Moussaka in the Slow Cooker

I adapted this traditional Greek recipe to the crock pot so I can have it cook slowly several hours to bring out the flavors. Using ground turkey or ground chicken makes it a lighter recipe, cutting the fat and calories. The cinnamon gives it a slightly spicy flavor.

Ingredients:

• 1 eggplant, peeled and cubed.
• 1 pound of ground turkey or chicken
• 1 onion, chopped
• 2 cloves of garlic, crushed
• 1 can (14 ounces) crushed tomatoes
• 3 tablespoons tomato paste
• 1 teaspoon oregano
• ½ teaspoon cinnamon
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ cup of feta
• ¼ cup of Italian bread crumbs
• Romaine lettuce
• Red leaf lettuce
• Tomatoes
• Sliced black olives
• Croutons

How to make Moussaka in the crock pot
Spray the slow cooker crock with nonstick cooking spray.
Lay the cubed eggplant in the bottom of the crock.
Cook the turkey or chicken, onion, and garlic until the meat is well done.
Add the tomatoes, tomato paste, and spices. Mix well.
Spread the meat mixture over the eggplant.
Mix the feta cheese and bread crumbs. Sprinkle over the top.
Cook on low 6-8 hours.

Serve with a dinner salad made from the lettuce, tomatoes, and olives. Top with croutons and/or feta cheese.

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Find more recipes and menus with the Sacramento Easy Meals Examiner.

Turkey Meatloaf Gyros

Turkey Meatloaf Gyros
Cucumbers in Yogurt

This light, quick dinner will use up the rest of your meatloaf.

Leftover Turkey Meatloaf, sliced
1 ½ cucumbers chopped
1 cup plain yogurt or Greek style yogurt
1 tsp mint
1 cup chopped romaine
1 can sliced black olives
1 lime, cut into wedges
Whole wheat flat bread gordito style tortillas

Preparation:

Slice the meatloaf and reheat in the microwave.
Mix the cucumber, yogurt, and mint.
Warm the flat bread or tortillas
Place the turkey on the flat bread.
Top with a spoonful of the yogurt and cucumber mix.
Add lettuce and olives.
Optional: Squeeze a few drops of lime juice on top.