1 pkg whole wheat English muffins, or low-fat whole wheat English muffins
1 bag reduced fat mozzarella, or no-fat mozzarella
¼ cup low-fat ricotta, or no-fat ricotta , optional
½ cup Parmesan cheese, grated
1 small mushrooms, sliced
1 broccoli crown, steamed and chopped small (or any vegetables you like), optional
1 cup tomato sauce
Toast English muffins.
Place muffins on a foil-lined cookie sheet and spread sauce on top but not too much or they will mush up.
Add any mixture of vegetables you are using.
Sprinkle with parmesan and add ricotta then top it with mozzarella.
Bake at 350 degrees F for about 4 minutes and then broil to get the cheese bubbly.
Enjoy a healthy salad of lettuce, carrots, and cucumbers with homemade balsamic dressing.
Allow at least 4 halves per person.
Sugar: 5g
:
Calcium: 269mg
Calories: 138kcal
Carbohydrates: 15g
Cholesterol: 13mg
Fat: 5g
Fiber: 5g
Iron: 2mg
Potassium: 714mg
Protein: 11g
Saturated Fat: 3g
Sodium: 593mg
Vitamin A: 1369IU
Vitamin C: 140mg
