| 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
A Message from our Provider:
“Jesus: If only you knew . . .”