Meat N Veggie Pockets Recipes

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.

Steps:

• Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes. While the motor is running, pour in the olive oil and process until fully incorporated and velvety. Season with pepper, to taste.
• Spoon a scant tablespoon bean spread into toasted pitas. (Put remaining bean spread in an air-tight container.) Add avocado and cucumber slices, or other vegetables of choice and season, to taste, with salt and pepper. Wrap in parchment or butcher paper, and pack in a plastic container to keep from getting squished. Pack in a lunch box and send to school.

Steps:

• Preheat oven to 400°. In a large skillet, cook beef, onion, salt and pepper over medium heat until meat is no longer pink; drain and cool. , Place 2 biscuits overlapping on a floured surface; roll out into a 5-in. oval. Place about 1/4 cup of meat mixture on 1 side. Fold a cheese slice to fit over meat mixture. Fold dough over filling; press edges with a fork to seal. Repeat with remaining biscuits, meat mixture and cheese. , Place on a greased baking sheet. Prick tops with a fork. Bake 10 minutes or until golden brown.

Steps:

• *Note: the beef and vegie pockets can also be baked in the oven. Cook the pockets at 375º for approximately 45 minutes or until vegetables are tender and meat is brown.
• If grilling, you have the option of par-boiling the root vegetables first.
• Heat the the grill until the grill is very hot.
• Combine the ground beef, vegetables and Worcestershire sauce in a large bowl. I placed the vegetables in one bowl and the meat in another. The Worcestershire sauce was added to the meat. Placed a spoonful of vegetables on the foil followed by a spoonful of meat then butter and water.
• Season mixture with salt and pepper.
• Cut out eight 12" x 10" pieces of heavy duty aluminum foil. (Or use double fold of standard aluminum foil.).
• Divide and place the meat and vegetable mixture on the pieces of foil.
• For each foil pocket, add about 1/2 teaspoon butter and 1 tablespoon water.
• Fold in the foil 1/2" on both top and bottom to make a seam.
• Then fold up the foil to encase the meat/vegetable mixture. (It should look like a plump envelope.).
• Cook over the grill turning occasionally for about 20 minutes, or until meat is cooked through and no longer pink and the vegetables pierce easily with a fork.
• Yield is estimated.