Fresh Veg­gie Pock­ets

TAKES: 15 min. MAKES: 4 serv­ings

Simple & Delicious - - ON THE MENU -

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. With veg­gies and nutty sun­flower ker­nels, they’re a fast-to-fix meal when you’re on the go. —Linda Reeves, Cloverdale, IN

1 car­ton (8 oz.) spread­able cream cheese

1/4 cup sun­flower ker­nels

1 tsp. sea­soned salt or salt­free sea­son­ing blend

4 whole wheat pita breads

(6 in.), halved

1 medium tomato, thinly sliced 1 medium cu­cum­ber, thinly sliced 1 cup sliced fresh mush­rooms 1 ripe av­o­cado, peeled and sliced

In a large bowl, com­bine the cream cheese, sun­flower ker­nels and salt; spread about 2 Tbsp. on the in­side of each pita half. Layer with the tomato, cu­cum­ber, mush­rooms and av­o­cado. 2 FILLED PITA HALVES 434 cal., 23g fat (9g sat. fat), 37mg chol., 571mg sod., 48g carb. (6g sug­ars, 8g fiber), 14g pro. HEALTH TIP If you’re look­ing for more pro­tein, add some chicken, or keep it meat­less by adding gar­banzo beans.

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