Pita Bread


  • 1 pk Scrambled Eggs (MF)
  • 1 pk Cream of Broccoli (MF, or Cream of Chicken)
  • 1 pk Crackers (MF multi-grain)
  • 1⁄4 t Baking Powder
  • 1⁄2 t Onion Powder
  • 1⁄2 t Garlic Powder
  • 5 T Water
  • pepper (to taste, several grinds, black)
  • 1⁄4 t Basil (to spread on top)
  • Non-Stick Cooking Spray (olive oil flavored Pam)

Spray a baking pan with the olive oil Pam and preheat oven to to 375.

Grind the MF pkgs, onion and garlic powder together (in a spice grinder, a coffee grinder dedicated to grinding spices or in a Magic Bullet). Add baking powder and mix together. Add water and mix together thoroughly.

Spread on baking pan (I wet my fingers and spread it out) until 1/4 inch thick. Bake at 375 for 5 minutes, pull it out and spray with the olive oil spray and sprinkle on pepper and basil to taste. Turn heat up to broil and put back in oven for a couple of minutes and keep an eye on it. Once the top turns golden brown (pic at left), it’s done.

Pull it out and let it cool on a rack. Once cooled, cut it in half (image on top right) and then run a small knife down the length of each piece to create an inside pocket (image on lower right). To ensure correct portioning, weigh before and after to keep each piece as one meal.

You could stuff it with tuna fish, chicken breast, FF cheese or whatever. Use some kind of dressing (FF mayonnaise, mustard, etc). Add in a couple of slices of tomatoes and a lettuce leaf to make a full blown stuffed pita sandwich!


Total recipe is 2 MF meals and 1 snack. So, you could have 2 pita sandwiches in one day!!!


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