Pocket Full Of Veggies Recipes
POCKET VEGGIES
Whenever we grill burgers, these vegetable packets are our usual accompaniment. Everyone likes them! -Judi Garst, Springfield, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Combine the peppers, carrots and beans; place on a double thickness of heavy-duty foil (about 24 in. x 12 in.). Top with tomatoes. , In a small bowl, whisk the vinegar, oil, oregano and pepper. Pour over vegetables. Fold foil around vegetables and seal tightly. , Grill, covered, over medium heat for 15-20 minutes or until tender. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 0g saturated fat (0 sugars, Fat 0 fiber). Diabetic Exchanges, Cholesterol 1/2 fat.
FRESH VEGGIE POCKETS
One summer I worked at a health food store that sold sandwiches. We were close to a college campus, so I made lots of these fresh-filled pitas for the students. Crunchy with crisp vegetables and nutty sunflower kernels, they're a fast-to-fix lunch when you're on the go. -Linda Reeves, Cloverdale, Indiana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cream cheese, sunflower kernels and seasoned salt; spread about 2 tablespoons on the inside of each pita half. Layer with the tomato, cucumber, mushrooms and avocado.
Nutrition Facts : Calories 434 calories, Fat 23g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 571mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 8g fiber), Protein 14g protein.
BREAKFAST VEGGIE POCKET RECIPE BY TASTY
Here's what you need: olive oil, red bell pepper, canned black bean, frozen corn, small yellow onion, eggs, salt, ground black pepper, shredded cheddar cheese, whole wheat tortilla
Provided by Tara Botwinick
Categories Breakfast
Time 30m
Yield 1 serving
Number Of Ingredients 10
Steps:
- Heat olive oil in a nonstick skillet over medium heat.
- Add the bell pepper, black beans, corn, and onions, and cook until caramelized, about 5 minutes.
- Remove the vegetables from the pan and set aside.
- Reduce heat to low, and eggs, and sprinkle with salt and pepper. Cook, stirring constantly, until barely set, about 2 minutes.
- Place the vegetables, scrambled eggs, and cheese in the center of a tortilla, and fold the sides into the center, completely covering the filling.
- Add the quesadilla, seam side down, to the skillet and cook over medium heat until the outside is toasted and cheese is melted.
- Enjoy!
Nutrition Facts : Calories 645 calories, Carbohydrate 55 grams, Fat 33 grams, Fiber 7 grams, Protein 31 grams, Sugar 12 grams
POCKET FULL OF VEGGIES
Quick and easy vegetarian lunch or light dinner, easily made vegan. Make it even faster using pre-cut veggies.
Provided by JESMom
Categories Lunch/Snacks
Time 5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix together all of the ingredients but the pita bread.
- Fill pita pockets with the veggie filling.
- Serve chilled.
Nutrition Facts :
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