Mexican pita pockets - butter busters^
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Ground skinless white meat turkey |
| ½ | cup | Chopped onion |
| 1 | can | (16oz) ranch pinto beans, undrained |
| ½ | cup | Salsa or taco sauce |
| 3 | eaches | Whole wheat or white pita breads, halved |
| 2 | cups | Shredded lettuce |
| 1 | cup | Chopped tomatoes |
| 1 | cup | Grated nonfat Cheddar cheese |
| MOCK SOUR CREAM | ||
| 1 | each | Ct (8oz) nonfat cottage cheese, drained |
| 1 | each | Tb lemon juice |
| 1 | each | Tb plain nonfat yogurt |
Directions
For Mock Sour Cream: Blend all in blender until smooth. Set aside.
Note: You can use fatfree sour cream instead. Brown turkey and onion in the microwave in a waxed papaer covered bowl for 3-4 Per serving: 229 cal., 1.6g fat (6%), 25mg chol., 3g fiber, 20g pro., 32g carb.
Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-25-95