Easy Chicken Pita Sandwich Recipe

We are at the beach for seven entire days! Yay! However, the first two days have been rainy, stormy weather. Stan and I decided to stock up on a few easy meals to have in the condo for when we might want to eat in. I know…eat in on vacay?!? But hey, it’s not a bad deal. We sit and look at the waves crashing against the dunes with the palms and pines blowing in the storm. The view is great and we stay nice and dry. 
Now, I love me some Tzatziki sauce and yes, I know it can be easily made. But like I said…I am on VACAY! 😉 So, we went to the local Harris Teeter and put together this quick and easy sandwich. We both loved it for dinner and will make it again at home.
Easy Chicken Pita Sandwich Recipe
1 red onion, thinly sliced
1 tomato, thinly sliced (I bought grape tomatoes to use in a salad and the sandwich and just sliced several of those for each sandwich.)
1 tsp. or however much you like, Tzatziki Cucumber Dip 
Pita bread or pita pockets
Rotisserie or baked chicken – the grocery had cut baked chicken and we decided to give that a try instead of the Rotisserie. We loved this option because each piece had a crispy texture. 
Directions: you can’t get much easier than this!
I sliced the pita pockets and layered the onion, tomato, sauce and chicken. Pile as high as you want and enjoy a tasty sandwich. 

Wednesday Adorned From Above
My Girlish Whims
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Gingersnap Crafts
Rae Gun Ramblings
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Finding the Pretty and Delicious

Weight Watcher Wednesday Recipe – Sick friend? Make Chicken Soup!

Our friend, Michael, has had a bad case of bronchitis. Ugh! It has been a while since I have been as sick as my poor friend. He felt so bad and of course, was coughing and feverish. What to do? Make Chicken Soup, of course! 

I made my soup with potatoes but you can substitute egg noodles for a more traditional Chicken Noodle.  I doubled the recipe and kept a pot at home for our family. It was lip-smacking yummy…even not sick. 🙂 


1 teaspoon olive oil
2 cloves of garlic, chopped fine
1/2 cup chopped green onion (about 8) or any sweet onion
1 cup chopped carrots
2 cups cooked chicken, cut into bite size pieces
2 cups cubed frozen hashbrowns or egg noodles
1 tablespoon fresh chopped parsley or 1 teaspoon dried 
1/4 teaspoon pepper
1 dried bay leaf
5 1/2 cups chicken broth, I use Better than Bouillon. It makes a very rich broth.

Over medium heat, heat oil and add garlic, onion and carrots.
Cook 4 minutes, stirring occasionally.
Stir in rest of the ingredients and bring to a boil. Reduce heat. Cover and simmer at least 10 minutes or until veggies are done. I like to simmer a little longer with the potatoes, about 30 minutes. 

This is a quick and easy but delicious and filling recipe. 

Makes 4 servings.

Weight Watcher points – 8


Key West Grilled Chicken and Grilled Pineapple Recipes

While perusing Pinterest earlier in the week, I ran across two recipes I wanted to try and try them together. Key West Grilled Chicken and Grilled Pineapple. Both turned out to be delicious. I added Grilled Zucchini to the mix and a bag of baked Trader Joe’s Sweet Potato Fries. The family declared it a keeper meal. The marinade for both the chicken and pineapple are so easy. The zucchini I washed, sliced, brushed with olive oil, sprinkled with Trader Joe’s 21 Spice Blend and grilled. 
Grilled pineapple recipe can be found here: http://jana739.wordpress.com/2008/10/12/grilled-pineapple/
Key West Grilled Chicken recipe is here:
This meal made me want to throw on a bathing suit and flip flops and sit by an ocean. Okay…truth is, I want that any day!

Mexican Chicken in the Crock Pot

Pinterest is a never ending supply of inspiration in crafts, sewing and the kitchen. I ran across this recipe from The Larson Lingo blog on Pinterest and pinned it to my Foodie board. This weekend I was asked to bring a Mexican dish for 6 to a dinner party. This proved to be a great one to take along. I followed the recipe and made rice to serve with it. The rice I cooked in chicken broth instead of water and added a cup of salsa to give a bit more flavor. Once the chicken dish was done, just stir and serve over a side of rice. Delicious! 
Click here for original post and recipe!
Delicious goodness!

