Pita Bites: Quick & Easy Breakfast, Lunch & After School Snack Ideas

Baking Pitas

Baking PitasMeet Little Miss Ellie, who joined me this month before she went off to first grade and helped me make three different kinds of Pita Bites.  We cooked up these three different flavors at the beginning of the week so that you can have them ready for a quick grab and serve for breakfast, lunchbox packing and after school snacks.  This recipe is part of my Survivor Sunday(tm) series launch here at the site/  What is Survivor Sunday(tm) ?  It’s where we prep whatever we need in order to survive the week ahead.  

As far as this week’s Pita Bites, check out how we are serving them with scrambled eggs, as pizza wedges and with apples for after school.  And, as far as Survivor Sundays(tm), stay tuned as we bite off a little fun making dinners ahead of time, freezing meals, prepping for quick and easy breakfasts, planning the lunchbox and getting ready for holidays.   In the meantime, I’m wishing you a smooth sailing week…  

Pita Bites
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Ingredients
  1. 1 whole grain pitas
  2. 1 tablespoon Price Chopper canola oil
  3. Sea salt
Instructions
  1. Cut the pita using a pizza cutter like you are cutting a pie and cut 8 triangular slices. Separate each triangular piece at the seams so that the one triangle yields two. Coat a baking sheet with non-stick cooking spray and place the 16 slices on the baking sheet. Baste the pitas with the canola oil and top them off with a light layer of sea salt. Bake them at 375 degrees for 8 – 10 minutes, until they are crisp. Let them cool and serve them with scrambled eggs as toast scoopers.
  2. Pitas for Lunch
  3. 1 whole grain pita
  4. 2 tablespoons Price Chopper olive oil, light
  5. 1 ½ teaspoons basil, freeze dried
  6. 1/8 teaspoon onion powder
  7. 1/8 teaspoon garlic powder
  8. Sea Salt
  9. Cut the pita using a pizza cutter like you are cutting a pie and cut 8 triangular slices. Separate each triangular piece at the seams so that the one triangle yields two. Coat a baking sheet with non-stick cooking spray and place the 16 slices on the baking sheet. Mix the olive oil, basil, onion powder and garlic powder together. Baste the pitas with the mixture and ad a light layer of sea salt to the top of each one. Bake them at 375 degrees for 8 – 10 minutes, until they are crisp. Let them cool and pack them in the lunch box with pizza sauce and sliced mozzarella for mini, make your own pizza wedges.
  10. Pitas for After school
  11. 1 whole grain pita
  12. 1 tablespoon water
  13. 1 tablespoon Price Chopper sugar
  14. ½ teaspoon Price Chopper cinnamon
  15. Cut the pita using a pizza cutter like you are cutting a pie and cut 8 triangular slices. Separate each triangular piece at the seams so that the one triangle yields two. Coat a baking sheet with non-stick cooking spray and place the 16 slices on the baking sheet. Mix the cinnamon and sugar together and set it aside. Baste the pitas with the water. Evenly distribute the cinnamon sugar on top of each pita by sprinkling it on. Bake them at 375 degrees for 8 – 10 minutes, until they are crisp. Let them cool and serve them with warm microwave chunky applesauce. Warm chunky applesauce can be made as follows; wash, peel and core an apple. Cut the apple into cubes, approximately 1 - 1 ½ inch squares. Place the apple in a glass bowl with 12 tablespoons of water that is mixed with 1 teaspoon tapioca. Stir together 1 ½ teaspoons of sugar with a ½ teaspoon of cinnamon. Add it to the apple mixture and cook in the microwave on high for one minute. Stir, let the mixture set for another minute and serve with the pita dippers.
  16. NOTE: I bake all three types of pitas at once and place them in separate, but labeled storage containers at the beginning of the week so they are ready for a quick grab and serve.
Jodie Fitz https://www.jodiefitz.com/

 

 

 

21 Comments on “Pita Bites: Quick & Easy Breakfast, Lunch & After School Snack Ideas”

  1. Coming over from Tuesday’s Table. What an easy and healthy alternative to chips! Love the cinnamon sugar. Will have to pin this! Congrats in your news appearance!

  2. Fantastic series! You are so right that being prepared is key to survivig the week. I know that when my weekend plans are too packed to plan, shop, and cook ahead, the rest of my week suffers. We still keep eating our real food, but we don’t eat as well and things feel more hectic. You look and sound great on camera! You are so natural. I would be a nervous wreck! Do you do that often?

    1. THANK YOU!!! And we are just like you – when the weekends are jammed, I have to take a moment some how to prep my week or it’s off! I found myself with my travel & work suffering & this is what I do for a living, which is why I had to make the change!

      ANd, thank you for the compliment – 5 years ago when I started, I was a nervous wreck 🙂 – lol! Have a good week … ~ jodie

    1. We’ve tried several different brands over the years & have had success. Hope they work for you :)…

  3. Love Pita! This is a great, versatile way to use it for breakfast and lunch/snack! Congratulations on your feature on WNYT!
    I do appreciate you sharing with Home and Garden Thursday,
    Kathy

    1. THANK YOU – THANK YOU ask always. Hope you have a GREAT weekend (already) – can’t believe how time flies…. ~ jodie

  4. Pingback: Fly on by Friday - Planning for our Holiday | Melting MomentsMelting Moments

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