| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Cheese, Diabetic, Main dish, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | t | Olive oil |
| 1/2 | c | Onion, diced |
| 1/2 | c | Mushrooms |
| chanterelles crepes or | ||
| shiitake or cultivated | ||
| 1 | 6" whole-wheat pita bread | |
| 2 | Plum Tomatoes, fresh thinly | |
| sliced | ||
| 8 | Basil leaves, small fresh | |
| 2 | t | Fresh oregano, chopped OR |
| 1/2 | t | Crushed dried basil |
| 1 | oz | Fresh low-fat goat cheese |
| crumbled | ||
| 1/2 | c | Zucchini, thinly sliced |
| 3 | T | Parmesan Cheese |
INSTRUCTIONS
Preheat oven or toaster oven to 400 degrees. In a heavy skillet over medium heat, heat oil. Add onions and mushrooms; saute for 5 minutes until the onion and mushrooms are tender. Meanwhile, split pita bread in half horizontally. Place pita halves directly on oven rack and bake for 5 minutes or until lightly toasted. Arrange tomato slices and basil leaves on bread. Scatter cooked onions and mushrooms over top. Sprinkle with oregrano and goat cheese. Bake 3 to 8 minutes or until begins to brown around edges. Remove from oven and cut each pita half in 4 wedges. NOTE: Substitute zuccihini for the mushooms and Parmesan for goat cheese. Proceed as directed. ( I will keep the mushrooms and use Parmesan Cheese). Food Exchanges per serving: 1/2 BREAD/STARCH EXCHANGES CAL: 66; PRO: 2g; CAR: 9g; FAT: 2g(CALORIES FROM FAT 27%); CHO: 5mg; Source: Joslin Diabetes Gourmet Cookbook by Bonnie Sanders, Ph.D., and Frances Towner Giedt Brought to you and yours via Nancy O'brion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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