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A Breakfast Meal -  is to: each Sliced Pita Bread add a Poached Egg. Tomato slices . Italian style cheese . [enough to cover] Thin sliced LEAN bacon . [as much as you like] Watties tomato sauce -just a dash . and heat through in microwave for 10- 30 secs. [ until cheese melts] . Handle carefully ... then slice in half and eat with a frothy Latte. [Cinnamon or Ginger added. ] Makes you want more. !  ~ Just another "anything goes" . pita pockets : eggs: ham: potato wedges . leftover stew or any tea dish that needs reheating, take a pocket slice it in 1/2 . fill it with the food you have .. anything goes here ! spicier the better .. if you have no spicy food use some chilli and ginger style sauce .. then ,when all is filled to overflowing put on plate and zap it in microwave for 30 secs. or heated thru. slice it in segments diagonally . and have it for morning tea or supper or even a second breakfast if you like so nice the first time around that you'll have to ration yourself . happy eating.. ~ Pita baked beans and ham ;[supper style] same as before slice in half and add 1/2 tin baked beans. [big or small can does not matter here] ; add a slice of ham on one side . put it in microwave for 30 secs or beans are warm. wack them together . and sit in front of the fire and enjoy. ~ |
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Diabetic pita Pockets Dill and Shrimp Salad = to fill pita pockets
3-3/4 lbs [1.825 kilos.] cooked shrimp
2-1/2 lemons, juiced
1-1/4 lime, juiced
2-1/2 stalks celery, chopped
3-3/4 green onions, chopped
1 tablespoon and 3/4 teaspoon chopped fresh dill
1-1/4 cups mayonnaise
ground black pepper to taste.
In a large bowl, combine the shrimp, lemon juice,
lime juice, celery, onion, dill, mayonnaise,& pepper.
Mix well and refrigerate until chilled.
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Crunchy Turkey Salad = pita bread pockets. for 6.
1 cup cooked, cubed turkey meat; 2 celery, chopped ;
2 tart apples, cored and cubed ;1/2 cup chopped walnuts ;
1/4 cup sour cream ;1/4 cup mayonnaise ;
2 tblspns chopped fresh parsley ;2 tblspns lemon juice ;
1 tblspn honey ;1 tblspn prepared Dijon-style mustard ;
1/4 tspn salt; ground black pepper to taste;
In a large bowl, combine the turkey, celery,
apples and walnuts.
Prepare the dressing in a small bowl by whisking
together the sour cream, mayonnaise, parsley,
lemon juice, honey, mustard, salt and pepper.
Pour over turkey mixture and toss to evenly coat.
Refrigerate until chilled. then fill pita bread.
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| Turkey, Onion, and Tomato Pita Pockets
Makes 8 sandwiches
Ingredients
· 1 medium red onion, peeled and thin-sliced into rings
· 16 cherry tomatoes, quartered
· 1 cup turkey (or chicken), cooked coarsely chopped
· 2 cup thinly sliced lettuce
· 1/3 cup shredded fresh basil
· 1 tablespoon light brown sugar
· ¼ cup balsamic vinegar
· 1 tablespoon fruity olive oil
· Salt and pepper to taste
· 4 pitas cut in half In a large bowl, toss together the onion, tomatoes, turkey, lettuce and basil. Sprinkle with the brown sugar and drizzle with the vinegar and olive oil. Toss well and season with salt and pepper. Cover and allow to marinate in the refrigerator for at least two hours. To make the sandwich, mound the mixture into the pita pockets and serve at once. | | Chicken Taco Pockets (Pita Bread)
Makes 8 sandwiches.
Ingredients:
· 1 small avocado, thinly sliced
· 1 ½ tablespoon lemon juice
· ¼ teaspoon salt
· 2 cup finely chopped cooked chicken
· 100 grams chopped green chillies, drained
· 1 small onion, sliced and separated into rings
· 1 tablespoon vegetable oil
· ½ teaspoon salt
· 8 Mini Pita breads
· 2 cup grated cheese (8 ounces)
· 1 cup shredded lettuce
· ½ cup sour cream
· ½ cup taco sauce
Sprinkle avocado slices with lemon juice and ¼ teaspoon salt. Mix chicken, chillies, onion, oil and ½ teaspoon salt in 1 litre microwavable casserole. Cover tightly and microwave on high 4 to 5 minutes, stirring after 2 minutes until chicken is hot.
Split each pita halfway around the edge with a knife. Separate to form a pocket. Spoon about ¼ cup of the chicken mixture into each pita. Top with cheese, lettuce and avocado. Serve with sour cream and taco sauce. | | |
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Beef with Yogurt in Pita Bread
Yield: 1 servings
1/2 c dry red wine
2 T olive oil
2 t minced garlic
1/2 t dried oregano
1/2 t salt
1 ds pepper
1 lb beef flank steak
1 T butter or margarine
4 ea pitas
3 c chopped lettuce
1 c cucumber, diced
1 c tomato, chopped
1 c plain yogurt
Combine wine, oil, garlic, oregano, salt, and pepper. Cut steak
into strips, 2-inches by 1/4-inch wide, or as thin as possible.
