Since the school days are right around the corner, I figured that I would post this recipe for a great after-school snack or quick “weekend grab”. I know that it is a rather simple recipe, but one of the great things about is that (if your kids are old enough) you can substitute the sauteed tomatoes with more simple toppings (like peppers, onions, spinach, etc.) and the kids can make them themselves in the toaster oven when they get home without having to turn on the oven or use the stovetop. They also make a great side dish to serve with dinner, and a light snack on the weekend if you need a little something yummy to hold you over until dinner.
4 whole wheat English muffins, split and lightly toasted
1 large can Italian-style diced tomatoes (no salt added if you can find them), drained
1 1/4 cups low fat shredded Italian cheese blend (or your favorite low fat cheese)
4-5 Roma Tomatoes, sliced about 1/4? thick
1 small pinch of salt
1 teaspoon olive oil
1-2 pinches dried italian herbs
1 splash balsamic vinegar
4 large fresh basil leaves, cut into strips
Preheat the oven to 350 degrees.
Place the English muffin halves on an ungreased baking sheet (I line mine with aluminum foil for easy cleanup). Top each muffin with 1/4 cup of the diced tomatoes and sprinkle with about 2 tablespoons of the shredded cheese. Bake for 5 minutes (or until cheese is melted and lightly browned). While the “pizzas” bake, make the tomato topping.
Heat a skillet over medium heat with the oil and herbs (except the fresh basil). Once hot, add the tomatoes in one layer. Give the pan a shake to move the tomatoes around a little. Add the pinch of salt. Once the tomatoes are just beginning to soften, add a splash of balsamic vinegar and give the pan another few shakes, then remove the tomatoes to a plate to keep warm, and set them aside. (This process should only take a few minutes, the tomatoes are only being slightly cooked).
Take the pizzas out of the oven and top each a few slices of the cooked tomatoes. Garnish with sliced basil leaves and fresh ground black pepper.
Makes 4 Servings. Per Serving: 165 calories, 3 g fat, 1 g saturated fat, 0 g trans fat, 19 g carbohydrates, 3 g fiber, 0 g added sugar, 8 g protein, 257 mg sodium, 34 mg cholesterol.