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Before you jump to Low fat “grilled” cheese pesto sandwich and tomato soup recipe, you may want to read this short interesting healthy tips about Your Health Can Be Impacted By The Foods You Choose To Eat.
Many folks do not realize that the foods you choose can either help you to be healthy or can adversely effect your health. One of the foods you should be avoiding is just about any foods you get at a fast food place. These sorts of foods are loaded with bad fat and also have almost no nutritional value. For this reason we are going to be going over the foods that you should be ingesting that will have a positive effect on your health.
With regards to sitting down to an evening meal you should also think about lean proteins and fish such as salmon. You will recognize that salmon is also abundant with Omega-3 and other nutrients. And whenever it comes to lean protein, you should remember that you only need to have about 3 ounces to get your daily requirements. To be able to limit your fat intake you ought to cut off any obvious fat before you cook the meats.
If you decide that your overall health is important to you, you need to take these tips to heart. The pre packaged highly refined foods that you can find in any store is also not good for you and alternatively you should be cooking fresh nourishing foods.
We hope you got benefit from reading it, now let’s go back to low fat “grilled” cheese pesto sandwich and tomato soup recipe. To cook low fat “grilled” cheese pesto sandwich and tomato soup you need 9 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to make Low fat “grilled” cheese pesto sandwich and tomato soup:
- Get 2 slices sprouted wheat bread
- Use 2 tablespoons low fat pesto
- You need 1/4 cup grated part skim mozzarella cheese
- You need 18 oz jar crushed tomatoes
- Provide 1/2 cup water
- Get 1/3 cup fresh basil chopped
- You need 1 tablespoon paprika
- Take 1/4 tsp salt
- Use to taste Black pepper
Instructions to make Low fat “grilled” cheese pesto sandwich and tomato soup:
- Preheat oven to 350 F.
- Toast bread lightly in toaster. So it’s a bit crispy but not browned.
- Spread pesto on both slices and spread cheese on one slice.
- Bake in oven for 10 minutes or until desired brownness is reached. Flip and bake an additional 5 minutes for the other side. Should look like this when it’s done.
- Place remaining tomato soup ingredients in pot and simmer for 5 minutes. This part makes 2-3 servings of soup so either halve the recipe or save the extra in the fridge.
- Cut cheese sandwich serve with soup and enjoy!
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