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Thursday, April 19 2018

Take your holiday roast on a flavor trip to the Mediterranean by way of this platter of pita nachos. Topped with shredded turkey, lemon-scented plain yogurt, crumbled feta, pomegranate seeds, and fresh mint, this sheet pan meal is hearty and colorful enough to satisfy at dinnertime.

INGREDIENTS
4 - pita bread pocket rounds
2 - tablespoons olive oil
1  - teaspoon ground cumin
1/2 - teaspoon salt
1 - cup plain nonfat yogurt
1 - teaspoon lemon zest
2 - tablespoons lemon juice
2 - cups shredded cooked turkey
3/4 - cup crumbled feta cheese
1/3 - cup pomegranate seeds
1/4 - cup chopped fresh mint leaves


DIRECTIONS
Preheat oven to 350 degrees F. Split each pita bread into two rounds; cut each into six wedges. Place in a single layer on two baking sheets. In a small bowl stir together olive oil, cumin, and salt; brush wedges with mixture. Bake 12 minutes or until crisp and light brown. Cool slightly.


Meanwhile, make yogurt sauce: In a small bowl combine yogurt, lemon zest, and lemon juice. Season with salt and black pepper.
Pile toasted pitas on one baking sheet. Top with turkey and feta. Return to oven. Bake 10 minutes or until warmed through. Remove from oven. Drizzle with half the yogurt sauce. Top with pomegranate seeds and mint. Pass remaining sauce.
NUTRITION FACTS (Turkey Pita Nachos with Pomegranate and Mint )


Per serving: 456 kcal , 16 g fat (6 g sat. fat , 2 g polyunsaturated fat , 7 g monounsaturated fat ), 97 mg chol. , 689 mg sodium , 42 g carb. , 2 g fiber , 8 g sugar , 33 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
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