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Dilly of a Salmon Pita

Categories: Lunchbox
Type: Sandwiches

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

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  1. Combine cream cheese, mayonnaise, dill, onion powder, garlic powder, lemon juice and pepper in food processor or mix with electric mixer until smooth.
  2. Stir in salmon and mix well.
  3. 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:

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.

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