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Progresso

Reduced Sodium Chicken Noodle Soup

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Mushroom Magic

Using mushrooms in dishes can add texture and variety with few calories. That's good news for your waistline.

Source

Eat Up Slim Down Annual Recipes 2004 from Prevention® (2004) p. 241

2 ratings : 2 reviews

Vegetable Bagel

Make this bagel sandwich for a veggie-packed lunch. From Prevention Healthy Cooking.

Prep Time:10 min

Start to Finish:15 min

makes:2 servings

1	bagel, split
1	tablespoon fat-free cream cheese
1/3	cup thinly sliced cucumber
1/3	cup finely chopped tomato
1	portobello mushroom, thinly sliced
2	slices fat-free Swiss cheese

1.	Set oven control to broil. Place bagel on broiler pan rack. Broil bagel with top about 4 inches from heat 1 to 2 minutes or until lightly toasted.
2.	Spread cream cheese on each half of bagel. Top each bagel half with cucumber, tomato, mushroom and a slice of cheese. Broil an additional 1 to 2 minutes or until the cheese is melted.

Nutritional Information

1 Serving: Calories 190 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 580mg; Total Carbohydrate 32g (Dietary Fiber 2g, Sugars 7g); Protein 12g Percent Daily Value*: Vitamin A 15%; Vitamin C 4%; Calcium 20%; Iron 20% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Lean Meat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

MyPyramid Servings 1/2 c Dairy, 2 oz-equivalents Grains, 1/2 c Vegetables

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2 Reviews

delicious!

This recipe is my new staple for lunch. I can run home, stick it in the toaster, and have a delicious, healthy lunch that is the envy of the office.
Posted at 9:35 AM on July 16 2008 by jehovahslily ,

Really Good and Fast

I like this kind of recipe because you can start the process of making the bagel immediately and then you can work on the toppings while the bagel is toasting. I was surprised at how good it was, and I felt really good eating it. :) The swiss cheese made this awesome. I didn't even have tomatoes this time, because I was afraid of the whole tomato-salmonella thing going on right now, so I can't wait to try this again WITH tomatoes.
Posted at 10:02 AM on June 16 2008 by Melissa , Atlanta GA