We’re wrapping up week 4 of back-to-school with our last, but not least set of meal inspirations to get you through the school week. This time we are featuring fresh and bright Mediterranean flavors with our greek pork pitas recipe as well as a fun and easy breakfast idea that can be used two ways!
Breakfast
Use fresh or frozen fruits and create your own smoothie for an easy on the go breakfast. You could also freeze them into popsicles for a cool after school treat. If you're not sure what to blend, grab a dole smoothie kit that has pre-mixed frozen fruits in fun flavors like dragon fruit and banana mango. All you need to add is milk or water. Try adding unsweetened yogurt for a protein boost and flax seeds for added omega 3s.
Snack
Leave the prep to us and pick up a Carry-Out-Catering Veggie Tray. Stocked with snackable fresh veggies and ranch for dipping. Store it in the fridge for the kids to snack on when they get home, or use it to complement their lunchboxes.
Dinner
Keep the Mediterranean flavors going in your kitchen and check out our delicious Greek pork pita recipe, topped with a flavorful tzatziki sauce you can easily whip up for you and your family.
Greek Pork Pitas
Ingredients
- 2-3 pounds raw pork loin roast
- 2-3 Tablespoons Cavendar’s Greek Seasoning
- 1 container grape tomatoes, chopped
- ½ cup chopped fresh parsley
- 1 cup feta cheese, crumbles
- Joseph’s pita pockets (1 package)
For the tzatziki sauce:
- 2 containers (5.3 oz) plain, non-fat Greek yogurt
- 1 small cucumber, peeled and diced
- 1 Tbsp. dill
- 1-2 tsp. chopped garlic
- ½ tsp. salt
Instructions
- Rub pork roast with Cavendar’s Greek Seasoning. Place in a large baking dish and cover with foil. Cook in a 300 degree oven for 2-3 hours or until done. OR place roast in slow-cooker; cook on high for 6-8 hours or on low for 8-10 hours.
- In a medium bowl, mix together all ingredients for tzatziki sauce. Refrigerate until ready to eat.
- Remove roast from oven or slow-cooker; shred or chop.
-
On one pita pocket, layer pork, about 1-2 tablespoons tzatziki sauce, top with some tomatoes, parsley and feta. Repeat with each pita and serve.
