Rosemary Tomato Beef Skillet
Rosemary Tomato Beef Skillet
WLS Friendly recipe packed with flavor and little time required make
I created this recipe with a former recipe in mind. High in protein for post-ops but fast on time for, basically everyone.
I always loved the smells and flavors of the rosemary in this steak meal but I don’t have steak on hand as often as I have ground beef. So, I instead browned some onion and ground beef and all the other ingredients from my old recipe. We loved it so much, it’s become one of our “ten go to dinners” for my simple family meals folder.
I keep dried rosemary on hand and usually buy cherry tomatoes in bulk from Costco. I often have ground beef in my deep freeze so as long as I keep an onion and some feta cheese on hand, this recipe is ready in a snap! Plus the kitchen smells like I’ve been working really hard on dinner.
Post-ops patients typically do well with ground beef over steak. (Although if you do handle steak well, you will certainly enjoy the original recipe).
Rosemary Tomato Beef Skillet
Ingredients
- 1/2 cup diced onion
- 1 lb 93% lean ground beef
- 2 tsp dried rosemary
- 1/2 lemon juice and zest
- 1 cup cherry tomatoes halved
- 1/2 cup reduced fat feta cheese crumbles
Instructions
- In a large nonstick skillet on medium high heat, saute diced onion for one minute. Add ground beef and brown. Drain and return to low heat.
- Add rosemary, lemon juice and cherry tomatoes. Stir and cook for 2 more minutes. Sprinkle in feta cheese and serve.