This is one of my favorite quick and easy meals. It is a very low-fat, high protein, can be gluten free (if no bread or gluten free pita), vegetarian (or vegan if no parmesan) yummy sandwich. It is great for all diets, and super easy to make. If you make it let me know how it turned out!
Total time: 15 minutes (10 minutes to cook, 5 to put together)
Ingredients:
1 Tablespoon Extra Virgin Olive Oil
1.5 Tablespoons chopped garlic
4-5 Tablespoons fresh basil - cut into ribbons (chiffonade)
1 teaspoon Red pepper flakes (more or less depending on how hot you like; this is the "hot" amount b/c I like it spicy!)
4 Tablespoons lemon juice
1 Tablespoon Balsamic vinegar
3 Tablespoons Sun Dried Tomatoes in oil or dry - thin slices (julienned)
1 can of Cannellini or Northern White Beans, water drained
1 Tablespoon Reduced-fat Parmesan Cheese Grated (optional)
pinch of kosher salt and few grinds of fresh black pepper
Bag of baby spinach
1 tub of favorite pre-made hummus (optional)
4 - pita pockets cut in half - spray out side of pocket with Pam, then toast in oven or toaster - no higher than a 3-4 on a toaster
Directions:
Add oil to small sauté pan. Heat to medium high. When hot, add garlic, stir, wait 30 seconds, add basil, stir gently for 30 seconds, add pepper flakes, wait 15 seconds, then add lemon juice. Bring back to boil and boil for 30 seconds. Add vinegar, wait about a 1 minute. Add sun dried tomatoes and then beans. Stir well. When boiling sprinkle salt and pepper and cheese on mixture. Turn off heat. Stuff a small handful of fresh spinach into toasted, warmed pita. Spoon in the bean mixture as full as you would like it. Enjoy!
Variations:
1) If you have or are using hummus, spread hummus inside of the toasted pita pocket like you would any dressing.
2) This works equally well without the bread as a warm salad. Toss bean mixture with spinach and add a little extra of the dressing from the bottom of the pan.
3) You can also serve this on a toasted baguette with spinach on it as a bruschetta style appetizer.
Total time: 15 minutes (10 minutes to cook, 5 to put together)
Ingredients:
1 Tablespoon Extra Virgin Olive Oil
1.5 Tablespoons chopped garlic
4-5 Tablespoons fresh basil - cut into ribbons (chiffonade)
1 teaspoon Red pepper flakes (more or less depending on how hot you like; this is the "hot" amount b/c I like it spicy!)
4 Tablespoons lemon juice
1 Tablespoon Balsamic vinegar
3 Tablespoons Sun Dried Tomatoes in oil or dry - thin slices (julienned)
1 can of Cannellini or Northern White Beans, water drained
1 Tablespoon Reduced-fat Parmesan Cheese Grated (optional)
pinch of kosher salt and few grinds of fresh black pepper
Bag of baby spinach
1 tub of favorite pre-made hummus (optional)
4 - pita pockets cut in half - spray out side of pocket with Pam, then toast in oven or toaster - no higher than a 3-4 on a toaster
Directions:
Add oil to small sauté pan. Heat to medium high. When hot, add garlic, stir, wait 30 seconds, add basil, stir gently for 30 seconds, add pepper flakes, wait 15 seconds, then add lemon juice. Bring back to boil and boil for 30 seconds. Add vinegar, wait about a 1 minute. Add sun dried tomatoes and then beans. Stir well. When boiling sprinkle salt and pepper and cheese on mixture. Turn off heat. Stuff a small handful of fresh spinach into toasted, warmed pita. Spoon in the bean mixture as full as you would like it. Enjoy!
Variations:
1) If you have or are using hummus, spread hummus inside of the toasted pita pocket like you would any dressing.
2) This works equally well without the bread as a warm salad. Toss bean mixture with spinach and add a little extra of the dressing from the bottom of the pan.
3) You can also serve this on a toasted baguette with spinach on it as a bruschetta style appetizer.