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Vegetable Stuffed Pitas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.6815
Energy (kCal)184.3507
Carbohydrates (g)13.5768
Total fats (g)11.4243
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine first 5 ingredients in a medium bowl, add 2 tablespoons oregano, tossing gently. | 2. Set aside. | 3. Combine remaining 1 tablespoon oregano, low fat yogurt and pepper, stir well. | 4. Spread inside of each pita half with 2 tablespoons yogurt mixture. | 5. Spoon 1 cup veggie mixture into each bread pocket. | 6. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red leaf lettuce 2 cups shredded 8.96 1.2656 0.7448 0.1232
    yellow squash 3/4 cup sliced 18.0975 3.6957 0.9620000000000001 0.2572
    mushroom 1/2 cup sliced - - - -
    cherry tomato 7 quartered - - - -
    feta cheese 1/3 cup crumbled 132.0 2.045 7.105 10.64
    oregano 3 tablespoons minced 23.85 6.2028 0.81 0.3852
    plain yogurt 1/2 cup low-fat - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    wheat pita 2 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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