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 saut� 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; saut� 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.
Nutrition Facts 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, 26g Protein
Preparation 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.
1 lb. lean ground turkey 4 cup cabbage, shredded 1/2 cup chopped celery 1 cup bean sprouts 1/4 cup soy sauce 1 tbsp. sugar
Brown meat until done, drain off any fat. ( should not be much if you buy lean ground turkey) Add rest of ingredients and cook until tender.
Serve in warm pita pocket.
"Southwestern" shrimp pita pocket
1 lb. cooked small shrimp 2 med. tomatoes, seeded & chopped 6 sliced green onions (with tops) 1 small chopped green bell pepper 1 tbsp. chopped fresh cilantro 1-2 tbsp. lime juice 2 tsp. finely chopped jalapeno chilies 2 cloves garlic, finely chopped 1/4 tsp. salt Leaf lettuce
Once you have cooked the shrimp, place in a large bowl and add all ingredients. Mix well. ( except lettuce )
Serve in warm pita pocket lined with lettuce.
Edited by: SNOOPY1960 at: 1/5/2011 (20:56)
Fitness Minutes: (0)
80 1/5/11 5:31 P
GREAT options! Both sound incredibly easy and simple enough for my kids to not realize that we're all eating lean and healthier these days...pita pockets are something fun and different and if I change up the filling each time, they're likely to eat it like a regular sandwich or in lieu of fast food. I can't wait to try these!!!
Fitness Minutes: (884)
30 1/5/11 12:46 P
I usually make a mexican salad out of this but it would work great in a pita as well. Brown up ground chicken or turkey and add chef meg's taco seasoning. http://recipes.sparkpeople.com/recipe-deta il.asp?recipe=700196 It doesn't have the salt or preservatives that a store bought one would have. I just layer that with black beans, scallions, lettuce, salsa and little dollop of light sour cream.
For an Asian twist this one is great. It's my easy version of a bahn mi sandwich. I use two different marinades for my chicken. My husband can't get enough of spicy food but I prefer mine mild.
For the spicy marinade I combine a few tbs or saracha sauce low sodium soy and a crushed clove of garlic. For the mild marinade I use low sodium teriyaki sauce.
Then I do a quick pickle on some veggies. I use about 3/4 cup of water 1/3 cup of vinegar either regular white or apple cider. 1/4 c agave syrup or sugar and 3 tbs of salt. Boil this until your salt and sugar dissolve then taste it to make sure the sweet, sour, and saltiness is to your liking. I add thinly sliced fresno chilis(red jalepnos they're very mild), cucumber and a carrot put it in a ziploc container and throw it in the fridge.
When we're ready to eat I grill up the chicken on the foreman grill then just add the veggies and some lettuce. Sometimes I'll make a little garlic lime mayo with lowfat mayo.
Fitness Minutes: (0)
80 1/4/11 6:40 P
I'm new here and I'm looking for different filling for pita bread sandwiches. I found some pitas that seem appropriate if you halve them. Of course, I've thought about BBQ Chicken, Tuna Salad, Chicken Salad and even a crab salad with lettuce. I'd love to have a mexican and asian version but just don't know where to start. Thanks for any assistance in making this easier for my kids (and healthier too)!
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