WRITTEN ON May 2nd, 2013 BY Meredith AND STORED IN Cheese, Chicken, Dinner, Leftovers, Vegetables

It is a truth universally known (ok, maybe not universal. It’s known among our friends, which some days feels universal) that my husband is a much healthier eater than I.

When we sit at the bar at our local Italian favorite, its standard operating procedure that he will want the thinly sliced eggplant and the grilled veal with cannellini beans, and I will want a pizza. And a pasta. And bread and dessert. And yes, I order all of those things – hey, isn’t that what doggie bags are for?

Way back when, in our early dating life (it’s been 12 years this summer, a fact I am kind of in denial about), we’d try to agree on what to order on Tuesday night for take out. We could get virtually anything delivered in NYC, and I’d always want Chinese, or lasagna pizza from Pizza 33, or burritos from Blockheads.

Hubster generally always wanted to order from a place called The Pump, where he’d crave boring things like whole wheat pita with grilled chicken and spinach. Zzzzzzz…wait, what? Sorry, I just fell asleep.

Strangely enough, I’d always feel so much better about my life, myself, my jeans, after mimicking his choices. I really hate it when he’s right.

Lately, due to a desire to lose the baby weight after a full year and with bathing suit season looming, I’ve been trying to recreate versions of the menu items he loved so much at The Pump. I’m actually finding that I like them too. And while I’m allowing myself to believe that it’s because I’m making them myself and am just a better cook than the linesmen at our former take out haunt, I suspect it’s for the same reason that I’m suddenly finding the window displays at Talbots a lot more appealing.

Quite simply, I’m getting old.

Sigh. I’ll really miss you, General Tso.

Chicken Sausage Pita

Whole wheat pita stuffed with chicken sausage, broccoli rabe and roasted peppers (serves 4)

*This is great with any leftover grilled or roasted veggies you have.

1 lb chicken sausage, casings removed

1 bunch broccoli rabe, ends trimmed

1 red pepper, halved, seeds and stem removed

½ cup fresh mozzarella, shredded on a box grater

1 tbsp olive oil

Salt and pepper to taste

4 whole wheat pitas (I like Ezekiels sprouted grain)

Fill a large pasta pot halfway with water and bring to a boil. Add a teaspoon of salt, then add the broccoli rabe. Blanch for about 2 minutes until bright green, drain in a colander and rinse immediately with cold water. Dry on paper towels and chop into 1 inch pieces.

Place red pepper halves skin side up under broiler for about 10 minutes or until skin is blackened. Put into a small bowl and cover with foil. Set aside to cool.

Warm pitas in oven once broiler is turned off. You can just leave them on the middle rack.

In a large sauté pan, add olive oil. Heat over medium high and add chicken sausage, breaking it up into small crumbles. Cook through, then add broccoli rabe and sauté about 2 more minutes, seasoning with a bit of salt and pepper.

Peel the skin from the peppers (should come off easily) and chop roughly. Add to the chicken sausage mixture. Remove pitas from oven, cut in half. Stuff each with chicken sausage mixture, and sprinkle with mozzarella cheese. Serve warm.

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