Cheesy Kale and Tomato Melts
Honey-Lime Fruit Salad
Ingredients
- 1 (10-oz) pkg baby kale
- 2 Tbsp spicy mustard
- 12 slices sourdough bread
- 12 slices mozzarella cheese
- 2 tomatoes, sliced
Instructions
- Preheat oven to 450°F. Cook kale in a large nonstick skillet sprayed with olive oil cooking spray over medium heat 2 to 3 minutes or until just wilted, stirring often. Season lightly with salt and pepper, if desired.
- Meanwhile, spread mustard on half of bread slices. Top each with 1 slice cheese, tomato slices, wilted kale, 1 slice cheese, and remaining bread slices. Place on a lightly greased baking sheet; spray tops of sandwiches with olive oil cooking spray.
- Bake 10 to 12 minutes or until cheese is melted and bread is lightly browned.
Side Dish Ingredients
- 2 Tbsp lime juice
- 2 Tbsp honey
- 2 (16-oz) containers seasonal fruit blend
Side Dish Instructions
- Whisk together juice and honey in a large bowl. Add fruit; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
416
|
95
|
511
|
| Fat (g) | 12 | 0 | 12 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 20 | 1 | 21 |
| Carb (g) | 59 | 25 | 84 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 801 | 12 | 813 |
| T. Sugs (g) | 5 | 21 | 26 |
| A. Sugs (g) | 4 | 5 | 9 |
30 Minute Meals Meal Plan
This recipe selected from the eMeals 30 Minute Meals Meal Plan.
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