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Monday, August 15, 2011

Chew on This | Skinny-Liscious Vegetarian Pita

When I was thirty something, I lived on these yummy skinny-liscious pitas.  I had them for lunch, dinner...whenever. Full of yummy fresh goodness, I would change up the veggies to fit what was in the fridge or garden.

Kind of like a veggie pizza, my 'crust' is a pita bread and adding some cheese kicks up the delicious factor, as well as the protein. And when I was seriously calorie counting, I had been known to nix the pita and some of the cheese and just use a large cabbage leaf as the veggie holder. I never could nix the cheddar though. 

Using an 8" pita, smear on cream cheese and add a shake of hot sauce and a dab of mustard.  Salt and pepper to taste, and a dash of garlic powder too.  Pop the pita under a broiler just
until the cream cheese starts to melt, the heat also crisps up the pita...yum!

The fun begins as you layer on the veggies-tomatoes, green pepper rings, red onions, cucumbers, broccoli, cauliflower, and chick peas or your choice of beans. Add a pile of sprouts to the center and sprinkle on the cheese. 

I like my cheese melted just a tad, so a short trip to the hot oven will warm things up and make the cheese creamy and gooey. Sprinkle the melted cheesy tops with sunflower seeds or pine nuts.  The yogurt sauce can be drizzled over the top or served on the side. 

Be creative, use your favorite veggies to make your 'own' original skinny-liscious pita.  


Here is the recipe:

Skinny-Liscious Vegetarian Pita with Yogurt Dressing 
(serves two)
2 T cream cheese
1 tomato, thinly sliced
1/2 cup English cucumber, thinly sliced
1/2 purple onion, thinly sliced
green or red pepper rings, thinly sliced
1/2 chick peas
1/4 cup broccoli or cauliflower florets, rough chopped
lettuce or spinach leaves
1/2 cup sprouts
2 T shredded extra sharp cheddar cheese
a sprinkle of sunflower seeds or pine nuts
dash of garlic powder
sea salt and pepper to taste
Optional:  dash of hot sauce,  and 1t or so of favorite mustard
2 pitas

Yogurt Dressing (4 servings)
1 cup Greek plain yogurt, or plain yogurt drained through a coffee filter
1 1/2 T extra virgin olive oil
1 garlic clove, very finely grated
1 1/2 T lemon juice
1 T dill, very finely chopped
sea salt to taste

Spread 1 T of cream cheese on each pita.  Add a sprinkle of garlic powder,  sea salt and pepper to taste.  Add the optional dash of hot sauce and 1t of mustard.  Spread on the top of the cream cheese.

Place pitas on a backing sheet and place under a hot broiler just until the cheese begins to 
bubble and melt. 

Remove from oven. Layaer the vegetables on the pita starting with the sliced tomatoes, then cucumbers, onions, pepper rings, and broccoli/cauliflower floretts.  Add the chick peas and top with sprouts.  Scatter the shredded cheese over the top. 

Place in a warm oven just until the cheese begins to melt.  Sprinkle with seeds or nuts of your choice.  Serve the yogurt dressing on the side.

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