I don't know about you, but this month flew by. It's already been a week since I baked these cookies and muffins for the UF JCA blogging workshop I co-taught.
The cookies, muffins and desserts from Friday's Finds all tasted delicious, but I'm ready for a sugar break this week. It's time to load up on the veggies!
Broccoli Cheddar Pita Pockets with Ham
This recipe, which serves as this week's (Almost) Grownup Lunchbox, is super simple to make and tastes good hot or cold. I should know - I packed the pockets for a school lunch one day and toasted the sandwiches for lunch on a different day.
A weird craving actually inspired this recipe. The beginning of last week was cold, and my stomach kept begging me for soup, specifically Panera Bread's broccoli cheddar variety. However, my schedule didn't permit a Panera pit-stop and I hate paying full prices now that I don't work at the bakery-cafe.
Luckily, this sandwich hit the spot without hitting my wallet! Enjoy :)
Total Preparation and Cook Time: Five Minutes
- One whole-wheat pita (I used Toufayan)
- One cup frozen broccoli florets, chopped
- One ounce cheddar cheese (I used Cabot New York Extra Sharp)
- Two ounces deli ham (I used Publix Tavern Ham)
- A few dashes of black pepper, garlic powder and paprika
- Two teaspoons mustard (I used deli brown on one pocket and honey on the other)
- Steam the broccoli in a microwave safe bowl for two minutes. When finished cooking, chop and toss with the spices. Set aside.
- Cut the pita in half and spread one teaspoon of mustard inside each half.
- Put one ounce of ham and one-half ounce of cheese in each pocket.
- Scoop the chopped broccoli florets into each pocket.
- Toast the pockets for three to four minutes in the toaster oven or eat cold.
Related HGG Posts:
Of Possible Interest:
Turkey Broccoli Cheddar Panini
Broccoli and Smoked Turkey Focaccia Sandwiches
Broccoli and Egg Sandwich