VEGGIE-STACK PITA POCKETS
Beans are packed with lean protein and make a versatile spread for all kinds of sandwiches. Mix and match with the vegetables your child enjoys and you've got a delicious, vegetarian, kid-friendly lunch.
Provided by Food Network Kitchen
Categories main-dish
Time 13m
Yield 4 servings
Number Of Ingredients 11
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.
FRESH VEGGIE POCKETS
One summer I worked at a health food store that sold sandwiches. We were close to a college campus, so I made lots of these fresh-filled pitas for the students. Crunchy with crisp vegetables and nutty sunflower kernels, they're a fast-to-fix lunch when you're on the go. -Linda Reeves, Cloverdale, Indiana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 434 calories, Fat 23g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 571mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 8g fiber), Protein 14g protein.
FISH & VEGETABLE PACKETS
This traditional cooking technique imparts flavor into every bite of your meal, and it requires very little clean-up. I like to serve fish still wrapped in parchment or foil for each person to open. -Jill Anderson, Sleepy Eye, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. In a small bowl, combine carrots, snow peas and green onions. Cut parchment paper or heavy-duty foil into four 18x12-in. pieces; place a fish fillet off center on each. Drizzle with lemon juice and top with carrot mixture. Sprinkle with seasonings; dot with butter., Fold parchment paper over fish. Bring edges of paper together on all sides and crimp to seal, forming packets. Place on baking sheets., Bake 10-15 minutes or until fish just begins to flake easily with a fork. Open packets carefully to allow steam to escape.
Nutrition Facts : Calories 190 calories, Fat 5g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 303mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
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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