Aloha English Muffin Sandwich Recipes

ALOHA ENGLISH MUFFIN SANDWICH

Aloha English Muffin Sandwich image

Change up the kids' meat and cheese sandwiches for these tasty and healthy English muffin sandwiches. Look for light, whole-grain muffins. At about 100 calories, they leave room for a variety of tasty toppings, and the small size is perfect for lunchboxes.

Provided by Food Network

Categories main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 4

Ingredients

1 tablespoon vegetable oil
1 piece boneless, skinless chicken breast (about 4 ounces)1 tablespoon sugar-free teriyaki sauce, plus more if needed
1 light, whole-grain English muffin
One 1/4-inch-thick ring canned or fresh pineapple

Steps:

Brush the oil on the chicken breast. Grill or sear the chicken until the internal temperature reaches 165 degrees F, then cool. Shred the meat and toss it with the teriyaki sauce.
Toast the muffin and spread some extra teriyaki sauce on one half. Top with the shredded chicken and garnish with the pineapple. Enjoy!

Nutrition Facts : Calories 431 calorie, Fat 18.7 grams, SaturatedFat 2.7 grams, Cholesterol 97 milligrams, Sodium 910 milligrams, Carbohydrate 32.1 grams, Fiber 8.5 grams, Protein 42.7 grams, Sugar 4.8 grams

MEDITERRANEAN ENGLISH MUFFIN SANDWICH

Mediterranean English Muffin Sandwich image

Change up the kids' meat and cheese sandwiches for these tasty and healthy English muffin sandwiches. Look for light, whole-grain muffins. At about 100 calories, they leave room for a variety of tasty toppings, and the small size is perfect for lunchboxes.

Provided by Food Network

Categories main-dish

Time 15m

Yield 1 serving

Number Of Ingredients 9

Ingredients

1/2 small carrot, grated
1/2 small cucumber, diced
1/2 plum tomato, diced
1 light, whole-grain English muffin
3 tablespoons hummus
1 slice reduced-fat Cheddar
1/4 avocado, sliced
1 tablespoon roasted, unsalted pistachios, optional
Salt

Steps:

Mix the carrots, cucumbers and tomatoes together in a bowl. Toast the muffin to desired darkness. Spread the hummus on one half of the muffin, place the cheese slice on top, then add the avocado. Top with the vegetable mix. Sprinkle the top with pistachios if using, and close the sandwich. Enjoy!

Nutrition Facts : Calories 364 calorie, Fat 18.2 grams, SaturatedFat 3.6 grams, Cholesterol 9 milligrams, Sodium 439 milligrams, Carbohydrate 46.3 grams, Fiber 15.6 grams, Protein 15.9 grams, Sugar 4.7 grams

ALOHA MUFFINS

Aloha Muffins image

I wanted to make a banana muffin, but something a little more tropical, so I came up with these. I think a little toasted coconut would be good either in the batter or sprinkled on top, but I did not use any since the rest of my family does not like coconut. These are, naturally, best fresh out of the oven.

Provided by Kay D.

Categories Quick Breads

Time 30m

Yield 24 serving(s)

Number Of Ingredients 14

Ingredients

3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 cups sugar
2 teaspoons cinnamon
1 cup chopped macadamia nuts
3 ripe bananas, mashed
4 fluid ounces unsweetened pineapple juice
1/4 cup crystallized ginger, large pieces snipped
1 cup sour cream
1/2 cup vegetable oil
2 eggs
1 1/2 teaspoons vanilla
1/2 teaspoon pineapple extract

Steps:

Preheat oven to 400.
Spray muffin tins with nonstick spray.
In a large bowl, SIFT together flour, baking soda, baking powder, sugar and cinnamon.
Make sure they are thoroughly combined.
Stir in macadamia nuts.
In a separate large bowl, mix together the mashed bananas, pineapple juice, crystallized ginger, sour cream, vegetable oil, eggs, vanilla and pineapple extract.
Make sure these are well blended.
Add flour mixture to banana mixture, stir just until flour is moistened, (the batter will be thick and lumpy).
Fill muffin cups approximately 2/3 full.
Bake for 15 minutes, or until golden and they test done.
Makes 24 regular muffins or 12 jumbo.
(you will need to lengthen cooking time for jumbo muffins by about 10 minutes, for a total of 25 minutes).

