Gluten Free bagels and english muffins have become a part of our diets now that we’ve gone dual-mode (gluten- and gluten-free). Where once feeding a family of five on gluten free pre-made products was too expensive, now I can buy both: the gluten free version for hubby, and the wheat version for the rest of us.
See this to help with cross contamination on surfaces and bake ware.
Ingredients:
* 1/2 a 4″ bagel
* 100 grams lower-fat deli ham
* tsp mustard
* 2oz cheddar cheese, grated
Directions:
Spread mustard on 1/2 a bagel, top with ham and then cheese. Sprinkle with salt & pepper if desired.
Broil in the oven or convection oven until cheese is bubbly. My favorite is to top this with a tomato slice before broiling. Yummy!
With gluten free bagels, it is 6 WW points.
With whole wheat bagels, it is 240 calories, 28 carbs, 2 g fat, 21g protein.
About Cathy Tibbles