Greek Beef Skillet

I had a plan one night to make meatballs from these ingredients, but after a long day … rolling meatballs was NOT going to happen. I tossed it all in pan instead… and it became a superfast one-pan meal; ideal for a weeknight supper. Sometimes laziness does pay off. It’s also excellent served with Greek yogurt instead of the feta.

2 tsp olive oil

3 cloves garlic, chopped

2/3 cup chopped onion

1 pound 96% lean ground beef (such as Laura’s Lean Beef)

black pepper

¼ tsp salt

½ cup roasted red peppers, chopped

2 T flatleaf parsley, chopped

½ cup canned diced tomatoes

2 ounces crumbled feta cheese

In a large pan, heat olive oil with chopped onion and garlic until fragrant, 1-2 mintues. Add ground beef and cook, stirring, until browned throughout. Remove any liquid that separates (just push the beef to one side, tilt the pan the other way, and spoon any drippings out.)

Add peppers, parsley and diced tomatoes, and cook a few minutes more, until heated through, and any liquid from the tomatoes has evaporated. Crumble cheese over meat and cover the pan to melt, or stir cheese into beef mixture.

Serve alongside a green salad or cooked vegetable.

Makes 4 servings.

Nutrition Facts per serving: 235 calories, 10 g fat (4 g saturated), 6 g carbohydrate (2 g fiber), 28 g protein.