15645 serviette napkin folding easy pocket Recipes

paper, serviette (large), cloth , serviette (large), ribbon (or florists or gift tape)

pollock, cooked and finely diced, head broccoli, finely chopped, cucumber salad dressing (more or less if desired), pita pockets

lean ground beef, tomatoes, thinly sliced, pita pocket bread, cut in half, warmed (4-inch diameter), garlic clove, crushed, salt, dried oregano leaves, pepper, plain low-fat yogurt, cucumber, chopped, onions, finely chopped, fresh parsley, chopped

prepared chili (use your favorite recipe for this ), tortilla chips, shredded cheddar cheese (or to taste), salsa , to taste, prepared guacamole, to taste (i use my own easy guacamole really easy and good creamy guacamole for this), sour cream (i use lots!)

ground cumin, chili powder, chicken breast, cut in 1-inch cubes, olive oil, lemon juice, garbanzo beans, rinsed and drained, green onions, sliced, red bell pepper, parsley, diced, pita pockets, sour cream , per pita, salt & freshly ground black pepper

canned corn, drained, tomato, diced, green onion, chopped, broccoli, diced, cauliflower, diced, carrot, diced, mixed sprouts, dried basil, fat-free thousand island salad dressing, whole pita pockets, cut in half

pocket breads (6 to 6 1/2 in .), nonfat refried beans, sliced grilled chicken breast or sliced grilled tender beef steak (see notes), chopped red onion, diced green chilies, shredded light or regular mexican blend cheese or shredded reduced-fat cheddar cheese, shredded cabbage, fresh cilantro leaves, tomato salsa, salt and pepper

butter or margarine, at room temperature, minced fresh basil , thyme, marjoram, or oregano leaves (1 or a mixture), salt and pepper, pocket breads (6 in. wide )

zucchini-potato soup - fast and easy, this is a quick and easy, as well as delicious soup for anytime of the year, chicken broth, zucchini (4 small), thinly sliced, potato, thinly sliced, onion, thinly sliced, eggs, lemon juice, salt and pepper to taste, in a large saucepan , bring the broth to a boil. add the zucchini, potato, and onion. reduce the heat and simmer, covered, for 15 minutes., in a small bowl, beat the eggs. add the lemon juice and 1/2 cup of the broth. stir into the soup. increase the heat to medium and heat for 1 minute, stirring constantly; do not boil. season to taste with salt and pepper and serve immediately., be careful when adding the lemon juice and eggs - to prevent curdling - temper by beating the eggs in a small bowl, adding the lemon juice and then add 1/2 cup. of the hot broth (after it has simmered the 15 min.); stir to blend; slowly add to hot soup., when soup is done , transfer to blender and puree until smooth.