1 lb. ground beef
2 tbsp. instant onion
1 tsp. garlic salt
1/2 tsp. oregano leaves, crushed
1/2 tsp. basil leaves, crushed
2 tbsp. catsup
2 c. chopped lettuce
1 med. tomato, chopped
1 med. cucumber, seeded and chopped
1 c. (8 oz.) plain yogurt
1 tsp. dill weed
4 pocket bread rounds (6-inch size)

Low-cal Kraft cucumber dressing.

Crumble ground beef into 1-quart glass casserole. Add onion, garlic salt, oregano, and basil leaves. Microwave (HIGH), uncovered, 5 to 6 minutes or until no longer pink, stirring once to break up meat. Drain. Stir in catsup. Set aside.

Combine lettuce, tomato, cucumber, yogurt, and dill weed in serving bowl; mix well. Cut pocket bread rounds in half vertically. Place in bread basket; cover with paper towel. Microwave (HIGH) 1/2 to 3/4 minute or until heated. Spoon beef into pockets; top with lettuce mixture. Yield: about 8 sandwiches.