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Last week I decided to create a meal based on things I already had around the house. Like my skillet chicken parmesean, it's all about getting creative and working with whatcha got. There's nothing more fun than working with a stocked pantry and Shaun and I try to eat what we have before hitting up the grocery store to replenish our goods. I had a freezer full of various meats and a crisper full of veggies. Since I always try to keep things fresh around here for TAA readers (and let's face it, it's just not fun to eat the same things over and over again), I concocted a new recipe using a package of ground turkey, some veggies and my new favorite ingredient, Greek yogurt.
Put all of that together and what do you get? A delicious, fresh 'sloppy joe' style sandwich that's hearty and packs some major flavor. I changed up a few traditional Greek flavors, though, to make this work for me. For example, instead of cucumbers which never seem to sit well in the tum despite the fact that I love them, I substituted fresh diced zucchini for a bit of crunch, health value and gorgeous green color. Isn't it pretty? Served up on a potato roll or sandwich thin, this meal is a bit messy but full of flavor thanks to some crumbled Feta cheese and diced tomatoes. Oh and don't forget the simple yogurt sauce that holds it all together!
Greek-style ‘Sloppy Joes’
1 lb ground turkey (or lean beef if you prefer)
1 large can diced tomatoes (I use Red Pack)
1 zucchini, diced, with skin on
1 small onion, diced
1 C crumbled Feta cheese (I used reduced fat)
1 tbsp Worcestershire sauce
1/4 C Greek yogurt
1 clove garlic, minced (I use the jarred kind)
1 tsp paprika
1/2 tsp kosher salt + more for seasoning meat
Rolls or sandwich thins
Heat a bit of olive oil in a skillet. Saute onions until soft. Add ground turkey, season with salt (and pepper if you like) and cook through, adding the Worcestershire sauce. Meanwhile, make the yogurt sauce. In a small bowl, whisk together the yogurt, paprika, garlic and salt until combined.
Add tomatoes, Feta and zucchini to skillet, along with the yogurt sauce. Mix altogether and cover. Cook for about 5 minutes or until zucchini is tender, but not too soft.
Serve on a roll with the top on or open faced. Enjoy!
Doesn't that look good enough to eat? I imagine that this dish would be equally as delicious over rice or quinoa as well. Heck, I had leftovers the next day for lunch and just ate the turkey mixture, sans carbs and it was divine! So what do you think? Have you ever whipped up something using only ingredients you had in the house? Without having to run out for fill-ins? Do tell!
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