Yesterday, we published tips on teaching your child to eat healthfully from registered dietitian Sara Wing, a spokesperson for the Cabot Creamery Cooperative in Cabot, Vermont.
As promised, here is one of Wing’s favorite lunchtime recipes. Prep time is 15 minutes, and all of the ingredients should be available at your local natural and organic food store.
Cheeky Cheese Turkey Pockets
Makes 8 servings
1/4 cup plain low-fat yogurt
1/4 cup light sour cream
1/2 cup bottled reduced-fat ranch salad dressing
3 cups chopped cooked turkey or chicken
1/4 cup chopped fresh broccoli
1/4 cup chopped apple
1/4 cup raisins
1/4 cup shredded carrot
1/2 cup grated reduced-fat cheddar cheese
1/4 cup chopped pecans
4 (6- to 7-inch diameter) whole-wheat pita bread rounds, halved crosswise
In small bowl, stir together yogurt, sour cream and ranch dressing.
In medium bowl, combine turkey or chicken, broccoli, apple, raisins, carrot, cheese and pecans. Add dressing mixture and toss to coat.
Spoon mixture into pita halves. Wrap each half tightly in plastic wrap and refrigerate for up to 24 hours.
Pack in insulated container with ice pack.
Nutrition Analysis: calories 285, total fat 10 g, saturated fat 2g, sodium 409 mg, carbohydrates 26 g, dietary fiber 3 g, protein 23 g, calcium 80 mg.
Recipe and photo courtesy of the Cabot Creamery Cooperative
[...] Cheeky Cheese Turkey Pockets [...]
[...] Cheeky Cheese Turkey Pockets [...]