For lunch, I prepared lamb burgers with polenta chips
1 lb ground lamb
1/2 cup chopped spinach
3 scallions finely chopped
1/2 teaspoon red hot sauce
1/2 teaspoon worcestershire sauce
1/2 cup Italian bread crumbs
Mix all ingredients together. Form into patties (I chose to make miniature patties for slider type burgers, but regular size patties would be good too, I'm sure). Broil on each side for 6 minutes or until no longer pink inside.
You can find prepared polenta in the healthy food section at your local grocery store. To make chips, cut the polenta into 1/2 inch slices. Grill on George Foreman Grill or something similar on each side until slightly crisp (times vary - just keep checking). You can also toast in a toaster oven if your prefer.
Mediterranean Pinwheels (pillsbury.com)
1 can refrigerated crescent dinner rolls
1/2 lb prosciutto
4 oz crumbled feta cheese
1 tablespoon extra virgin olive oil
6 tablespoons basil
1/2 teaspoon pepper
Heat oven to 375 degrees. Spray cookie sheets with cooking spray. Separate or cut dough into 4 rectangles; place on lightly floured surface. If using crescent dough, firmly press perforations to seal. Press or roll to form 8x5 inch rectangle.
Arrange 1/4 of prosciutto slices evenly over each rectangle. In small bowl, mix cheese, pepper and oil. Sprinkle mixture evenly over prosciutto on each rectangle. Sprinkle with basil.
Starting at short side of each rectangle, roll up; seal long edges. With serrated knife, cut each roll into 5 slices. Place, cut side up, on cookie sheets.
Bake 15 to 20 minutes or until golden brown. Remove from cookie sheets. Serve warm