PEPPERED PORK PITAS WITH GARLIC SPREAD
Delicious garlicky restaurant-style pork sandwiches can be on your dinner table in minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In small bowl, mix mayonnaise, milk and garlic; set aside.
- In medium bowl, mix pork, oil and pepper. Heat 12-inch skillet over medium-high heat. Cook pork in skillet 5 to 6 minutes, stirring occasionally, until pork is lightly browned and no longer pink in center. Stir in bell peppers; heat until warm.
- Heat pita folds as directed on package. Lightly spread one side of each pita fold with garlic mixture. Spoon pork mixture over each; fold up.
Nutrition Facts : Calories 550, Carbohydrate 44 g, Cholesterol 75 mg, Fat 3, Fiber 2 g, Protein 32 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 4 g, TransFat 0 g
SPICED BEEF AND ONION PITAS WITH PARSLEY SAUCE
Time 30m
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Purée all sauce ingredients in a blender until smooth.
- Toast pitas on rack of a gas burner over high heat, turning with tongs, until heated through but still pliable (pitas may puff), about 1 minute, then wrap in foil to keep warm. (Alternatively, wrap untoasted pitas in foil and warm in a preheated 300°F oven or toaster oven.)
- Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté half of onions, stirring occasionally, until browned but still crisp, 4 to 5 minutes. Transfer to a large plate. Sauté remaining onions in 1 tablespoon oil in same manner and transfer to plate (reserve skillet).
- Stir together coriander, cumin, salt, and pepper in a bowl. Pat beef dry and toss with spices. Heat 1 tablespoon oil in skillet over moderately high heat, then sauté half of beef, stirring, until browned but still pink inside, 1 to 1 1/2 minutes. Transfer beef to plate with onions, then sauté remaining beef in remaining tablespoon oil in same manner.
- Halve pitas and fill with beef and onions. Serve sauce on the side.
30 HEALTHY PITA FOODS YOU'LL LOVE
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a pita recipe in 30 minutes or less!
Nutrition Facts :
SWEET PEPPER PITAS
Here's a quick, colorful, grab-and-go pita lunch that gets rave reviews from all ages, says Brigid King in Macomb, Michigan. "I tweaked this meatless, versatile recipe years ago to lighten it and punch up the taste," she notes. TIP: For Italian flavor, add pizza sauce and chopped pepperonis to the cheese and peppers, suggests Brigid King. A little salmon or some bacon bits mixed in the cream cheese make other tasty options.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, beat cream cheese until smooth. Beat in salsa. Spread inside pita halves; set aside. In a nonstick skillet, saute peppers and onion in oil until tender. Add hot pepper sauce, pepper and salt. Spoon about 1/4 cup into each pita half.
Nutrition Facts : Calories 304 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 784mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 4g fiber), Protein 15g protein.
PITA CHIPS
Serve the pita chips with the Roasted Salmon Greek Salad and Yogurt Sauce for dipping.
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil. Lightly spray the foil with oil.
- Place the pitas on the foil. Spray each pita with oil. Sprinkle each sprayed side with the sesame seeds and oregano and sprinkle with salt and pepper. Bake the pitas until crisp, about 10 minutes.
EGGPLANT, ROASTED PEPPER AND CHICKEN PITAS
Mmmmm!! My mouth waters just thinking of this! An Israeli Jewish lady taught this to my grandmother several years ago, and our entire family fell in love with it. It was so good, we served it for a small catered event, and it was a hit. This is for you if you enjoy Middle Eastern cuisine.
Provided by ~marie~
Categories World Cuisine Recipes Middle Eastern Israeli
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Sprinkle sliced eggplant with salt and allow to drain in a colander for 20 minutes. Meanwhile, preheat a grill for medium-high heat (see Cook's Note).
- Pound chicken breasts between two sheets of plastic wrap to a thickness of 1/4-inch. Dredge with flour, shake off excess, dip into beaten egg, then press into seasoned bread crumbs to coat.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add chicken breasts and cook until golden brown. Set aside.
- Wipe eggplant dry with a paper towel. If grilling, brush slices with remaining 2 tablespoons olive oil. Grill until tender and well marked.
- Crush garlic with a mortar and pestle with a pinch of salt. Whisk together garlic, red wine vinegar, and extra-virgin olive oil. Slice grilled eggplant into strips and toss with roasted peppers and balsamic dressing; season to taste with salt and pepper.
