Tuesday, April 24, 2007

Potluck Pockets

Prep/Cook Time: 30 minutes
Yield: 12 servings

1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons worchestershire sauce
2 tablespoons soy sauce
2 teaspoons garlic powder
1 teaspoon ground cumin
1/2 teaspoon italian seasoning
6 pita breads, halved
2 medium tomatoes, diced
3 cups shredded lettuce
1/2 cup soy sauce
1/4 cup white vinegar
2 tablespoons worcestershire sauce
1/2 teaspoon onion powder
1/2 teaspoon italian seasoning
dash pepper

In a large skillet, cook beef, onion and green pepper until meat is no longer pink; drain. Add worchestershire sauce, soy sauce, garlic powder, cumin and italian seasoning; mix well. Simmer for 5-10 minutes

In a small saucepan, bring all the sauce ingredients to a boil. Reduce heat and simmer for 5-10 minutes. Spoon meat mixture into pita halves; top with sauce, tomatoes and lettuce.

Tips and Tricks
Since soy sauce and worchestershire sauce are both high in salt, I completely left out the sauce. When filling the pita pockets, be careful that the pita doesn't split. The bottom of mine opened up and I burned my hand with hot meat.
Make It Healthier
Omit the sauce. Use low sodium soy sauce and whole wheat pitas. Use lean meat. When the meat is cooked, drain it and rinse it with water to remove more fat.
How Kids Can Help
Use Pampered Chef chopper to chop onions and peppers, measure spices, shred lettuce.

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