5 oz. ground turkey
1/4 c. tomato sauce
2 tbsp. chopped onion
2 tbsp. chopped green pepper
1 tbsp. seeded & minced jalapeno or mild or hot chili pepper
1 tbsp. taco seasoning
1 garlic clove, minced
2 oz. rinsed drained canned red kidney beans
2 pitas (1 oz. each) heated
1 oz. Cheddar cheese, shredded
1/4 med. avocado, pared, pitted & diced

Using a fork, in 1 quart microwaveable shallow casserole combine turkey, tomato sauce, onion, peppers, seasoning mix and garlic; mix to thoroughly combine. Cover with vented plastic wrap and microwave on high for 2 minutes, until softened. Stir in beans. Recover with vented plastic wrap and microwave on high for 3 minutes, until turkey is cooked through, rotating casserole 1/2 turn after microwaving for 2 minutes. Let stand for 1 minute.

Using a knife, cut top of each pita into quarters, cutting to outer edge of each pita. Gently pull each quarter up and away from center to create starburst pattern. Spoon half of the turkey mix into center of each pita and top with cheese and avocado. Makes 2 servings at 362 calories.