Instructions: Gently brown broken nuts in a large, non-stick skillet coated with cooking spray, stirring frequently. Remove to a small dish lined with paper towel and set aside.

Brown turkey in the same skillet and drain well. (Or, cook in microwave in a colander until just no longer pink.) Set aside.

In the same skillet, saute onion until soft. Add turkey, mushrooms, tomatoes with their liquid, sugar, and seasonings. Over high heat, bring to a boil. Reduce heat to medium and simmer, uncovered, until liquid is absorbed. This will take a while depending on the amount of canned tomato liquid. Stir occasionally.

Line each pita half with a large lettuce leaf. Divide mixture equally among pita halves. Top each with 1 tablespoon nuts.

Makes 4 servings.

NOTES :

1. One serving of the meat mixture alone: about 211 Kcal, 9.8g fat=

2. If extra lean ground beef is substituted for the ground turkey, per=

3. FAT: The nuts contribute 48 Kcal and 4.4g fat to each serving. Drain=
the ground turkey well, rinse under hot water, and pat dry to reduce fat as=
much as possible.

canned=
tomatoes, 181mg. Substitute low-sodium canned tomatoes (15mg Na per=
of Na in= and the=
turkey (106mg).

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