So for my first official dinner of the New Year (yeah, I know it’s the 5th) I wanted something that was not a million calories but still a good, flavorful family meal. Of course Mediterranean food always fits the bill when looking for a light meal with a flavor punch. Gyros are one of our favorite weeknight meals. The entire prep and cook time is less than 15 min but they are delicious and fun and guests are always impressed when we make these. You can serve with a greek salad and fries if you want to stretch it.

Gyros

• 1 lb ground lamb or chuck
• 2 garlic cloves, minced
• 2 tsp oregano
• 1 tsp onion powder
• 1 tsp salt
• 3/4 tsp black pepper
• tzatziki
• flat bread or pita
• tomatoes, red onions, cucumbers, lettuce as desired

1. Prepare tzatziki, hopefully earlier in the day or the night before but whatever.gh
2. In a bowl, combine meat and spices.
3. Form into patties and place on a baking sheet.
4. Broil patties for 8-10 min or until cooked through.
5. Slice patties thinly and serve over flatbread with tzatziki, tomatoes, and onions. Some might like thin cucumber slices or lettuce.

I wrap the pitas in foil and put them in the bottom of the oven while the meat is cooking so they are warm and soft when it comes out. This is a good family meal because, like taco night, each meal is customizable for picky kids or guests.

Oh yeah, and Happy New Year!

Quick, before the New Year’s dieting begins, I want to give you a quick easy spinach dip recipe. This is my favorite basic spinach dip combo-feel free to tweak it by adding whatever spices or other veggies you like.

Spinach Dip

• 1 16 oz bag frozen, cut leaf spinach
• 2 cups sour cream
• 8 oz cream cheese, room temp
• seasonings

1. Place frozen spinach in a strainer and run under cool water to quickly thaw.
2. Dump thawed spinach onto a clean dish towel, bring up the sides and twist over the sink until the liquid drain from the dish towel. Twist tighter and tighter until you get as much liquid as possible.
3. Beat cream cheese and sour cream together until smooth. Stir in spinach and any seasonings.
4. Chill before serving.

For the seasonings you can add a veggie soup mix packet or salt, pepper and garlic powder or dill. I have always used the soup mix in the past but I’m not sure it really adds much flavor-wise as it is mostly salt. I like to add a generous amount of salt and cracked pepper, a teaspoon of garlic and a few pinches of dill and mustard.

I know I haven’t been updating my weekly dinners page but this time of year dinners are pretty spontaneous, despite my best intentions. Nevertheless, we are having dinner. Last night, I raided the pantry and freezer for ground beef, italian sausage, and some whole wheat spaghetti. I figured a quick spaghetti and meatballs would really hit the spot before settling in to watch the Christmas specials on TV. I used my meatloaf recipe as a guide for the meatballs because I nearly always have those ingredients on hand and made a simple tomato sauce to go along with them.

Spaghetti and Meatballs

• 2 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced, as desired
• 2 (28 oz) cans crushed tomatoes
• 1/4 cup carrot puree
• 1/2 cup red wine
• 1/4 cup grated parmesan cheese
• 1 lb ground chuck
• 1 lb italian sausage or 4 links
• 2 eggs
• 3 cloves garlic, finely minced or made into a paste
• 1/4 cup bread crumbs
• 1/4 cup dried parsley
• 1/4 cup grated parmesan cheese
• salt and pepper
• spaghetti noodles
• crusty bread

1. Heat oil over medium in a large pot. Saute onion until clear then add garlic and cook until soft.
2. Add tomatoes, carrot puree, and season with some salt and pepper. Simmer while making the meatballs
3. In a large bowl, use a fork to thoroughly mash and combine beef, sausage, eggs, garlic, bread crumbs, parsley, and parmesan cheese.
4. Form walnut sized meatballs and sear in a large, hot skillet. Once all sides are browned, deglaze with a splash of red wine.
5. Add meatballs, gently, to sauce to finish cooking. Add red wine and parmesan cheese to sauce.
6. Bring a large pot of water to a boil. Add a handful of salt and spaghetti noodles.
7. Once noodles are al dente, 8-12 min depending on your noodles, reserve 1 cup of water from the pot and drain.
8. Add water to sauce as needed to thin. Taste and season with salt as needed. Serve!

I am assuming most of you won’t be hanging around here much next week and neither will I.  Considering I have purchased exactly one Christmas gift for my three children, I have some shopping to do!  I will be back after the holidays, probably with even more Pantry Challenge posts, since it seems we have, eh, overextended ourselves this year.  I will also be ringing in the New Year with some diet tips since I have already overextended my waistband as well.