Portabella Pepper Pita Pockets
I have to tell you, I feel less and less like cooking every day. Pregnancy took me completely by surprise by destroying my appetite. No food sounds good and I don’t really want to be around it most of the time.
Of course I still get hungry, so eventually I have to come up something –anything- to eat, and heaven forbid I let the husband go hungry. Every evening goes a little bit like this. {Sometimes I start asking in the middle of the day just to get the ball rolling.}
“What do you want for dinner?”
“I don’t know, what do you want?”
“I don’t, I came up with something yesterday.”
“Well that was yesterday. If you want to eat again today, you have to come up with something.”
And so on and so forth; you get the picture.
The days of long cooked meals and elaborate ideas has long flown out the window. Now, the easier the better.
My latest solution? Pita pockets. I throw some vegetables in the oven to roast, some pitas in the toaster, and then act like I concocted a meal fit for a queen. Hey, you never know, maybe the queen loves veggies too.
So this isn’t so much a recipe as it is a meal idea, for the next time you might be struggling to come up with a dinner {or lunch} idea.
Roasted Red Pepper Portabella Pita Pockets
1 pint baby portabella mushrooms
1-2 red bell peppers
large handful of mixed greens
balsamic vinegar
2 whole wheat pita pockets
Slice the red bell peppers into quarters. Lay skin side up on a baking sheet. Roast for 20 minutes under the broiler, until the skin starts to char. You can peel the skin off if you’d like, but I leave it on.
Bake the mushrooms and any other veggies you want at 350 for about 20 minutes.
Toast the pitas.
Toss the mixed greens in balsamic vinegar, then stuff into the pitas. When the veggies are done, cut into smaller pieces as needed and place inside the pita.
I roasted a bunch of asparagus along side the mushrooms as a side dish. They’re simply coated in olive oil and seasoned with salt and pepper- delicious.
Easy enough, right? If you make a bunch of extra roasted veggies, next time around all you have to do is stuff the pitas.
What’s your favorite no think meal?
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