| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 6 | Pita breads; (about 12 ounce) (6 |
| | To 7-inch) |
| 3/4 Tasse | 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 x ca. 450 g | Part-skim mozzarella cheese; grated (about 2 |
| | Cup) |
|
Preheat oven to 425°F. 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.
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
|
|
Anmerkungen zum Rezept:
keine |
