Free Meal Plan: Lamb and Feta Wraps

After two weeks of crazed Olympic excitement, I need comfort food! How about you? Classic macaroni and cheese, tropical chicken fingers, skillet chicken and veggies, and then meaty lamb burritoes keep things interesting this week. Being this patriotic for our country was hard work!

This one pan skillet dinner has few ingredients but gets top marks for flavor. It's easy to pull together on a weeknight when you don't feel like making anything complicated.

Chicken Breasts with Cauliflower Tomato Saute

Ceasar Salad

Thick sliced French breatd

What says comfort food more than a creamy, cheesy, home made macaroni and cheese? It's better than anything you can get out of a box. Mix it up by adding veggies, ham, or crumbled bacon!

Home made Macaroni and Cheese

Tossed Salad

Tired of the same old chicken fingers? These are a baked version with a twist-coconut! Try them cold in the lunch box, with some sliced mango and pinapple.

Tropical Chicken Fingers

Potato Salad

Fresh Pineapple

Veggie bugers are a hit in our household, and we make sure to dress them right up. There's so much flavor in these babies, you'll never miss the meat!

Ultimate Veggie Burger

Home fries

Lamb and Feta Wraps

1 lb lean ground lamb

1/2 cup chicken broth

1 large onion, chopped

2 cloves garlic, minced

1 large sweet red pepper, seeded and chopped

1 (8 oz) can of tomato sauce

1/2 tsp each sugar and ground cinnamon

1/8 tsp each ground cloves and ground nutmeg

1 tbsp lemon juice

dash of liquid hot sauce

crumbled feta

chopped tomatoes

8 inch tortillas

In a skillet over med high heat, saute the lamb, stirring occasionally, until it's not longer pink. Remove to a plate. Pour out the grease and wipe the skillet clean. Add the onion, red pepper, garlic, and chicken broth to the skillet. Continue to cook over high heat, stirring occasionally, until the pan is almost dry. Brown bits will begin to stick to the pan. Add 2-3 tbsps of water, stirring the brown bits free. Continue to cook, stirring, until dark brown bits stick to the pan and then deglaze again with another 2-3 tbsp of water. Keep repeating this until the onions are a deep, rich, brown. It should take you about 15 minutes.

Add the lamb back to the pan, along with the tomato sauce, 3/4 cup of water, sugar, cinnamon, cloves, nutmeg, lemon juice, and hot pepper sauce. Stir and bring to a boil over high heat, then reduce the heat and simmer, uncovered, for about 15-20 minutes or until the mixture is less saucy and reduces to 3 cups.

Serve with warm tortillas, ready to pile with crumbled feta, sliced tomatoes, and lettuce.

Serves 4

About the Author Karen (aka Scattered Mom) has been passionate about food since the 1970s, when she created tasty treats from her Easy Bake oven. Literally thrown into the kitchen at the tender age of 21 when she became foster Mom to 4 teenagers, it was pretty much a do or die situation. Her specialty? Cookies. Her real passion? Writing. Put them together with a marriage to a guy 20 years older, their own teenager, and life on the West Coast of Canada, and you have her blog, Notes from the Cookie Jar. Posted by Karen Humphrey in free meal plans on February 28, 2010 More from this author  |  Author Website Follow Karen Humphrey on:  |

Comments  

 

0 # SBMommy1 2010-03-02 20:05

Looks yummy. Can't wait to try lamb and feta wraps

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