Just because you’re eating healthy doesn’t mean you have to skimp on flavor. Our 9-year-old daughter enjoys helping us make these tasty sandwiches, so it’s all the more satisfying when we sit down to eat.
—JAMIE VALOCCHI MESA, AZ
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
1 pound lean ground beef (90% lean)
1 small sweet red pepper, chopped
2 green onions, chopped
1 can (16 ounces) kidney beans, rinsed and drained
3/4 cup frozen corn
2/3 cup taco sauce
1 can (2 1/4 ounces) sliced ripe olives, drained
1/2 teaspoon garlic salt
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon paprika
1/4 teaspoon pepper
6 whole wheat pita pocket halves
6 tablespoons shredded reduced-fat cheddar cheese
Sliced avocado and additional taco sauce, optional
1. In a large skillet, cook the beef, red pepper and onions over medium heat until meat is no longer pink; drain. Stir in the beans, corn, taco sauce, olives and seasonings; heat through.
2. Spoon 3/4 cup beef mixture into each pita half. Sprinkle with cheese. Serve with avocado and additional taco sauce if desired.
PER SERVING 339 cal., 10 g fat (4 g sat. fat), 52 mg chol., 787 mg sodium, 38 g carb., 8 g fiber, 26 g pro. Diabetic Exchanges: 3 lean meat, 2 1/2 starch.