Greek Turkey Patty Pockets

This recipe scores a 3/4 on the Daddy Rating system.

From Martha Stewart Everyday Food Magazine, inspired by Emeril Lagasse’s recipe. This is a kid friendly recipe, just may want to cut back on the cayenne. Also uses ONE bowl to mix the meat – the meat cooks on a cookie sheet, but use foil for super easy clean up. If you are able to prep this beforehand, it takes only about 15 min to get dinner on the table once you get home from work. If you have older kids, they can help you with all of this.

Ingredients:

  • · 1lb Ground Turkey (Originally it called for ground chicken, but turkey is more available and on sale more often)
  • · 2 large egg whites, lightly beaten
  • · 1/2 c. plain dried breadcrumbs
  • · 1/4 c. finely chopped onion
  • · 1/4 c. chopped fresh parsley (I have never used this…)
  • · 1 tablespoon minced garlic
  • · 1 teaspoon salt
  • · 1/2 teaspoon cayenne pepper
  • · 1/2 teaspoon ground coriander (I have left this out a few times and it was still good)
  • · 1/4 teaspoon ground cumin
  • · 1/4 teaspoon ground nutmeg
  • · Olive oil
  • · Pita Pockets
  • · Lettuce, sliced cucumber and tomatoes

Yogurt Sauce

  • · 1 cup plain greek yogurt
  • · Add lemon or lime juice, cumin, coriander, pepper and a little cayenne to taste

In the morning before you leave for work or when your kids are napping, in a large bowl, using your hands mix together turkey, egg whites, breadcrumbs, onion, parsley, garlic, salt and spices until well blended. Cover bowl and put in the fridge until it’s dinnertime.  If you have time, also make the yogurt sauce, chop the lettuce, cucumber and tomatoes now and save for dinner time.

When you are ready to cook, heat broiler on high. Take the yogurt out of the fridge so it’s not so cold in the pitas. Line a cookie sheet with foil and spread some olive oil on the foil. Divide turkey mixture into balls about the size of golf balls, squish flat into a little patty and place on the sheet.

Broil until lightly browned, about 4 min. Flip the patties and cook under broiler for another 4 minutes. While cooking, spread yogurt mixture, and veggies in the pitas and add one or two turkey patties when they are done cooking.

Tonight, I made a quick side salad with greens, tomatoes and feta cheese, but usually I just serve the pita pockets alone – the veggies are already in there, so you’re covered.

Always serve with a glass of wine. ENJOY!

BONUS

My hubs took the leftover patties and made an awesome pasta sauce by just doctoring up jar sauce with mushrooms, cilantro, tomatos. Was PERFECT for lunch at my desk!

This post was contributed by our guest foodie Brynn Jeffries.  Brynn lives with her husband and 19-month-old daughter in Chicago’s northwest suburbs. Besides being a mom, She spends 50+ hours/week with her other dream-job at a Fortune 500 company so her husband can stay home and raise their daughter. Her love of cooking and Type-A personality compel her to keep trying new recipes that can easily fit into the working mom’s life (may she be a hard working SAHM or full-time outside the home.) Brynn shares her cooking trials on her blog Working Mommy Recipes. While most of the recipes are inspired by the monthly publications or daily email tips she subscribes to, many of the recipes have been adjusted to be easier or fit what the pantry has in stock. Favorites are one pot recipes (since she doesn’t have a dishwasher) and dishes that can double as tomorrow’s lunch at your desk. All of the recipes are given a “Daddy Rating” 1-7 from Brynn’s husband based on how many nights a week he will eat that dish (the higher the better). Optional addition to all recipes is a nice glass of wine on the side – Enjoy!

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