aside.
Cut pitas in half. Stuff each half with ½ cup beef mixture. Top with approximately 2 tablespoons yogurt sauce.
In a large skillet, brown ground beef over medium-high heat. Add onion and mushrooms. Continue to cook until onion is clear. Stir in Greek seasoning, oregano, garlic, pepper and ¼ teaspoon salt. Remove from heat.
Original recipe by Janet Potts, RD, LD
Beef filling is also excellent over brown rice or as a pizza topping.
203 calories, 24g carbohydrate, 16g protein, 4.8g protein, 4.8g fat, 1.6g saturated fat, 33mg cholesterol, 2.3g dietary fiber, 951mg sodium
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