It’s Wednesday — time to cook dinner again! One dish I like to make is Indian Spiced Turkey Pita Pockets, made with ground turkey breast and frozen vegetables. I first learned how to make this dish a few years ago in a local cooking class and have modified it over the years to its current version. The ingredients are typically things you can easily keep on hand, and it does not take a lot of time to put this dish together. This recipe makes enough for 10 servings (1 serving = 1/2 filled pita), so it is a great choice if you like Indian spices and like to cook once and eat twice.
Weeknight Indian Spiced Pita Pockets (serves 10)
spray canola oil
1 onion, chopped fine
2 tsp. fresh ginger, minced
2 small garlic cloves, minced
1/2 tsp. ground cinnamon
2 bay leaves
1/2 tsp. ground cumin
1/2 tsp. ground cardamom
1 tsp. turmeric
1/4 – 1/2 tsp. cayenne pepper
1 1/2 lbs. ground turkey breast
1 small can (6 oz.) tomato paste
1 1/2 cups frozen mixed vegetables (corn, peas, green beans, carrots)
1 jalapeno pepper, finely minced (optional)
5 whole wheat pita pocket breads, cut in half
Optional: nonfat greek yogurt and sweet lime pickle (purchase at South Asian market)
Spray large skillet with canola oil. Cook onion, ginger, garlic on medium – high heat until soft. Stir in spices and cook for another 2-3 minutes. Add ground turkey breast and continue to cook for another 10-15 minutes. Use a large spoon to break the meat into small pieces as it cooks and continue cooking until done. Stir in tomato paste, frozen vegetables and 3/4 cup water.
Cover and reduce heat to low and continue to cook for another 5-10 minutes. Remove bay leaves before serving. If desired, heat pita pockets in 350 degree F oven for 3-5 minutes until warm.
To serve, fill pita pocket halves with spiced turkey mixture. If desired, serve with nonfat Greek yogurt and sweet lime pickle (purchase at South Asian market).
Approximate nutrition information per serving (1/2 filled pita): 200 calories; 1.5 grams fat; 0 grams saturated fat; 0 grams transfat; 45 mg cholesterol; 230 mg sodium; 26 grams carbohydrate; 4 grams dietary fiber; 21 grams protein.