Thursday, May 3, 2012

Turkey Meatball Pitas


Turkey Meatball Pitas || Women's Health
Herbed Sugar Snap Peas
Prep time: 8 minutes || Cook time: 5 minutes

1 Tbsp olive-oil
8 Tbsp low-fat tzatziki or yogurt dip*
4 c baby spinach leaves
12 fresh or frozen precooked turkey meatballs (plain or home-style)
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

12 oz. fresh sugar snap peas (NOTE: make sure they are stringless or you remove the strings)
1 t. olive oil
1 t. chopped garlic
1 t. thyme

1. Steam peas in microwave or steamer until tender-crisp.

2. Drain water. Add oil, garlic an thyme and toss.

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