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Greek Style Skillet Supper

This was very easy to make and did not tast like it was low sodium.  This has been hands down One of my Favorites, and we found the recipe in one of the coupon sections of the Sunday paper.  The recipe was from McCormick.  The cinnamon definately adds a distinct flavor to this as does the feta cheese. While the Feta and Low Sodium Beef Broth both have sodium, the amount of sodium per serving is still only around 250 mg.  Not a bad sodium content  for a meal, serve with homemade low sodium bread and some unsalted butter and yum, you have supper !!!

1 lb ground beef

1/2 cup chopped onion

2 tsp Oregano Leaves

1 tsp ground cinnamon

1/2 tsp garlic powder

1 can (14 1/2 oz) low sodium beef broth

1 can (14 1/2 oz) diced no salt added tomatoes

2 tbsp no salt added tomato past

1 1/2 cups uncooked penne pasta

1 1/2 cups frozen leaf spinach thawed and drained

3/4 cup crumbled feta cheese divided

Cook ground beef and onion in large skillet on medium-high heat until beef is no longer pink, stirring occasionally.  Drain fat. Add oregano, cinnamon, and garlic powder, mix well. 

Stir in broth, tomatoes and tomato pase.  Bring to boil. Stir in pasta.  Reduce heat to medium; cover and cook 10 minutes or until pasta is nearly tender.  Stir in spinach and 1/2 cup feta cheese.  Cover and cook 5 minutes longer or until pasta is tender.  Sprinkle with remaining 1/4 cup feta cheese. Cover and let stand 5 minutes before serving.  Makes 6 Servings.


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