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Friday, April 01 2011

ingredients

  • 2  to 2-1/2 lb.  boneless lamb shoulder roast
  • 1  19-oz. can  cannellini beans (white kidney beans), rinsed and drained
  • 1  14 .5-oz. can  diced tomatoes
  • 1  Tbsp.  minced garlic (6 cloves)
  • 1/2  tsp.  salt
  • 1/2  tsp.  dried oregano, crushed
  • 1  14-oz. can  artichoke hearts, drained and quartered
  • 3  cups  fresh baby spinach
  • 3  cups  hot cooked orzo (6 oz. uncooked)
  •     Crumbled feta cheese (optional)

directions

1. Trim fat from meat. Cut meat into 1-inch pieces. In a 3-1/2- or 4-quart slow cooker stir together meat, beans, undrained tomatoes, garlic, salt, and oregano.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in drained artichoke hearts and spinach.

3. To serve, spoon lamb mixture over hot cooked orzo. Sprinkle with crumbled feta cheese. Makes 6 servings.

nutrition facts

  • Servings Per Recipe 6 servings
 
  • Calories432, 
  • Total Fat (g)11, 
  • Saturated Fat (g)4,
  • Monounsaturated Fat (g)4, 
  • Polyunsaturated Fat (g)1, 
  • Cholesterol (mg)100, 
  • Sodium (mg)905, 
  • Carbohydrate (g)43, 
  • Fiber (g)9, 
  • Protein (g)41, 
  • Vitamin C (DV%)19, 
  • Calcium (DV%)12, 
  • Iron (DV%)38, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 10:52 am   |  Permalink   |  Email