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Chocolate Truffle Cookies
Making friends and influencing people can usually be best achieved by sharing a batch of fresh-out-of-the-oven chocolate cookies. Try it and you'll see.
Grilled Vegetable Pitas
Yield: Makes 4 servings
Ingredients:
1
eggplant (about 1 pound), cut into 1/2-inch-thick slices
1
large portobello mushroom (5 to 6 ounces)
1
small red bell pepper, quartered
1
small yellow or green bell pepper, quartered
2
(1/4-inch-thick) slices large red onion
1/2
cup low-fat Italian or honey-Dijon salad dressing, divided
4
(8-inch) rounds whole wheat or white pita bread
4
ounces reduced-fat shredded Italian cheese blend
Preparation:
1.
Brush both sides of eggplant slices, mushroom, bell pepper quarters and onion slices with 1/3 cup dressing. Grill over medium coals, or broil 4 to 5 inches from heat source 4 to 5 minutes per side or until vegetables are crisp-tender. Cut into bite-size pieces. Toss with remaining dressing.
2.
Cut pitas in half crosswise; gently open. Fill with vegetable mixture. Top with cheese.
Nutritional Information:
| Serving Size: about 1 cup vegetable mixture stuffed in 2 pita halves | |
| Fiber | 10 g |
| Carbohydrate | 58 g |
| Cholesterol | 17 mg |
| Saturated Fat | 4 g |
| Total Fat | 12 g |
| Calories from Fat | 26 % |
| Calories | 404 |
| Protein | 18 g |
| Sodium | 823 mg |
Dietary Exchange:
| Meat | 1 |
| Vegetable | 2 |
| Starch | 3 |
| Fat | 2 |
This recipe appears in:
Sandwiches
