But I don’t want the little kid version. So this is what I turn to. It’s super easy to make an individual portion, or you can make a bunch for a meal, or you can even freeze the extras and re-heat them for a quick weekday lunch so you can get back to your guilt-free Catfish marathon/laundry-folding party. You’ll need 6 whole wheat English muffins (the whole muffins, not halves), 1 1/2 cups smashed oven-roasted tomatoes (you can cook them for a shorter amount of time for saucier tomatoes), chopped artichoke hearts, baby spinach leaves, fresh chopped basil, fresh mozzarella, and balsamic vinegar.
Preheat oven to 400. Split the English muffins and lie them open-face on a baking sheet. Spread the roasted tomato mixture over the English muffins.
Top with chopped artichoke hearts,
baby spinach, basil,
and mozzarella.
Bake for 10-12 minutes or until the cheese is melted. Drizzle lightly with balsamic vinegar before serving. Makes 6 servings. The awesome thing? Not only are they super quick and easy, they are healthy and filling, too! Save
