Mediterraneanpitapocketsandwiches Recipes

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MEDITERRANEAN PITA POCKETS



Mediterranean Pita Pockets image

Provided by Sandra Lee

Categories     main-dish

Time 5m

Yield 4 servings

Number Of Ingredients 8

1 (8-ounce) container plain yogurt
2 tablespoons chopped fresh parsley leaves
1 tablespoon hot sauce
1/2 teaspoon ground cumin
Salt and freshly ground black pepper
4 pita pockets
8 slices leftover beef brisket from Grilled Beef Brisket with Tangy Mop Sauce recipe
1 cup leftover Pickled Cucumber Salad from recipe

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.

MEDITERRANEAN PITA POCKET SANDWICHES



Mediterranean Pita Pocket Sandwiches image

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

1/2 cup sour cream
1/2 cup plain low-fat yogurt
1/2 cup cucumber, peeled, shredded and squeezed as dry as possible
2 teaspoons lemon juice
1/2 cup crumbled feta (optional)
2 garlic cloves, minced
2 garlic cloves, minced
4 large pita bread
2 tablespoons olive oil
1 large onion, peeled and cut into chunky wedges
1 lb grilled chicken, bites (or roasted pulled pork)
1 teaspoon oregano
1 1/2 cups shredded romaine lettuce (optional)
1 cup cherry tomatoes, halved

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 SANDWICH



Mediterranean Sandwich image

Provided by Food Network

Number Of Ingredients 0

Steps:

  • Split a large round loaf of Italian bread, pull out some of the insides and fill the bottom with drained canned tuna, grilled vegetables and marinated artichoke hearts. Drizzle some of the artichoke marinade over the cut side of the bread top. Assemble sandwich and cut in wedges.

ONE-POT MEDITERRANEAN CHICKEN



One-Pot Mediterranean Chicken image

An easy one-pot dinner - delicious and filling. Great when you need something a little different for families of 4 or more! Serve over penne pasta and if you're feeling fancy, top with Parmesan or Romano cheese and fresh basil.

Provided by Shawnee73

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 6

Number Of Ingredients 12

1 stick butter
½ cup chopped onions
1 tablespoon minced garlic
1 teaspoon Italian seasoning
½ teaspoon dried basil
salt to taste
2 (14 ounce) cans artichoke hearts, drained and quartered
1 (28 ounce) can crushed tomatoes
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can black olives, halved
1 (4.5 ounce) can sliced mushrooms, drained
4 boneless, skinless chicken breasts

Steps:

  • Melt butter in a large skillet over medium-high heat. Add onions, garlic, Italian seasoning, basil, and salt. Saute until it starts to brown, about 5 minutes.
  • Add artichoke hearts, crushed tomatoes, diced tomatoes, olives, and mushrooms; bring to a boil. Add chicken, cover, and reduce heat to medium. Cook, stirring occasionally, until chicken is cooked through and the juices run clear, about 20 to 25 minutes.

Nutrition Facts : Calories 360.7 calories, Carbohydrate 23.5 g, Cholesterol 79.7 mg, Fat 20.6 g, Fiber 6.4 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 1400.6 mg, Sugar 2.7 g

MEDITERRANEAN POTATOES



Mediterranean Potatoes image

Make and share this Mediterranean Potatoes recipe from Food.com.

Provided by Sueie

Categories     Potato

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 kg potato, cut into quarters
2 tablespoons oil
2 onions, finely chopped
3 garlic cloves, crushed
1 teaspoon paprika
2 teaspoons sugar
1 teaspoon dried thyme
1 (425 g) can chopped tomatoes
2 tablespoons lemon juice
1/2 teaspoon grated fresh lemon rind
1 tablespoon tomato paste
12 black olives
1 tablespoon capers, rinsed and chopped
1 cup cubed or crumbled feta cheese
1 tablespoon parsley, roughly chopped

Steps:

  • Boil potatoes until just tender.
  • Heal oil in large pan, add onion and cook until soft.
  • Add garlic and paprika and cook for 1 minute.
  • Stir in tomatoes, juice, rind, sugar, tomato paste and thyme.
  • Simmer, covered, for 5 minutes and then add the potato and toss to coat.
  • Cook until potatoes are tender about 10 minutes.
  • Stir occasionally to prevent burning.
  • Remove pan from heat and just before serving stir through olives, capers and feta.
  • Sprinkle parsley on top.
  • Serve immediately.

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