Cheesy Muffin Melt
Yield
6 servingsPrep
10 minCook
5 minReady
15 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
cottage cheese
creamed |
*
|
| ½ | cup |
wheat germ
regular |
|
| 2 | teaspoons |
green chili peppers
chopped |
|
| ¼ | teaspoon |
oregano
crushed |
|
| ¼ | teaspoon |
basil
crushed |
*
|
| ¼ | teaspoon |
salt
|
|
| 3 | each |
english muffins
whole wheat |
*
|
| 6 | each |
tomatoes
slices |
|
| 1 | x |
cheddar cheese
sharp, sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
cottage cheese
creamed |
*
|
| 118 | ml |
wheat germ
regular |
|
| 1E+1 | ml |
green chili peppers
chopped |
|
| 1.3 | ml |
oregano
crushed |
|
| 1.3 | ml |
basil
crushed |
*
|
| 1.3 | ml |
salt
|
|
| 3 | each |
english muffins
whole wheat |
*
|
| 6 | each |
tomatoes
slices |
|
| 1 | x |
cheddar cheese
sharp, sliced |
*
|
Directions
The whole wheat muffins should be halved and toasted.
Combine the cottage cheese, wheat germ, chiles, and seasonings, blending well.
Mound onto toasted muffins.
Top with tomato slices and criss-cross with cheddar strips.
Broil 3 to 4 inches from the heat until the cheddar melts, about 5 minutes.
Makes 6 open faced sandwiches.