Pour wine marinade over beef strips, and let stand for 1 hour at
room temperature. Drain meat strips and cook, in two batches, in
hot butter, stirring, for 2 to 3 minutes or until brown on all
sides.
Serve meat in a chafing dish or on a hot tray to keep warm.
Open one end of pita to make a pocket. Set out dishes of
lettuce, tomato, cucumber, and yogurt. Allow each person to
fill his own pita.
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Tofu Balls and Pita Bread
Yield: 1 servings
16 oz firm tofu
1/2 c dry breadcrumbs
2 ea eggs
1 x oregano
1 x black pepper
1/2 c parmesan cheese
2 ea cloves garlic, minced
1 ea onion, minced
2 c spaghetti sauce
1/2 c mozzarella, grated
Mush up the tofu with your bare hands (the best part of this)
until it resembles cottage cheese. Add the herbs, breadcrumbs,
garlic, cheese.
Mush up the tofu with your hands until crumbly. Add the
ingredients through the onions, mix well. Form into little balls.
Bake in a 350 oven until brown.
Add spaghetti sauce and cheese, bake until sauce is hot and cheese
is melted. Put into broiler briefly to brown cheese, if desired.
Serve with pita bread.
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Roast Beef Pocket Sandwiches
Yield: 1 servings
1 c Plain nonfat yogurt
1 1/2 ts Chopped fresh or
1/2 ts Dried dill weed
1 ts Prepared mustard
1 c Chopped red or green bell
-pepper (about I medium)
2 Pita breads (6 inches in
-diameter), cut in half
1/3 lb Thinly sliced lean roast
-beef
1 c Alfalfa sprouts
Combine savory roast beef, tangy yogurt and fresh vegetables in a
pita bread and what do you get? An incredibly delicious neat-to-eat
sandwich!
Mix yogurt, dill weed and mustard. Stir in bell pepper Fill each
pita bread half with l/3 cup yogurt mixture and 1/4 of the beef
and alfalfa sprouts.
4 servings.
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Grilled Cheese Pita Pockets
Yield: 1 servings
1 Whole-wheat or plain pita
1 oz Sliced, reduced-fat cheese
-(Jarisberg, Monterey Jack,
-Cheddar or mozzarella)
3 sl Tomato, paper-thin
1/3 c Alfalfa sprouts
4 sl Dill pickle, paper-thin
3 Bell pepper rings, red,
-yellow, or green; paper
-thin; seeds, stems and ribs
-removed
Vegetable-oil cooking spray
Cut a thin strip from one side of the pita. Carefully open the
pita to make a pocket for the filling.
Place one slice of cheese in the pita pocket. Slide in the tomates;
add the alfalfa sprouts and top with the pickle slices and pepper
rings. Then add the remaining cheese slice.
Heat a medium (8-10 inch) skillet over medium-high heat until hot
enough to evaporate a drop of water upon contact. Spray with a
vegetable-oil cooking spray. Add the sandwich; cook, covered,
over medium-low; heat, turning once, until browned on both sides,
about 10 minutes.
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Water Chestnut Chicken Salad Pita
1 c. chicken breast, cooked & diced
1/2 c. celery
1/2 c. mayonnaise
2 Tbsp. water chestnuts, sliced
2 tsp. lemon juice
1/4 tsp. salt
1/8 tsp. pepper
4 slices Pita bread
In a mixing bowl, add the chicken, celery, mayonnaise,
water chestnuts, lemon juice, salt and pepper.
Toast gently until thoroughly mixed. Using a spoon
or scoop, spread the chicken salad on the bread.
Place the other slice of Italian bread on top.
Using a sharp knife cut the bread in half and place
on plate and serve.
Makes 4 servings. |
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Chicken Sesame Salad Pita
1 c. mayonnaise or salad dressing
2 Tbsp. soy sauce
2 Tbsp. toasted sesame seeds
1/4 tsp. ground ginger
2 c. cooked chicken, chopped
1 c. Chinese pea pods, chopped
1 c. red bell pepper, chopped
1/2 c. almonds
8 whole wheat pita breads, cut in half.
Mix in a mixing bowl & blend dressing, soy sauce,
sesame seeds, and ginger. After the dressing
mixture is well blended, add the chicken, pea pods,
bell pepper, and almonds. Mix all ingredients well.
Spoon into pita pockets. Makes 8 servings. |
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For a Brunch with a Crunch : 1 small round pita pocket [ sliced in 1/2 across one end ] this will give you a neat wee pocket . a few thinly sliced salmon pcs. 1 egg [broken] size 6 . 1 tbsp wheatgerm Mix all together and add to pita pocket carefully [any leftover keep for later ] add thin slices of Edam cheese on top and seal . nuke in microwave oven for 1 -30 mins max. Take out and let cool, then slice down the middle . place on plate and enjoy with Feijoa fruit juice . |
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once finding a great product stick with it , Giannis Pita Pockets are the best  ingredients ... Regal Salmon .  Edam Cheese  extras ...."Simply Squeezed " Feijoa Smoothie . |
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