Servings: Makes 4 servings
- 2 cups lightly packed mint leaves
- 1 large clove garlic
- 2 tablespoons fresh lemon juice
- 1 tablespoon toasted pine nuts
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 1/2 pound ground lamb or baked ground tofu
- 1/2 teaspoon freshly ground pepper
- 4 whole wheat pitas
- 1/3 cup nonfat plain yogurt
- 1/2 cup crumbled feta cheese
In the bowl of a food processor, combine mint, garlic, and lemon juice, pulsing until mint is coarsely chopped; scrape down sides with a rubber spatula if needed. Add pine nuts, olive oil, and 1/4 teaspoon salt, and continue pulsing until finely ground. Scrape into a medium bowl and set aside.
In a large nonstick skillet over medium-high heat, cook lamb (or tofu). Break up pieces while cooking and continue until lightly browned, 5 to 7 minutes. Add remaining 1/2 teaspoon salt and the pepper. Remove from heat and place in a colander; allow fat to drain for 10 minutes.
Preheat oven to 400°F. Add drained lamb (or tofu) to mint pesto and stir to combine. Place pitas on a baking sheet and spread each one with 2 tablespoons yogurt. Divide lamb mixture (or tofu) into fourths and spread over pitas; sprinkle with feta. Bake 10 to 12 minutes, until feta melts and pita is slightly toasted. Serve immediately.
Calories: 453 with lamb, 423 with soy
Protein: 24 grams (17% of calories in meal) with lamb, 29 grams (21%) with soy
Carbohydrates: 67 grams (46%) with lamb, 74 grams (54%) with soy
Fiber: 9 grams with lamb, 13 grams with soy
Fat: 27 grams (42%) with lamb, 18 grams (30%) with soy
Saturated fat: 9 grams with lamb, 5 grams with soy