Breakfast on the Run

Makes 2 servings

• 2 large Yukon Gold potatoes 
• 2 tablespoons ketchup or barbeque sauce 
• 4 slices whole-wheat bread 

Scrub potatoes and prick all over with a fork. Microwave on high for 5 minutes. Remove and thickly slice lengthwise. Place on a non-stick griddle and brown on both sides, about 10 minutes.

Toast bread. Spread 2 slices with ketchup or barbeque sauce, place potato slices on bread, and top with remaining bread. Serve at once.

Per serving (1/2 of recipe)

• Calories: 432
• Fat: 2.9 g
• Saturated Fat: 0.6 g
• Calories from Fat: 6%
• Cholesterol: 0 mg
• Protein: 13.3 g
• Carbohydrates: 93 g
• Sugar: 12.3 g
• Fiber: 10.3 g
• Sodium: 496 mg
• Calcium: 88 mg
• Iron: 5.2 mg
• Vitamin C: 31 mg
• Beta Carotene: 103 mcg
• Vitamin E: 0.5 mg

Source: Mary McDougall of the McDougall Program www.drmcdougall.com