Turkey Meatball Pita

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Turkey Meatball Pita || Women's Health, April 2008
Herbed Sugar Snap Peas

Turkey Meatball Pitas

1 Tbsp olive-oil
8 Tbsp low-fat tzatziki (picked ours up at Trader Joe's)
4 c baby spinach leaves
12 fresh or frozen precooked turkey meatballs (again, from Trader Joe's)
1 Tbsp allspice
1 Tbsp oregano
4 whole-wheat pita pockets, cut in half
1 Tbsp mint flakes

1. If needed, arrange meatballs on a plate and microwave about 2 minutes on defrost setting.

2. Place olive oil in a large skillet over medium heat. Add mint, allspice, and oregano; mix. Break meatballs into small chunks and add to skillet. Cook for 5 minutes, stirring frequently.

3. Stuff pita pockets with baby spinach leaves. Spoon turkey mixture into pita and top with a dollop of tzatziki or yogurt dip. (*If you can't find prepared low-fat tzatziki or yogurt dip, make your own by mixing 1 cup plain nonfat yogurt, 1 teaspoon garlic powder, and 1/4 cup minced cilantro.)

Herbed Sugar Snap Peas

1 bag (12 oz) fresh or frozen sugar snap peas + 1 tsp olive oil + 1 tsp jarred chopped garlic + 1 tsp thyme

1. Steam peas in microwave or steamer until tender-crisp, about 3 minutes.
2. Drain water. Add oil, garlic, and thyme and toss.