Best Meat N Veggie Pockets Recipes
FRESH VEGGIE POCKETS
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
Time 15m
Yield 4 servings.
Number Of Ingredients 8
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, Fat 23g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 571mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 8g fiber), Protein 14g protein.
VEGGIE-STACK PITA POCKETS
Beans are packed with lean protein and make a versatile spread for all kinds of sandwiches. Mix and match with the vegetables your child enjoys and you've got a delicious, vegetarian, kid-friendly lunch.
Provided by Food Network Kitchen
Categories main-dish
Time 13m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes. While the motor is running, pour in the olive oil and process until fully incorporated and velvety. Season with pepper, to taste.
- Spoon a scant tablespoon bean spread into toasted pitas. (Put remaining bean spread in an air-tight container.) Add avocado and cucumber slices, or other vegetables of choice and season, to taste, with salt and pepper. Wrap in parchment or butcher paper, and pack in a plastic container to keep from getting squished. Pack in a lunch box and send to school.
CHEESEBURGER POCKETS
Ground beef is my favorite meat to cook with because it's so versatile, flavorful and economical. Refrigerated biscuits save you the trouble of making dough from scratch. -Pat Chambless, Crowder, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. In a large skillet, cook beef, onion, salt and pepper over medium heat until meat is no longer pink; drain and cool. , Place 2 biscuits overlapping on a floured surface; roll out into a 5-in. oval. Place about 1/4 cup of meat mixture on 1 side. Fold a cheese slice to fit over meat mixture. Fold dough over filling; press edges with a fork to seal. Repeat with remaining biscuits, meat mixture and cheese. , Place on a greased baking sheet. Prick tops with a fork. Bake 10 minutes or until golden brown.
Nutrition Facts : Calories 299 calories, Fat 10g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 1101mg sodium, Carbohydrate 34g carbohydrate (1g sugars, Fiber 0 fiber), Protein 17g protein.
BEEF AND VEGIE POCKETS
This family recipe goes back many, many years! We assumed that any time Dad started up the grill, this was on the menu. For the turnips in the original recipe I sub parsnips or sometimes rutabagas. Fond memories with this recipe! (A lasting memory was picking out the turnips or accidentally biting into one thinking it was a potato...) Note: if you want, stew meat can replace the ground beef. You will have to adjust cooking time however if using stew meat. Ground beef was used in the original recipe because it was cheaper and there were five hungry boys to feed. Perfect for camping, outdoor barbecues, beach parties, etc. Simple and easy-nothing fancy or exotic. From what I remember, the pockets were served either with homemade cole slaw of a basic green salad with vegetables from Dad's garden: iceberg, tomatoes, cucumbers. CG Family Heirloom recipe.
Provided by COOKGIRl
Categories Vegetable
Time 1h10m
Yield 8 beef and veggie pockets
Number Of Ingredients 10
Steps:
- *Note: the beef and vegie pockets can also be baked in the oven. Cook the pockets at 375º for approximately 45 minutes or until vegetables are tender and meat is brown.
- If grilling, you have the option of par-boiling the root vegetables first.
- Heat the the grill until the grill is very hot.
- Combine the ground beef, vegetables and Worcestershire sauce in a large bowl. I placed the vegetables in one bowl and the meat in another. The Worcestershire sauce was added to the meat. Placed a spoonful of vegetables on the foil followed by a spoonful of meat then butter and water.
- Season mixture with salt and pepper.
- Cut out eight 12" x 10" pieces of heavy duty aluminum foil. (Or use double fold of standard aluminum foil.).
- Divide and place the meat and vegetable mixture on the pieces of foil.
- For each foil pocket, add about 1/2 teaspoon butter and 1 tablespoon water.
- Fold in the foil 1/2" on both top and bottom to make a seam.
- Then fold up the foil to encase the meat/vegetable mixture. (It should look like a plump envelope.).
- Cook over the grill turning occasionally for about 20 minutes, or until meat is cooked through and no longer pink and the vegetables pierce easily with a fork.
- Yield is estimated.
Nutrition Facts : Calories 286.5, Fat 12.9, SaturatedFat 5, Cholesterol 57.8, Sodium 105.1, Carbohydrate 23.7, Fiber 3.5, Sugar 3.3, Protein 18.4
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