Mexican Pita Pockets
|Ground white skinless turkey meat||1⁄2 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned pinto beans||16 Ounce (Undrained, 1 Can, Ranch Type)|
|Salsa/Taco sauce||1⁄2 Cup (8 tbs)|
|Whole wheat bread loaf/White pita bread loaf||3 , halved|
|Shredded lettuce||2 Cup (32 tbs)|
|Chopped tomato||1 Cup (16 tbs)|
|Grated nonfat cheddar cheese||1 Cup (16 tbs)|
|For mock sour cream|
|Nonfat cottage cheese||8 Ounce, drained (1 Carton)|
|Lemon juice||1 Tablespoon|
|Plain nonfat yogurt||1 Tablespoon|
For Mock Sour Cream: Blend ingredients in a blender until smooth.
Note: You can use fat-free sour cream instead of mock sour cream.
Brown turkey meat and onion in a bowl in the microwave about 3-4 minutes.
Cover with a piece of waxed paper as you cook them.
Add beans and salsa and heat.
Spoon 1/2 of the mixture into each pita pocket half.
Top with lettuce, tomato, cheese, Mock Sour Cream, and additional salsa if desired.