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Open-Face Vegetable Sandwiches

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Ingredients

Adjust Servings:
2 - 4 teaspoons dijon mustard
2 whole wheat english muffins, split and toasted
1/2 cup small broccoli floret
1/4 cup chopped bell pepper (red, yellow or green)
1/4 cup shredded carrot
1/2 cup low-fat monterey jack cheese, shredded

Nutritional information

240.2
Calories
70 g
Calories From Fat
7.8 g
Total Fat
4.2 g
Saturated Fat
18.4 mg
Cholesterol
472.7 mg
Sodium
30.5 g
Carbs
5.3 g
Dietary Fiber
6.8 g
Sugars
14.8 g
Protein
151g
Serving Size

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Open-Face Vegetable Sandwiches

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    Mmmmm....loved this! I'm not usually a fan of dijon, but it really did make the sandwich. I did add a bit of thinly sliced onion. Wouldn't change a thing for next time. Thanks for posting this healthy, tasty, quick recipe.

    • 38 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Open-Face Vegetable Sandwiches, Diabetic, These are not only great tasting but are are diabetic and heart friendly All around winners in my book Using really small floweretts is vital in this recipe , Mmmmm loved this! I’m not usually a fan of dijon, but it really did make the sandwich I did add a bit of thinly sliced onion Wouldn’t change a thing for next time Thanks for posting this healthy, tasty, quick recipe , WOW! Ann you have out done yourself with these tasty treats! Who knew raw broccoli would be great? My DH and I had these tasty treats for our anniversary lunch Made or the Tailgate Party in the Diabetic Forum


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    Steps

    1
    Done

    Preheat Broiler.

    2
    Done

    Spread Mustard Over the Cut Side of Each English Muffin Half.

    3
    Done

    Arrange Broccoli, Bell Pepper and Carrot Over Mustard.

    4
    Done

    Sprinkle With Cheese.

    5
    Done

    Place English Muffin Halves on the Unheated Rack of a Broiler Pan.

    6
    Done

    Broil About 4 Inches from the Heat For 2 to 3 Minutes, or Until Cheese Melts.

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    Aurora Gonzalez

    Food artist known for turning traditional meals into edible masterpieces.

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