Stuffings For Gwynne’s Homemade Pita Breads
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | American | 1 | Servings | |
INGREDIENTS
| Chopped tomatoes | ||
| Sliced black olivescrumbled | ||
| or chopped rice cheese | ||
| VEGGIE CRUMBLE, FOR 2 | ||
| 1/2 | Roll veggie crumble, thawed | |
| 1 | Green pepper, diced | |
| 1/2 | Onion, diced | |
| 1 | t | Chopped garlic, out of a |
| jar! | ||
| A little veggie broth |
INSTRUCTIONS
PEOPLE:
Spray pan. Saute first 4 ingredients. Add broth and simmer just long
enough to blend flavors. Evaporate enough broth so mixture is just
slightly moist. Spoon into pita breads. It's kind of a mixture of
minced collops (British) and taco fillings (Mexican-American). The
cheese was Rice Chunk brand: not FF but only 3 grams of fat per
1-ounce serving, and better-tasting than just about any other LF or
substitute cheese I have tried to date. It was mozzarella flavor. It
does contain casein, for those who care. Posted to fatfree digest V96
#273 From: "Ruth C. Hoffman" <ruthhoff@ix.netcom.com> Date: Thu, 3
Oct 1996 15:35:02 -0500
A Message from our Provider:
“You’ve achieved nothing until you find God”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 116
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 653.3mg
Potassium: 1071.5mg
Carbohydrates: 27.3g
Fiber: 6.8g
Sugar: 15.2g
Protein: 4.8g