Suppers: [thursday] Greek Beef Pita Pockets
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables | Greek | Beef, Greek, Main dish | 4 | Servings |
INGREDIENTS
| 1 | Egg | |
| 1 | Onion, finely chopped | |
| 2 | T | Red wine vinegar |
| 1 | t | Dried oregano |
| 1/2 | t | Salt |
| 1/2 | t | Pepper |
| 1/4 | t | Cinnamon |
| 1 | lb | Lean ground beef |
| 1 | T | Vegetable oil |
| 4 | Pita breads | |
| 4 | Lettuce leaves | |
| 1/2 | Cucumber, thinly sliced | |
| 2/3 | c | Extra-thick plain yogurt |
| 2 | T | Fresh mint, chopped |
| 1 | Garlic clove, minced | |
| 1 1/2 | t | Lemon juice |
INSTRUCTIONS
In bowl, beat egg; mix in onion, vinegar, oregano, salt, pepper and cinnamon. Mix in beef. Shape into eight 1/2-inch thick patties. In large nonstick skillet, heat vegetable oil over medium heat; cook patties, in batches if necessary and turning once, for about 8 minutes or until no longer pink inside. Yogurt Mint Sauce: Meanwhile, in small bowl, stir together yogurt, mint, garlic and lemon juice. Tip: If extra-thick yogurt is unavailable, prepare your own by using drained yogurt. Place 1-1/3 cups plain yogurt in cheesecloth-lined sieve set over bowl. Refrigerate for 3 to 4 hours or overnight or until yogurt is reduced to about 2/3 cup. Slice off top third of pita breads; open large piece to form pocket. Insert top piece, cut side up, into pocket to strengthen bottom. Place 2 patties in each pocket along with lettuce and cucumber. Spoon 1 tb of sauce into each pocket; serve remaining sauce separately. Dip crunchy carrots and broccoli into any extra sauce. Per serving: about 425 calories, 31 g protein, 16 g fat, 40 g carbohydrate excellent source iron. Serve with: Carrot sticks and broccoli florets, Pineapple rings. Other recipes in group: Suppers: [Monday] Chicken with Mushroom Sauce Suppers: [Tuesday] Carrot and Ham Soup Suppers: [Wednesday] Warm Couscous & Roasted Fall Vegetables Suppers: [Friday] Pasta Carbonara with Peas Suppers: [Saturday] Pan-braised Sea Bass with Vegetables Suppers: [Sunday] Jerked Pork Tenderloins Source: Canadian Living magazine, Nov 95 Presented in article "Meal Planner: Light and Healthy Suppers" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Don’t miss life’s best. Find God.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 449
Calories From Fat: 263
Total Fat: 28.7g
Cholesterol: 131.6mg
Sodium: 541.5mg
Potassium: 518.7mg
Carbohydrates: 20.5g
Fiber: 2g
Sugar: 2.6g
Protein: 25.1g