About the title in a moment, but first, while Brandi is away
I am so honored that she allowed me to post on her blog!
Iam still a newbie at this blog thing (started 9 months ago).
I’m all about a balance of healthy eating and recipes while
in college and struggling through finding out what I want to
do with my life. I have a great boy by my side to help out;
friends and I have been known to mention my puppy a few
times on the blog as well! Come check out my blog at
Now back to the title…
One of my favorite recipes when I am home from college, are
There are so many great ingredients available that
you can make these babies with organic, high fiber, lower
carb and lower fat ingredients! I am including my favorite
recipe for these kiddos, try something different for lunch
or dinner and take this recipe on! It’s super easy too.
• 1/2 pound turkey tenderloin, cut into 1/4 inch slices
• Pam spray, for the pan
• 1 1/2 teaspoons Greek seasoning
• 1 medium cucumber, peeled
• 2/3 cup fat free plain Greek yogurt
• 1/4 cup finely chopped onion
• 2 teaspoons dill weed
• 2 teaspoons lemon juice
• 1 1/2 cups shredded lettuce
• 8 thin slices tomato slices
• 2 tablespoons crumbled low fat/fat free feta cheese
• 4 (6-inch) pita breads, warmed
In a nonstick skillet, sauté turkey for 5-7 minutes,
til there is no pink.
Sprinkle with Greek seasoning on each
side; set aside.
Cut two-thirds of the cucumber into thin
slices; finely chop remaining cucumber.
In a bowl, combine
the chopped cucumber, plain yogurt, onion, dill and lemon
Place lettuce, tomato, sliced cucumber, turkey and
feta cheese on top of pita breads.
Top with cucumber sauce. Bring edges of pita over filling and secure with a
I hope you all love these as much as I do, I have had
variations with Lamb, Tofu, and just plain grilled veggies!
Try with low fat ingredients instead of fat free for a more
creamy taste, but fat free is great too!
Have a great week bloggies and Brandi will be back before
you all know it!!