Servings: Serves 2 pita pockets per person
12 Thin slices of deli turkey or 4 cooked egg whites
4 Wheat pita pockets, already sliced in half
2 Tbsp. Miracle Whip light (optional)
4 strips peppered bacon, precooked and crumbled
1 Roma tomato, cored and thinly sliced lengthwise
1/4 small red onion, sliced into quarter ring pieces
1 cup spinach leaves, washed and stems removed
2 fat free American cheese slices, torn into pieces
Preheat cooked egg white & peppered bacon on a covered plate in microwave for 30-40 seconds.
On another plate assemble 2 pita pockets with (optional) 1-1/2 tsp. each of Miracle Whip and stuff each with either 3 Turkey slices or 1 cooked egg white, as well as one quarter each of the crumbled bacon, pieces of cheese, tomato strips, red onion slices and spinach leaves.
Repeat the above process filling 2 more whole wheat pita pockets on the microwaved, but now cool-to-the-touch, plate.
Serve immediately with 6-7 baked corn tortilla chips and a 1/4 cup side of salsa. A 1/4 cup serving of fresh fruit or applesauce can be served also, but not necessary.
Karen’s Note: The pita pockets may start to tear when assembling the pita pocket sandwich…don’t call 911…just use round toothpicks to hold everything together on each end!
5 lbs. med. russet potatoes, peeled and cut in half
2 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1-1/2 cup Miracle Whip salad dressing
1 large finely chopped onion
3/4 cup yellow mustard
6 Tbsp. sweet relish
1 Tbsp. paprika
12 large eggs, hard-boiled, cooled, peeled and diced
Put diced eggs in a sealed container and refrigerate, until ready to use.
In a large pan or Dutch oven add potatoes and cover completely with water. Then add salt, garlic powder and onion powder to the water and bring to a boil on high heat. After water comes to a boil, cook uncovered for about 10-15 minutes, until fork tender, but still firm in center (do not over-cook potatoes).
In a very large bowl blend Miracle Whip, mustard and 2 tsp. of the paprika (saving 1 tsp. of paprika to sprinkle on top of Potato Salad later).
Drain cooked potatoes completely in a colander. Cool slightly and cut warm potatoes into “bite-sized” cubes and add to bowl, folding in carefully with a large spatula or spoon.
Add diced eggs, chopped onions and relish and blend well. Sprinkle the remaining paprika powder on top. Cover and chill well, at least 3 hours, until flavors can blend.
Karen’s Note: This our family’s favorite Potato Salad! Try serving this side potato salad dish with any of Frank’s Grilled chicken or beef, such as Frank’s Barbecue Chicken Thighs or Frank’s Grilled Sirloin Steaks.
2-1/2 cups whole wheat pasta (cooked according to package directions)
20 oz. (1.25 lbs.) ground turkey
2 Tbsp. olive oil
Salt and pepper, to desired taste
1-1/2 tsp. garlic powder
1-1/2 tsp. onion powder
1-1/2 tsp. basil leaves
1 tsp. parsley leaves
2 Tbsp. Parmesan cheese, grated
1-1/2 cups red pasta sauce
1/8 cup. Parmesan cheese, shredded
In a large skillet add olive oil and heat to medium-high. Season ground turkey with salt, pepper, basil, parsley and grated Parmesan cheese.
Cook seasoned ground turkey meat stirring continuously, until thoroughly cooked; about 12-15 minutes.
Drain cooked meat mixture and add back into skillet. Set heat to medium-low heat. Stir in red pasta sauce and cooked whole wheat pasta. Heat thoroughly, while stirring; about 5-7 minutes. Top with shredded Parmesan cheese, set heat to low and put lid on top of pan and melt cheese in about 3-5 minutes.
Karen’s Note: Serve this Ground Turkey Italian Pasta dish in the skillet along with a side salad and/or light Italian bread slices.
Always reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried.