Sandwich Week continues!

Although, this sandwich seemed more like an appetizer than a sandwich to me. It was really tasty, but not very satisfying. Plus, I think if you sliced it into wedges, it’d make an awesome, crowd-pleasing appetizer for a get-together.

This Cheddar, Feta & Olive Pita was so easy to throw together. Just chop up some pitted olives (black or green).

Then, combine equal parts of crumbled feta and shredded extra sharp cheddar in a bowl. (I used about a cup of each.)

Next, add the chopped olives, a couple of tablespoons of olive oil, about a teaspoon of oregano, freshly ground pepper to taste, and mix it all together.

Then, stuff the mixture (as much or as little as you’d like) inside half of a pita and warm it in the toaster oven until the cheddar is melted.

Mmm… cheesy goodness!

I loved all of the bold flavors in this pita. My mouth was very happy!

I’m a big fan of this recipe, but the next time I make it, it’ll be an appetizer!

“This is the best thing you’ve cooked for dinner!” 

                         -Mal, 7:01 pm 

Unfortunately, I can’t take sole credit for tonight’s dinner. The recipe is from this month’s Real Simple magazine: Macaroni and Cheese with Cauliflower

I really wish this recipe was mine though! I haven’t eaten comfort food this heavenly in a long time! 

Macaroni and Cheese with Cauliflower

Cooking with extra-sharp Cheddar lets you use less cheese without giving up flavor. Tender cauliflower adds fiber and vitamin C.

12 ounces multigrain elbow macaroni 
1 head cauliflower, roughly chopped 
4 slices multigrain bread, torn* 
1/2 cup fresh flat-leaf parsley, chopped 
3 tablespoons olive oil 
Kosher salt and pepper 
1 onion, finely chopped 
1 1/2 cups grated extra-sharp Cheddar (6 ounces) 
1 1/2 cups reduced-fat sour cream 
1/2 cup 1 percent milk 
1 tablespoon Dijon mustard

* Instead of bread, I used 1 cup of breadcrumbs. 

Heat oven to 400° F. Cook the pasta according to the package directions, adding the cauliflower during the last 3 minutes of cooking time; drain.

Meanwhile, pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 tablespoons of the oil, and 1/4 teaspoon each salt and pepper and pulse to combine; set aside.

Return the pasta pot to medium heat and add the remaining tablespoon of oil. Add the onion, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, just until soft, 5 to 7 minutes. Mix in the pasta, cauliflower, cheese, sour cream, milk, and mustard.

Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 minutes.

Yield: Makes 6 servings

Note: The serving size for this recipe is huge! Together, the pasta and cauliflower were so incredible filing, I could barely finish my portion… but it was sooooo delicious, I managed!

NUTRITION PER SERVING
CALORIES 537; FAT 23g (sat 9g); CHOLESTEROL 51mg; CARBOHYDRATE 63g; SODIUM 692mg; PROTEIN 24g; FIBER 8g; SUGARS 8g