Chicken Pita Pockets

I have recently discovered Kraft's Sun Dried Tomato Vinaigrette. It is wonderful on salads, used as a marinade, and as a dressing in salads. The bottle touts that it is free of preservatives etc., and has only 60 calories in 2 Tablespoons, so it is guilt free as well as flavorful. I used the dressing in the chicken salad for these pita pockets, but you could sub any of your favorite dressings in its place.
2 pita pockets
3 oz chicken, chopped
2 Tablespoons Kraft Sun Dried Tomato Vinaigrette
finely chopped broccoli
shredded carrot
finely chopped onion
salt and pepper

Combine chicken, broccoli, carrot, onion and vinaigrette in a bowl. Mix well and season with salt and pepper to taste. Let mixture chill for a few hours. When ready to enjoy, stuff chicken salad into warmed pita pockets.

Butterbur's Open Faced Tomato Sandwiches

Ah, tonight I had a veritable feast of foods! A bowl of left-over corn chowder, romaine salad tossed with balsamic vinegar, and open faced tomato sandwiches. Pure contentment!

1 serving
1 English Muffin
1 wedge Laughing Cow Cheese
fresh Basil
fresh Oregano
thinly sliced onion
thinly sliced tomato
freshly ground black pepper
freshly ground sea salt

1. Cut English Muffin in half. Toast the two pieces.
2. Divide the Laughing Cow Cheese in half. Spread half a wedge on each Muffin half.
3. Press fresh Basil and Oregano leaves into the cheese.
4. Top with onion slices.
5. Top with tomato.
6. Sprinkle with salt and pepper.