Dilly of a Salmon Pita
Your kids will love taking these salmon pitas on the road with them.
Serves: Serves: 6
- 1/2 cup nonfat cream cheese, softened
- 1/4 cup nonfat mayonnaise
- 2 teaspoons dried dill
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 2 tablespoons lemon juice
- 1/4 teaspoon pepper
- 14-ounce can of salmon, drained
- 6 whole pita breads, cut in half
- Combine cream cheese, mayonnaise, dill, onion powder, garlic powder, lemon juice and pepper in food processor or mix with electric mixer until smooth.
- Stir in salmon and mix well.
- Divide mixture among pita pockets; wrap with freezer wrap and heavy-duty foil and store in plastic freezer bags (or refrigerate up to 2 days). Thaw in refrigerator overnight.
- Salmon is high in protein, which is essential for repairing cells. This catch of the day also contains essential fatty acids called omega-3 acids. Salmon delivers a substance called DMAE, an antioxidant membrane stabilizer, which appears to increase muscle tone for firmer-looking skin (serving size 4-6 ounces).
Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.To order this book go to Amazon.