Recipe Tuesday Chicken Rice Salad

Chicken Rice Salad

2 cups cubed cooked chicken breast
1 cup cooked rice (brown or white)
2 large stalks celery, diced
8 oz. drained pineapple tidbits
1/2 cup halved red seedless grapes
1/2 cups mayonnaise
1 tsp. curry powder (optional)

Combine all ingredients. Stir well. Chill. Serve on a lettuce leaf with your favorite cracker or flat bread. I love it with a seeded, flavored crisp flat bread. Serves 4. Sliced tomatoes are delicious on the side.

Comfort Food – Chicken and Dumplings

There are some foods that we think of as comfort food. Chicken and Dumplings is certainly a dish that I think of as comfort food. Growing up in the deep south, Mississippi, we ate mostly southern cuisine and Chicken and Dumplings were definitely on the list. My friend Rita, who still lives in Mississippi and hosts the blog, Blessed Be Me, has a recipe for this tasty dish. Click on over for a true southern dish recipe and it will set your mouth to watering. In fact, I am making some this weekend. Yummy. 🙂

Take a look around while you are there. Rita is a new quilter and does some incredible machine embroidery also. She is new to the blog world but has some wonderful insights to share. I hope you get a minute to visit her and tell her Pam says hi.

Recipe Monday – Chicken Enchilada Casserole

Chicken Enchilada Casserole

3-4 chicken breast, cooked and cut into bite size pieces
1 can cream of mushroom soup (I use the 98% fat-free)
1 can cream of chicken soup (low-fat again)
1 cup sour cream (I use low-fat but not fat free as it has a weird flavor)
1 can tomatoes and chili peppers (I use Ro-Tel brand)
Corn tortilla chips
2 cups shredded cheddar or Mexican mix cheese

In a sprayed 9″ x 13″, crush chips in to the bottom of the dish until covered. This is the crust of the casserole. In a large mixing bowl, combine first five ingredients. Pour evenly over the crust. Sprinkle cheese over the entire casserole mixture.

Preheat oven to 350 degrees and bake for 30 minutes or until cheese is melted and casserole is bubbly. I serve with salsa or Pico de Gallo, Spanish Rice, chips and Mexican dip, fruit, etc. It is an easy dish and happens to be my son’s favorite.

I don’t have a completed picture of the casserole. I walked my son through making this last week and tried to take some pictures. He was not thrilled to be the pictorial subject of my blog so all the pictures were a bit blurry. Just envision a cheesy goodness!

Recipe Monday – Chicken Broccoli Casserole

My family loves casseroles and really, what’s not to love? You can put together a hearty meal, that includes veggies, carbs and meats, in minutes that feeds an entire family. And most importantly, they taste great! This recipe is loved by my family. I hope you enjoy making and eating it. I forgot to take a picture of the ingredients and even forgot to take a picture with it all together. I did, however, take one after we had served ourselves dinner.

Chicken Broccoli Casserole

1 large box of Rice-a-Roni, chicken flavor

16 oz. frozen broccoli florets

3 chicken breast

1 can cream of chicken soup (I use low-fat version)

3/4 cup mayonnaise

1 cup chicken broth

1 cup cheddar cheese

Prepare Rice-a-Roni according to package directions. Boil chicken. Save 1 cup of the broth. Cook broccoli florets slightly. Chop chicken in to bite-sized pieces. Mix soup, mayonnaise and broth thoroughly. Layer rice, broccoli and chicken in a sprayed 9 x 13 inch casserole dish. Pour sauce over the rice mixture. Cover with 1 cup of cheddar cheese. Bake at 350 degrees until bubbling, about 20-25 minutes. Serve with fruit and bread and you have a delicious meal. For vegetarians: replace chicken broth with veggie broth and omit chicken.
Bunny Tales

Sweet Sophistication with a Touch of Whimsy

domestic diva, M.D.

my mother raised the perfect housewife...then I went to med school

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