Pizza Snacks Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
3 slice: Fresh bread,
2 tbsp: Catup, >OR<-
2 tbsp: Tomato paste,
1 tbsp: Green pepper, finely chopped
1 tbsp: Mushrooms, finely chopped
ds Dried oregano, >OR<-
ds Dried basil,
1/4 cup: Mozzerella Cheese,
Directions:
Roll bread slices flat and thin with a rolling pin or an empty quart
jar. Place on a flat pan 3" inches under the broiler; heat until
lightly toasted on one side, then remove from oven. Turn slices over
and spread untoasted sides with a layer of each of sprinkling of
cheese. Broil until cheese melts and browns slightly. To serve, cut
each pizza into quarters.
Food Exchange per serving: 1 STARCH EXCHANGES + 1/2 LEAN MEAT
EXCHANGES; CAL: 123; CHO: 16g; PRO: 7g; SOD: 279; CHO: 26; Low-sodium
diets: Substitute tomato paste for catup.
Source: The Art of Cooking for the Diabetic by Mary Abbot
Hess;R.D.,M.S. and Katharine Middleton Brought to you and yours via
Nancy OBrion and her Meal Master.
Source from luhu.jp
jar. Place on a flat pan 3" inches under the broiler; heat until
lightly toasted on one side, then remove from oven. Turn slices over
and spread untoasted sides with a layer of each of sprinkling of
cheese. Broil until cheese melts and browns slightly. To serve, cut
each pizza into quarters.
Food Exchange per serving: 1 STARCH EXCHANGES + 1/2 LEAN MEAT
EXCHANGES; CAL: 123; CHO: 16g; PRO: 7g; SOD: 279; CHO: 26; Low-sodium
diets: Substitute tomato paste for catup.
Source: The Art of Cooking for the Diabetic by Mary Abbot
Hess;R.D.,M.S. and Katharine Middleton Brought to you and yours via
Nancy OBrion and her Meal Master.
Source from luhu.jp