Kelly Ovard's Pitas

Robin Smith

Beautiful Kelly's Veggie Pita Pockets

Kelly O. makes these and they are wonderful to eat after too many conference rolls. Kelly eats healthier than any person in Colorado, but she will still have dessert. That makes me love her.

Beautiful Kelly's Veggies Pita Pockets:

First make a salad:

I put in equal amounts of lettuce (spinach is nice), cucumbers, red (orange, yellow) pepper, tomatoes, and any other veggies I happen to have in fridge. This salad has sugar snap peas and broccoli too. Then I add green onion, feta cheese and kalamata olives to taste. This salad is good enough to eat without dressing so I usually make a huge bowl and eat the rest the next day.
Hint- take it easy with the lettuce. Get the feta and olives at Costco in the deli section - much cheaper than buying at grocery store.

Then make the spread:My spread is made of 1 cup plain Mountain High yogurt (get at Albertsons), dill, garlic and a little salt to taste. Kelly made hers with lots of garlic (2 cloves) and it was spicy. I loved it that strong but my family likes garlic in smaller doses so I only use 1/2 a clove.

Then cut the whole wheat pitas in half. Use whole wheat for better taste and more fiber.Spread the inside with yogurt spread - be generous - really slather it on both sides. Then stuff the salad into the pita, just jam as much as you can into the pita. It might tear a little on the edges but that is okay, you are just going to shove it in your mouth anyway.

These are low calorie, low fat, high fiber and have at least 2 veggie servings. A full serving is 2 halfs. It will keep you full longer than a PBJ sandwitch and tastes much better. It is good for dinner, lunch and a snack! Serve with fresh fruit, a few slices of brie, and grape juice. Yummy.