Beefy Pita Pockets


Serving Size:
one pita pocket, 3/4-cup beef and vegetables

    Diet Types:
  • Diabetes
  • Dialysis


  • 2 tablespoons olive oil
  • 1 medium onion
  • 2 cups mushrooms
  • 1 medium red bell pepper
  • 1/2 cup flat leaf parsley1 pound lean ground beef
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Kitchen Bouquet® browning and seasoning sauce
  • 1/2 teaspoon black pepper
  • 6 pieces pita bread


  1. Slice onion and mushrooms; slice bell pepper into thin strips. Chop parsley.
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Add onion, bell pepper and mushroom. Sauté until vegetables are tender, about 6 minutes. Remove vegetables to a plate.
  4. Add beef to the skillet and cook until no trace of pink remains, 5 to 6 minutes. Spoon off and discard any fat.
  5. Add the Worcestershire sauce, Kitchen Bouquet sauce and black pepper; stir and cook for 1 to 2 minutes.
  6. Add vegetables to the beef and stir to combine.
  7. Stir in the parsley and cook until heated through. Remove from heat.
  8. Warm pitas. Cut a 2" strip off the side of each pita and pull open.
  9. Fill each pita with the beef and vegetable mixture.

Helpful hints

  • Kitchen Bouquet® browning and seasoning sauce is a low-sodium seasoning that adds extra color and flavor to meat and vegetables.
  • Compare pita brands and select the lowest sodium brand. Select white or wheat--both are kidney-friendly.

Nutrients per serving

Calories 421

Protein 21 g

Carbohydrates 37 g

Fat 21 g

Cholesterol 57 mg

Sodium 393 mg

Potassium 443 mg

Phosphorus 193 mg

Calcium 102 mg

Fiber 3.0 g

Kidney and kidney diabetic food choices

  • 2 meat
  • 2 starch
  • 2 vegetable, medium potassium
  • 2 fat

Carbohydrate choices


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