Hump Day, FINALLY! Greek Skillet and Yellow Squash with Onions for supper!

Thank goodness it is Wednesday! This coming Friday afternoon begins our Spring Break. I think that all of the staff that I work with are SOOOO ready for the week off. My "week off" is quickly getting filled with things to do... Not sure how exactly that happened, but... it has. Oh, well... All the craziness will begin on Friday afternoon and not stop until sometime (probably late) the next Saturday! 

Supper tonight is Greek Skillet and a side of Yellow Squash with Onions. It was very good! I had questions about the cinnamon in it, but it was good.

Greek Skillet

1 lb ground beef 

1⁄2 cup chopped sweet onion 

2 teaspoons dried oregano 

1⁄2 teaspoon ground cinnamon 

1⁄2 teaspoon garlic powder 

14 oz can diced tomatoes 

1-1⁄2 cups beef or chicken broth 

2 tablespoons tomato paste 

1-1⁄2 cups uncooked gluten-free penne pasta 

10 oz box chopped spinach, thawed and squeezed dry 

1⁄2 cup crumbled feta cheese, divided

Brown ground beef and onion in a large skillet over medium heat, about 8 to 10 minutes; drain off any fat. I used store bought, frozen chopped onions. Stir in oregano, cinnamon and garlic powder. Add tomatoes, beef or chicken broth and tomato paste and stir in well. Stir in penne pasta and cover. Cook 10 minutes or until pasta is almost done. Stir in spinach and 1⁄4 cup feta cheese. Cover and cook 5 minutes more. Top with remaining 1⁄4 cup feta cheese.

Yellow Squash with Onions

2 tablespoons oil 

1 sweet onion, sliced 

3 large yellow squash, sliced 

1⁄2 teaspoon salt 

1⁄2 teaspoon pepper

Heat oil in a large skillet over medium-high heat; add onion, squash, salt, and pepper. Sauté 10 to 12 minutes or until tender, stirring occasionally.

Recipes from: eMeals