Toasted Pita Stuffing
- 6 whole wheat pita bread, cut in thin wedges (about 12 ounces)
- 1 teaspoon olive oil
- 1 small onion, chopped
- 1 tablespoon dried greek seasoning or 1 tablespoon oregano
- 1 (14 ounce) can reduced-sodium chicken broth
- 3/4 cup ready-made bruschetta, spread
- 1 (2 1/4 ounce) can black olives, sliced, drained
- 4 teaspoons lemon juice, preferably fresh
- salt and pepper
- 1/4 cup chopped Italian parsley (flat-leaf)
- Heat the oven to 400u0b0F 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.
whole wheat pita bread, olive oil, onion, oregano, chicken broth, readymade bruschetta, black olives, lemon juice, salt, italian parsley
Taken from www.food.com/recipe/toasted-pita-stuffing-443741 (may not work)