Fresh Veggie Pockets Recipes

FRESH VEGGIE PITA POCKET

Steps:

• 1. Toss together first 10 ingredients in a stainless steel bowl and season with salt and pepper, if desired. This will be divided into 6 parts to fill each pita ½.
• 2. Cut three pita pockets in half and open each half. To each pita ½ add in 1 oz of cheese and 2 slices tomatoes. Then fill with marinated mixed vegetables.
• 3. Serve with a fresh fruit salad.

VEGGIE STACK PITA POCKETS

Steps:

• 1. Puree chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor until smooth, about 5 minutes. Pour in olive oil, with motor running, and process until velvety. Season with pepper, to taste.
• 2. Spoon a scant tablespoon bean spread into toasted pitas. (Store remaining bean dip covered and refrigerated for another use.) Add avocado and cucumber slices, or other vegetables choice and season, to taste, with salt and pepper. Serve wrapped in parchment or butcher paper.

VEGGIE-STACK PITA POCKETS

Steps:

• Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes. While the motor is running, pour in the olive oil and process until fully incorporated and velvety. Season with pepper, to taste.
• Spoon a scant tablespoon bean spread into toasted pitas. (Put remaining bean spread in an air-tight container.) Add avocado and cucumber slices, or other vegetables of choice and season, to taste, with salt and pepper. Wrap in parchment or butcher paper, and pack in a plastic container to keep from getting squished. Pack in a lunch box and send to school.

BREAKFAST VEGGIE POCKET RECIPE BY TASTY

Steps:

• Heat olive oil in a nonstick skillet over medium heat.
• Add the bell pepper, black beans, corn, and onions, and cook until caramelized, about 5 minutes.
• Remove the vegetables from the pan and set aside.
• Reduce heat to low, and eggs, and sprinkle with salt and pepper. Cook, stirring constantly, until barely set, about 2 minutes.
• Place the vegetables, scrambled eggs, and cheese in the center of a tortilla, and fold the sides into the center, completely covering the filling.
• Add the quesadilla, seam side down, to the skillet and cook over medium heat until the outside is toasted and cheese is melted.
• Enjoy!