LF hinman: mexican lunch muffins

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* Exported from MasterCook *

 

Mexican Lunch Muffins

 

Recipe By :Bobbie Hinman

Serving Size : 4 Preparation Time :0:00

Categories : EZ LF Favs Meatless

Sandwiches {Posted}

 

Amount Measure Ingredient -- Preparation Method

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

2 English muffins

1 cup reduced-fat Cheddar cheese (4 ounces)

3/4 cup chopped tomatoes

3 tablespoons thinly sliced green onion tops

1 jalapeno pepper (optional) -- cored, finely minced

1 teaspoon chili powder

1/4 teaspoon dried oregano

1/8 teaspoon garlic powder

 

Split muffins and toast them lightly. While muffins are toasting, combine

remaining ingredients, mixing well. Divide evenly and pile onto muffin

halves. Place under the broiler and broil 2 to 3 minutes, or until the

cheese is melted and the topping is hot and bubbly. Serve right away.

 

Source:

" Easy Low-Fat Favorites (2002/1997) "

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Per Serving (excluding unknown items): 127 Calories; 3g Fat (19.3% calories

from fat); 10g Protein; 16g Carbohydrate; 2g Dietary Fiber; 6mg

Cholesterol; 315mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2

Vegetable; 0 Fat.

 

NOTES : Here's a quick and easy lunch and a change of pace from an ordinary

grilled cheese sandwich.

 

Nutr. Assoc. : 0 4043 0 679 0 0 0 0

 

 

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=^..^= PatH (Pat Hanneman)

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

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