Week 2- Dinner: Mediterranean Pizza Skillet

Around here, we are trying to cut down on our red meat consumption. After more than a year and a half in Brazil, where we ate filet twice a week because it was so cheap and so delicious (I love grass fed beef), it has been a process. It also doesn't help that I don't love chicken and my husband doesn't love fish... But, we are doing our best. I've been experimenting with switching ground turkey in for ground beef and have had great success so far. I am also trying to embrace chicken. This is my first new chicken recipe this year. I am not sure why it's called a "pizza skillet" since it not really like pizza at all (we can't just refer to anything that includes some form of tomatoes, a bit of cheese and a bread product "pizza" can we?) but it was still pretty good. My husband, who claims not to like tomatoes or artichokes, ate it up. The changes to the recipe that I made were: no olives (I think I might add some capers next time to give some of that salty flavor, but we don't do olives in this house) and I cooked the food covered for more than 10 minutes. I probably let it go for between 15 and 20 minutes while I was waiting for hubby to come home. I think the extra cook time helped the tomatoes & artichokes break down, which  made it better for my non-vegetable-loving better half. I toasted up some Italian bread and we spooned the chicken/veggies/feta right over the bread and ate it all like an open faced sandwich.  Unfortunately it doesn't make great leftovers because of the lettuce, but it was a good dinner-- one that we will probably revisit again soon.