SPICY BEEF PITAS
This is from Every Day w/ Rachael Ray. It's inexpensive, easy and tastes great. I'm not a fan of bell peppers, so I used a bit of petite diced tomatoes for color and flavor.
Provided by E.A.4957
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 500 degrees.
- In a small bowl, combine the yogurt and 2 garlic cloves and season with salt and pepper.
- In a large skillet, heat the olive oil over medium heat. Add the bell pepper and onion and cook, stirring occasionally, until softened, about 5 minutes.
- Stir in the remaining garlic, the chile and cumin and cook for 30 seconds.
- Add the beef and cook, breaking up with a spoon, until no longer pink, about 5 minutes and season with salt and pepper.
- Place pitas on a baking sheet and bake for apx 5 minutes until a little brown.
- Top with ground beef mixture and serve with garlic yogurt.
Nutrition Facts : Calories 457.9, Fat 21.3, SaturatedFat 7.2, Cholesterol 77.1, Sodium 398.9, Carbohydrate 37.7, Fiber 2.2, Sugar 2.7, Protein 27.2
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
CURRIED BEEF PITA POCKETS
If there are people in your family who think they won't like the taste of curry, serve this. They'll be curry lovers forever! -Mary Ann Kosmas, Minneapolis, Minnesota
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large cast-iron or other heavy skillet, brown ground beef with the onion, garlic and curry; drain and discard garlic. Stir in the water, salt, sugar and pepper. Cover and simmer 15 minutes. , Add tomato and zucchini; cook just until heated through. Spoon meat mixture into pita breads. If desired, serve with tzatziki sauce.
Nutrition Facts : Calories 393 calories, Fat 14g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 665mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 3g fiber), Protein 27g protein.
VEGETABLES-AND-DIP PITA POCKET
Children can enjoy the fun combination in these pita pocket sandwiches. Each bite delivers the crunch of vegetables and the creaminess of dip. Sweet pickles add a little excitement to each bite. You can swap the standard pairing of carrots and celery for other crunchy vegetables you enjoy raw, like fennel, cucumber or peppers.
Provided by Genevieve Ko
Categories sandwiches, appetizer, main course
Time 10m
Yield 1 pita sandwich
Number Of Ingredients 9
Steps:
- Toast the pita just until warm and pliable.
- In a medium bowl, toss the celery and carrots with the olive oil and 1/4 teaspoon salt to coat. Divide the bean dip and yogurt between the cavities of the pita halves, then stuff with the celery-carrot mix, pickle slices and parsley.
- Serve or wrap tightly in foil, plastic wrap or wax paper and pack for lunch.
Nutrition Facts : @context http, Calories 674, UnsaturatedFat 19 grams, Carbohydrate 91 grams, Fat 28 grams, Fiber 14 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 1584 milligrams, Sugar 43 grams
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