Whoever invented pita bread is a genius. Bread that can hold all kinds of grains, salads, and spreads, and not have it gush out the sides like normal sandwiches? Brilliant. Anyway, because I'm getting tired of my yogurt and granola combo for lunch, I decided to make a portable version of turk'y apple pie for tomorrow. (On a side note, I really should make that again. But that's for another day). This mix is really easy to make, and really delicious.
Ingredients:
Turk'y (Quorn is my fav brand, and the only turkey I know of that's sold in a loaf besides Tofurky, which comes with stuffing inside)
Apple
Some sharp cheese (I used low fat cheddar)
Dijon mustard
Pita (bonus points for whole wheat)
Directions:
1. Defrost turk'y, if necessary, so that it can be cut.
2. Dice equal amounts of turk'y and apple. Cut up about half the amount of cheese (aka 1/2 cup each of turk'y and apple, and 1/4 cup cheese, but in whatever inexact proportions you want.)
3. Toss everything with some dijon mustard- just enough so that everything is coated.
4. Stuff into a pita.
A variation on this, for the non-pita crowd: use slices instead of chunks, and then put in a normal sandwich. Also good toasty and warm.
No comments:
Post a Comment