Source: USDA Food, Nutrition, and Consumer Services

Whole wheat pitas topped with turkey, spinach, and melted cheese.

Servings

0.12 tsp powdered garlic
1 bay leaf
0.38 tsp fresh basil , leaves
0.25 tsp fresh thyme , leaves
1 pinch white pepper
0.38 tsp oregano leaves
1 tbsp tomato juice
0.5 cup tomato sauce
0.33 cup canned crushed tomatoes
5 large whole wheat pitas
5 oz fresh spinach leaves , blanched
10 oz skinless cooked turkey breast , julienne
10 oz shredded mozzarella cheese

1 Combine garlic, spices, and tomato juice in a saucepan. Boil and reduce until almost dry. Add tomato sauce and tomatoes. Bring to a boil and simmer for 10 minutes. Remove from heat. Remove bay leaf.
2 Lay whole pita pockets onto baking sheet. Spread 2 Tbsp of tomato sauce over each whole pita bread.
3 Place 1/4 cup of lightly blanched spinach on sauce and top with 2 ounces of julienne turkey.
4 Place 2 ounces (1/2 cup) shredded cheese on top of turkey.
5 Bake in a conventional oven at 350 degrees F for 13 minutes until cheese is melted.
6 Cut pitas into halves and serve one half per serving.

Note: to lower the sodium use unsalted versions of tomato juice, tomato sauce and crushed tomatoes.