Healthy Fast and Easy Recipe

This healthy fast recipe is for cheese and vegetable stuffed pita pockets. A quick 10 minute dinner recipe that has a fresh tasting flavor. This recipe gives you more time with your family and less time preparing dinner.

The vegetables can be cut up a day before cooking to make the dinner making process go even smoother.

These pitas go great with everything from a baked potato to fresh fruit on the side. Enjoy one today.

Ingredients:

• Whole wheat pita bread
• 1 cup vine ripe tomato, diced
• 3 garlic cloves, diced
• 1 cup yellow onion, diced
• 1 cup spinach, shredded
• 1 cup yellow bell pepper, diced
• ½ cup mushrooms, diced (tops removed)
• 2 tsp. fresh basil, minced
• 1 tbsp. olive oil
• 1 tbsp. fresh squeezed lemon juice
• 1 cup fat free mozzarella cheese, shredded

To Make:

Preheat the oven to 350 degrees. In a small skillet, combine the olive oil, garlic cloves, onion, and fresh basil.

Cook these ingredients on medium heat until the garlic has softened. Remove the pan from the heat and drain off any excess olive oil. Set aside.

Take the spinach, tear apart the leaves using your hands, and place the spinach in a medium sized bowl. When you use a knife, you run the risk of bruising the leaves.

Remove the stems from the mushrooms and add them to the bowl. Add the cooked ingredients next. Then add the yellow bell pepper. Lightly toss all of the ingredients with the fresh squeezed lemon juice. Spoon the mixture into 4 whole-wheat pita pockets. Top off each pita pocket with a little shredded mozzarella cheese.

Cook these tasty sandwiches at 350 degrees for approximately 10 minutes or until the cheese melts.

Serve them immediately with a side of ranch dressing for dipping.

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