Baked Orzo with Beef

This is another WW friendly dish, from WW, "Take-Out Tonight." The original recipe uses ground lamb, but it wasn't in the budget for this week so I used ground beef instead. It came out really well. Lots of flavor from the fennel and onion, and sort of like a Greek lasagna, I guess. The prep time is about 40 minutes though, then it bakes for 25, so it's not a quick and easy dish. Just an easy dish. Well worth it though, and the leftovers are even better!

Ingredients

• 1/2 pound orzo
• 6 ounces lean ground lamb (or beef)
• 1 onion, chopped
• 1/4 cup chopped fennel bulb (save the leafy top part for garnish!)
• 2 cloves garlic, minced
• 1 teaspoon dried mint
• 1/2 teaspoon dried oregano
• 1 14-ounce can crushed tomatoes
• 3 Tablespoons tomato paste
• 1/2 teaspoon ground cinnamon
• 4 ounces reduced-fat feta cheese, crumbled
• 2 tablespoons grated Parmesan Cheese

Directions

1. Preheat oven to 350. Spray an 8-inch baking dish with nonstick spray; set aside.

2. Bring a large pot of salted water to a boil. Add the orzo and cook about 6-8 minutes until tender (do not overcook). Drain and transfer to a large bowl.

3. Heat a large skillet over medium-high heat. Add beef and cook until browned, 3-4 minutes. Remove from skillet with a slotted spoon and transfer to bowl with orzo.

4. Add onion, fennel, garlic, mint and oregano to the same skillet. Cook, stirring, until the onion begins to soften, 3-4 minutes. Add the tomatoes, tomato paste, and cinnamon; cook until mixture thickens, 6-8 minutes.

5. Combine the tomato mixture with the orzo and lamb. Stir in the feta and mix well. Pour mixture into the baking pan. Sprinkle top with Parmesan. Bake until hot, 25 minutes.

Chicken Gyros

Ever since our favorite Greek restaurant was bought out by a new and craptacular owner, we've been on the hunt for some good Greek food. I've never made gyros before, and though these aren't the traditional beef and lamb ones, they are quite tasty and really simple to make. View the original recipe, here.

Ingredients

• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 3/4 teaspoon garlic, minced- divided use
• 1/2 teaspoon ground mustard
• 1/2 teaspoon dried oregano
• 1/2 lb boneless skinless chicken breasts, cut into 1/2 inch strips
• 1/2 cup cucumbers, chopped
• 1/3 cup nonfat yogurt, plain or low-fat yogurt
• 1/4 teaspoon dill weed
• 2 gyro bread or pita bread
• 1/2 small red onion, thinly sliced

Directions

1. Combine lemon juice, oil, 1/2 t of the garlic, mustard and oregano in a gallon zip top plastic bag.

2. Add chicken and seal bag.

3. Turn bag and gently move chicken around to distribute marinade evenly.

4. Refrigerate at least 1 hour.

5. In a small bowl combine cucumber, yogurt, dill and remaining garlic. Cover and refrigerate until serving. (NOTE: Cucumbers have a lot of moisture in them so if you want your sauce to be less runny really drain them well and squeeze the water out if you want.). I drained my cucumbers between some paper towels to get all the water out.

6. Drain chicken, discarding marinade.

7. In a large nonstick skillet saute the chicken for 7-8 minutes or until juices run clear.

8. Spoon half the chicken on each pita and top with cucumber mixture and sliced onion.

9. Lettuce and tomato may be added if you like.

10. Fold in half and enjoy. We served these with a side salad of lettuce, tomato, onion and mozzarella, drizzled with a light vinaigrette.