MEDITERRANEAN PITA POCKETS
Steps:
- In a small bowl mix together the yogurt, parsley, hot sauce, cumin, and salt and pepper, to taste.
- Slice the top off of each pita pocket. Fill each pocket with 2 slices of brisket, a quarter of the pickled cucumbers and drizzle with the yogurt mixture. Arrange on a serving platter and serve.
RED, WHITE AND BLUE PITA POCKETS
Completely packed with delicious fillings, these pockets get their patriotic name from red peppers, white sour cream and tangy blue cheese. But don't wait for the Fourth of July to serve them; they're fantastic any night of the year! Charlene Chambers - Ormond Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the vinegar, oil and garlic; add the beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight., In a small bowl, combine sour cream and blue cheese; set aside. Drain and discard marinade., In a large nonstick skillet or wok coated with cooking spray, stir-fry beef for 2-3 minutes or until no longer pink. Line pita halves with lettuce, red peppers and onion; fill each with 1/3 cup beef. Serve with sour cream mixture.
Nutrition Facts : Calories 351 calories, Fat 12g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 522mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 32g protein. Diabetic Exchanges
BEEFY GREEK PITA FOLDS
Enjoy these delicious pita bread sandwiches packed with ground beef and veggies - Greek dinner ready in just 20 minutes!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In 10-inch skillet, cook ground beef, onion, garlic, oregano and 1/4 teaspoon of the salt over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked. Drain. Stir in olives.
- Meanwhile, in medium bowl, stir together cucumber, tomato, yogurt, dill and remaining 1/4 teaspoon salt.
- On each of 4 individual serving plates, Spoon 1/4 of beef mixture on half of each pita. Top each with yogurt mixture; fold other half of pita over filling. Serve with remaining yogurt mixture.
Nutrition Facts : Calories 420, Carbohydrate 42 g, Cholesterol 75 mg, Fiber 2 g, Protein 29 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 780 mg, Sugar 5 g, TransFat 1 g
BREAKFAST PITA POCKETS
A good substitute for the plain old omelet. You can use a variety of ingredients; however, I like the all meat version. Serve with salsa and ketchup!
Provided by SJKANG
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Place bacon, sausage, and Canadian-style bacon in a medium skillet over medium heat. Fry until evenly brown; drain. Crumble bacon, and chop sausage.
- Mix eggs into the skillet, and scramble with the bacon and sausage until no longer runny.
- Place pita bread in a microwave, and heat on High about 30 seconds, until warm. Spoon the egg mixture into the pita bread halves, and serve warm.
Nutrition Facts : Calories 421.9 calories, Carbohydrate 17.9 g, Cholesterol 331 mg, Fat 27.4 g, Fiber 0.7 g, Protein 24.8 g, SaturatedFat 8.5 g, Sodium 993.3 mg, Sugar 1 g
PITA BEEF POCKETS
Try a Betty Crocker pita sandwich recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Spread mustard on inside of pita pocket halves.
- Fill pockets with beef, tomato, cheese and spinach.
Nutrition Facts : Calories 340, Carbohydrate 20 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 8 g, ServingSize 1 Sandwich, Sodium 690 mg, Sugar 2 g, TransFat 1/2 g
RED, WHITE AND BLUE PITA POCKETS FOR TWO
Completely packed with delicious fillings, these pockets get their patriotic name from red peppers, white sour cream and tangy blue cheese. But don't wait for the Fourth of July to serve them; they're fantastic any night of the year! Charlene Chambers - Ormond Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the vinegar, oil and garlic; add the beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight., In a small bowl, combine sour cream and blue cheese; set aside. Drain and discard marinade., In a large nonstick skillet or wok coated with cooking spray, stir-fry beef for 2-3 minutes or until no longer pink. Line pita halves with lettuce, red peppers and onion; fill each with 1/3 cup beef. Serve with sour cream mixture.
Nutrition Facts :
ROUND 2 RECIPES -BEEF KEBOB PITA POCKETS
Steps:
- Heat a grill pan over medium-high heat and spray pan with nonstick cooking spray. Grill kebabs 3 minutes per side until medium-rare.
- In a small bowl combine cucumbers and leftover reserved yogurt marinade.
- Slice the top off the pita pockets. Fill the pockets with the beef, couscous and yogurt cucumber mixture. Place on serving dishes and serve.
- In a large bowl whisk together canola oil, garlic, yogurt, cumin, salt, pepper and hot sauce. Reserve half the marinade, in a covered bowl, and refrigerate. Add beef cubes to remaining marinade, cover and refrigerate for anywhere from 30 minutes to overnight.
- Preheat grill pan or outdoor grill to medium high heat. Be sure to oil the grill surface before grilling the kebabs.
- Thread beef cubes and onion pieces onto skewers, alternating 3 pieces of beef and onion per skewer. Set aside extra beef cubes. Place skewers on the grill pan and cook 3 to 4 minutes on each side for medium-rare.
- Place kebabs on a serving platter along with Spicy Couscous. Drizzle with some of the reserved marinade and serve.
- Heat oil in a medium saucepan over medium-low heat. Saute garlic with red pepper flakes for 2 minutes being careful not to burn garlic. Add the chicken broth, turn up heat to medium-high and bring to a boil. Stir in couscous, cover and remove from the heat. Let stand 5 minutes. Season with salt and pepper and fluff with fork. Transfer to a serving bowl and serve.
BEEFY RED, WHITE & BLUE PITA POCKETS
Yield 2 to 4 people
Number Of Ingredients 10
Steps:
- At home, mix olive oil, vinegar and garlic in a plastic bag, add steak and marinate in refrigerator 1 hour or more before traveling to game. Transfer all ingredients to a cooler to travel to game site. Just before grilling, remove steak from marinade and grill on medium heat to desired doneness. Remove and rest 5 minutes then slice beef. Halve the pita bread rounds and open to form a pocket in each. Heat on the grill one minute. Fill each pocket with 1/4 of the beef, add lettuce, red pepper strips and onion. Top with the blue cheese sauce. Serves 2 to 4
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