Are you looking for a delicious and healthy vegetarian dish that will impress your family and friends? Look no further than vegetable turkey pockets! These savory pockets are made with a combination of vegetables, herbs, and spices, all wrapped in a crispy phyllo dough. Not only are they packed with flavor, but they are also a great source of protein, fiber, and vitamins. Whether you're a vegetarian or simply looking for a healthier alternative to traditional meat-based dishes, vegetable turkey pockets are sure to satisfy your taste buds and leave you feeling satisfied.
Let's cook with our recipes!
VEGGIE-STACK PITA POCKETS
Beans are packed with lean protein and make a versatile spread for all kinds of sandwiches. Mix and match with the vegetables your child enjoys and you've got a delicious, vegetarian, kid-friendly lunch.
Provided by Food Network Kitchen
Categories main-dish
Time 13m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes. While the motor is running, pour in the olive oil and process until fully incorporated and velvety. Season with pepper, to taste.
- Spoon a scant tablespoon bean spread into toasted pitas. (Put remaining bean spread in an air-tight container.) Add avocado and cucumber slices, or other vegetables of choice and season, to taste, with salt and pepper. Wrap in parchment or butcher paper, and pack in a plastic container to keep from getting squished. Pack in a lunch box and send to school.
THANKSGIVING LEFTOVERS POCKETS RECIPE BY TASTY
Here's what you need: mashed potato, turkey, corn, egg, water, vegetable oil, empanada wrappers
Provided by Steph Cozza
Categories Dinner
Yield 10 servings
Number Of Ingredients 7
Steps:
- Combine mashed potatoes, shredded turkey, and corn in a medium-sized bowl.
- Whisk together the egg and water for the egg wash.
- Lay out empanada wrappers on a lightly floured surface. Brush egg wash over surface of wrappers.
- Scoop two tablespoons of the mashed potato mixture into the center of each wrapper.
- Fold each wrapper in half and press the edges together so it is sealed.
- Add 2 tablespoons of vegetable oil to a skillet on medium heat.
- Cook pierogi for 1-2 minutes on both sides.
- Serve with gravy and cranberry sauce. Yum!
- Enjoy!
Nutrition Facts : Calories 493 calories, Carbohydrate 74 grams, Fat 14 grams, Fiber 4 grams, Protein 12 grams, Sugar 3 grams
TURKEY AND VEGETABLE HAND PIES
Ground turkey, carrots, and green beans-with a little cream -conjure pot pie; a food processor brings the dough together quickly. These hand pies are a surefire pick-me-up when you're on the go; the recipe is from Heidi Park, of New Jersey.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h20m
Yield Makes 4
Number Of Ingredients 12
Steps:
- In a food processor, combine flour, butter, baking powder, and 1/2 teaspoon salt. Pulse until mixture resembles coarse meal. While pulsing, gradually add ice water, until a dough begins to form. Turn onto a piece of plastic wrap, and pat into a 1-inch-thick square. Wrap, and refrigerate until firm, about 30 minutes.
- Meanwhile, make filling: In a large skillet, heat oil over medium. Add onion, garlic, and carrot; cook, stirring occasionally, until carrot is tender, 5 to 7 minutes. Add turkey; cook, breaking up meat with a spoon, until no longer pink, 3 to 5 minutes. Add green beans and cream; cook until sauce is slightly thickened and green beans are tender, 2 to 4 minutes. Season with salt and pepper. Cool to room temperature, about 10 minutes.
- Preheat oven to 400 degrees. On a lightly floured work surface, roll chilled dough into a 16-inch square; cut into 4 equal squares. Dividing evenly, place filling on one half of each square, leaving a 1/4-inch border around the filling. Brush border with water; fold dough over filling to enclose completely. Press edges to seal, then crimp with a fork. With the tip of a paring knife, cut 2 to 3 small vents on top. Transfer pies to two rimmed baking sheets; bake until golden brown, 25 to 30 minutes, rotating sheets halfway through.
FRESH VEGGIE POCKETS
One summer I worked at a health food store that sold sandwiches. We were close to a college campus, so I made lots of these fresh-filled pitas for the students. Crunchy with crisp vegetables and nutty sunflower kernels, they're a fast-to-fix lunch when you're on the go. -Linda Reeves, Cloverdale, Indiana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 434 calories, Fat 23g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 571mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 8g fiber), Protein 14g protein.
