VEGGIE POCKETS RECIPES

Name: Veggie Pockets
Prep time: 15 min
Total time: 15 min
Yield: 12 servings.
Cuisine: Europe, German
Ingredients: 3 medium onions, thinly sliced; 2 tablespoons vegetable oil; 2 tablespoons barbecue sauce; 4 cups broccoli florets, cooked and drained; 2 cups cauliflowerets, cooked and drained; 1/4 cup reduced-fat mayonnaise; 1/2 cup each grated carrot, red cabbage and yellow summer squash; 6 pita breads (6 inches), halved and warmed; 2 cups shredded lettuce

VEGGIE POCKETS RECIPE: HOW TO MAKE IT

Veggie Pockets Recipe: How to Make It image

"Even our five children enjoy the crunchy vegetable filling in these handy meatless sandwiches," remarks June Ballard of Weston, Idaho. "It's a great way to use a variety of garden produce."

Provided by Taste of Home

Categories Lunch

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 12 servings.

Number Of Ingredients 9

Ingredients

3 medium onions, thinly sliced
2 tablespoons vegetable oil
2 tablespoons barbecue sauce
4 cups broccoli florets, cooked and drained
2 cups cauliflowerets, cooked and drained
1/4 cup reduced-fat mayonnaise
1/2 cup each grated carrot, red cabbage and yellow summer squash
6 pita breads (6 inches), halved and warmed
2 cups shredded lettuce

Steps:

In a saucepan, cook onions in oil until tender. Add barbecue sauce; cook and stir for 2 minutes. Add broccoli and cauliflower; heat through. Stir in mayonnaise, carrot, cabbage and squash; heat through. , Fill each pita half with about 2 tablespoons lettuce and 1/2 cup vegetable mixture.

Nutrition Facts : Calories 143 calories, FatContent 4g fat (0 saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 218mg sodium, CarbohydrateContent 24g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 4g protein. Diabetic Exchanges 1 starch

FRESH VEGGIE POCKETS RECIPE: HOW TO MAKE IT

Fresh Veggie Pockets Recipe: How to Make It image

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

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 carton (8 ounces) spreadable cream cheese
1/4 cup sunflower kernels
1 teaspoon seasoned salt or salt-free seasoning blend
4 whole wheat pita breads (6 inches), halved
1 medium tomato, thinly sliced
1 medium cucumber, thinly sliced
1 cup sliced fresh mushrooms
1 ripe avocado, peeled and sliced

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, FatContent 23g fat (9g saturated fat), CholesterolContent 37mg cholesterol, SodiumContent 571mg sodium, CarbohydrateContent 48g carbohydrate (6g sugars, FiberContent 8g fiber), ProteinContent 14g protein.

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