Nutrition Facts : Calories 229.6, Fat 11.4, SaturatedFat 2.7, Cholesterol 21.8, Sodium 105.6, Carbohydrate 29.9, Fiber 1.4, Sugar 15.2, Protein 3.1

AVOCADO & TOMATO ENGLISH MUFFIN SANDWICH

Avocado & Tomato English Muffin Sandwich image

This has become one of my favorite lunches. You know how you have had something so yummy you crave it for days? This is that kind of yummy to me. The combination of avocado, tomato and cream cheese on a toasted English muffin is just so good I think you will look forward to making it again and again. Enjoy!

Provided by terriers2

Categories Lunch/Snacks

Time 5m

Yield 2 english muffins, 2 serving(s)

Number Of Ingredients 4

Ingredients

1 avocado, ripe, sliced
1 roma tomato, ripe, chopped (Roma are the perfect flavor and texture for this)
2 tablespoons cream cheese, spreadable (or more to taste)
2 English muffins

Steps:

Top toasted english muffins with spreadable cream cheese. (Divide between 4 halves).
Layer sliced avocado and chopped tomato evenly over top. (Divide between 4 halves).
Sprinkle with salt and pepper or spices to your taste.

MICROWAVE EGG & TOASTED MUFFIN SANDWICH

Microwave Egg & Toasted Muffin Sandwich image

This is a quick breakfast sandwich that I will put up against the best of any you can buy at a fast food restaurant. Clean up is minimal and quick. No skillets, mixing bowls or any of the other things you would normally use in a from scratch meal. My girlfriend who is not fond of preparing meals, turned me on to something she called "egg in a cup". We had been making variations of it for a couple of years. One morning I decided to add ham to the "egg in a cup" and place it between an English muffin. I then served some to friends who seemed to like them and asked how they were made. So, here it is. Hope you like it. To change things up, you can omit the ham and add finely diced onion, bell pepper, mushroom and tomato or spinach to the top of the egg before you add the shredded cheese. It makes a mini omelet that you can serve by itself, the original "egg in a cup" or on the muffin.

Provided by Terpen

Categories Breakfast

Time 7m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 6

Ingredients

1 English muffin, split in half
1 slice Canadian bacon or 1 slice sausage
1 egg (medium size seems to work best)
shredded cheddar cheese
nonstick cooking spray (I use olive oil)
butter or margarine

Steps:

1. In a microwavable cup about the diameter of your muffin, spray the bottom with cooking spray. ( a cup with a curved bottom will work the best).
2. Place ham, bacon or sausage in the bottom of the cup.
3. Crack the egg and add to the cup.
4. With a fork, puncture the egg yolk 2 or 3 times. (if you don't, you will have exploded egg all over your microwave).
5. Place enough shredded cheese to cover the egg.
6. Cover the cup with a paper towel,.
7. Microwave on high for 2 or 3 minutes, enough time to thoroughly cook the egg yolk. (all microwaves are not created equally, so you may have to experiment with the time. Better to under cook the first one and then cook a bit longer until you know the correct time for your oven).
8. Split the muffin and toast it while the egg is cooking.
9. Butter the muffin halves.
10. Slide the egg out of the cup and onto the bottom half of the muffin. (comes out easier if you let it set for a minute or two to give the cheese time to firm up. I use a butter knife to go around the edges of the melted cheese to free it up. If you sprayed it enough, it should slide right out.
11. Add some jelly to the top half of the muffin if you like, salt and pepper to taste, close it up and enjoy.

Nutrition Facts : Calories 200.9, Fat 5.7, SaturatedFat 2, Cholesterol 186, Sodium 277.3, Carbohydrate 25.5, Fiber 2, Sugar 2.2, Protein 11.3

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