Turkey in the slaw pita sandwiches
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1 pound ground turkey
1 small onion, chopped
1 tablespoon brown sugar
1 teaspoon dried mustard
1/2 teaspoon black pepper
1 tablespoon vinegar
1 tablespoon Worcestershire sauce
8-ounce can tomato sauce
2 1/2 cups shredded green cabbage
1 small red apple, unpeeled, finely chopped
1 small carrot, shredded
3/4 cup plain yogurt
1/2 teaspoon dried mustard
1/2 teaspoon celery seed
3 6-inch-diameter whole-wheat pocket breads, cut in half to make 6 pockets
In large, nonstick skillet, brown ground turkey with onion. Drain. Stir in brown sugar, 1 teaspoon dried mustard, black pepper, vinegar, Worcestershire sauce and tomato sauce. Cover and simmer 15 minutes, stirring occasionally.
In a medium bowl, combine cabbage, apple and carrot.
In small bowl, combine yogurt, 1/2 teaspoon dried mustard and celery seed.
Pour dressing over cabbage, apple and carrot, and toss to combine.
To serve, spoon about 1/3- up turkey mixture into each pocket. Top with about 1/2-cup slaw mixture. Serve immediately.
Makes 6 sandwiches.
— Courtesy of Donna Parks, a member of Take Off Pounds Sensibly Md. No. 0308