review: portobello sweet potato wrap

[Guest guest]

judy, we made this for sunday supper and it was MARH-VA-LUSH!

hope you get to try it soon. it's comfort food.

 

this is our version

 

 

* Exported from MasterCook *

 

Portobello Sweet Potato Wrap with Garlicky Yogurt Cucumber Sauce ~6pts

 

Recipe By :KP Slimmer Meals 2002 Hanneman (Ed)

Serving Size : 2 Preparation Time :0:00

Categories : KPSlim2 Small Dishes

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

DRESSING:

1 tablespoon olive oil

2 tablespoons balsamic vinegar

1 teaspoon honey mustard

1 teaspoon fresh orange juice

VEGETABLES:

4 ounces portobello mushroom caps -- sliced

1 cup baked small sweet potato -- cold, cubed

1/4 cup diced red bell pepper

1/4 cup diced red onion

1 1/2 cups sliced summer squash -- (yellow or zucchini)

SEASONING:

Salt and pepper

1 tablespoon chopped fresh basil

1 pinch dried thyme

SANDWICHES:

2 each whole-wheat pita rounds (6-in fat free) -- warmed

SAVORY YOGURT TOPPING:

1/4 cup plain nonfat yogurt

1/4 teaspoon pureed garlic

1 Dash paprika

1 Dash thyme

1/4 teaspoon extra-virgin olive oil

1/2 teaspoon fresh lime juice -- or to taste

Salt and pepper

3 cups mixed salad greens -- (or more)

cherry tomatoes

reduced fat feta cheese (optional)

 

Heat oven to 375F. Combine oil, vinegar, honey mustard and orange juice in a

vinegar shaker bottle. Place mushroom slices on a large nonstick cookie sheet.

Drizzle half the Dressing on both sides of the mushrooms. Bake 15 minutes. Cube,

dice and slice the Vegetables. Transfer to a bowl. Toss with some of the

remaining dressing (see step 2). Remove pan with mushrooms from oven. Spread

the vegetables on the cookie sheet along side the mushrooms. Return to the oven

and bake 8 to 10 minutes. Remove food from oven. Transfer to a serving bowl.

Season with salt and pepper; add the herbs and toss.

 

Meanwhile, combine the ingredients to make the sauce. Mix well. Add orange juice

to dilute the remaining dressing to moisten the salad greens.

 

Serve with warmed pita halves and yogurt dressing. Serve a salad of greens and

fresh tomatoes drizzles with the diluted dressing. Offer feta on the side.

 

Per Serving: Calories 392 (21% from fat); 9g Total Fat; 11g Fiber (6 WW POINTS).

 

 

TIP - Microwave the sweet potato earlier in the day to allow time for the potato

to cool in the refrigerator. Peel and cube later.

 

Source:

" Original: Green Mountain at Fox Run, Fox Lane, Ludlow, Vermont

(http://fitwoman.com/recipes/pot_mushroom.htm) "

S(Contact):

" http://home.earthlink.net/~kitpath/ "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 392 Calories; 9g Fat (19.5% calories from

fat); 14g Protein; 69g Carbohydrate; 11g Dietary Fiber; 1mg Cholesterol; 295mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0

Non-Fat Milk; 1 1/2 Fat.

 

NOTES : Here's a great way to get your vegetables and love every bite! The

hardest part is waiting for the vegetables to bake. Lots of flavor and they all

worked together; no one ingredient dominated. Comfort food.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 5663 0 0 1492 0 0 58505 0 0 620 0 0 0 0 0 0 0

0

 

 

..

=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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