Pita Pocket Possibilities!
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Spicy Pork Tenderloin Pitas
Preparation Time: 30 minutes
Number of Servings: 4
Cups of Fruits and Vegetables Per Person: 3
8 oz pork tenderloin
1 Tbsp olive oil
1 garlic, clove, minced
1 cucumber, peeled and diced
1/2 tsp dill, dried
1 green pepper, thinly sliced
1 cup spinach, shredded
2 tsp Dijon mustard
1 Tbsp lemon juice
1/2 tsp oregano, dried
1 cup sour cream, nonfat
1 red onion, thinly sliced into rings
4 pita breads, halved
8 cherry tomatoes, halved
1. In a small bowl, combine the cucumbers, sour cream and dill. Refrigerate until needed.
2. Cut the pork across the grain into 1/2-inch cutlets, then slice each piece into thin strips.
3. In a large bowl, combine the mustard, oil, lemon juice, garlic and oregano. Add the pork and toss well to coat all the pieces. Let stand about 10 minutes.
4. Coat a large no-stick frying pan with no-stick spray and place over medium heat for 3 minutes. Working in bunches to avoid overcrowding in the pan, add the pork and sauté for about 3 minutes or until cooked through. Transfer to a plate.
5. Place peppers and onions in a 9" glass pie plate. Cover with vented plastic wrap and microwave on high for 3 minutes or until soft. Add the onions and peppers to the pan; sauté for 3 minutes, or until lightly browned.
6. Top pork mixture with peppers and onions. Line the pita pockets with the spinach. Add the pork mixture. Top each sandwich half with a tomato and some cucumber sauce.
Spicy Pork Tenderloin Pitas
Serving Size 1/4 of recipe
Nutrition per Serving:
310 Calories, 80 Calories from Fat, 9g Total Fat,
3g Saturated Fat, 60mg Cholesterol, 350mg Sodium,
35g Total Carbs, 5g Dietary Fiber, 9g Sugars,
2 Vegetables, 2 Meat, 1 Milk, 1 Fat
From: fruitsandveggiesmatter.gov, a partnership of the Centers for Disease Control and Prevention, the National Cancer Institute and other organizations.
For more recipes featuring fruits and vegetables, visit www.fruitsandveggiesmatter.gov
Roast Beef Pita Supreme
Serving Size : 2
1/4 pound sliced lean roast
2 cups torn romaine lettuce
1 small orange -- peeled, and cut into chunks
2 tablespoons balsamic vinegar
1 tablespoon pecans -- coarsely chopped
1/4 teaspoon dried basil
2 small oat-bran pita breads -- halved
In a medium bowl, combine the beef, lettuce, orange, vinegar, pecans and basil. Divide the beef mixture among the 4 pita halves.
This recipe yields 2 servings.
Per Serving: 243 Calories, 7 g Total Fat, 2 g Saturated Fat, 46 mg Cholesterol, 193 mg Sodium, 25 g Total Carbohydrate, 5 g Dietary Fiber, 21 g Protein, 59 mg Calcium.
Serving Provides: 1 Bread, 2 Fruit/Vegetables, 2 Protein/Milk, 1 Fat.
Points Per Serving: 4.
Mexican Pita Pile Ups
Submitted by: dlife
Source: Diabetic Cooking Magazine
4 whole-grain pita bread rounds
1 cup cooked, diced, boneless skinless chicken breast meat
1 tablespoon lime juice
1 teaspoon ground cumin
1/4 cup chopped mild green chilies
1 cup chopped seeded tomato
1/4 cup chopped fresh cilantro leaves
1 can (2 1/4 ounces) sliced ripe olives, drained
1 cup shredded reduced-fat sharp cheddar cheese
1. Place pita breads on work surface. Top each with 1/4 cup chicken, lime juice, cumin, chilies, tomato, cilantro, olives and cheese.
2. Place each pita in quart-sized resealable plastic food storage bag. Seal; refrigerate until ready to serve.
3. To serve, place pita on microwavable plate. Microwave at HIGH 1 minute or until cheese is melted. Let stand 2 to 3 minutes until crust is slightly firm.
Zesty and tangy - you name it this sandwich has it.
Nutrients per Serving:
Calories 287 (25% of calories from fat)
Total Fat 9g
Dietary Fiber 7g
Saturated Fat 4g
Dietary Exchanges: 2 Starch/Bread, 3 Lean Meat
Bacon and Egg Pockets
Total Time: 15 mins
4 egg white(s)
3 ounce(s) bacon, Canadian-style, chopped
3 tablespoon water
2 tablespoon scallion(s) (green onions), sliced (optional)
1/8 teaspoon salt
2 large pita, whole-wheat, halved cross-wise
1/2 cup(s) cheese, cheddar, reduced-fat, (optional)
1. In a medium bowl, combine eggs, egg whites, Canadian bacon, the water, green onion (if desired), and salt. Beat with a wire whisk or rotary beater until well mixed.
2. Lightly coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add egg mixture to skillet. Cook, without stirring, until mixture begins to set on the bottom and around edge. Using a spatula or a large spoon, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking about 2 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat immediately.
3. Fill pita halves with egg mixture. If desired, sprinkle with cheese.
Nutritional Info (Per serving):
Calories: 162, Saturated Fat: 1g, Sodium: 616mg, Dietary Fiber: 2g, Total Fat: 4g, Carbs: 18g, Sugars: 1g, Cholesterol: 118mg, Protein: 13g
Exchanges: Starch: 1, Lean Meat: 1.5, Fat: 0.5
Carb Choices: 1
Recipe Source: Diabetic Living Diet Online
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