For Veggie Pockets, fill pita pockets with a mixture of onions, olive oil, barbecue sauce, broccoli, cauliflower, mayonnaise, carrot, cabbage, squash and top with shredded lettuce.
3 medium onions, thinly sliced
2 tablespoons olive oil
2 tablespoons barbecue sauce
4 cups broccoli florets, cooked and drained
2 cups cauliflower, cooked and drained
1/4 cup reduced fat mayonnaise
1/2 cup grated carrot
1/2 cup grated yellow summer squash
1/2 cup grated red cabbage
6 6-inch pita breads, halved and warmed
2 cups shredded lettuce
In a saucepan, cook onions in oil until tender. Add barbecue sauce; cook and stir for two minutes. Add broccoli and cauliflower; heat through.
Stir in mayonnaise, carrot, cabbage and squash; heat through. Fill each pita half with about two tablespoons lettuce and 1/2 cup vegetable mixture.
Make Your Own Mayonnaise
Egg Free Mayonnaise: In a blender, combine 1 block of silken tofu (rinsed and drained), 2 tablespoons olive oil, 1 tablespoon mustard, 2 cloves garlic, 2 teaspoons vinegar, 2-1/2 teaspoons sugar and 1/4 teaspoon salt. Blend until smooth. Makes 1-1/2 cup.
Recipe makes 12 servings
Serving size: 1 pocket
Calories: 143; Fat: 1g; Cholesterol: 1mg; Carbohydrate: 24g; Protein: 4g; Sodium: 218mg; Fiber: 3g
Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat
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If the texture of cooked carrots doesn't work for you, try grating them into soup, stew etc.