| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Gma3 |
1 |
servings |
INGREDIENTS
| 6 |
|
Pita breads; (about 12 ounce) (6- |
|
|
; to 7-inch) |
| 3/4 |
c |
Reduced-fat spaghetti sauce; (12 tablespoon) |
| 6 |
|
Fresh mushrooms; cleaned and thinly |
|
|
(6 to 8) |
|
|
; sliced |
| 3 |
|
Scallions; trimmed and chopped |
|
|
; (including several |
|
|
; inches of the green |
|
|
; part) |
| 1 |
|
Medium-size green pepper; seeds and stem |
|
|
; removed, chopped |
|
|
; coarsely |
| 1/2 |
lb |
Part-skim mozzarella cheese; grated (about 2 |
|
|
; cup) |
INSTRUCTIONS
Preheat oven to 425oF. Place pita breads on baking sheets. Spread 2
tablespoon spaghetti sauce over the surface of each pita, almost to the
edge. Divide mushrooms, scallions, and pepper among pitas. Top each with a
sprinkling of mozzarella. Bake for 12 to 16 minutes. Remove from oven and
cut into fourths. Serve immediately. Serves 4 as a dinner with a large
salad; serves 10 to 12 as an appetizer.
Nutritional information per dinner serving: calories, 482; fat, 14 g;
cholesterol, 70 mg; sodium, 1,082 mg; protein, 36 g; carbohydrate, 57 g.
Thin for Life: 10 Keys to Success From People Who Have Lost Weight and Kept
It Off by Anne M. Fletcher, M.S., R.D. (Chapters Publishing Ltd., copyright
1994 by Anne M. Fletcher).
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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