TUNA IN A PITA POCKET

      (low calorie recipe)

Linda Clutter

1 (6 1/2 or 7 oz.) can tuna, packed in water, drained

1/2 carrot, shredded

1 small apple, cored, finely chopped

3 Tbsp. sliced green onion

4 tsp. reduced calorie mayonnaise

1 tsp. spicy brown mustard

1 tsp. poppy seeds

2 whole wheat or white pita breads, 1 oz. each

 

Combine tuna, carrot, apple and onion. Combine mayonnaise, mustard, and poppy seeds and toss lightly with tuna mixture. Cut pita bread in half; open to form pocket. Fill pocket with tuna mixture. Makes 2 servings.

 

ZUCCHINI-SHRIMP SCRAMBLE

Gail Moser

 

1 (4 1/2 oz.) can small shrimp, drained

3 Tbsp. butter or regular margarine

2 Tbsp. cooking oil

2 cups finely chopped zucchini

1/3 cup chopped onion

6 eggs

1/4 tsp. salt

1/4 tsp. pepper

 

     Rinse shrimp with cold water; drain.  Soak shrimp in bowl of iced water 20 minutes. Drain well; set aside.  Melt one Tbsp. of the butter with 1 Tbsp. of the oil in 12-inch skillet over medium-high heat, about 1 1/2 minutes. Add zucchini and onion. Saute five minutes, stirring frequently, until zucchini is tender-crisp and onion is tender.

 

Meanwhile, beat eggs, salt and pepper in bowl with a fork until well blended; set aside. Reduce heat to medium. Add shrimp to zucchini mixture.  Cook and stir one minute.  Remove ­zucchini-shrimp mixture from skillet.  Add 2 Tbsp. butter and 1 Tbsp. oil to skillet. Heat 1 minute over medium heat or until butter foams.  Add egg mixture, cook 1 minute, gently ­pushing cooked portion of eggs to center with spatula.  Remove from heat. Add zucchini and shrimp mixture. Return skillet to medium heat, cook 30 seconds, stirring constantly, or until mixture is barely set.  Serve immediately.

 

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