Meat N Veggie Pockets Food

VEGGIE BURGER POCKETS

Steps:

• Place the eggs in a small saucepan and cover with water by about 1 inch. Bring to a high simmer over medium-high heat and cook for 1 minute. Cover, remove from the heat and let sit 12 minutes. Drain the eggs and rinse under cold water, then peel and thinly slice. Meanwhile, cook the veggie burgers as the label directs. Whisk the yogurt, garlic, paprika, 2 tablespoons water, and salt to taste in a small bowl. In a large bowl, toss the arugula, roasted red peppers, cucumber, olive oil, mint, feta, and salt to taste. Cut 1 inch off the top of each pita to make an opening; stuff the pita strip inside the pita to reinforce the bottom. Stuff each pita with a veggie burger, some arugula salad and a few slices of hard-boiled egg. Drizzle with the yogurt dressing. Serve with pickles.
• Per Serving (does not include pickles): Calories: 426; Total Fat: 14 grams; Saturated Fat: 4 grams; Protein: 26 grams; Total carbohydrates: 51 grams; Sugar: 5 grams; Fiber: 9 grams; Cholesterol: 118 milligrams; Sodium: 1074 milligrams

FRESH VEGGIE POCKETS

Steps:

• In a large bowl, combine the cream cheese, sunflower kernels and seasoned salt; spread about 2 tablespoons on the inside of each pita half. Layer with the tomato, cucumber, mushrooms and avocado.

BEEF AND VEGIE POCKETS

Steps:

• *Note: the beef and vegie pockets can also be baked in the oven. Cook the pockets at 375º for approximately 45 minutes or until vegetables are tender and meat is brown.
• If grilling, you have the option of par-boiling the root vegetables first.
• Heat the the grill until the grill is very hot.
• Combine the ground beef, vegetables and Worcestershire sauce in a large bowl. I placed the vegetables in one bowl and the meat in another. The Worcestershire sauce was added to the meat. Placed a spoonful of vegetables on the foil followed by a spoonful of meat then butter and water.
• Season mixture with salt and pepper.
• Cut out eight 12" x 10" pieces of heavy duty aluminum foil. (Or use double fold of standard aluminum foil.).
• Divide and place the meat and vegetable mixture on the pieces of foil.
• For each foil pocket, add about 1/2 teaspoon butter and 1 tablespoon water.
• Fold in the foil 1/2" on both top and bottom to make a seam.
• Then fold up the foil to encase the meat/vegetable mixture. (It should look like a plump envelope.).
• Cook over the grill turning occasionally for about 20 minutes, or until meat is cooked through and no longer pink and the vegetables pierce easily with a fork.
• Yield is estimated.

MEAT N' VEGGIE PIE

Steps:

• Make two pie crusts, using Moms Souper Easy Pie Recipe from this site or your own. I like to pre-cook the bottom shell for about 8 - 10 minute.
• Cook the minute steak flavor or spice as to your liking.
• Dice your veggies into small bite size pieces and add to a large bowl.
• Once the steak has cooled cut into small bite size pieces and add to the veggies.
• Prepare your gravy mix but only use 3/4 the amount of water for each package.
• Once cooled add to the mixture of veggies and meat. Mix well.
• Pour mixture evenly into the two pie shells, top with the crust, pinch edges and make a couple slits on the top.
• You can freeze them from here or cook in a 350 degree oven for approximately 1 hour. The vegetables cook during this process.
• Serving size is 4 - 6 per pie.