Directions:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Add parsley and garlic; cook and stir for 2 minutes. Stir in lemon juice, broth, oregano, bouillon, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Spoon about 1/3 cupful into each pita half. Add onion and tomato. Drizzle with salad dressing. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 502.21 Kcal (2103 kJ) | ||
| Calories from fat | 182.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.3g | 31% | |
|---|---|---|---|
| Cholesterol | 93.72mg | 31% | |
| Sodium | 1357.9mg | 57% | |
| Potassium | 782.41mg | 17% | |
| Total Carbs | 40.93g | 14% | |
| Sugars | 2.95g | 12% | |
| Dietary Fiber | 2.25g | 9% | |
| Protein | 38.96g | 78% | |
| Vitamin C | 13.5mg | 22% | |
| Iron | 5.1mg | 28% | |
| Calcium | 98.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 102.51 Kcal (429 kJ) | ||
| Calories from fat | 37.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.14g | 31% | |
|---|---|---|---|
| Cholesterol | 19.13mg | 31% | |
| Sodium | 277.16mg | 57% | |
| Potassium | 159.7mg | 17% | |
| Total Carbs | 8.35g | 14% | |
| Sugars | 0.6g | 12% | |
| Dietary Fiber | 0.46g | 9% | |
| Protein | 7.95g | 78% | |
| Vitamin C | 2.7mg | 22% | |
| Iron | 1mg | 28% | |
| Calcium | 20.2mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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