1 whole grain English muffin, split
1 Tomato thinly sliced (Roma tomatoes work best)
2 tsp jarred sun-dried tomato pesto
2 thin slices of reduced-fat mozzarella cheese
4 or 5 fresh basil leaves
Directions:
Preheat oven to 400 degrees. Spread one teaspoon of sun-dried tomato pesto on each half of the English muffin. Top with a slice of tomato (or a couple of slices if you’re using Romas), a couple of basil leaves and a couple of slices of reduced-fat mozzarella. Pop in the oven and bake for about 10-12 minutes until the English muffin is crisp and the cheese is bubbly.
Hi, I'm Cathe
I want to help you get in the best shape of your life and stay healthy with my workout videos, DVDs and Free Weekly Newsletter. Here are several ways you can watch and work out to my exercise videos and purchase my fitness products:
Get free weekly tips on Fitness, Health, Weight Loss and Nutrition delivered directly to your email inbox. Plus get Special Cathe Product Offers and learn about What’s New at Cathe Dot Com.
Enter your email address below to start receiving my free weekly updates. Don’t worry…I guarantee 100% privacy. Your information will not be shared and you can easily unsubscribe whenever you like. Our Privacy Policy