- To assemble, heat pita breads on the grill until hot and marked. Slice chicken into strips and place into warm pitas along with marinated eggplant and red peppers.
Nutrition Facts : Calories 492.2 calories, Carbohydrate 60.2 g, Cholesterol 94.3 mg, Fat 18.4 g, Fiber 8.2 g, Protein 23 g, SaturatedFat 3.1 g, Sodium 1753.9 mg, Sugar 8.2 g
EASY & DELICIOUS VEGAN PITAS
This is a delicious and easy to make recipe for completely vegan pitas. Even those who are non-vegans, vegetarians, and vegans will enjoy this tasty and healthy recipe. This is a very basic recipe, and other vegetables (mushrooms, green peppers, tomato, onion) can be added for extra flavor, depending on what you like. You can also use whatever kind or flavor of salsa you prefer.
Provided by SnowBeetle
Categories One Dish Meal
Time 6m
Yield 4 pieces, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium skillet, lightly spray cooking spray.
- Heat skillet to medium heat and add boca patties. Then, sprinkle lightly with salt and pepper.
- When patties have started to warm up, crush into smaller pieces (looking similar to ground beef) with spatula and let cook, slightly browning.
- Add salsa and let cook for about a minute, constantly stirring.
- Turn off burner and let cool.
- Cut or pull apart the pocketed pitas (each full pita will pull into 2 pieces). (Optional - Put pita pieces into toaster and slightly brown.)
- Evenly fill pitas with spinach, and meat/salsa mix, and/or any other veges you might wish to include.
Nutrition Facts : Calories 103.8, Fat 0.5, SaturatedFat 0.1, Sodium 706.5, Carbohydrate 21.4, Fiber 2.1, Sugar 2.4, Protein 4.2
CRAB PITAS
This creamy crab and cream cheese filling is nestled in miniature pita pockets. The filling can be made a day in advance so that you can simply stuff the pita pockets just before serving. Possible garnishes include thin slices of cucumber, carrot curls, or Italian parsley.
Provided by Whitney
Time 5m
Yield 24
Number Of Ingredients 4
Steps:
- Place cream cheese, crab meat, and green onions into the bowl of a food processor. Process until smooth.
- Spoon 1 tablespoon of the crab mixture into each pita half. Serve immediately.
Nutrition Facts : Calories 60.2 calories, Carbohydrate 9.4 g, Cholesterol 5.8 mg, Fat 1.4 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 165.3 mg, Sugar 0.8 g
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Estimated Reading Time 9 mins
- Easy Mediterranean pita pockets. We’re the kind of food enthusiasts who will eat any kind of meal during any season, but there’s something about pita pocket sandwiches that just makes us feel like summer.
- Flavourful chicken fajita pita. Perhaps you’re quite a big fan of the pita sandwich idea but you’d rather make a recipe that has a little bit of meat involved because you know your kids love chicken?
- Slow cooker Greek chicken pita. Did we really catch your attention with the idea of a delicious chicken filled pita but you’re working long days this week and you know you won’t have time to make yourself a good, hearty meal from scratch after work before you fall asleep?
- Greek style 15 minute pita pizza. We know we’ve talked a lot about pita pocket style sandwiches so far (if you know how delicious those are, we’re sure you won’t blame us), but sandwiches aren’t the only things you can make with pitas!
- Lemon avocado dip with pita bread. When our kids get home from school, they’re always hungry so we make sure to have a snack ready and waiting so they can eat while they get down to their homework and still be hungry by dinner later in the night.
- Black bean pita pockets with guacamole. Have you actually been looking for different fillings for pita sandwiches that will help you transition to a vegetarian diet without missing out on any of the nutrients your body really needs?
- Vegetarian grilled veggie and hummus pita with alfalfa. Beans and corn aren’t the only things you can make fantastic (and very healthy) vegetarian pita sandwich fillings with!
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- Ground pork and yogurt sauce Greek pitas. We’ve show you a number of Greek recipes already, but what if you’re looking for one that’s a little more satisfying in the meat department and a little less heavy on veggies because you know your kids don’t always eat their greens?
- Caprese mini pita sandwiches. If we’re being fully honest with you, this recipe from Simply Recipes is actually our favourite meal on this whole list and we make it for ourselves all the time.
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