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Turkey-stuffed pitas update sandwich night
500 g ground turkey
2 tbsp Worcestershire sauce
2 tbsp ketchup
2 garlic cloves, pressed or finely chopped, divided
1 tsp salt, divided
black pepper, to taste
3 large whole wheat pita breads
1/4 cup tahini
2 tbsp lemon juice
1/4 cup water
1/4 tsp paprika
sliced cucumbers
sliced tomatoes
Preheat oven to 350°F (180°C). In a large bowl, combine ground turkey, Worcestershire sauce, ketchup, half the garlic, 1⁄2 tsp (2 mL) salt, and pepper. Spoon equal amounts of mixture into the 12 compartments of a muffin tray. Bake 15-17 minutes, or until no longer pink in the middle. At the same time, warm foil-wrapped pitas in the oven.
For sauce: In a small bowl, whisk together tahini and lemon juice to create a stiff paste. Stir in water to make a smooth, runny sauce (if you'd like a thinner sauce, add more water). Season with remaining garlic, 1⁄2 tsp (2 mL) salt, and paprika.
To serve, slice pitas in half. Stuff each half with 2 turkey muffins, cucumbers and tomatoes, and drizzle with sauce.
Makes 6 sandwiches.
In 1 sandwich: 272 calories, 19.5 g protein, 8.9 g fat, 30.1 carbohydrates, 2.9 mg iron
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