The great thing about pita pockets are the variety of fillings which can be used to make a quick easy, nutritious meal. Leftover vegetables, meats, salad fixings, a bit of warmed creamed potato, cheeses - the list is endless. This particular one shown is vegetarian. Last week, I roasted two whole chickens in the crockpot and when cooled, made pockets with slices of chicken for Fun and Buff. GG had some homemade sausage mixed with crumbled bacon, leftover from pizza making. I spread some of that along with other toppings onto a pocket for Buff and he loved it, asking that we keep it on hand for his pitas. If I have run out of cottage cheese I'll mash the avocado directly onto the pita, instead of placing the slices on last. When I do this I'll include some slices of white cheddar or mozzarella, adding them last. If I'm adding sliced meat, I'll usually skip adding the brown rice.
Spread on some cut up tomato, diced or sliced. It's a good idea to take a slice off one end of the tomato and gently squeeze the juice out. Squeeze it into a container to be used for something else. Add some thinly sliced red onion.
Sprinkle on a favourite seasoning and/or lightly squeeze some lime juice over. This happens to be a salad and vegetable mix which is freshly ground over the food. I got it in our local grocery store, however, my favourite is a hot spicy chicken seasoning with lemon which I found in Toronto. I can't get it where we live and gave mine to One Old Man, as it has very little salt. He enjoys it sprinkled onto shredded cucumbers and carrots and his entrees. Next I'll sprinkle on a bit of zip-locked tossed salad - a mix of red leaf lettuce, romaine, broccoli, shredded carrot, green onion with some sliced mini-cucumbers. Add a quarter of an avocado, sliced up. Heat up in the microwave. Fold the bottom up and then wrap in the sides. Wrap a paper towel around the bottom and enjoy lunch!
Toby at Six Months
5 hours ago