Spicey Turkey And Mushrooms In Pita
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Beef/, Ground, Turkey | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Broken walnuts or pecans |
| 1 | lb | Ground turkey |
| 1 | Onion, chopped | |
| 1/4 | lb | Mushrooms, sliced |
| 16 | oz | Canned tomatoes, undrained |
| 1 | t | Sugar |
| 1/2 | t | Cinnamon |
| 1/4 | t | Crushed red pepper, up to |
| 1/2 teaspoon | ||
| 1/4 | t | Salt |
| 4 | Lettuce leaves | |
| 2 | Pita bread, cut in half |
INSTRUCTIONS
Gently brown broken nuts in a large, non-stick skillet coated with cooking spray, stirring frequently. Remove to a small dish lined with paper towel and set aside. Brown turkey in the same skillet and drain well. (Or, cook in microwave in a colander until just no longer pink.) Set aside. In the same skillet, saut onion until soft. Add turkey, mushrooms, tomatoes with their liquid, sugar, and seasonings. Over high heat, bring to a boil. Reduce heat to medium and simmer, uncovered, until liquid is absorbed. This will take a while depending on the amount of canned tomato liquid. Stir occasionally. Line each pita half with a large lettuce leaf. Divide mixture equally among pita halves. Top each with 1 tablespoon nuts. Makes 4 servings. per serving: 342 Kcal 15g fat (3g sat fat) 38% CFF 725mg Na 3.1g fiber (26.5g PRO/14.6g FAT/26.8g CHO) Exchanges: 1 starch, 3 lean meat, 2 veg, 1 fat Posted to MC-Recipe Digest V1 #164 Date: Mon, 22 Jul 96 14:13:25 -0500 (CDT) From: "R. Winters" <rosie@iadfw.net> NOTES : 1. One serving of the meat mixture alone: about 211 Kcal, 9.8g fat= (2.6g sat) 42% CFF 563mg Na 2.1g fiber. 2. If extra lean ground beef is substituted for the ground turkey, per= serving with pita and nuts: 438Kcal 25g fat (8g sat fat) 50% CFF 693mg= Na 3.1g fiber (27.9g PRO/24.6g FAT/26.8g CHO) 3. FAT: The nuts contribute 48 Kcal and 4.4g fat to each serving. Drain= the ground turkey well, rinse under hot water, and pat dry to reduce fat as= much as possible. 4. SODIUM: The salt contributes 133mg Na to each serving and the canned= tomatoes, 181mg. Substitute low-sodium canned tomatoes (15mg Na per= serving) to save 166 mg Na per serving. The other major sources of Na in= this recipe are, per serving, pita half (160mg), onion (137mg), and the= turkey (106mg). 5. MasterCook electronic format by Rosemary Winters.
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Nutrition (calculated from recipe ingredients)
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Calories: 248
Calories From Fat: 82
Total Fat: 9.1g
Cholesterol: 78.2mg
Sodium: 450.9mg
Potassium: 630.9mg
Carbohydrates: 17.2g
Fiber: 2.4g
Sugar: 5.7g
Protein: 25.6g