This mock souvlaki has just the right amount of herbs and spices: enough to shake your taste buds out of a coma but not so much that they overpower the hearty meatballs and creamy yogurt dip. Take note: While pre-made meatballs make dinner a cinch, some brands also wallop you with fat. Keep it below 10 grams per three-ounce serving. Check labels before you buy.
Prep time: 8 minutes
Cook time: 5 minutes
Cook time: 5 minutes
1 Tbsp olive-oil
8 Tbsp low-fat tzatziki or yogurt dip*
4 c baby spinach leaves
12 fresh or frozen precooked turkey meatballs (plain or home-style)
1 Tbsp allspice
1 Tbsp oregano
4 whole-wheat pita pockets, cut in half
1 Tbsp mint flakes
1. If needed, arrange meatballs on a plate and microwave about 2 minutes on defrost setting.
2. Place olive oil in a large skillet over medium heat. Add mint, allspice, and oregano; mix. Break meatballs into small chunks and add to skillet. Cook for 5 minutes, stirring frequently.
3. Stuff pita pockets with baby spinach leaves. Spoon turkey mixture into pita and top with a dollop of tzatziki or yogurt dip. (*If you can't find prepared low-fat tzatziki or yogurt dip, make your own by mixing 1 cup plain nonfat yogurt, 1 teaspoon garlic powder, and 1/4 cup minced cilantro.)
Makes 4 servings. Per serving: 375 calories, 14.5 g fat (4 g saturated), 650 mg sodium, 39 g carbs, 5 g fiber, 25.5 g protein
Goes great with Herbed Sugar Snap Peas
Prep time: 2 minutes
Cook time: 3 minutes
1 bag (12 oz) fresh or frozen sugar snap peas + 1 tsp olive oil + 1 tsp jarred chopped garlic + 1 tsp thyme
1. Steam peas in microwave or steamer until tender-crisp, about 3 minutes.
2. Drain water. Add oil, garlic, and thyme and toss.
Makes 4 servings. Per serving: 51 calories, 1 g fat (0 saturated), 10 mg sodium, 8 g carbs, 3 g fiber, 3 g protein
8 Tbsp low-fat tzatziki or yogurt dip*
4 c baby spinach leaves
12 fresh or frozen precooked turkey meatballs (plain or home-style)
1 Tbsp allspice
1 Tbsp oregano
4 whole-wheat pita pockets, cut in half
1 Tbsp mint flakes
1. If needed, arrange meatballs on a plate and microwave about 2 minutes on defrost setting.
2. Place olive oil in a large skillet over medium heat. Add mint, allspice, and oregano; mix. Break meatballs into small chunks and add to skillet. Cook for 5 minutes, stirring frequently.
3. Stuff pita pockets with baby spinach leaves. Spoon turkey mixture into pita and top with a dollop of tzatziki or yogurt dip. (*If you can't find prepared low-fat tzatziki or yogurt dip, make your own by mixing 1 cup plain nonfat yogurt, 1 teaspoon garlic powder, and 1/4 cup minced cilantro.)
Makes 4 servings. Per serving: 375 calories, 14.5 g fat (4 g saturated), 650 mg sodium, 39 g carbs, 5 g fiber, 25.5 g protein
Goes great with Herbed Sugar Snap Peas
Prep time: 2 minutes
Cook time: 3 minutes
1 bag (12 oz) fresh or frozen sugar snap peas + 1 tsp olive oil + 1 tsp jarred chopped garlic + 1 tsp thyme
1. Steam peas in microwave or steamer until tender-crisp, about 3 minutes.
2. Drain water. Add oil, garlic, and thyme and toss.
Makes 4 servings. Per serving: 51 calories, 1 g fat (0 saturated), 10 mg sodium, 8 g carbs, 3 g fiber, 3 g protein
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