VEGETARIAN CHILLI RECIPE - BBC GOOD FOOD
The easiest chilli you'll ever make, with ready-to-eat grains, kidney beans in chilli sauce and summer veggies - it's 4 of your 5-a-day too!
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Total Time 32 minutes
Cook Time 30 minutes
Yield 2
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/ gas 6. Cook the vegetables in a casserole dish for 15 mins. Tip in the beans and tomatoes, season, and cook for another 10-15 mins until piping hot. Heat the pouch in the microwave on High for 1 min and serve with the chilli.
Nutrition Facts : Calories 608 calories, FatContent 14 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 88 grams carbohydrates, SugarContent 30 grams sugar, FiberContent 21 grams fiber, ProteinContent 22 grams protein, SodiumContent 2.4 milligram of sodium
CHICKEN PITA POCKETS RECIPE: HOW TO MAKE IT
If everybody's hungry and you're crunched for time, reach for a pita pocket. Just slice them open, fill them up and go. Save even more time with chicken tenders. —Jacqueline Parker, Colorado Springs, Colorado
Provided by Taste of Home
Categories Lunch
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, mix oil, thyme, paprika, garlic and 1/4 teaspoon salt until blended. Add chicken; toss to coat. Let stand 10 minutes., Meanwhile, in a large bowl, combine coleslaw mix, mayonnaise and remaining salt; spoon into pita halves. Place chicken on an ungreased baking sheet. Broil 3-4 in. from heat 3-4 minutes on each side or until no longer pink. Fill pitas with chicken strips.
Nutrition Facts : Calories 486 calories, FatContent 26g fat (4g saturated fat), CholesterolContent 64mg cholesterol, SodiumContent 687mg sodium, CarbohydrateContent 36g carbohydrate (4g sugars, FiberContent 5g fiber), ProteinContent 29g protein.
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CHICKEN PITA POCKETS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4
Total Time 25 minutes
Category Lunch
Calories 486 calories per serving
- In a large bowl, mix oil, thyme, paprika, garlic and 1/4 teaspoon salt until blended. Add chicken; toss to coat. Let stand 10 minutes., Meanwhile, in a large bowl, combine coleslaw mix, mayonnaise and remaining salt; spoon into pita halves. Place chicken on an ungreased baking sheet. Broil 3-4 in. from heat 3-4 minutes on each side or until no longer pink. Fill pitas with chicken strips.
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