Pizza Snacks from Healthy Diabetic Recipes

Pizza Snacks Recipe

Recipe Ingredients:

3 slice Fresh bread
2 tbsp Catup, >OR<-
2 tbsp Tomato paste
1 tbsp Green pepper, finely chopped
1 tbsp Mushrooms, finely chopped
dash Dried oregano, >OR<-
dash Dried basil
1/4 cup Mozzerella Cheese

Recipe Instructions:

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 O'Brion and her Meal Master.

Servings: 3

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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