1 can (6-oz) tuna packed in water, drained
1 medium carrot, chopped
1 celery rib, chopped
1/2 cup reduced-fat Monterey Jack cheese, cubed
1/4 cup frozen peas, thawed and drained
1/4 tsp dried parsley flakes
1/3 cup reduced-fat, low-sugar Italian salad dressing
2 pita breads, cut in halves
Place tuna in a large bowl and break into chunks; add the carrot, celery, cheese, peas, and parsley. Toss to blend. Pour the salad dressing over the salad and toss lightly to coat.
Place 1 lettuce leaf and one tomato slice into each pita half. Divide the tuna salad evenly between the four halves.
Yield: 4 servings
Approximately per serving: 220 calories, 22 g carbs, 20 g protein
Dietary Exchanges: 1 1/2 bread, 2 meat
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.