Pitas & Pantry Staples

Steve came home for lunch today, stood in the kitchen, and murmured the words I was dreading hearing: "What's for lunch?"

Considering we never really went grocery shopping after last weekend's visitors left us, there weren't too many options. This week's lunches have mostly consisted of leftover pizza, salad with various things thrown in, and whatever else I could manage to put together somewhat cohesively from the few ingredients in our fridge. {Bad wife!}

 Well, today is Friday, and the fridge has not magically stocked itself {despite my wishing in vain}, so I did what any girl would do: I raided the pantry.

I don't know about you, but I always keep various types of canned beans on hand for occasions such as today when I need a quick side dish, soup, or added protein. Today's selection was cannellini beans, so I whipped up a quick white bean spread that ended up being pretty tasty. Steve wound up using it in a GF tortilla, making a vegetarian wrap out of my creation. I just scooped it up with whole wheat pita chips I made yesterday and munched happily away.

This may not have made the most hearty lunch, but it would make a great dip or spread for veggies & chips and I'll probably be making it again. Ok... time to make a trip to the grocery store. :P

In a Pinch White Bean Spread

You'll need:

• 1 1/2 cans cannellini beans, rinsed & drained (I happened to have 1/2 a can already rinsed & drained in the fridge, but you can just use 1 or 2 whole cans, obviously)
• 1 small garlic clove
• 1/4 cup plain Greek yogurt
• 2 teaspons fresh lemon juice
• 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt to taste
• 1/4 cup olive oil

Directions:

1. Place all ingredients except olive oil into food processor.

2. Process ingredients, streaming in olive oil until smooth consistency is reached.

3. Serve as sandwich spread, as dip for veggies, or with pita chips. Yum!

Whole Wheat Pita Chips

You'll Need:

• 3 or 4 whole wheat pitas (or as many as you need)
• Olive Oil
• Sea Salt

Directions:

1. Preheat oven to 400 degrees. Line a cookie sheet with foil

2. Brush pitas lightly with olive oil on both sides. Using a pizza cutter or knife, cut pitas into wedges (I usually make 6 wedges out of each pita).

3. Place on lined cookie sheet and sprinkle lightly with sea salt.

4. Bake for 8-10 minutes, or to desired crunchiness. (I'm not gonna lie, I forgot mine were in the oven & consequently had some very brown, albeit crunchy & delicious pita chips.) ;)