Mushroom-Sausage Flatbreads


Nutrition Facts Per Serving:
- Servings: 8 servings
- Calories128
- Total Fat (g)5
- Saturated Fat (g)2
- Cholesterol (mg)20
- Sodium (mg)440
- Carbohydrate (g)12
- Fiber (g)6
- Protein (g)12
- Vitamin A (DV%)0
- Vitamin C (DV%)8
- Calcium (DV%)9
- Iron (DV%)5
- Starch (d.e.).5
- Vegetables (d.e.).5
- Lean Meat (d.e.)1.5
Diabetic Exchanges
| 6 | ouncesuncooked turkey Italian sausage links, with casings removed |
| 2 | cupsliced fresh mushrooms |
| 2 | mediumtomatoes |
| 1/2 | of a 16-ounce packagefrozen (yellow, green, and red) peppers and onion stir-fry vegetables (2 cups) |
| 3 | clovesgarlic, minced |
| 4 | multigrain low-fat wraps |
| 3/4 | cupshredded reduced-fat mozzarella cheese (3 ounces) |
| 2 | tablespoonsshredded Parmesan cheese (1 ounce) |
1. Preheat oven to 425°F. In a large skillet, cook sausage and mushrooms over medium heat until sausage is browned and mushrooms are tender, stirring to break up sausage as it cooks. Drain mixture in a colander; set aside.
2. Meanwhile, chop one of the tomatoes; thinly slice the other tomato. In the same large skillet, cook chopped tomato, stir-fry vegetables, and garlic over medium heat until boiling, stirring occasionally. Reduce heat. Simmer, uncovered, about 5 minutes or until most of the liquid is evaporated and vegetables are very tender, stirring occasionally.
3. Place wraps on a very large baking sheet. Bake for 5 minutes. Spread vegetable mixture over hot wraps. Top with sausage mixture. Top with sliced tomatoes. Sprinkle with mozzarella and Parmesan cheeses. Bake for 8 to 10 minutes more or until cheese is melted and just starting to brown.
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Quick, easy, low carb and delicious!!!
7/1/2010 08:58:14 PM Report Abuse