Savory Buckwheat with Tomato, Cheddar, and Bacon

Photo: Brian Woodcock; Styling: Cindy Barr  

This gluten-free, polenta-like cereal packs 41g whole grains into one serving.

Yield: Serves 1
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 205
  • Fat: 5g
  • Saturated fat: 2.2g
  • Protein: 11g
  • Carbohydrate: 31.4g
  • Fiber: 3.4g
  • Sodium: 190mg

Ingredients

  • 2/3 cup cooked cereal (Bob's Red Mill Creamy Buckwheat Hot Cereal)
  • 1 center-cut bacon slice, cooked and crumbled
  • 2 tablespoons reduced-fat shredded cheddar cheese
  • 2 tablespoons chopped tomato
  • Slivered jalapeño pepper

Preparation

  1. Top cooked cereal with cooked and crumbled bacon, shredded cheddar cheese, chopped tomato, and some slivered jalapeño pepper.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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