Turkey Pocket Sandwiches

2 servings

• 1/2 pound hot or sweet italian
     turkey sausage, sliced
• 1 chopped onions
• 1 clove minced garlic
• 1 cup sliced fresh mushroom
• 1 cup diced green bell pepper
• 1/2 cup diced celery
•    fresh ground black pepper
• 2 6-inch pita breads, sliced in half
• 1/2 cup shredded reduced-fat
     Monterey jack cheese

Hint: you can get a neater cut if you chill or semi-freeze sausages first.

Saute sausage slices in a 12-inch nonstick skillet until browned. Add onion, garlic, mushrooms, green pepper, and celery. Saute until vegetables are tender and sausage is done. Season to taste with pepper. Cool slightly and drain excess liquid (or pita pockets WILL be soggy).

Open pockets and stuff with sausage filling. Sprinkle filling with cheese. Fit sandwiches snugly upright in a baking pan and bake at 400 for 4 to 5 minutes, or until cheese begins to melt. Serve at once.

Note: instead of turkey sausage, use diced cooked chicken, or regular italian sausage (drained of cooking oil before adding vegetables)

Bon appetit!