Along with my new Weight Watchers App comes a whole slew of new recipes to drool over. You’d be surprised, there are so many that actually sound REALLY good.
I was on my own for dinner last night. What to do? My first instinct is to make something with Shrimp or Mushrooms (two of the only things Dave doesn’t eat!) but this recipe came up on my WW app and it was calling out my name.
The best part about this recipe is that I only had to buy 1 thing from the market- fresh mint. I’m sure you’ll be seeing some kind of fresh Mojito recipe or some other minty things coming soon!
Quick Beef & Yogurt Sauce
Recipe Adapted from: Weight Watchers
Makes: 1 Cup Beef & 1/4 cup Yogurt Sauce per Serving (5 Points)
1/2 lb uncooked 93% lean Ground Beef
1 teaspoon Minced Garlic
3/4 teaspoon Cumin
1/4 teaspoon Sea Salt & 1/4 teaspoon Sea Salt, divided
1/8 teaspoon Black Pepper & 1/8 teaspoon Black Pepper, divided
1 cup Non-Fat Greek Yogurt, plain
1/2 cup Cucumber, diced
2 Tablespoons fresh Mint Leaves, chopped
1. Heat a large skillet on medium-high heat. Add beef, garlic, cumin, 1/4 teaspoon salt & 1/8 teaspoon pepper. Cook, stirring and chopping often until browned. *You can use fresh or frozen beef. I used frozen and shredded the cooked portion with 2 forks, and then flipped the patty over and repeated until it was completely chopped*
2. In a small bowl, stir together Yogurt, Cucumber, 1/4 teaspoon Salt & 1/8 teaspoon Black Pepper. Stir 1/2 of the Mint in also.
3. Serve beef topped with yogurt sauce and sprinkled with remaining mint in a mini-whole wheat Pita or tortilla. (I used Thomas’ Pita Pockets, add 2 points)
The reviews on WW on this recipe complain that it’s not spicy enough or too plain. Personally, I thought it was a nice break from my typical super-spicy meals. I really liked this recipe, and had the 2nd serving for lunch!
In my adaptation of the recipe, I only made 1/2 the meat (instead of 4 servings) but made the full amount of sauce. I definitely didn’t use the full 1/4 cup of the sauce for each of my servings but I wanted to have some leftover for dinner or lunch later this week.
I also sauteed up some Yellow Squash to eat alongside this dish. It was so yummy! I cut up 2 squashes, sprayed a pan with Cooking Spray, and sprinkled with salt & pepper. I let it cook over medium-high heat flipping occasionally until they became soft and browned on both sides.