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Mediterranean Salad with Pita Chips
 

Prep time:  15 minutes   Serves 4

2 cups crumbled Regenie's Pita Chips
1 bag romaine lettuce
1 can chickpeas
3/4 cup tabouli
1/2 cup feta cheese
1 tomato
1 cucumber
1 small red onion
  In large bowl, empty bag of romaine lettuce. Drain can of chickpeas placing them at one of the bowl with tabouli at other end. Slice cucumber and tomato and lay on top at opposite ends of bowl center. Slice red onion and place in center with crumbled feta cheese.
*Optional: add dried cranberries and peeled slices of green apple.
 

Baked Seafood With Pita Chip Crumb Topping
 

Prep time: 20 minutes
Bake/broil time: 30 minutes
Serves 4

3 cups crushed Regenie's Pita Chips
1/2 sleeve of Ritz™ Crackers™
1/2 seedless orange (squeezed)
6 tablespoons melted butter
1/2 cup finely chopped fresh parsley
3 teaspoons finely chopped walnuts
4 slices American cheese
24 - 48 oz. fresh haddock, scrod, or scallops

Preheat oven: 350%. Place pita chips and crackers in food processor and
grind. Pour crumbs into medium size bowl. Mix in orange juice and 3 tbsp
melted butter. Add parsley and walnuts and thoroughly mix ingredients.

Pour the rest of butter in the bottom of small casserole dishes. Place fish, 6 oz. each, in casseroles; put one slice of cheese on top of fish and pack with crumb topping. Bake for 25 minutes and then broil for last 5 minutes or until golden brown. Serve with lemon and garnish with fresh parsely.
 
 
 
 
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