Toasted Pita Stuffing
From canned_food_fan 13 years agoIngredients
- 6 whole wheat pita bread (about 12 ounces), cut in thin wedges shopping list
- 1 teaspoon olive oil shopping list
- 1 small onion, chopped shopping list
- 1 tablespoon dried Greek seasoning or oregano shopping list
- 1 can (14 ounces) reduced-sodium chicken broth shopping list
- 3/4 cup bruschetta spread shopping list
- 1 can (2 1/4 ounces) black olive slices, drained shopping list
- 4 teaspoons lemon juice, preferably fresh shopping list
- salt and pepper to taste shopping list
- 1/4 cup chopped Italian (flat-leaf) parsley shopping list
How to make it
- Heat the oven to 400°F. Place the bread in a single layer on a large sheet pan and bake for 5 to 8 minutes, until lightly toasted. Meanwhile heat the oil in a large skillet over medium-high heat. Add the onion, and cook and stir until lightly browned, about 5 minutes. Add the Greek seasoning, toasted pita bread and broth; stir until the bread is uniformly moistened. Stir in the bruschetta spread, olives, lemon juice, salt and pepper to taste, and parsley. Heat through. Keep warm or reheat immediately before serving.
- Nutritional Information Per Serving: Calories 110; Total fat 2.5g; Saturated fat 1g; Cholesterol 0g; Sodium 340,g; carbohydrate 18g;l Fiber 2g; Protein 4g; Vitamin A 4%DV*; Vitamin C 6%DV; Calcium 2% DV; Iron 8%DV *Daily Value
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