Greek Lamb & Spinach Stew - 19g Carbs, 6g Fiber
From Womans Day magazine
Serves 6
Active: 10 min/Total: 7 to 9 hr on low
Serve with orzo.
{Low carb pasta is a better choice… use what
works best for you! Take care, Gloria}
2-lb boneless lamb shoulder, visible fat trimmed, cut in 1-in. pieces
1 can (14 1/2 oz) diced tomatoes
1/2 cup chopped onion
1 Tbsp minced garlic
1/2 tsp each Greek herb seasoning and salt
1/4 tsp pepper
1 can (19 oz) cannellini beans, rinsed
1 can (13.75 oz) whole artichoke hearts, cut in half
3 cups baby spinach (3 oz)
2 tsp grated lemon zest
Topping: crumbled feta cheese
1. Mix lamb pieces, tomatoes, onion, garlic, Greek seasoning,
salt and pepper in a 3 1/2-qt or larger slow-cooker.
2. Cover and cook on low 7 to 9 hours or until lamb is tender
when pierced.
3. Mash 1 cup beans. Stir mashed and whole beans, artichoke
hearts and spinach into cooker.
4. Cover and cook on high 15 minutes or until spinach wilts
and mixture is hot.
5. Stir in lemon zest; sprinkle with feta.
Per serving:
325 Calories, 36g Protein, 19g Carbs, 6g Fiber, 11g Fat
(4g Sat Fat), 100mg Cholesterol, 619mg Sodium