Guest guest Posted October 1, 2001 Report Share Posted October 1, 2001 * Exported from MasterCook * Veggie Pitas Recipe By : The Cooking Cardiologist, by Richard Collins, page 72 Serving Size : 4 Preparation Time :0:00 Categories : Sandwiches Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 6 inch pita pockets 1 cup broccoli flowerets -- chopped fine 1 cup carrots -- grated 1 cup mushrooms -- sliced 4 green onions -- thinly sliced 4 tablespoons fat-free ranch salad dressing 1 cup alfalfa sprouts Serving Size: 4 Combine broccoli, carrots, mushrooms and green onions in a microwave-safe baking dish, cover with vented plastic wrap, and cook 6 to 8 minutes, or until all the vegetables am tender Cut a slice from the top of each pita pocket and fill with the warm vegetable mixture. Top with alfalfa sprouts and ranch dressing. Serve. Nutritional analysis: Calories 140, Fat 0, Cholesterol 0, Carbohydrate 28, Protein 6, Sodium 295. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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