This recipe is something easy and yummy I whipped up tonight. The truth is that I meant to prepare it yesterday, but I just ran out of time. Imagine that. Luckily, this did not take me long. After a comment left on one of my prior posts, The Bag Lady, about prepping and packaging breakfasts and lunch, my sister Julie was kind enough to leave a comment with another tasty suggestion: red pepper hummus and pita chips. Thanks, Julie! I love when people leave comments so I can get your feedback, but even better when you leave suggestions with great snack and recipe ideas we can all share.
Anyway.. got to get back to the Greek. I love Greek food. Actually, I just love a simple Greek salad and some sort of tasty bread drenched in olive oil and garlic to go on the side. Or maybe I like salad with my bread. Yes, the latter is much more likely. Well, in an effort to stay healthier, I chose to take my sister's pita chip suggestion. I am not really into hummus (I have textures issues I need to deal with. The truth is I had planned on buying it, but then chickened out while at the store.) Instead, I decided to go for the fresh veggie route. As an alternative to a salad, I simply concocted my own "Americanized" mixture of vegetables that sounded tasty to me and it had a "Greek" twist.
I chopped up 2 fresh cucumbers, 3 roma tomatoes, 1 red onion, and drained and rinsed 1 can of black olives. Kalamata would have been delightful, but I am trying to save money and this is what I had in the pantry. I mixed them altogether in a large bowl.
Next, I divided the large salad up into smaller plastic and glass containers that fit easily into my lunch bag. I then poured 2 Tablespoons of some leftover lowfat Greek dressing over each one and then sprinkled some Romano cheese on top. This is where I would easily substituted feta of I had it, but again this was on sale and sounded good at the time. Then landed a spot in my fridge.
Now for the pitas. This took me less than 5 minutes to prepare and then only 13 to cook! Simply set your oven to 375 degrees. I used whole wheat pitas and sliced them into 6-8 pieces each. I then mixed 4 tablespoons of olive oil with some garlic salt, and freshly ground salt and pepper. I placed all of the pita triangles on a cookie sheet and brushed them with the olive oil mixture.
Bake for 12-15 minutes. I put mine in for 13:30 and they were a little but more brown than I would have liked.
Next I placed them in individual bags and they are ready to go. These will make a great compliment to my Greek veggies! Now I have lunch for several days this week prepared and ready to go. Simple, yet yummy!