Italian Sausage Pita & Zucchini Ribbons

I really wish I would have had the forethought to photograph this delicious meal before I devoured it, but for some reason, I didn't even think about this awesome blog I've started until just now. Next time I make this meal (and there will be a next time), I'll definitely get a picture.

Italian Sausage Pita
Ingredients:
1/2 whole wheat pita pocket
5 Hillshire Farm chicken smokie (cocktail wienies)
1/4 red onion
1/4 green pepper
1/8 cup of Walden Farms tomato basil pasta sauce
1/2 tbsp. extra virgin olive oil
1/2 clove garlic (minced)
1/2 tsp. dried basil
1/2 tsp. dried oregano
red pepper flake (to taste)

Directions:

Slice chicken smokies into thin discs. Add olive oil to a pan and heat over medium heat. Add the garlic, dried basil, dried oregano and red pepper flakes (to taste). Stir until oil is infused with the spices. Add chicken smokies to the pan, and saute until brown.

Thinly slice onion and green pepper. Add to browned chicken smokies and saute until tender.

Add pasta sauce to pan and stir until combined. Remove from heat. Place cheese slice on top and let melt.

Toast pita bread if desired. Stuff cheesy, saucy sausage mixture into the bread.

To view nutritional information, click here.


Zucchini Ribbons
Ingredients:
1 small zucchini
1/2 tbsp of low fat margarine
1 tsp of grated Parmesan
1/2 clove garlic
1/2 tsp dried basil
1/2 tsp dried oregano

Directions:

Peel the zucchini. Using the vegetable peeler, make long ribbons up and down the vegetable until you reach the seed core. 

 

Melt the spread over medium heat. Add garlic, dried basil and dried oregano to melted butter. Once the butter is infused, add the zucchini ribbons. Stir to coat the ribbons with the seasoned spread. Saute until lightly browned.  

Serve with freshly shredded Parmesan on top.

 

To view nutritional information, click here.