MEDITERRANEAN VEGETABLE PITAS
Craving a fast and healthy meal? This one packs tomato, cucumber, onion and olives. Add a touch of cayenne for a punch. -Ivy Abbadessa, Loxahatchee, Florida
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk the first six ingredients until blended; if desired, stir in cayenne. Add tomato, cucumber, onion and olives; toss to coat. Refrigerate until serving., To serve, add lettuce to vegetables; toss to combine. Spoon into pita halves; sprinkle with cheese.
Nutrition Facts : Calories 354 calories, Fat 19g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 580mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 7g fiber), Protein 9g protein.
LAMB PITA SANDWICHES
Provided by Valerie Bertinelli
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Add the coriander, cumin, smoked paprika, cayenne pepper, cinnamon and 1 teaspoon of salt to a small mixing bowl. Whisk to combine. Add the spice mixture to the lamb stew meat and use tongs to coat the meat in the spices. Set aside.
- Heat an electric pressure cooker to the sauté setting and add 1 tablespoon of vegetable oil to the pot. Once the oil is shimmering, add the stew meat in batches, being sure not to overcrowd the pot. Brown the meat on all sides, about 4 minutes, then remove to a plate. Add an additional tablespoon of oil, if needed, before adding another batch of meat. Once all the meat has been browned and removed from the pot, add the red wine to deglaze, stirring and scraping the bottom to release any brown bits stuck to the base of the pot. Once the alcohol smell has burned off, 1 to 2 minutes, add the canned diced tomatoes and the browned meat. Stir to combine.
- Place the lid on the pressure cooker and seal. Set to high pressure according to the manufacturer's instructions. Once at high pressure cook for 15 minutes then allow the pressure cooker to naturally release for 10 minutes before manually venting the rest.
- While the lamb cooks, add the fresh chopped tomatoes, cucumber, onion, parsley, dill, lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper to a medium bowl. Toss to combine and set aside until ready to assemble.
- To assemble, slice each pita in half and open to create a pocket. Slather each side of the pocket with hummus, then add in a few pieces of romaine lettuce, covering the hummus. Next add a few spoonfuls of the cucumber-onion mixture and top with a few pieces of cooked lamb. Continue the process with the remaining ingredients.
MEDITERRANEAN PITA POCKET SANDWICHES
This is such a great recipe for parties or picnic or even as a quick lunch. Easy to assemble and very healthy and tasty.
Provided by Nadia Melkowits
Categories Lunch/Snacks
Time 20m
Yield 4 pitas, 4 serving(s)
Number Of Ingredients 14
Steps:
- 1. Adjust oven rack to middle position. Heat oven to 350 degrees.
- 2. In a small bowl, mix sour cream, yogurt, cucumber,lemon juice, 2 minced garlic clove, feta, pepper to taste;.
- 3. Wrap pitas in foil and Place in oven; bake until warm and pliable, 5 minutes. Cut in half.
- 4. Meanwhile, heat oil in a large skillet over high heat saute onion until golden brown. Add meat, oregano and remaining minced garlic; continue to saute for about 2 minutes.
- To serve first fill pitas with lettuce, followed by meat, tomatoes and cucumber sauce.
Nutrition Facts : Calories 515.6, Fat 17.8, SaturatedFat 5.8, Cholesterol 113.3, Sodium 454.3, Carbohydrate 43, Fiber 2.6, Sugar 6.8, Protein 43.9
MEDITERRANEAN VEGETABLE SANDWICHES
A Mediterranean-Style Sandwich from the South Beach Diet's "Daily Dish" (Phase 2). The bright colors and flavors of this overstuffed sandwich reflect the sunny region it's named for. Soaking the onions in ice water tames the bite; try this technique for salads too. If you're on Phase 1, skip the pita and eat the filling as a salad.
Provided by WendyMaq
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place onion in a small bowl and cover with ice water, let sit for 10 minutes.
- Drain onion, pat dry, and place in a medium bowl. Add chickpeas, spinach, feta, cucumber, tomato, peppers, olives, oil, vinegar, and cumin; stir gently to combine. Season with cayenne to taste.
- Fill pita halves with vegetable mixture and serve.
Nutrition Facts : Calories 252.1, Fat 6.3, SaturatedFat 0.9, Sodium 526.6, Carbohydrate 42.8, Fiber 8, Sugar 3, Protein 8.9
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