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Friday, 30 September 2011

Packing A Healthy Lunch

Today I was reading my email newsletter Losing It with Jillian Michaels.  There is always an interesting article about someones success, a healthy recipe, tips and sometime exercises.  Today she posted an awesome recipe for Italian Pork Pita Pockets, that sound so delicious.  Being that I am trying harder and harder to pack my own lunch for work, all part of the trying to live a healthier lifestyle, which lately hasn't been going very well.  Oh well I am not going to get down on myself, it is just time to start over again.  I am a huge fan of the Clean Eating Magazine which has wonderful articles and recipes.  The magazine even has a two week menu for you to follow as well.  I have tried a few different recipes from the Clean Eating Magazine and they have been a hit with my family.  The nice thing about preparing our meals and lunches, we know exactly what we are eating unlike fast food and pre-packaged meals, no hidden ingredients. 

I am going to have to give these Pita Pockets a try.....maybe this weekend.

 Italian Pork Pita Pockets
  • 1 large red onion, cut into 8 wedges and separated
  • 2 tablespoons balsamic vinegar
  • 8 boneless pork loin chops, 2 oz. each
  • 2 green bell peppers, each pepper cut into 8 lengthwise strips
  • 2 portobello mushrooms, cut into 8 slices and separated
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried Italian seasoning
  • 2 teaspoons crushed red pepper flakes
  • 1 teaspoon fennel seed
  • 8 100% whole wheat pitas, cut into halves
  • 4 slices part-skim mozzarella cheese, 1 oz. slices, cut in half

  1. Heat oven to broil.
  2. Coat a large baking pan with cooking spray. Arrange pork chops and vegetables in a single layer on baking pan.
  3. In a small bowl, combine balsamic vinegar, olive oil, Italian seasoning, red pepper flakes, and fennel seed. Brush mixture on both sides of pork chops.
  4. Broil 5 to 6 inches from heat for about 6 to 10 minutes, or until pork is browned and vegetables are crisp-tender. Remove from oven and divide pork and vegetables among pita pocket breads.
  5. Add 1 slice of cheese to each sandwich and enjoy!
Makes 8 sandwiches (4 servings).

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 240
Total Fat: 8 g
Saturated Fat: 3 g
Cholesterol: 75 mg
Sodium: 280 mg
Total Carbohydrate: 21 g
Protein: 21 g

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