Do you long for a pizza for lunch, etc from time to time but have a blood sugar problem when you eat one? You might want to give this idea a try.
4 Whole-wheat sandwich thins, separated
5 sundried tomatoes packed in oil
1 tbsp + 2 tsp of the oil
1 cup fresh ricotta cheese
8-oz fresh mushrooms, chopped
1 cup fresh baby spinach leaves, washed and dried
salt to taste, optional - I suggest omitting
Freshly ground black pepper to taste (If you like spice, you could substitute ground red pepper)
Preheat oven to 350 degrees.
Toast the sandwich thins lightly.
In a skillet, heat 1 tablespoon of the oil over medium heat. Add the mushrooms and cook until soft and moisture is released, about 5 minutes. Season with the salt and pepper as desired.
Meanwhile, in a blender or food processor, pulse the sundried tomatoes with the 2 teaspoons of their oil until smooth; add the ricotta cheese. Pulse to incorporate, season with more salt and pepper, if desired.
Spread approximately 2 tablespoons of the tomato/ricotta mixture on top of each sandwich thin half. Top each with a few baby spinach leaves and divide the mushrooms evenly among the pizzas.
Place pizzas on a baking sheet and bake approximately 3 to 5 minutes to heat and infuse the flavors.
Yield: 8 servings
Per serving: 85 calories, 4g fiber, 7g protein, 14g carbs, 1 g fat
5 sundried tomatoes packed in oil
1 tbsp + 2 tsp of the oil
1 cup fresh ricotta cheese
8-oz fresh mushrooms, chopped
1 cup fresh baby spinach leaves, washed and dried
salt to taste, optional - I suggest omitting
Freshly ground black pepper to taste (If you like spice, you could substitute ground red pepper)
Preheat oven to 350 degrees.
Toast the sandwich thins lightly.
In a skillet, heat 1 tablespoon of the oil over medium heat. Add the mushrooms and cook until soft and moisture is released, about 5 minutes. Season with the salt and pepper as desired.
Meanwhile, in a blender or food processor, pulse the sundried tomatoes with the 2 teaspoons of their oil until smooth; add the ricotta cheese. Pulse to incorporate, season with more salt and pepper, if desired.
Spread approximately 2 tablespoons of the tomato/ricotta mixture on top of each sandwich thin half. Top each with a few baby spinach leaves and divide the mushrooms evenly among the pizzas.
Place pizzas on a baking sheet and bake approximately 3 to 5 minutes to heat and infuse the flavors.
Yield: 8 servings
Per serving: 85 calories, 4g fiber, 7g protein, 14g carbs, 1 g fat
I got this recipe from OROWHEAT
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