Wholly Guacamole Chicken & Rice Pita Pockets

Ingredients
1 bag success Brown Rice
2 tsp vegetable oil
1 clove of garlic
1 lb ground chicken or turkey
4 tbs soy sauce
1/2 tsp ground ginger
1 can (8ounces) sliced water chestnuts drained and chopped
1/2 c. carrot, shredded or grated
1/2 c. cilantro, chopped
whole wheat pita cut in half
1 package of wholly Guacamole

Prepare rice according to package directions. Heat oil in a medium non-stick skillet over medium-high heats. Add garlic and saute for 30 seconds. Add chicken and cook thoroughly, stirring to break-up any clumps. Stir in soy sauce, ginger, water chestnuts, carrots, cilantro and cooked rice.
Blend well. Place about mixture in each pita and top with Wholly Guacamole.

source: On the back of the Wholly Guacamole package.

Pasta Fagioli

Ingredients

1/2 cup water, divided
1lb ground beef
1 cup onion, chopped
1 cup carrot, slivered
1 cup celery, diced
2 14.4 ounce diced canned tomatoes
1 cup canned red kidney beans, drained
1 cup white kidney beans, drained
5 1/2 cups beef stock
2 tsp oregano
1 1/2 tsp ground pepper
1 tbs fresh parsley, chopped
1 tsp Tabasco sauce
32 ounces spaghetti sauce
4 ounces dry shell pasta

Saute beef in 14/4 cup water in a large pot until beef starts to brown. Drain. Add 1/4 cup water onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to pot. Also add beef stock, oregano, pepper Tabasco, spaghetti sauce, and pasta. Add chopped parsley. Simmer until celery and carrot are tender, about 45 minutes.

source: Olive Garden Recipe.

I searched for this recipe because I love the Pasta Fagioli soup from Olive Garden.

Falafel

1 15-ounce can garbanzo beans

1/4 cup shopped onion

3 tbs flour

1 clove of chopped garlic

1 tsp cumin

1 tsp baking powder

1/2 tsp salt

2 tbs of fresh parsley

Puree canned garbanzo beans, onion, flour, cumin, baking power, and salt in processor. Add parsley and process to blend. Sprinkle plate with flour. Roll level tablespoons of mixture into balls; transfer balls to plate. Roll falafel in flour tocoat; flatten balls into patties.

Pour enough vegetable oil into skillet. Fry falafel patties until brown and crispy. Transfer patties to paper towels to drain.

Serve in a pita with lettuce and tomato.

I made this recipe because I tried falafel Sultan Gyro in Lyndhurst, NJ and thought it was delious. At one point I had a falafel sandwich 3 fridays in a row. We also tired the Babaganoush at teh restauant. That spread had smoked eggplant with garlic and yogurt. Which is also served with pita bread. I think I may have to try and make Babaganoush. Sounds easy just like the falafel!

source - Bon Appetit Magazine