+rep nice profile😉

don't get hacked next time plzz

hi i am new to carx can you let me on your team

Directions
In a large bowl, whisk together yogurt, mayonnaise, mustard and pepper. Stir in turkey, red pepper and carrot until coated well.
Cut pitas in half and open pockets. Tuck lettuce and cucumber slices into each half and spoon in turkey mixture.

1 eggplant, cubed
1 large onion, chopped
6 tbsp (90 ml) olive oil
3 garlic cloves, finely chopped
1/2 lb (225 g) white button mushrooms, quartered
1/4 tsp red pepper flakes
2 yellow bell peppers, seeded and diced
2 zucchini, cubed
1 can (28 oz/796 ml) diced tomatoes, drained
4 thyme sprigs
1/4 cup (10 g) basil, chopped

In a large pot over medium-high heat, brown the eggplant and onion in ¼ cup (60 ml) of the oil. Season with salt and pepper. Add the garlic and cook for 1 minute. Set aside in a bowl.
In the same pot, brown the mushrooms with the pepper flakes in the remaining oil. Set aside with the eggplant.
In the same pot, brown the bell peppers and zucchini. Add oil, if needed. Return the eggplant mixture to the pot. Add the tomatoes and thyme. Stir well. Bring to a boil and simmer gently for 15 to 20 minutes. Remove the thyme and add the basil. Adjust the seasoning. Serve with pasta, fish, grilled chicken or on pizza.

Ingredients
75 mL (⅓ cup) 0% fat plain Greek yogurt
30 mL (2 tbsp) light mayonnaise
5 mL (1 tsp) Dijon or yellow mustard
1 mL (¼ tsp) fresh ground black pepper
375 mL (1 ½ cups) chopped cooked turkey breast meat (about 227 g /8 oz)
125 mL (½ cup) diced red or green bell pepper
60 mL (¼ cup) grated carrot
2 whole grain pita pockets
4 leaves Boston lettuce
Quarter of an English cucumber, thinly sliced