Free Meal Plan: Lamb and Feta Wraps

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I love comfort food! How about you? Classic macaroni and cheese, tropical chicken fingers, skillet chicken and veggies, and then meaty lamb and feta wraps keep things interesting this week!

MONDAY

chicken cauliflower saute

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.

TUESDAY

macaroni and cheese

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!

WEDNESDAY

Tropical Chicken Fingers

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.

THURSDAY

veggie burger

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!

FRIDAY

lamb burritoes

These wraps are delicious. A rich, juicy, meaty filling with crumbled feta and veggies are amazing all rolled up in a wrap. Try serving it with Greek Salad.

The filling can be made ahead and frozen if you don’t have the time during the week.

Make sure to simmer it well to reduce the sauce, or your wraps might be a bit messy to eat!

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

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