I made this up for supper when Josh's dad came to visit. It was nice to be able to throw some of it together before hand so that there wasn't as much prep work when we were all wanting to sit around and visit. With Josh's help stir frying the steak while I got the veggies ready, supper was on the table in no time!
Red, White and Blue Pita Pockets
(recipe found in Taste of Home Healthy Cooking)
2 tablespoons red wine vinegar
4 teaspoons olive oil
2 garlic cloves, minced
1 pound beef top sirloin steak, thinly sliced
1/2 cup fat free sour cream
1/3 cup crumbled blue cheese
2 whole wheat pita breads (6 inches), halved
2 cups torn red leaf lettuce
1/2 cup roasted sweet red peppers, drained and cut into strips
1/4 cup sliced red onion
In a large resealable plastic bag, combine the vinegar, oil and garlic; add the beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight. In a small bowl, combine sour cream and blue cheese; set aside. Drain and discard marinade. In a large nonstick skillet or wok coated with cooking spray, stir fry beef for 2-3 minutes or until no longer pink. Line pita halves with lettuce, red peppers and onion; fill each with 1/3 cup beef. Serve with sour cream mixture.
Points: 7 points per half a stuffed pita