Greek Style Butternut Squash and Lamb

Yesterday I was in the mood for something new, so when I saw the lamb loins in the fridge, Greek was a no brainer. I ran to the store and bought everything I would need for lunch, and set to work. This recipe is really tasty, and of course really healthy. The squash offers 'good' carbs, and the lamb is packed with protein. I loved using the fresh herbs and citrus throughout the whole dish. It made everything taste light and fresh! Keep in mind: 8 ounces of butternut squash is 90 calories, 2 ounces of lamb (without the bone) is 114 calories, and 1 ounce of fat-free feta cheese is only 35 calories. A whole tub of fat free Greek yogurt is only 80 calories, and I used 1 tablespoon at the most! This whole recipe is about 239 calories, without the mint sauce. I really liked this recipe and hope you will too. Happy cooking, and enjoy!

Greek Style Butternut Squash and Lamb With a Mint-Greek Yogurt Sauce

Makes 2 servings

2 medium lamb chops or loins (about 3 ounces each)

1 medium sized butternut squash (about 1 pound)

2 oz Fat free crumbled feta cheese

Marinade:

1 large garlic clove, minced

1 tablespoon fresh lemon juice

1 teaspoon minced fresh basil (about 1 large leaf)

1 teaspoon olive oil

sea salt

Squash Seasonings:

1 teaspoon paprika

2 teaspoons fresh orange zest

2 teaspoons minced fresh basil (about 2 large leaves)

1 garlic clove, minced

olive oil

black pepper

salt

Greek Yogurt Mint Sauce:

2/3 cup fat-free Greek yogurt (1 store bought single serving)

1/4 teaspoon olive oil

1 tablespoon minced fresh mint

1/2 teaspoon fresh lemon zest

1/2 teaspoon fresh orange zest

1 tablespoon fresh orange juice

1 teaspoon fresh lemon juice

1/2 teaspoon honey

pinch pepper

Preheat oven to 350 F

1. For the marinade, combine garlic, lemon juice, basil, olive oil and a pinch sea salt in a zip-top bag.

2. Place lamb loins or chops into the bag, shake to coat each with the marinade, and refrigerate until needed.

3. Peel and de-seed the butternut squash and then chop into cubes about 1 to 1 1/2 inches

4. In a large bowl toss the squash with the paprika, orange zest, basil, garlic and black pepper and a drizzle of olive oil.

5. Arrange squash onto a foil-lined cookie sheet, and bake for 30-45 minutes, or until tender. 6. To make the Mint sauce, simply combine the Greek yogurt, olive oil, mint, lemon and orange zest, lemon and orange juice, honey and pinch pepper to taste. Refrigerate until ready to serve.

7. 10 minutes before the squash is done, heat a large skillet with a light coating of olive oil.

8. Cook both sides of each piece of lamb until lightly browned, and the center is light pink, about 3-4 minutes each side.

9. Evenly distribute the squash between two plates, and sprinkle an ounce of feta cheese over each.

10. Place lamb over squash, and serve with the mint sauce on the side. Enjoy!

Roasted Red Pepper and Feta Wrap

This afternoon, I had made up my mind to make a roasted red pepper pita for my newest post. After preparing everything I needed, I grabbed the package of pita pockets that have been sitting in our pantry and set to work. That is...Until I realized the pitas were FAR past their expiration date. I substituted the pita for a whole wheat tortilla and the result was surprisingly delicious. Dare I say, it was better than my beloved Pepper Pitas! The best part? It's insanely low calorie for such a big wrap. In total, the whole wrap (which kept me full until dinner) summed up to around 175 calories. Really. And the tortilla that I used had tons of fiber, and only 6 net carbs.

The flavors of the wrap blend perfectly together. The natural sweetness from the roasted red peppers and balsamic vinegar play off each other perfectly. The feta adds just enough tang and creaminess. This wrap is simple, quick, tasty and seriously healthy. Just a note, it's much easier to eat this with a fork! Have fun and enjoy!


Roasted Red Pepper and Feta Wrap
Makes 1 serving

1 red bell pepper
1 ounce onion, sliced (about 1/4 cup)
2 tablespoons balsamic vinegar
1 whole wheat, low carb tortilla (I like La Tortilla Factory Whole Wheat low carb)
1 ounce fat free crumbled feta cheese (I like President brand)
Olive oil

1. Place the red pepper on the burner, directly on a medium flame.

2. Char the pepper on each side, turning until the whole pepper is black

3. Once the pepper is charred, place it in a zip top plastic bag, and seal. (This softens and steams the pepper.) Leave in the bag for 5 minutes.

4. Rinse the black skin off the pepper under cool running water.

5. Slice the pepper into about 1/4 inch wide slices, and pat dry.
6. In a small sauce pan, heat balsamic vinegar over very low heat to reduce. (Reducing creates a thick sauce. Vinegar should simmer until reduced to about 1/2 the volume)

7. Meanwhile, heat a medium skillet over low heat.

8. Lightly grease the skillet with olive oil, and add the onions, stirring for about a minute, or until the onions are barely translucent.

9. Add the pepper slices to the onions, and stir for about 2 minutes.

10. Once the vinegar has reduced, pour it in with the onions and pepper, stir and remove from heat.

11. Let the vegetables cool for a minute or two, then spoon them onto the tortilla in a line about 1/2 way to the middle.

12. Sprinkle the feta cheese evenly on the vegetables. 13. Roll the tortilla and serve the wrap with the crease side down, for easy eating!