Thursday's recipe (8/11/11): Mexi-Melt Breakfast/Snack & Breakfa - WSMV Channel 4

Thursday's recipe (8/11/11): Mexi-Melt Breakfast/Snack & Breakfast Fruit Parfait

Mexi-Melt Breakfast/Snack  
Ingredients:
2 tablespoons canned nonfat refried beans 
1 slice whole-wheat bread, toasted (or you can use a bagel)
1 tablespoon prepared salsa
1 tablespoon shredded cheese (Mexican blend is my choice)

Directions:
Spread beans on toast.
Top with salsa, then cheese.
Microwave on High until the cheese is melted and the beans are hot, about 45 seconds.           

Breakfast Fruit Parfait
Ingredients:

2 8-ounce containers
(2 cups) nonfat peach yogurt (or low fat is fine) 
1/2 pint fresh raspberries, (about 1 1/4 cups)
1 1/2 cups fresh, frozen or canned pineapple chunks

Directions:
Divide and layer yogurt, raspberries and pineapple into 4 glasses.   

*Note-This parfait is not only great for breakfast, but it makes a great snack for the kids when they get home from school too!

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