I am suffering from a bad case of post-vacation blues.
I still haven’t washed the dirty laundry from our trip.
Um, there might be a slight chance that I haven’t even unpacked my bags.
I have not gone to the grocery store or cooked one single meal.
I have emails to return, phone calls to make, and errands to run.
But I don’t wanna!
But I have to get my act together soon (at least in the meal planning, grocery store shopping, and cooking department) because I can’t take another PB&J sandwich and I really can’t stand eating out.
This meal is perfect for my little ‘attitude’ right now.
Dump everything in a crock-pot and take two seconds to chop some tomatoes and cucumbers and dinner is served. Light and refreshing, perfect for summer and so easy (and uses pantry staples) that there is no excuse for take-out.
Serve with a side of fresh fruit or chips and you have a great meal that totally makes up for my lack of beta karyotin and Vitamins A, B, and C while on vacation.
One Year Ago: Three Cheese Broccoli Risotto and Article: Types of Rice
Two Years Ago: Cookbook Review: Semi-Homemade Grilling
Three Years Ago: French Onion Pork Chops
Greek Chicken Pita Pockets
Prep Time: 10 minutes Cook time: 6-8 hours Serves 4
1 medium red onion, diced
2 cloves garlic, finely chopped
1 cup chicken broth
1 1/2 teaspoons lemon-pepper seasoning
2 teaspoons Greek seasoning
1/4 teaspoon ground allspice
1 pound boneless skinless chicken thighs
4 pita bread pockets
2/3 cup Fat Free plain yogurt
1 Roma tomato, sliced
1/2 medium cucumber, sliced
Lettuce, as needed
In cooker, mix onion, garlic, broth, lemon-pepper seasoning, Greek seasoning and allspice.
Add chicken; coat with seasoning mixture.
Cover; cook on low heat for 6 to 8 hours.
About 10 minutes before serving, remove chicken from cooker; place on plate and shred with fork. Stir yogurt into onion mixture. Return shredded chicken to crock-pot and stir into yogurt mixture. Place lettuce, tomato and cucumber into pita pockets. Top with prepared chicken and serve.
Adapted from Tablespoon