Here’s a quick and easy dish that’s been my fresh, go-to dinner lately. It’s healthy, fairly cheap, and tasty too! Even the kids like them. Aside from heating the chicken, it’s a mostly no-cook meal which is great for hot, summer days or queasy mothers in their first trimester.
- 2 Cans Chicken (or about 3 cups of shredded, cooked chicken)
- Ranch or Caesar dressing
- Salt, Pepper, Garlic Salt
- 8 Pita Halves
- Tomato Slices
- Onions (I prefer Red Onions, but White can be used)
1) Heat the chicken over the stove or in the microwave and mix with a dollop of dressing to taste. Sprinkle a bit of salt, pepper, and garlic salt in as well. It’s hard to go wrong. Just sprinkle and taste as you go if you’re unsure of the amount.
2) Spoon the chicken mixture into the pita halves and top with tomato slices, red onions, and sprigs of cilantro. If you’re not a cilantro fan, you can replace it with some green lettuce. Serves 4-6 people (depending on whether they’re adults or little people). We like to serve it alongside some homemade garlic hummus and chips.
Honestly, I never even liked hummus until I came across this recipe. Now it’s one of my go-to snacks. If you’re a garlic fan, you’ve got to try it! Eat it with broccoli, carrots, celery, or chips.
Homemade Garlic Hummus
- 2 cans of chick peas, undrained
- 3 Tbl butter
- 2 Tbl coconut oil
- 1 HEAD garlic (this makes for very garlicky hummus. You can go more lightly if a full head scares you and just use 5-6 cloves)
- 1 ½ tsp salt
- ½ cup lemon juice
- ¾ cup olive oil
Cook chick peas, butter, and coconut oil over the stove for about 20 minutes until chick peas are softened. Meanwhile, peel the garlic cloves.
Toss cooked chick pea mixture into a large blender and combine with other ingredients until smooth. Pour into a bowl or Tupperware with a lid and store in the fridge until hardened. This makes a great healthy and high-protein snack. One recipe usually lasts about a week around here.