Chicken And Cheese Pockets
|Cream cheese||3 Ounce (1 Package)|
|Shredded cheddar cheese||2 Ounce (1/2 Cup)|
|Diced cooked chicken/Turkey||1 Cup (16 tbs)|
|Canned crushed pineapple||8 Ounce, drained (1 Can)|
|Snipped parsley||1 Tablespoon|
|Prepared mustard||1 Teaspoon|
|Celery seed||1⁄4 Teaspoon|
|Pita bread rounds||2 Large, halved crosswise|
In a mixing bowl soften cream cheese Stir together cream cheese and cheddar cheese, and then stir in chicken or turkey, pineapple, parsley, mustard, and celery seed.
Divide the filling among 4 freezer containers.
Seal, label, and freeze for up to 1 month.
For each brown bag lunch, place 1 pita half in a clear plastic bag.
Wrap a lettuce leaf in another clear plastic bag.
Place 1 container of filling, a pita half, and lettuce in a brown bag with other lunch items and a frozen ice pack.
At serving time, place lettuce in pita, and then add filling sandwiches in a medium mixing bowl soften the cream cheese with a wooden spoon.
Use the back of the spoon to press the cheese against the side of the bowl until the cheese is soft enough to mix.
2 Using the same bowl and spoon stir the cheddar cheese into the cream cheese.
Then stir in the chicken or turkey, drained pineapple, parsley, and seasonings until they're thoroughly combined.