I thought this recipe sounded really good (it's from Clean Eating magazine's recent newsletter):
Chicken Sausage Pitas with Grilled Peppers and Onions
You’re going to love our clean version of a stacked chicken sandwich, but what you’ll love even more is that one serving contains less than six grams of fat!
Hands-on time: 15 minutes. Total time: 20 minutes.
Here’s a quick and delicious recipe that can be served for lunch or dinner. The ingredients cook best on an indoor grill, but a regular pan will work just fine. The pitas are perfectly paired with our Napa Cabbage Slaw.
* 1 tbsp Dijon mustard
* 1 tbsp nonfat Greek-style yogurt
* 2 tsp agave nectar
* 3/4 small red onion
* 1/2 red bell pepper, cored and cut into 1/2-inch strips
* 1/2 yellow bell pepper, cored and cut into 1/2-inch strips
* 2 3-oz precooked chicken sausages, cut in half lengthwise
* 2 whole-wheat pitas, cut in half
* 4 cups arugula, loosely packed
ONE: Prepare an indoor grill to medium-high.
TWO: In a small bowl, combine mustard, yogurt and agave. Store in refrigerator.
THREE: Cut onion into 8 wedges.
FOUR: Grill onion and peppers until softened and lightly charred, 4 to 5 minutes per side. Grill sausages until lightly charred and heated through, about 2 minutes per side. Grill pitas until warm, about 30 seconds per side.
FIVE: Spread mustard mixture into open pita halves. Cut sausages in half and arrange in pitas. Add peppers, onion and arugula, dividing evenly among pita halves. Serve warm.
Nutrients per half pita:
Calories: 197, Total Fat: 5.5 g, Sat. Fat: 3 g, Carbs: 25.5 g, Fiber: 3.5 g, Sugars: 5 g,
Protein: 13 g, Sodium: 299 mg, Cholesterol: 30 mg
Recipe by Jill Silverman Hough
Don't ever do anything to lose weight that you are not willing to do for the rest of your life!
| current weight: 260.0