Florentine English Muffins
Creamed spinach and mozzarella on muffin halves make a quick breakfast.  Top with fresh tomato slices, if desired. This English muffin recipe is a good option when going through chemotherapy cancer treatment.
Servings
10servings
Servings
10servings
Ingredients
  • 2(10-ounce) packages frozen chopped spinach
  • 1tablespoon all-purpose flour
  • 1cup skim milk
  • salt and pepper to taste
  • 5in english muffinscuthalf
  • 1cup shreddedpart-skim Mozzarella cheese
Instructions
  1. Cook spinach according to package directions, drain very well.

  2. In nonstick pot, mix flour and milk over medium heat, stirring until thickened, about 5 minutes. Stir in spinach and season to taste.

  3. Lay English muffin halves on baking sheet. Divide spinach mixture evenly on top of muffins. Top each muffin with mozzarella.

  4. Preheat broiler. Place under broiler for 2 minutes, or until cheese is melted and muffin begins to brown. Watch carefully. 
Recipe Notes

Per Serving: Calories 123, Protein 8 g, Carbohydrate 18 g, Fat 3 g, Calories from Fat 19%, Saturated Fat 1 g, Dietary Fiber 2 g, Cholesterol 8 mg, Sodium 227 mg, Diabetic Exchanges: 0.5 lean meat, 1 starch, 1 vegetable Terrific Tip:  Before cooking, wrap individually in freezer zip-top bags, label, and freeze. Nutritional Nugget: Did you know spinach is high in Vitamin C? Vitamin C is an antioxidant and water-soluble vitamin that plays an important role in growth and tissue repair.