VEGETABLE TURKEY POCKETS
Number Of Ingredients 8
Steps:
- 1. Mix dressing, mayonnaise, turkey, cucumber, carrot, tomato, and basil. Refrigerate.2. Fill bread with turkey mixture.EXCHANGES1 Starch 11 Vegetable1 Meat, medium-fat1 Polyunsat FatPYRAMID SERVINGS2 Starch1 Vegetable1 MeatNUTRITION FACTSCalories 220 Calories from Fat 90Fat 10 g Saturated Fat 1.5 gCholesterol 20 mgSodium 850 mg* ( >400 mg)Carbohydrate 24 g Dietary Fiber 1 g Sugars 4 gProtein 10 gReprinted with permission of Kraft Foods, Inc.
Nutrition Facts : Nutritional Facts Serves
VEGGIE POCKETS
"Even our five children enjoy the crunchy vegetable filling in these handy meatless sandwiches," remarks June Ballard of Weston, Idaho. "It's a great way to use a variety of garden produce."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, cook onions in oil until tender. Add barbecue sauce; cook and stir for 2 minutes. Add broccoli and cauliflower; heat through. Stir in mayonnaise, carrot, cabbage and squash; heat through. , Fill each pita half with about 2 tablespoons lettuce and 1/2 cup vegetable mixture.
Nutrition Facts : Calories 143 calories, Fat 4g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 218mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
VEGETABLE TURKEY POCKETS
Number Of Ingredients 8
Steps:
- 1. Mix dressing, mayonnaise, turkey, cucumber, carrot, tomato, and basil. Refrigerate.2. Fill bread with turkey mixture.EXCHANGES1 Starch 11 Vegetable1 Meat, medium-fat1 Polyunsat FatPYRAMID SERVINGS2 Starch1 Vegetable1 MeatNUTRITION FACTSCalories 220 Calories from Fat 90Fat 10 g Saturated Fat 1.5 gCholesterol 20 mgSodium 850 mg* ( >400 mg)Carbohydrate 24 g Dietary Fiber 1 g Sugars 4 gProtein 10 gReprinted with permission of Kraft Foods, Inc.
Nutrition Facts : Nutritional Facts Serves
TURKEY CHEESE POCKETS (OR HAM AND CHEESE POCKETS)
These are so easy to make for a quick hot lunch and taste so much better then the pockets you can buy in the store. You can also use jarred pizza sauce, pepperoni and mozzarella cheese to make pizza pockets as well.
Provided by Karen From Colorado
Categories Lunch/Snacks
Time 27m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees (205 celsius).
- Mix cream cheese, mayo, and mustard in a small bowl.
- Add turkey and cheese; mix well and set aside.
- Press or roll out each biscuit to a 3 1/2 inch round.
- Place 1 heaping tablespoon of the cream cheese mixture onto each biscuit round.
- Fold dough over the filling to make a small turnover shape; seal edges by pressing firmly together.
- Place on an ungreased cookie sheet and bake 10 to 12 minutes until lightly browned.
- Serve hot.
- To make ham pockets, replace turkey with chopped ham and mozzarella with shredded cheddar cheese.
- These can be made in advance and frozen for a quick after school snack. Microwave them wrapped in paper towels until hot (1 to 2 minutes).
VEGETABLE TURKEY POCKETS
I am always on the look out for good lunch alternatives that as a diabetic are healthy for me. This is so refreshing.
Provided by nnreq
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix salad dressing, mayo, turkey, cucumber, carrot, tomato and basil.
- Refrigerate Fill pita breas halves with turkey mixture.
Nutrition Facts : Calories 249.1, Fat 9.1, SaturatedFat 1.8, Cholesterol 45.6, Sodium 436.4, Carbohydrate 24.5, Fiber 1.5, Sugar 3.2, Protein 16.4
Tips:
- Choose lean ground turkey: This will help to reduce the overall fat content of the dish.
- Use a variety of vegetables: This will add flavor, color, and nutrients to the pockets.
- Be creative with your seasonings: You can use a variety of herbs and spices to create a unique flavor for the pockets.
- Don't overcook the pockets: This will make them dry and tough.
- Serve the pockets with a healthy side dish: This could include a salad, roasted vegetables, or brown rice.
Conclusion:
Vegetable turkey pockets are a delicious and healthy meal that can be enjoyed by people of all ages. They are easy to make and can be customized to suit your own taste preferences. So next time you are looking for a quick and easy weeknight meal, give vegetable turkey pockets a try!
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