Greek Dill Lettuce Cups

These Greek Dill Lettuce Cups are one of our new favorite lower calorie meals. Actually, it doesn’t even matter that it’s healthier it’s just one of our new favorites. It’s light, but filling with all of that meat and the extra protein in the yogurt. I am always a fan of extra protein.

I know that some of you may be concerned about the Greek Yogurt, but let me tell you
this dill sauce is very light and mild. I’ve added a few things to cut down on the tanginess. It really doesn’t bother me, but my husband doesn’t love the taste of Plain Greek Yogurt. I mostly love the nutritional value of Greek yogurt.

For the meat, feel free to use any less fatty meat like, Turkey, Pork, Beefalo, or Bison. In ours we used ground pork because I had some that needed to be used, but I will be using Turkey later this week. You could also add more veggies, but I only felt like cucumber and tomatoes.

Greek Dill Lettuce Cups

1/2 Pound Ground Meat-Turkey, pork, or beefalo would be good
Salt and Pepper
Romaine Lettuce
Cucumber, sliced
2 Tomatoes, chopped

Dill Sauce
1/3 Cup Plain, 0% Greek Yogurt (we used Chobani)
1 Tablespoon Pine nuts
1 Clove of Garlic, minced
1/4 Teaspoon Dill
Zest of 1/2 a lemon
1 Teaspoon Lemon Juice
1 Tablespoon Honey
Pinch of salt and pepper

In a small pan over medium heat add the pinenuts and toast until golden. You must keep a close watch over the nuts so they do not burn. You want to toast them to bring out the nutty flavor. Add the garlic at the very end and cook for 30 seconds or until fragrant. Set aside to cool slightly.
Once cooled, add the mixture to a bowl with all other ingredients and stir until thoroughly combined.

Meanwhile, cook the meat in a pan over medium-high heat until cooked through. About 5-7 minutes.

Assemble by placing a little meat and the vegetables into a leaf of lettuce and drizzle the sauce over the top. Enjoy!