Last night, I made a very yummy dinner. This recipe came from the Eat Better America website. This recipe calls for pork but we changed it to chicken and it was delish!
|1/3||cup fat-free mayonnaise or salad dressing|
|2||tablespoons fat-free (skim) milk|
|2||cloves garlic, finely chopped|
|1/2||lb boneless chicken breasts or strips, cut into thin bite-size strips|
|1||tablespoon olive or canola oil|
|1||teaspoon coarsely ground pepper|
|1||fresh red pepper, grilled|
|4||pita fold breads (7 inch)|
|1.||In small bowl, mix mayonnaise, milk and garlic; set aside.|
|2.||In medium bowl, mix chicken oil and pepper. Heat 10-inch skillet over medium-high heat. Add pork; cook 5 to 6 minutes, stirring occasionally, until chicken cooked. Stir in bell peppers; heat until warm.|
|3.||Heat pita folds as directed on package. Lightly spread one side of each pita fold with garlic mixture. Spoon pork mixture over each; fold up.|
The sauce you make for the pita is ammmaazing. It tastes like a really light garlicky, ranch sauce. We topped these with lettuce & tomatoes, too.
I also made Ina Garten's Baked Sweet Potato Fries
- 2 medium sweet potatoes, peeled
- 2 -3 tablespoons olive oil
- 1 tablespoon light brown sugar
- 1/2 teaspoon kosher salt, plus extra for sprinkling
- 1/2 teaspoon fresh ground black pepper
- Preheat oven to 425*F.
- Cut sweet potatoes in wedges or like french fries.
- Place wedges on large baking pan or cookie sheet. Pour over olive oil, and toss to mix.
- Now sprinkle over brown sugar, salt, and black pepper. Toss to coat wedges.
- Spread out in a single layer. Place pan in oven and bake for 15 minutes, then take out and turn wedges over.
- Place back in oven and bake another 15-20 minutes, or until golden brown and crispy on the outside.
- Sprinke with extra kosher salt to taste. The cooking time will depend on how big the wedges are. Enjoy!