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Asparagus, Swiss Cheese & Tomato Melts

Asparagus, Swiss Cheese & Tomato Melts Recipe
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 12 spears, small organic asparagus
  • 4 slices organic tomato
  • 1 oz. organic Swiss cheese
  • 2 Servings Ezekiel 4:9® Sprouting Grain Bread
Instructions
  1. Preheat oven to 350 F. Lightly toast bread. Blanch asparagus or cook in Flavorwave for 2-3 minutes at 300F to make tender. Trim asparagus to length of bread. Place 6 spears on each slice of toasted bread. Top with two slices of tomato and one slice of cheese to make an open-faced sandwich. Place on a cookie sheet and bake 3-5 minutes or until cheese has melted. Serve.
 

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Nutrient Information Per Batch

309.6 kcal Calories, 264.04 mg Calcium, 40.23 g Carbohydrate, 25.76 mg Cholesterol, 9.12 g Total Fat, 9.98 g Fiber, 3.35 mg Iron, 39.6 mg Magnesium 502.04 mg Potassium, 19.41 g Protein,8.41 mcg Selenium, 210.64 mg Sodium, 5.18 g Sugars, 2.13 mg Zinc, 5.06g Saturated fat, 0 trans Fat, 2.06 g Monounsaturated fats, 0.41 g Polyunsaturated fats, 1987.44 IU Vitamin A, 0.22 mg Vitamin B6, 0.94 mcg Vitamin B12, 18.22 mg Vitamin C, 12.32 IU Vitamin D, 2.17 Vitamin E, 66.92 mcg Vitamin K, 88.56 mcg Folate,0.25 mg Vitamin B1(Thiamin),1.91 mg Vitamin B3(Niacin),0.3 mg Vitamin B2(Riboflavin), 2058.4 mcg Lycopene, 1120.8 mcg Lutein and Zeaxanthin, 0.12 g ALA, 0 g EPA, 0 gDHA,252.84 mg Phosphorous, 0.32 mg Manganese, 93.76 mcg Alpha carotene, 1025.36 mcg Beta carotene, 0 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Nuts
  • No Seeds
  • No Poultry
  • No Corn
  • No Peanuts
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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