Asian Cranberry-Ginger Sloppy Pockets

Ingredients:

• 1 pound ground beef (85 percent lean)
• 1 can (14.5 ounces) cranberry sauce with whole cranberries    
• 1 can (6 ounces) tomato paste    
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 3 cups coleslaw mix
• 6 whole wheat pita pockets (6-inch diameter), cut in half crosswise, warmed

Directions:

1. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes, breaking beef up into 3/4 inch crumbles; drain.
2. Add cranberry sauce, tomato paste, honey, garlic, salt and ginger to skillet with beef; bring to boil.
3. Reduce heat; simmer 5 minutes, stirring often.
4. Stir in coleslaw mix.
5. Fill warm pita pocket halves with scant 1/2 cup beef mixture.
6. Serve immediately.