Spicey Turkey and Mushrooms in Pita

Title:
Spicey Turkey and Mushrooms in Pita

Yield:
4 Servings

Categories:
Ground,
Beef/,
Turkey




Ingredients:





   1/4 c  Broken walnuts or pecans


     1 lb Ground turkey


     1 md Onion; chopped


   1/4 lb Mushrooms; sliced


    16 oz Canned tomatoes; undrained


     1 ts Sugar


   1/2 ts Cinnamon


   1/4 ts Crushed red pepper; (up to


          -1/2 teaspoon)


   1/4 ts Salt


     4 lg Lettuce leaves


     2    Pita bread; cut in half






 Gently brown broken nuts in a large, non-stick skillet coated with cooking


 spray, stirring frequently.  Remove to a small dish lined with paper towel


 and set aside.


 


 Brown turkey in the same skillet and drain well.  (Or, cook in microwave in


 a colander until just no longer pink.)  Set aside.


 


 In the same skillet, saut? onion until soft.  Add turkey, mushrooms,


 tomatoes with their liquid, sugar, and seasonings.  Over high heat, bring


 to a boil.  Reduce heat to medium and simmer, uncovered, until liquid is


 absorbed.  This will take a while depending on the amount of canned tomato


 liquid.  Stir occasionally.


 


 Line each pita half with a large lettuce leaf.  Divide mixture equally


 among pita halves.  Top each with 1 tablespoon nuts.  Makes 4 servings.


 


 per serving: 342 Kcal 15g fat (3g sat fat) 38% CFF 725mg Na 3.1g fiber


 (26.5g PRO/14.6g FAT/26.8g CHO) Exchanges: 1 starch, 3 lean meat, 2 veg, 1


 fat


 Posted to MC-Recipe Digest V1 #164


 


 Date: Mon, 22 Jul 96 14:13:25 -0500 (CDT)


 


 From: "R. Winters" 


 NOTES : 1.  One serving of the meat mixture alone:  about 211 Kcal, 9.8g


      fat=


      (2.6g sat) 42% CFF  563mg Na  2.1g fiber.


      2.  If extra lean ground beef is substituted for the ground


      turkey, per=


      serving with pita and nuts:  438Kcal  25g fat (8g sat fat) 50% CFF


       693mg=


      Na  3.1g fiber  (27.9g PRO/24.6g FAT/26.8g CHO)


      3.  FAT:  The nuts contribute 48 Kcal and 4.4g fat to each


      serving.  Drain=


      the ground turkey well, rinse under hot water, and pat dry to


      reduce fat as=


      much as possible.


      4.  SODIUM:  The salt contributes 133mg Na to each serving and the


      canned=


      tomatoes, 181mg.  Substitute low-sodium canned tomatoes (15mg Na


      per=


      serving) to save 166 mg Na per serving.  The other major sources


      of Na in=


      this recipe are, per serving, pita half (160mg), onion (137mg),


      and the=


      turkey (106mg).


      5.  MasterCook electronic format by Rosemary Winters.